So far, we've kept to the Lenten fast. Yes, we did end up having fish (tuna casserole) for Saturday's dinner, and leftovers for Sunday too. J wasn't so keen on fishy pasta!
But back on Friday we had corn fritters. Now the best part about corn fritters is that you can eat them with virtually any accompaniment. N's favourite is hot or sweet chilli sauce. I often have them with tomato sauce (ketchup, for the North Americans). But my new favourite is with homemade tomato relish. Funnily enough, it is on the same page as corn fritters in my handwritten recipe book.
I made a batch of relish recently because I got a good deal on tomatoes. You only need 3 pounds of fruit for the recipe and you get about three jars of relish. Yum! Mine caught a bit on the bottom of the pot when I got distracted (imagine that!) but it didn't affect the flavour, and it is the best consistency I've ever achieved with this recipe.
Grandma T always used to have this on hand, so here is her recipe.
Tomato Relish
Slice 3 lb tomatoes
4 medium onions
Add 3 breakfast cups vinegar
Boil 5 minutes, then add 1 lb sugar
Mix together with cold vinegar: 1 oz salt
1 heaped Tbsp curry powder
1 dessert spoon dry mustard
1 1/2 oz flour
1/4 tsp cayenne pepper
Add spice slurry to vegetables and stir until boiling. Boil about 45 minutes. (Stir occasionally. More frequently than I did!) Pour into warm, clean jars. Screw lids on tightly. Seal will 'pop' down when cooled.
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