May: What's Been Going On

May has come and gone. I don't know where it's gone, but I certainly know what I've been doing! The garden has really come alive, and the kitchen has been busier than ever.

In the Kitchen

The wedding favours that I had made in April were delivered to the bride and groom to be. I made Raspberry Jam for the ladies, and Caramelised Red Onion Chutney for the gentlemen.
The wedding was on the 17th of May, was really lovely as I got to dress up and wear heels, which was really strange as I'm used to flip-flops or wellies.

This is us (Ruth and Ben) before heading to the wedding. It was Ben's father's wedding, which is why he's so dressed up.
















Once the wedding favours were finished and delivered, it was time to replenish my dwindling stock. First on the list was my Mixed Fruit Chutney which has dried apricots and coriander seeds. It's smells delicious and tastes absolutely divine: it has actually become more popular than the Caramelised Red Onion Chutney.

I made two batches (which is about 18-20 jars). I already need to make more.

It was time for some new products to go on to the Oscar's Kitchen menu this month. I did some recipe hunting and found some delicious chutneys which would go down well - excuse the pun. 

This is Lemon Chutney. Lemons and spices are cooked together and allowed to mature for a few months before eating. So far, mine have been maturing for 2 weeks, so have at least another 8 weeks before I'll sell them.

The colour change throughout cooking was amazing; at first, it was quite bright and vivid, then it mellowed and took on a deliciously dark and caramelised colour. The smells, again, were wonderful. 

The final product. Irresistible.

I then made two beetroot chutneys; one was a Beetroot, Orange and Chilli Chutney, and the other was a Beetroot and Wasabi Chutney. 

Left to right: Spiced Apple Chutney, Summer Vegetable Chutney, Green Tomato Chutney and Mixed Fruit Chutney

I've been wanting to make some chilli sauces for a while, so this month I began some experimentation. I used different chillies, different fruits and vegetables to make some chilli concoctions. These are the results.

Jalapeno sauce - a sweet and sour hot sauce

Smoked chilli and chocolate sauce 

Caribbean Jerk sauce

 Peach and Scotch Bonnet sauce

In June I will start making batches of these and bottling them up for sale. I have a few large events throughout the summer (starting next month and carrying on until September) including a massive National event which lasts 9 days! Will need a lot of bottles for that. 

My favourite is the smoked chilli and chocolate sauce, its lush. 

Not forgetting all things sweet, there has been more Citrus Fruits Marmalade in the Kitchen than you could shake a stick at. 

I also made some Rhubarb and Ginger Jelly. There's something quite perfect about pink food.