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Following my tomato sauce survey in the Irish Examiner on 15 August, here’s another idea, using mushrooms.
Roz’s Mushroom Ketchup
While this is a recipe I put together years ago, modified from a recipe I cannot find, I added Nigel Slater’s idea of canned anchovies and gherkins instead of the capers of my original idea. The anchovies make all the difference, adding saltiness, but also a slight thickening. Try this on the side with beef, in beef burgers, but also on toasted baguette with a few fresh tomatoes. I add it at the last minute to lack-lustre stir-fries and to stews that need a kick.
300g mushrooms (any kind)
100ml wine or cider vinegar
4 large cloves garlic
1 small onion
1 tbsp cayenne pepper
2cm piece fresh ginger
Small can/jar anchovy fillets
Handful chopped gherkins
Using a food processor or grinding in a pestle and mortar blend the garlic, mushrooms and vinegar until not quite smooth, but well broken up.
Cook for 1 minute in a saucepan. No need to add oil.
Meanwhile chop the onion finely and add to the saucepan.
Add the cayenne pepper and sugar.
While this is cooking gently, chop the ginger finely and crush. Squeeze in the hand over the saucepan so just the juice goes in. Discard the pulp.
Chop the anchovy fillets and add to the saucepan, pressing them gently to break them up. Cook for 5 minutes, then add the gherkins. Taste and add black pepper if needed. Cook for 10 minutes. Store in steriised jars, or in the ‘fridge if being used within a few weeks.