Gentleman's Relish

[achookwoman]

This is a very English recipe,  so I am dedicating it to CC on reaching 5000 posts.
This recipe is adapted from one by Andrew McConnell, published in The Gourmet Magazine., to be made in the TMX.
NEED
Place all ingredients into TMX bowl.

250mls Apple Cider Vinegar.
85g pitted prunes
125g tomato sauce
65g Brown sugar
50mls Worcestershire Sauce
4 Spring onions
3 cloves of garlic
2 Anchovy fillets, (I used tinned ones)
3 cloves
1 Tablespoon of Mustard Powder
2 teaspoons of Allspice
pinch of chilli powder.
Do
Cook 30 mins,/gentle speed/100 o.  Take cap out for last 5 mins.
Mix, 30 seconds/sp 8., or until finely mixed and no lumps.
Bottle while hot into sterile jars.
Makes 500 mls/
Will keep for 6 months refrigerated.

NOTES>  Taste test
Made as per recipe this would be perfect served as a spread on sandwiches, or condiment with hot or cold roast beef or pork.
To eat on hot buttered toast or crumpets,  I would double the Anchovy. This is a personal taste preference as I love Anchovy .

[achookwoman]

Gentleman's Relish.

[gertbysea]

One hundred thank  you hugs my friend. I do buy this  in very expensive tins. No more . I actually have all the ingredients in the pantry. OMG

Bye Bye DH  have fun while I am cooking one of your favourites.

Gert

[judydawn]

Does your gorgeous gentleman DH like it Chookie?  It is a pantry relish for sure Gretchen, I have everything as well apart from anchovy fillets at the moment and they aren't hard to find.

[chrissa]

This sounds interesting.  Might give it a go to include in a Christmas hamper

[Amy :-)]

What would you serve it with?

[*suzanne*]

My mum would love this, I am going to make her some tomorrow, thanks for the recipe xx

[gertbysea]

What would you serve it with?

Everything Amy!  Well maybe not porridge.

Gert

[achookwoman]

At Andrew Mc Connell's Restaurant in Melb,  it is served with Steak.  I think it can be lightly spread on toast,  a bit like Vegemite.   I think this recipe is nicer than the bought one from Fortum and Masons.  

[Katiej]

I've never heard of this before Chookie.  I think my FIL would like it.

I love that little pot you've put in it, it's just gorgeous 

[gertbysea]

My mum would love this, I am going to make her some tomorrow, thanks for the recipe xx

For all the English people out there I thank you  achookwoman.. I remember eating this as a child. My dad  was an Anglophile having served in  WWII  in England and elsewhere. He loved savoury and I expect some  English  lasses as well and brought home many English  foods  into our home.  My mother was Dutch /German. She taught me about  pumpernikel!

Gert

[*suzanne*]

Both my parents are from Manchester, so anything like this and my mum is in heaven

[gertbysea]

At Andrew Mc Connell's Restaurant in Melb,  it is served with Steak.  I think it can be lightly spread on toast,  a bit like Vegemite.   I think this recipe is nicer than the bought one from Fortum and Masons.  

Cheese. Spread it on a on a good piece of cheddar .  Stick your finger in it and lick.

You know how they have  chocolate body paint these days , well think  Gentleman's Relish or Patum Peperium as I knew it.

achookwoman  how about  a blood pudding recipe?

Gert

[cookie1]

The relish looks great, but I am sorry I can't accept blood pudding. 

[achookwoman]

Gert,  I think I will leave the blood Pud to you.  I will help you eat it.
Katie,  the little pot is the one it came in,  that I bought in London.