Hot Beetroot Chutney

Once again, this recipe is adapted from one in the WI book of Jams, Pickles & Chutneys, although I have changed it quite a lot... In fact this comes out remarkably like a famous brand of pickle that starts with a 'B', but a bit hotter, and a fraction of the price.
The quantities given are for half of what you see in the picture below - I made two roasting trays full, as I had been given loads of beetroot!
1.3 kg beetroot, cooked & diced
0.5 kg onions, chopped
0.5 kg cooking apples, cored & chopped
0.5 kg seedless raisins (you could use chopped dates)
2 lemons de-pipped and cut into small pieces (skin and all)
1 litre cider vinegar
a large-ish piece of root ginger, coarsely grated (skin and all)
1 tsp cayenne pepper
1 tsp mustard seeds
2 tsps allspice
3 tsps ground ginger
1 kg sugar
Method:
1. Preheat oven to 200°C (180°C fan oven)
2. Put all ingredients EXCEPT SUGAR into a large stainless-steel roasting tin & mix well
3. I cooked this for 2 hours, stirring occasionally
4. Once the vegetables are cooked and the liquid is starting to colour, add the sugar & stir in.
5. Cook for at least a further 30 minutes till most liquid is well thickened and the chutney is nice and caramelised
6. Put into slightly cooled sterilised jars and put vinegar-proof lids on immediately
4. Don't forget to label the jars!.
5. Because I ran out of jars I had to sterilise more (using the oven). So I liquidised the remaining chutney and added a bit more water & put it back in the oven while the jars were sterilising. This 'fine cut' chutney will be used for spreading on BBQ sausages next summer, if there is any left by then .....

Pixel - le chat qui lit

We buried Pixel this afternoon, in the strip of woodland we are establishing along the east side of our land - and which will henceforward be called Pixel's Wood! Pixel's kidneys finally packed up at the ripe old age of 15 and we had to make the painful decision to have him put to sleep. He was happy and not too uncomfortable until this morning, and remained chief mickelborough moggy right to the very end.

So here are some pictures from the last 5 years which show how much he enjoyed life here in France and to what extent he supervised the renovations and gardening. They are in no particular order, but I hope you enjoy them.

Neither Pixel nor Milly were overjoyed by the trip over.... but things got rapidly better:




There really was a time that he was bigger than Hugh, but Hugh can be seen working hard at putting on the pounds!






Of course Pix was le chat qui lit (the cat that reads) and above is the picture that the logo came from.



Definitely a cat with character!

French orienteering championships

An amazing orienteering event today - although I didn't get to run in it, being part of the organising team. As you can see from the map below, most of it on beach/estuary that is covered by water at high tide! And of course the long courses went out to the edges of the map!
The start tents had to be put up behind the causeway, as the westerly wind was so strong:
And the first control kite can be seen on its pile of rocks!
Note the island on the left horizon (left of the yacht mast, with a strip of sand showing). This was accessible via a sand causeway at low tide.
By the time the starts were finishing, there were people (you cant see them in this photo, but I saw them!) wading across the gap, up to their hips in water!
I took this next shot only about ten minutes later - fortunately all the runners did get safely in! Only one or two complained about 'not safe, taking risks etc'. Most runners had a ball - who doesn't enjoy scrambling over rocks and running across sandy beaches?
The next picture is one of the controls, not sure of the description - crag foot perhaps??
This is the finish - the last kite was on the dark shape (an old wooden hulk) in the centre of the picture.
Lots of us were itching for a run on the area, but had to man the information/ start/ finish etc etc. However, now the map is made we will probably have a regional event there in the not too distant future. Hopefully on a day with less wind than today - the starts had to be put back by an hour, as the westerly gale prevented the low tide from falling as low as was needed in time for the first starts. Hence the rush at the end.... Anyway, a really good day.

ducks afloat

Ducks were afloat before we finished the pond - they were still on the water at 2.00 am the other morning when we went to shut them in after a late night out!

Jane's nectarine and lemon chuney

Having had a few requests for the recipe, here it is with pictures! (I have adapted this recipe from one in the WI book of Jams Jellies & Chutneys) It is oven-cooked - this keeps the fruit in lumps and allows it to caramelise nicely. Goes well with roast or BBQ lamb or pork...

Quantities are for a double amount, using a 2 kilo box of nectarines which are widely available here in France this time of year. This chutney can be made with any other fruit - I have used plums & lemons before which is very nice. Just keep the ratio of fruit : vinegar : sugar the same and use at least 1 lemon.
1.6 kg nectarine flesh in pieces 1 kg lemons de-pipped and cut into pieces (skin and all)
1.3 kg onions, chopped roughly
6 garlic cloves, chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp allpsice
0.5 tsp ground chili
500 ml cider vinegar
1 kg sugar

Method:
1. Preheat oven to 200°C (180°C fan oven)
2. Put all ingredients EXCEPT SUGAR into a large roasting tin & mix well
3. Cook for up to 1.5 hours, stirring occasionally
4. Once the fruit is tender, the liquid is reduced and it is starting to colour, add the sugar & stir.
5. Cook for at least a further 30 minutes till most liquid is well thickened and the fruit is as caramelised as you wish
6. While it is cooking, put jars (between 10 - 12) in a tray in the same oven to sterilise. Boil lids in water
7. Allow chutney & jars to cool a little, then fill jars, seal & label.
8. keep at least a month (preferably longer if you can!) to mature Voila! 11 jars of chutney for about a euro a jar!