Today I’ve got some more preserves for you my family have been really enjoying. Easy Tomato Chutney and Marinated Fetta. It’s been great having Tomato Chutney for sandwiches (we seem to eat it by the gallon at our house) and marinated fetta on hand to sprinkle over our pizza’s along with this beautiful salami our neighbour surprised us with the other night.
He’d been given two by his butcher so thought he’d give one to us….and oh my goodness I’m glad he did because the salami was so good. It made one of the best pizza’s I’ve ever tasted on Saturday night before going out. The pizza went like this..spread pizza base with tomato pizza sauce, grated cheese, ham, the salami, little boccocinis and crumbled marinated fetta. Cook pizza and top with rocket (arugula).
I’ve had a few false starts with chutney, to vinegary, to jammy, “that doesn’t look like tomato chutney”…frustrated I typed “foolproof tomato chutney” into google and came up with this great
Jamie Oliver Magazine recipe called Easy Tomato Chutney and boy is it easy and very good…so glad this chutney and I finally found each other!
The Marinated Fetta recipe is from an Australian Chef called Adrian Richardson. Adrian is an expert/specialist on meat and owns a restaurant called La Luna here in Melbourne. Every cut of meat at his restaurant has been dry aged on the bone for 7 to 8 weeks and is butchered on the premises. He’s written a book called “Meat” which provides readers with a simplistic guide on how to buy, cook and enjoy meat.
You must check out his website it is very novel and expresses his personality perfectly.
Easy Tomato Chutney Put everything in a pan, season to taste and stir well to combine. Simmer for 30-40 minutes or until jammy. Pour into a sterilised jar and leave to cool before transferring to the fridge The chutney will keep in the fridge for up to 4 weeks (if it lasts that long!) 250g red onions, finely sliced, 500g mixed tomatoes, roughly chopped 1 red chilli, deseeded, sliced, 75 ml red wine vinegar, 140g brown sugar Note: I made a double batch, so doubled the ingredients and simmered it for about 50 minutes. It made about three jars. Recipe: Jamie Oliver Magazine