The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. I wanted to avoid the hour-and-a-half of stirring while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch.
If you have access to dry-smoked (kippered, or hot-smoked) fish, this smoked salmon spread with dill is an snap to make. If you’ll be serving brunch for your family and friends, or just want to keep it on hand, you’ll be happy to know it can be made several days ahead of time and kept,
Compote is the fancy name for what my grandmother would have called stewed fruit. It sounds nicer, more, er, artisanal, right? Don’t worry about what you call it, just make some right away. It’s ever so easy, and so, so good.
Many recipes for homemade chocolate syrup call for coffee. I purely hate the taste of coffee; for me, even a hint will completely ruin the taste. Therefore I developed a recipe for a good chocolate syrup that avoids coffee altogether –
Tomato paste is, in principle, an easy thing: squish the tomatoes, separate the skins and the seeds, and reduce the resulting pulp until it’s very thick. I have already posted a Roasted Tomato Paste recipe – here’s a version using a slow cooker or two.