I was just looking over a post from a couple of days ago and really must apologise for the quality of my proof-reading and typing.
The title refers, in case you are concerned, to a discussion of the chutney I was given for Christmas, rather than a malfunction of my outfit. I am still ding my impression of a plaid mountain, though tomorrow I must dress properly as I need to use the car.
Before the countdown I will just mention that I have had a complaint from a reader. She has asked me to point out that she cooked plenty of stuffing and that the reason for the stuffing deficiency is that I eat too much. I off course replied that we always had plenty when I did the cooking, and that if I was unhappy I could cook the Christmas Dinner myself.
I am too experienced at the ways of husbandship to fall for that one, so muttered and left the argument. Thirty-three years of avoiding housework helps you develop an instinct about that sort of thing.
Anyway, back to the countdown.
At three we have onion and date chutney, a thoughtful general purpose chutney which I haven’t opened yet as we have a number of similar chutneys on the go.
At two, we have sweet root chutney. It’s the colour of piccalilli but with a sweeter taste, and, according to the contents, contains celeriac.It was excellent with pork pie and I am looking forward to using more of it. I suspect it will be good with cheese too.
Finally, in first p[ace for oddity we have Brussels Sprout Ketchup. I confess, the more I thought about it, the more I delayed. We had it on Boxing day and, despite the fears and the primeval green glow it gave off (like the scrapings of a an ancient swampland) it was really good. It doesn’t taste sulphurous, as I expected, and doesn’t produce any digestive upsets, so I have to give it 9/10. It’s tangy, spicy, hot and just about perfect, but if you have to eat it with your eyes closed (due to the threatening green colour) it can’t have 10/10. It comes from Nottingham and they plant a tree for every order they get, so if you need an excellent ketchup from a great city and want to plant a tree, this is the one for you!
Pictures are from past pickles and produce, as I’m too lazy to take new photos.
The Old Farm Shop
I would like that Ketchup
I’m thinking what to try it with next. Perhaps the leftover pork pie I am eyeing up for lunch . . .
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I might take your word for the delights of Brussels sprout chutney without trying it for myself.
🙂 And there was me thinking that a man who would eat haggis would eat anything . . .
There is nothing adventurous about haggis, it is just tastier porridge.
From where I’m writing, it seems much more exotic than that.
Brussels sprouts ketchup sounds intriguing, and somewhat healthy, primeval green glow and all! I’ve never seen it over here. Sounds like it would go with fish, chips and mushy peas.
Yes, I think it would go nicely. Next to some of the peas you see, it could be a rather dull and understated green! 🙂