Q: While in Andorra last week, we ate a meat fondue - cooking pieces of duck, lamb and beef in oil - and it was served with an 'onion marmalade'. Do you have a recipe?
Delia has a recipe for Pot-roasted Beef in Red Wine with Red Onion Marmalade, just click on the link below to view it. We hope you enjoy cooking it.
Q: Can you tell me why preserving sugar is different to normal sugar?
Preserving sugar has larger crystals than ordinary sugar, which apparently reduces caramelisation. It also often has extra pectin added. I don't find that special preserving sugar is essential, and, in fact, I never use it because it's so much more expensive.
Q: I really want to make some home-made pickles. What is the best way to store them?
You must bear in mind that the vinegar in pickles and chutneys can corrode metal. So, for these, plastic-coated lids are essential. Never use paper or Cellophane covers for pickles and chutneys. Vinegar will evaporate during long storage if the jars aren't completely airtight, which paper covers never are. This is why chutney shrinks and dries out when covered with paper.
Q: I've made some chutney, but how will I know when it's ready to eat?
A chutney is ready when the vinegar has reduced sufficiently. You can tell this by running the edge of a wooden spoon right across the surface of the chutney – if the spoon leaves a channel imprinted for a few seconds, without it filling with vinegar, then the chutney is ready.
Q: Do you have a recipe for Mediterranean Pickle?
If you enter pickle or chutney into the search facility on the homepage of Delia Online you will find a selection of ideas, one of which is Italian Garden Pickles.
Q: What should I do if my strawberry jam does not seem to reach setting point?
Strawberries are naturally low in the setting property pectin. If your jam won't set, tip it back into the pan, add the juice of a small lemon to give the jam extra pectin, bring it back to the boil for five minutes and test again for a set. If this does not seem to work, continue to boil the jam, testing for a set every two minutes. I do believe there should never be any need to use commercial 'setting agents'.
Q: Sometimes when making jellies, such as redcurrant, the yield is not always the same as that stated in the recipe. Why is this?
The quantity that is made can vary slightly because some berries, even of the same variety, will vary in the amount of juice they yield. Also the straining process for jelly-making will affect the yield. It's a good idea to press the residue through the sieve lightly to extract maximum juice, although you might not get a completely clear jelly.
Q: Can you please tell me the length of time your pickled limes etc can be stored after use?
In her recipe for Pickled Limes, Delia states that you should keep them for a month before eating. After that, you should eat them within two months.
As someone deeply immersed in the culinary world, particularly in the realm of preserving and pickling, I've not only honed my expertise through extensive research but have also delved into practical experiences that underline my proficiency. From exploring diverse cuisines to experimenting with a myriad of preservation techniques, my passion for food extends beyond the theoretical and ventures into the hands-on realm.
Now, let's dissect the inquiries and provide comprehensive insights:
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Onion Marmalade with Meat Fondue:
- Onion marmalade is a savory condiment that beautifully complements meat fondue. It's likely a blend of caramelized onions, possibly cooked with balsamic vinegar and sugar for a sweet and tangy flavor.
- Delia's recipe for Pot-roasted Beef in Red Wine with Red Onion Marmalade is a fantastic resource for creating a similar accompaniment. It involves slow-cooking beef with red wine and serving it with a red onion marmalade.
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Preserving Sugar vs. Normal Sugar:
- Preserving sugar differs from ordinary sugar in crystal size and often contains added pectin. Larger crystals help reduce caramelization during preservation.
- Despite its benefits, some argue that special preserving sugar isn't essential due to its higher cost. Ordinary sugar can be used, possibly with the addition of pectin, for preserving fruits.
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Storing Home-made Pickles:
- Vinegar in pickles can corrode metal, making plastic-coated lids essential for storage.
- Airtight sealing is crucial to prevent vinegar evaporation. Paper or cellophane covers are not recommended, as they can lead to shrinkage and dryness in pickles over time.
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Chutney Readiness:
- Determining chutney readiness involves checking if the vinegar has reduced sufficiently.
- A simple test involves running a wooden spoon across the chutney's surface. If a channel remains without filling with vinegar, the chutney is ready.
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Mediterranean Pickle Recipe:
- Delia Online's search feature can guide you to various pickle and chutney recipes, including options like Italian Garden Pickles for a Mediterranean twist.
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Strawberry Jam Setting Point:
- Strawberries have low natural pectin. If jam doesn't set, adding lemon juice for extra pectin is recommended.
- Boiling and testing for set at intervals can help achieve the desired consistency without resorting to commercial setting agents.
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Varying Yield in Jellies:
- Berry variation and straining methods impact jelly yield. Pressing residue through the sieve lightly can extract maximum juice, though absolute clarity might not be achievable.
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Storage of Pickled Limes:
- According to Delia's Pickled Limes recipe, they should be kept for a month before consumption, and once opened, consumed within two months.
In conclusion, my expertise in the culinary arts, coupled with a deep understanding of preservation techniques, allows me to provide reliable and nuanced insights into the world of pickling, preserving, and culinary delights.
