home-made Pimms

Straight up: 2 parts gin, 2 parts red vermouth, 1 part triple sec, dash of crème de cassis

Green meanie: 2 parts gin, 2 parts red vermouth, 1 part blue curaçao. Strangely this will end up the colour of Fairy Liquid, hence the name.

Purple meanie (a rare but interesting variation!): 2 parts gin, 2 parts orange vermouth, 1 part blue curaçao, dash of crème de cassis

Mix together.  Serve in the proportion one part Pimms to three parts lemonade, bitter lemon, or San Pellegrino limonata over lots of ice and mint leaves, and a fresh fruit garnish.

This tastes of holidays in France to me…

Bob’s fruity brown sauce

Digital CameraMy brother-in-law asked for some of this sauce for his birthday so I’ve renamed it in his honour.  I’ve made several versions of this in the past few years and have a “bung it in” attitude to the spices and dried fruits, which has led to some interesting variations in colour and heat.  This latest batch is a bit pink, and a tad more heavy on the chili than previously, because you can never guess how hot a chili is until it’s in there… This makes the equivalent of about 4 x1lb jamjars.

  • 500g fresh rhubarb (I’ve also used tinned rhubarb occasionally – in which case drain it well, and cut down a bit on the demerara sugar)
  • 250g red onions
  • 1 long red chili, deseeded
  • 2 garlic cloves
  • 200g cooking apple, peeled and grated
  • 20g (about 2cm) fresh ginger, peeled and minced
  • 2 heaped teaspons ground ginger
  • 1 dessertspoon paprika
  • 75g sultanas
  • 50g dried cherries or dried cranberries or dried dates
  • 200ml red wine vinegar
  • 50ml balsamic vinegar
  • 1 dessertspoon salt
  • 500g demerara sugar

Trim and chop the rhubarb finely.  Peel and chop the onions into small dice.  Deseed the chili and chop that finely too, making sure you protect your hands with rubber gloves to avoid any chili juice being inadvertently rubbed in your eye (or worse…). Peel and grate the apple, and do the same with the fresh ginger. The ginger needs to be grated very finely so that it’s a mush because it’s very fibrous, and the texture of the finished sauce won’t be smooth if there are clumps of ginger in there.  Put all of the ingredients in a large, heavy bottomed pan and put on to simmer for about 45 minutes to an hour.  Give it a stir occasionally.

The texture of the sauce when it’s cooked will be like runny chutney.  Take off the heat, leave to cool for a bit then put in a food processor (usually in two or three batches) and process until smooth.  Put into warmed sterilised jars or bottles and make sure you use vinegar-proof lids to seal.

The picture shows the latest batch – I think the cranberries and the particularly dark red onions I used have given it a rather nice pink tinge!  The bottles were from an online store which supplies all kinds of empty jars and bottles for home preservers – Wares of Knutsford.  You can visit their shop too – very nice people!