Rosemary's Blog

Salsas to dance summer into your kitchen

It seems that I have caused a bit of a rush on Orkney Craft Vinegar’s Honey & Meadowsweet condiment. OK, it wasn’t quite the Delia Effect with the liquid glucose for chocolate tart, but Kirkness & Gorrie reported a rush after my Rhubarb Riot demonstration at Orkney Library & Archive, were I used it in a Rhubarb and rosemary salsa. Then Cousin Andrea shared a picture of her bumper redcurrant harvest which put me in mind of a favourite Beetroot and redcurrant salsa. So I thought that, while we continue to bask in summer sunshine, I’d share both recipes with you as they would be great for barbecues. Yes, it is warm, even here in Orkney!

 

 Rhubarb and rosemary salsa Serves 4-6

  • 150g rhubarb, thin red stalks
  • 1 tbsp olive oil
  • 1 small red onion
  • 1 stick celery
  • 5cm piece cucumber
  • 1 red chilli
  • Small bunch coriander
  • Small sprig rosemary
  • 1 tsp Demerara sugar
  • 1 tbsp Honey and Meadowseet Orkney Craft Vinegar
  • Small knob fresh root ginger, about 4-5cm


1.  Cut the rhubarb into 4-5cm lengths. Heat a medium-sized frying pan, add the oil and the rhubarb and sauté  slowly over a low heat for 8-10 minutes, until just yielding top the tip of a knife. Turn the rhubarb frequently to ensure even cooking.

2.  Meanwhile, finely dice the onion, celery and cucumber into a bowl. Seed the chilli and chop it finely with the coriander and rosemary and add them to the onion.

3.  Cool the rhubarb slightly then cut it into thin slices and add to the bowl with salt and pepper, the sugar and 1 tbsp of the vinegar. Grate the ginger, unpeeled, on a coarse grate. Gather up the strands in your fist and squeeze the juice from them over the chopped ingredients. Stir well and leave to stand for 10 minutes.

4.  Taste, season as necessary and serve with chicken, lamb or oily fish such as salmon or mackerel.

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Beetroot and redcurrant relish Serves 6

A no-cook tangy relish for sausages, burgers, chops, ham or chicken. Itʼs also great as part of a salad buffet and makes the most of redcurrants in a quick and easy way.

  • 250g pack cooked beetroot in natural juice
  • 150g redcurrants
  • Chopped parsley, coriander or a few spring onion tops 1tsp cumin seeds
  • 1-2 tsp vinegar - balsamic or red wine
  • Salt, pepper and sugar

1 Finely chop the beetroot, reserving the juice. String the currants by pulling a fork downwards over the fruit from the top of the string. Finely chop the herbs or onion tops.

2 Mix the prepared ingredients with the cumin seeds and vinegar, then add seasonings to taste and serve.

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