Parsee Red Curry

This curry is adapted from the "Parsee Red Chicken Curry" recipe from 50 Great Curries Of India by Camellia Panjabi, for making in the Instant Pot. I have added vegetables and chickpeas to it to fill it out for use as a bulk cooking recipe for portioning out and freezing.

Red Cabbage Kimchi

We appear to have built up a surfeit of red cabbage, having received large red cabbages in two vegbox deliveries in a row, so I am trying making a batch of Kimchi.

Kimchi is like the Korean equivalent of Sauerkraut - generally made from chinese cabbage rather than european, and seasoned with ginger, garlic and lots of hot chillies, rather than caraway seeds. Both are fermented until sour rather than pickled with vinegar.

This recipe comes from Garden Betty.

I have halved the quantities, and didn't have spring onions to hand, so substituted thinly sliced red onion.

• 1 lb Red Cabbage, sliced into bitesize pieces
• 1/8 cup of Salt
• 4oz of Daikon (aka Mooli) (a big white radish), peeled and shredded
• 4oz Carrot, peeled and shredded
• 1 small Red Onion, peeled and thinly sliced
• 2-4 cloves Garlic, peeled and minced
• About 1/2"-1" long chunk of fresh ginger, peeled and minced.
• Dried red chillies, powdered in a spice mill: 1/4 cup powder.
• 1 small apple, peeled and cored
• 1 small yellow onion, peeled and chopped
• 1/2 cup water, boiled and cooled
• 1 tbsp thai fish sauce

Combine the cabbage and salt in a large bowl and mix together with your hands, separating the layers of cabbage leaf and ensuring they all get coated with salt. Pour in some water to cover, and leave it to brine for a couple of hours until the cabbage feels floppy. Drain, rinse in fresh water and drain again. Return the drained cabbage to the big bowl.

Add the daikon, carrot, red onion, garlic and ginger to the cabbage in the large bowl.

Combine the rest of the ingredients in a blender and blend to a paste.

Pour the paste onto the cabbage and other vegetables. Wearing plastic gloves (or just with plastic freezer bags over your hands), mix the paste thoroughly through the vegetables until all the pieces are coated in it.

Pack the kimchi into kilner jars, leaving space at the top for the liquid level to rise during fermentation. Cover loosely with lids and let sit at room temperature for at least 3 days until it becomes sour. As the liquid rises in the jars, press down the vegetables with a spoon to submerge them.

Once the kimchi has soured to taste, tighten the lids and store the jars in a cool place.

Eat as a pickle, or add to stir-fries and casseroles.

Chiles en Vinaigre a.k.a Mexican Carrot Pickle

Mum used to make this one regularly when I was growing up. Unlike many of the other pickles and chutneys, this one was a big hit with us kids and a batch never lasted long.

The actual name of the recipe in the recipe book is Chiles en Vinaigre, but Mum went lighter on the chillies and bulked it out with the other vegetables, so we called it Mexican Carrot Pickle.

These days, I put in the original proportion of chillies - mild to medium big juicy ones like jalapenos, not scotch bonnets though!

This is the recipe for a single batch, but you could double up if you have a glut of peppers or carrots to use up.

Spicy Red Tomato, Pepper and Squash Chutney

The last of the tomato and pepper plants in the greenhouse are fading now that the days are getting shorter. So we've picked what was left, ripe or no.

Time for another batch of chutney.

I've been looking at recipes for indian tomato pickles, and so whilst this recipe is based on the Red Tomato Chutney from Home Preservation of Fruits and Vegetables, I have completely changed the spices used, and substituted peppers and squash for some of the tomatoes.