Sunbeam HP8555 Recipes continued, Tomato Chutney, 10 1.5kg ripe tomatoes, peeled, finely chopped

Recipes continued

Tomato Chutney

Makes 3 cups

10 (1.5kg) ripe tomatoes, peeled, finely chopped

1 large onion, finely chopped ¼ cup sultanas

1 ½ cups apple cider vinegar

¼ teaspoon chilli powder

½teaspoon ground cumin

½teaspoon ground coriander 1 teaspoon mustard powder

1.Using the Browning mode, heat the oil on 150°C. When pre-heated and READY appears in the LCD screen, set your timer for 1 hour and press START. Add all ingredients to the pan. Allow to cook, uncovered, stirring occasionally until thick and most of the liquid has evaporated.

2.Season well with salt and pepper. Pour chutney into hot sterilised glass jars and seal with preserving or plastic lids.

Tip: To peel tomatoes, using a sharp knife, remove the stem and place a small cross on the base of the tomato. Place in boiling water for 1 minute or until the skin just begins

to peel away. Immediately remove from the boiling water and place in a bowl of ice cold water. You will then be able to easily pull the skin off with your fingers.

-To sterilise jars, place clean, glass jars, without any chips or cracks, in a large saucepan and cover with cold water.

Place the lid on and bring to boil. Boil for 20 minutes. Remove the jars and stand upright on a heat-proof board. Do not dry, as their own heat will soon dry them.

Caramelised Onions

Makes 2 cups

1 tablespoon olive oil

1.5kg brown onions, thinly sliced

¼cup brown sugar

¼cup balsamic sugar

1.Using the Browning mode, heat the oil on 150°C. When pre-heated and READY appears in the LCD screen, set your timer for 1 hour and press START.

2.Add onion to pan and cook, stirring occasionally until very soft (about 50 minutes). Add sugar and vinegar and cook for a further 10 minutes. Season to taste with salt and pepper.

Tip: Caramelised onions go great on steak, roasts and burgers.

13