Monday, November 19, 2012
This recipe is adapted , from one by Andrew McConnell, published in The Gourmet Magazine., to be made in the TMX.
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)
1 Tablespoon of Mustard Powder
2 teaspoons of Allspice
pinch of chilli powder.
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 .