Zucchini relish

Ingredients

12 cups shredded unpeeled zucchini

4 cups chopped onion

5 tablespoons canning salt

1 red bell pepper, chopped

1 green bell pepper, chopped

6 cups white sugar

• 2 1/2 cups white vinegar


• 1 tablespoon cornstarch


• 3/4 teaspoon ground nutmeg


• 3/4 teaspoon ground turmeric


• 1 1/2 teaspoons celery seed


• 1/2 teaspoon ground black pepper


• Add all ingredients to list

Directions

12 h

1. Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.


2. The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.


3. Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.


4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.


5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Swedish meatball recipe

Ingredients

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

2 tbsp plain flour

400ml hot beef stock (from a cube is fine)

Method

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.

Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Tomato bisque recipe

Ingredients

• 3 tablespoons olive oil


• 3 tablespoons butter


• 1/4 to 1/2 teaspoon crushed red pepper flakes


• 3 large carrots, peeled and chopped


• 1 large onion, chopped


• 2 garlic cloves, minced


• 2 teaspoons dried basil


• 3 cans (28 ounces each ) whole peeled tomatoes


• 1 container (32 ounces) chicken stock


• 2 tablespoons tomato paste


• 3 teaspoons sugar


• 1 teaspoon salt


• 1/2 teaspoon pepper


• 1 cup heavy whipping cream, optional


• Fresh basil leaves, thinly sliced, optional

Directions

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.


• Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.

Steak stir fry

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices

Salt and freshly ground pepper

1/4 cup low-sodium soy sauce

1 serrano chile pepper, seeded and finely chopped

2 teaspoons sugar

2 tablespoons freshly squeezed lime juice (1 to 2 limes)

2 tablespoons olive oil

2 cloves garlic, grated

1 bunch scallions, thinly sliced

6 ounces fresh mushrooms, sliced

1/4 pound snow peas or green beans

1 12-ounce can baby corn, drained

1 red bell pepper, thinly sliced (optional)

Shish kabobs

Ingredients

• 1 cup sugar


• 1 cup reduced-sodium soy sauce


• 1 cup ketchup


• 2 teaspoons garlic powder


• 2 teaspoons ground ginger


• 2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes


• 2 to 3 small zucchini, cut into 1-inch slices


• 1/2 pound medium fresh mushrooms


• 1 large green or sweet red pepper, cut into 1-inch pieces


• 1 small onion, cut into 1-inch pieces


• 2 cups cubed fresh pineapple

Directions

• For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.


• On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.


• In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.

Sticky buns recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast


• 3/4 cup warm water (110° to 115°)


• 3/4 cup warm milk (110° to 115°)


• 1/4 cup sugar


• 3 tablespoons canola oil


• 2 teaspoons salt


• 3-3/4 to 4-1/4 cups all-purpose flour


• FILLING:

1/4 cup butter, softened

1/4 cup sugar

3 teaspoons ground cinnamon

3/4 cup packed brown sugar

1/2 cup heavy whipping cream

1 cup coarsely chopped pecans

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.


• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


• Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.


• Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.


• Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Scotch egg recipe

Ingredients

• 5 large eggs


• 300g good-quality pork sausage, skinned


• 1 tsp black peppercorn, crushed


• 140g cooked ham, shredded


• 25g sage, apple & onion stuffing mix


• 1 tsp chopped article" data-tooltip-w >sage

Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Thyme

This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Parsley

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Sunflower oil

A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

Bring a pan of salted water to a rapid boil, then lower 4 of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.

Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into 4 equal balls. Squash one of the balls between a piece of cling film until it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase (step 3). Repeat with the remaining sausageballs and eggs.

Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.

To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil (step 4). Depending on the size of your pan, lower as many eggs as you can into the oil (step 5), and cook for 8-10 mins until golden and crispy (step 6). Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.