Sunday, 29 September 2013

Nasturtium capers and haw-sin sauce

Two quick recipes today.

Nasturtium capers
Ripe, yet still green nasturtium seeds
Brine (100g salt/ liter of water)
Spiced vinegar (vinegar that has been steeped with a spice of your choice, eg. pepper corns, mace etc.)

Pick enough nasturtium seeds as many nasturtium seeds as you would need
Wash them then steep them in brine
After 2 days, drain them and pack them into smallish jars, leaving 2cm between the top of the seeds and the top of the jar
Cover with cold, spiced vinegar and put the lid on
These should be ready for use after a month
Enjoy as part of tartare sauce or anywhere the recipe calls for capers

Haw-sin sauce (adapted from a recipe by Hugh Fearnley Wittingstall)

500g haw berries (berries from a haw thorn tree)
250ml cider vinegar (any fruit vinegar will do)
250ml water
250g sugar
salt and black pepper to taste

Remove most of the stalks from the haw berries, rinse the berries in cold water
Put the berries into a pot with the water and the vinegar, bring to the boil. Simmer for around 30 mins till the skins start to split
Remove from the heat and rub the mixture through a colander to leave the stones behind, use a little additional water to wash as much of the pulp off of the stones as possible
Return the mixture to a clean pan, add the sugar and heat it gently, stirring constantly till the sugar dissolves
Bring to the boil and cook for another 5-10 mins till the sauce reduces and becomes somewhat syrupy
Season with salt and pepper to taste then pour into hot, sterilised bottles
Use where you would use hoi-sin sauce

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