our second event with kinfolk magazine : at les tres a la cuina with satan’s coffee corner

Canning, Pickling and Preserving

Autumn was just around the corner, and it was time for our second workshop for Kinfolk magazine. This time we teamed up with Anna and Mariana at Les Tres a la Cuina, and Marcos of Satan’s Coffee Corner. We were all in for a treat, learning to pickle, preserve and make jams. First up was Sweet Cucumber Pickle,  then Fig,Thyme & lemon Jam, Catalan Pickled Anchovies, Mango and Apple Chutney, and last a Sweet Chilli Salsa. The recipes are down below the pictures, so non of you miss out, and can all make at home. After the course had finished we sat down to a lovely meal, including everything we had made. Then Marcos treated us all with a coffee cocktail.

Catalan Pickled Anchovies 

45g maldon salt,

1.25Lt water,

500g anchovy fillets,

500ml white wine vinegar,

60g white sugar,

1 teaspoon mustard seed,

2 teaspoons whole all spice,

2 teaspoons black peppercorns,

5 bay leaves,

5 cloves,

2 lemons thinly sliced,

1 medium red onion thinly sliced.

Have three 500ml jars sterilised and ready for the pickle.

Heat 1Lt of water to dissolve the salt. Let this brine mixture cool to room temperature. When it does, submerge the washed anchovy fillets in the brine and refrigerate overnight, or up to 24 hours.

Meanwhile, bring the sugar, vinegar, the remaining 25ml of water and all the spices to the boil. Simmer for 5 minutes, then turn off the heat and let this steep until cool.

When the anchovies have brined, layer them in a glass jar with the skins of the anchovies facing outwards and layer them with the sliced lemons and onion onions. Pour over the cooled pickling liquid and seal the jars. Wait at least 2 days before eating. Store in the fridge for up to 2 weeks.

Fig, Thyme & Lemon Jam for Cheese

1.8kg fresh figs

3 small organic unwaxed lemons

350g light honey

750g sugar

6-10 sprigs of fresh thyme, washed and tied together

Place the figs in a large bowl and cover with boiling water. Allow them to sit in the water for 10 minutes then drain and place them in a stainless steel saucepan.

Wash the lemons and slice them very thinly, removing the pips. Add the lemons to the figs along with the honey, sugar and thyme.

Bring the mixture up to a simmer, stirring to disolve the sugar, once disolved pour the mixture into a glass bowl, cover it with parchment paper and allow the flavours to develop overnight in the fridge.

The next day put the mixture back into the saucepan and bring to the boil, and boil hard for 5 minutes. If you would like a more set jam then add some liquid pectin at this stage and bring back to the boil for 1 minute.

Pour the jam into sterilised jars and process for 10 minutes in a boiling water bath.

Sweet Chilli Salsa

2-4 red serrano or jalapeno chillies deseded

4 cloves of crucshed garlic

350g apricot jam

5 tablespoons of white wine vinegar

good pinch of salt

Have one 500ml jar sterilised and ready for the salsa.

Put all ingredients into a food processor and blend.

This sauce keeps for up to 2 weeks

Sweet Cucumber Pickle

500g cucumber thinly sliced and unpeeled

1 large figueras onion thinly sliced

175g sugar

1 tablespoon salt

110ml cider vinegar

Mix the cucumber and onion slices in a bowl. Mix the sugar, salt and vinegar together and pour over the cucumbers.

Place in a sealed jar in the fridge and leave for at least 4-5 hours or overnight before using.

It will keep in the fridge for up to a week.

 Mango & Apple Chutney

1kg large ripe mangoes cut into large chunks

2 tablespoons olive oil

2 onions, halved and thinly sliced

3cm fresh root ginger, peeled and greated

10 green cardamom pods

1 cinnamon stick

. teaspoon cumin seed

. teaspoon coriander seed, lightly crushed

. teaspoon black onion seeds (Nigella or Kalonji are good)

. teaspoon ground turmeric

500g Granny Smith apples peeled, cored and chopped

1 large red chilli, deseeded and finely sliced

300ml white wine vinegar

400g golden caster sugar

1 teaspoon salt

Have 4 x 500ml sterilised jars ready.

Cut the flesh of each mango into 2cm chunks.

Heat the oil in a large frying pan, add the onion and fry for a few mins until it begins to soften. Stir in the ginger and cook, stirring frequently, for another 8-10 mins until the onion is golden in colour. Stir in all of the spices, except the turmeric, and fry for another 3 minutes.

Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.

Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.