Gentleman's relish

This recipe is adapted , from one by Andrew McConnell, published in The Gourmet Magazine., to be made in the TMX.

NEED
Place all ingredients into TMX bowl.

250mls Apple Cider Vinegar.
85g pitted prunes
125g tomato sauce
65g Brown sugar
50mls Worcestershire Sauce
4 Spring onions
3 cloves of garlic
2 Anchovy fillets, (I used tinned ones)
3 cloves
1 Tablespoon of Mustard Powder
2 teaspoons of Allspice
pinch of chilli powder.
DO
Cook 30 mins,/gentle speed/100 o.  Take cap out for last 5 mins.
Mix, 30 seconds/sp 8., or until finely mixed and no lumps.
Bottle while hot into sterile jars.
Makes 500 mls/
Will keep for 6 months refrigerated.


NOTES>  Taste test
Made as per recipe this would be perfect served as a spread on sandwiches, or condiment with hot or cold roast beef or pork.
To eat on hot buttered toast or crumpets,  I would double the Anchovy. This is a personal taste preference as I love Anchovy .

Mustard Fruits, Non THM

Prior to cooking with vinegar, sugar and water.

Mustard fruits,  ready for the table.

---

Need

1 liter of Apple Cider vinegar
2 1/2 cups of Raw Sugar
2 cups of water
1.2 ks of dried fruit,( I used 400g each of Figs, Apricots, Pears/ peaches and a handful of Raisins
4 Tablespoons of Wholegrain Mustard
2 teaspoons of yellow mustard seeds
1/2 cup of lemon juice
4 cloves of crushed garlic
1 Tablespoon of salt
4 Bay Leaves.

Do

In a large pot boil sugar, water and vinegar.
Add fruit.  (I cut the figs in 1/2 and remove the little hard stem, then cut any large pieces to about the same size as the figs)
Add everything else and simmer for 30 mins,  or until all fruit is tender.
Ladle into jars and seal.

This makes 7 medium size jars.
Best to use jars with plastic lids or those that are lined.

Cookie's Vienna Bread Recipe

Cookie, from Forum Thermomix ,has adapted the Vienna Bread recipe,  from the Bourke Street Bakery book.  It is a light loaf and very large.  I have made Dinner Rolls and a small Vienna loaf from the recipe.