ZAKUSKA

[Minni]

Hi Girls !
i hope you not sick of me yet)
 i got the greatest condiment ,that you cen use on sandwiches,in cooking,on rice ,and pasta,
make a dip out of it my famous Russian sauce ZAKUSKA! it is D best seller on may market stall
 Char  eggplant  red! capsicum  when it's could clean the black skin of  chop it AL up.
  in the big pot !!!!! with
  chop onion ,garlic , zucchini, tomato/p, fresh tomato,salt pepper, curry powder, nutmeg, chili, oil,oregano,
 simmer for at lest 40 to 0 min   put it in foodproceser for a snood texture  put it back to the pot and simmer for 30 min
 poor in to a sterile jars lid on and vother bath if you water bath for 35 minutes  it will be perfect for 18 month or +-
 hope you al  like it as i do.

[CreamPuff63]

Thanks Minni, this recipe sounds delicious!!! what do you think of my translation does it sound okay I really do want to make this  Not really sure how much of the ingredients are required because I am guessing you never measure, you just add to the pot as per what you think? 

Chargrill  eggplant,  red capsicum (until the skin is blackened).  When it's cooled, clean the black skin off the capsicum and chop it in the TM bowl. 
Add onion, garlic, zucchini, tomato paste, fresh tomato, salt, pepper, curry powder, nutmeg, chilli, oil, oregano and chop on Speed 5 until a good chunky texture is reached 
Simmer for at least 40 to 50 min in a saucepan (or maybe try 60 degrees in TM??), and then puree in TM for a smooth texture. Remove from TM and put it back to the saucepan and simmer for 30 min.
Pour in to a sterilised jar and lid on and it will keep for 18 months

[Very Happy Jan]

Sound delicious. Thank you for the recipe Mini and CP63 for the conversion. Great teamwork 

[Minni]

OMG  you  are so right((((( 
 to be honest  i do everything to taste let see


 Zakuska :                     1 cup of olive oil
 8 large eggplant          4 zucchini
 8 red capsicum            3 tablespoon tomato paste
  3 medium onion           8 large fresh tomatoes ( pealed)
  2 teaspoon oregano        salt  & pepper to taste
  1 teaspoon  curry
  half /teaspoon nutmeg
  half a head of garlic
 2 teaspoon chili 

 PS : for the best result  you can put it in the oven for the final cooking      (IT'S TO DIE FOR)   >*.*<

[CreamPuff63]

 

[judydawn]

How about a big slow cooker after the initial chopping, roasting etc?

[trudy]

Thanks, this sounds very nice.

[passionflower]

OMG!!! I made this today and I can honestly say is just like the one my grandma used to me. I am so excited to be able to mek my own so very easy now. Thank you for the fabby recipe.

[judydawn]

Did you make a smaller batch passionflower?

[passionflower]

I did Judy, I halfed the amount of ingredients, replaced the zuchinnis with carrots as that's what my mum's and gramndma's recepie suggested and not added the curry powder as our recipe didn't call for it and both myself and my sister wanted to try and re create that familiar taste and BOY oh BOY did we do it    .
I also added 2 fresh bay leafs to the simmering process. AMAZING !!! However I sent my sister back home to London with half of it and by the time every visitor tasted it I was left with no that much so I need to make more.
The only pain about this recipe is charring the aubergines and peppers on the BBQ then peel them.

[Cuilidh]

I really like the sound of this sauce / spread??? and am looking forward to making this a little later in the year when I have (hopefully) got time to do all the prep. work with the eggplants and capsicums.

[Cuilidh]

I hope you don't mind Minni, CP63 and Passionflower, but I liked the look of this so much but the various comments / additions were a little overwhelming so I have combined your three recipes / hints / ideas into one and I think I've got everything covered.  Please let me know if I've missed something out.

8 large eggplant
8 red capsicum
1 cup of olive oil
3 medium onion, quartered
half a head of garlic
4 zucchini or carrots, cut in quarters
3 tablespoon tomato paste
8 large fresh tomatoes (peeled)
salt  & pepper to taste
1 teaspoon  curry (optional)
half /teaspoon nutmeg
2 teaspoon chili 
2 teaspoon oregano
2 bayleaves

Chargrill eggplant and red capsicum (until the skin is blackened).   When it's cooled, clean the black skin off the capsicum and chop it and the eggplant in the TM bowl.

Add oil, onion, garlic, zucchini / carrots, tomato paste, fresh tomato, salt, pepper, curry powder (if you are using it), nutmeg, chilli and oregano and chop on Speed 5 until a good chunky texture is reached.

Simmer for at least 40 to 50 min in a saucepan (or maybe try 60 degrees in TM??), and then puree in TM for a smooth texture.

Remove from TM and put it back to the saucepan with the bay leaves and simmer for 30 min (for the best result you can put it in the oven for the final cooking - IT'S TO DIE FOR). 

Remove the bay leaves.

Pour into sterilised jars, lids on and into a water bath for 35 minutes - it will be perfect for 18 month or longer.

[passionflower]

That's great Marina thank you, it makes much more sense and looks cleaner.

[Cuilidh]

Thanks, Monica.  I'm no good at converting recipes, so this was a nice easy thing for me to do!