tag:blogger.com,1999:blog-7703817848238285099.post6587070821370551099..comments2024-03-29T01:47:28.792+00:00Comments on TARRAGON & THYME: Parsnip, Apple and Ginger ChutneyPattypanhttp://www.blogger.com/profile/10533048669555871726noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7703817848238285099.post-5198127398215319162019-12-31T11:58:38.876+00:002019-12-31T11:58:38.876+00:00ground cloves is a spice which in its whole form i...ground cloves is a spice which in its whole form is a small dried bud which is very aromatic. this is what is used in this recipe, it is in its whole form used to stud a piece of ham/gammon which gives it a lovely flavour. Pattypan x<br />Pattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-13856901119955528652019-12-23T16:36:37.516+00:002019-12-23T16:36:37.516+00:00I am making this as I write to you. When u say ...I am making this as I write to you. When u say 'add cloves', what cloves' do u mean - garlic?<br />Anonymoushttps://www.blogger.com/profile/15680045081906881610noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-64411949467677794842019-09-14T10:25:21.824+01:002019-09-14T10:25:21.824+01:00Now that little addition I will have to try as we ...Now that little addition I will have to try as we love garlic here. I also like to mix the recipes up. I usually leave my chutneys for six weeks xPattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-64916825265535701502019-09-14T02:56:11.343+01:002019-09-14T02:56:11.343+01:00Have just made this but added some garlic it taste...Have just made this but added some garlic it tastes great right now but I think it will be so much better when matureAnonymoushttps://www.blogger.com/profile/07630153961276258462noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-20567295409605701892016-11-22T22:28:15.604+00:002016-11-22T22:28:15.604+00:00Here is the link to the Beetroot Chutney which I p...Here is the link to the Beetroot Chutney which I posted sometime back.<br /><br />http://tarragonnthyme.blogspot.co.uk/2011/09/beetroot-chutney.html<br /><br />Pattypan xx<br />Pattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-6272790597878538332016-11-22T17:41:54.495+00:002016-11-22T17:41:54.495+00:00Can you post the beetroot and apply chutney?Can you post the beetroot and apply chutney?Anonymoushttps://www.blogger.com/profile/05725177041979260778noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-51958101712069575672012-12-09T10:34:47.546+00:002012-12-09T10:34:47.546+00:00Looks like an interesting recipe, I bought a whole...Looks like an interesting recipe, I bought a whole tub of ginger bits in Morrisons, in error.<br />I've still got about 300 'Monarch' cooking apples to use up in my quest to make interesting chutneys, I've done 12 recipes so far this year.<br />Damsonviewnoreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-53511220865992631242012-10-05T22:33:13.784+01:002012-10-05T22:33:13.784+01:00Hello Laurie welcome to my blog.
If you use just ...Hello Laurie welcome to my blog.<br /><br />If you use just metal lids with vinegar preserves or preserves preserved with vinegar the lids will corrode. Most new lids have a plastic lining which stops the corrosion of the lids. Years ago there was a polythene that you tied over the lids I think it was called porosan which helped keep the preserves safe from vinegar fly. The new lids that you get in stores such as Lakeland or the Jam Jar Shop or John Lewis all have this plastic coating on to stop the lid corroding. Hope this helps.<br /><br />Pattypan<br /><br />xxPattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-83671405039495140012012-10-02T14:39:30.282+01:002012-10-02T14:39:30.282+01:00hi pattypan! your recipe came in great time, i dug...hi pattypan! your recipe came in great time, i dug up parsnipies too early and they went soft so ned to use them up! What do you mean by "vinegar proof tops"? i've never heard that term before. am making your recipe now! cheers from the north,laurielaurienoreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-53734112039369925862011-08-25T22:19:56.665+01:002011-08-25T22:19:56.665+01:00Thanks, that would be great.
Jenny xThanks, that would be great. <br /><br />Jenny xJenny Lawhttps://www.blogger.com/profile/17249850826706887134noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-9544411137570830402011-08-23T22:42:52.737+01:002011-08-23T22:42:52.737+01:00Hi Jenny welcome to my blog. There is a beetroot a...Hi Jenny welcome to my blog. There is a beetroot and apple chutney/relish which is quite nice if you want the recipe - let me know and will post up for you. Will have a look through some of my books to see if there is anything else too.<br /><br />Pattypan<br /><br />xPattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-38891967997338177012011-08-23T12:49:32.448+01:002011-08-23T12:49:32.448+01:00I'm going to try this for sure, thanks! I'...I'm going to try this for sure, thanks! I've been desperate for a recipe to preserve my massive crop of parsnips and this looks amazing.If you have any other ideas they would be gratefully received. I was thinking of making a parsnip and beetroot chutney as I have loads of beets to use up too.<br />Thanks<br />Jenny Law - St martins, Perth, Scotland.Jenny Lawhttps://www.blogger.com/profile/17249850826706887134noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-63230777365343545752010-09-20T22:22:49.565+01:002010-09-20T22:22:49.565+01:00Hello Alastair,
In fairness I didn't wait for...Hello Alastair,<br /><br />In fairness I didn't wait for the frost at all as the parsnip does cook down quite a bit. This is a lovely chutney and is one I will make again. Nice with a home made ploughmans and home made pickled onions. I like Parsnip roasted in honey as well with roast dinners - especially with the Christmas roast. The onion and garlic relish/marmalade recipe is also very good.<br /><br />Thanks for popping by<br /><br />Kind regards<br /><br />PattypanPattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-47350612873916465102010-09-20T21:30:46.747+01:002010-09-20T21:30:46.747+01:00Thanks for this, will try for sure...is it best to...Thanks for this, will try for sure...is it best to wait for first frost?Alastair Robertsonhttps://www.blogger.com/profile/09777198647433664308noreply@blogger.com