Mmm...Canada: Quick Rhubarb Chutney

Happy Canada Day to all my fellow countrymen and women!

My month of Canada-focussed cooking kicks off with a seasonal, local ingredient, prepared in a way borrowed from a couple of cultures that have shaped and are shaping Canadian culture--English and East Indian. What makes this lovely is that the finished condiment goes well with another (in my eyes) quintessentially Canadian ingredient, pork.

My previous recipes focussed on the sweeter side of this tart stem. Today I offer something on the savoury side of the plate, that pairs well with grilled or roast pork.

I had visions of photographing a lovely browned pork chop, slathered with a a spoon of chutney. I had the lovely browned pork chop and a bowl of freshly made chutney. Put them together and...well...I had a plateful of brown. Not necessarily an appetising picture (but then, I find meat difficult to photograph well).

Yet again, I provide you with more evidence that appearances can be deceiving. The chutney was tart and spicy with a hint of sweetness--the perfect accompaniment to what can be a rather bland meat.

I based it on other chutneys I do, and tried to keep as much of the rhubarb's signature tartness at the forefront. I think I did well

What I liked about this was how quickly it came together--unlike other chutneys I make, this can be served immediately, and doesn't need to be set aside for a few months. That said, this version does need to be refrigerated and used up within a few days.

Quick Rhubarb Chutney
Yield approx 500ml/ 2c

Ingredients
3Tbsp (45ml) brown sugar
2Tbsp(30ml) red wine vinegar
2 garlic cloves, finely minced
1 thumb ginger, finely grated

75g (125ml/0.5c) sultanas
0.25tsp (1ml) salt
0.25tsp (1ml) ground chilli pepper
0.5tsp (2ml) cinnamon
0.25tsp (1ml) ground cloves
0.25tsp(1ml) ground cumin
oil, for frying
1 onion, finely chopped
125g (250ml/1c) rhubarb, chopped in 1cm (0.5") pieces

1Tbsp (15ml) mustard (Dijon, whole grain)

Method
Combine sugar, vinegar, garlic, ginger, sultanas, salt and spices and heat until the sugar melts. Add onion and a spoon or so of oil and saute until soft and translucent. Mix in the rhubarb and cover. Simmer over a medium flame until the rhubarb is tender. Stir in the mustard. Balance flavours to taste--it should retain the rhubarb's tartness, but have an slight, underlying sweetness.


cheers!

jasmine

I'm a quill for hire!

Ladies who lunch: Spiced Pickled Pears

To me, pears are forever and inextricably linked to cold weather.

Every so many autumns My Dear Little Cardamummy puts up jars and jars of stewed pears. For whatever reason, I only recall them brought up on extremely cold nights, warmed in their sweet viscous syrup spiced with cloves and cinnamon mixing wth rivulets of melted ice cream. Quite possibly the best and most comforting wintery dessert I can think of.

The other week, when I invited a friend over for Sunday lunch, I pored over cookbooks looking for warming, tasty and (of course) none-too labour intensive. Making matters a bit more interesting is the fact she is a vegetarian, so my usual fall back of roast chicken or perhaps another a good, brunchy tableful including bacon and sausage, wasn't in the cards.

Bound and determined to do anything but pasta (I remember my veggie days and the unending platefuls of pasta served because they really didn't know what else to feed me) I went to my favourite vegetarian cookbook, Delia's Vegetarian Collection (yes, Delia Smith before she sold out to the semi-homemade crowd) for inspiration. I'm not sure which part caught my eye -- the bleu cheese strudel or the spiced, pickled pears that accompany it. Granted, they aren't my mum's stewed pears, but there were familiar elements -- sweetness, spice and soft flesh.

They were incredibly easy to make and, more importantly, they could be made ahead. Even though they went really well with the strudel (bleu cheese and pears are such the classic duo), they, complete with their amber liquid would nicely accompany a roasted pork loin or duck.

Spiced Pickled Pears
adapted from Delia Smith's Delia's Vegetarian Collection, p 158
Serves six

110g brown sugar
340ml apple cider vinegar
1 Tbsp balsamic vinegar
1 Tbsp whole peppercorns
6 juniper berries, crushed
6 hard pears, peeled leaving the stems intact

Preheat oven to 190C/375F.

Add everything but the pears to an ovenproof pot (I used my smaller Dutch Oven), and while stirring contantly to dissolve the sugar, bring it up to a boil. Place the pears on their sides in the liquid, lid the pot and pop it into the oven for 30 minutes.

After the half-hour point is up, carefully turn over the fruit and return the lidded pot to the oven for another 20-30 minutes, or until tender.

Remove from the oven and allow the fruit to cool in their liquid before serving one pear per person.

cheers!
jasmine