Pages

In memory of Granny Betty

Growing up as one of Granny Betty’s six grandchildren was nothing short of amazing. Granny Betty was in all senses of the word, a ‘super-gran’. She was bionic – we had run to keep up with her when we went ‘up the road’ to ‘Bowyers’ corner shop. She even had special powers – being able tell the time at any point of the day without a watch and she knew the names of seemingly every person we passed in the street.

She had her own unique methods of entertainment: balloon tennis across the coffee table, jumping over the washing line, standing on ‘Horlicks Bridge’ waiting for a train to rumble underneath whilst you tried to keep your eyes open. At Granny Betty’s house, everything was fun, even going to bed. At Gran’s you got ‘supper’, hot water bottles and so many bed sheets you couldn’t move once you were under them, what’s not to like?

Granny Betty loved to cook and despite, perhaps because, having grown up during the depression and having fed a growing family during WWII rationing there was always cake! Cake, pie, pudding, jelly, cream, custard, jams and chutneys. You could drop in on any day and there would be a choice, something just to keep you going and something to take home! Whatever the event Granny Betty would arrive with an apple tart or a box of welshcakes, some eccles cakes or perhaps some custard slices if it was someone’s birthday. Her reputation spread far beyond the family and friends of friends would ask if Granny Betty had been baking.

Much of what she cooked she did from memory but she did write down some of her favourites. This blog contains some of those favourite recipes and others similar to her no nonsense style of good value home cooking.

Saturday, 9 November 2013

APPLE CHUTNEY

INGREDIENTS

 6 lbs (2.7kg) cooking apples - peeled and chopped
2-3 cloves garlic - peeled and finely chopped
1 lb (450g) onions - finely chopped but not too small as you want a bit a texture
2 pints malt vinegar
3 lb (1.4kg) soft brown sugar
1 lb (450g) mixed currants and sultanas
1 teaspoon salt
1 teaspoon cayenne pepper
1 oz (30g) mixed pickling spice

 (Makes 8 – 9 lbs)

 METHOD

 1. Peel, core and chop the apples in 1cm cubes.
2. Combine apples, garlic, onions and half the vinegar is a large pan.  Cook gently until the apples are tender.
3. Add the remaining vinegar and the rest of the ingredients with the mixed pickling spice tied in a muslin bag.
4. Bring to boiling point.
5. Reduce to simmering and cook until fairly thick.
6 . Pour into clean jars and cover.
7. If possible use covers that will not allow the vinegar to evaporate otherwise the chutney will sink.
8. Leave in a cool dark place for a couple of months before enjoying with cheese, cold meats, a slice of quiche, sausages - in fact Granny Bettys apple chutney goes with just about everything. But for the perfect chutney experience you'll need fresh soft white bread, mature cheddar and a generous dollop of chutney to make the perfect cheese sandwich.

By - No comments:
Subscribe to: Posts (Atom)