Cooking is certainly a passion, but to actually cut produce grown in your own garden and create a recipe for the public to eat and enjoy certainly takes passion to the next level.
|Rhubarb In The Nook Garden|
Straight away I got some smoked mackerel in and got Eli, my super assistant, to make pate whilst I attempted a chutney to accompany it.
I chopped about 4 sticks of rhubarb and put in a pan with some light brown sugar (about 75g), big handful sultanas, finely chopped red onion, 1 inch grated ginger, salt, pepper, zest and juice of an orange and 5 tbsp white wine vinegar and put on the stove.
I left all ingredients to come to the boil, then let simmer.
If I'm honest I didn't measure the vinegar and put a little too much in and the rhubarb seemed saturated which is where I had the idea to skin, core and chop a couple of apples and add to the pan.
|Fresh Chopped Rhubarb|
Served on our rustic wooden boards with toasted sourdough this dish has proved to be another winner on the menu this week.
|Smoked Mackerel Pate served with Rhubarb & Apple Chutney and Toasted Sourdough|