End of the World Eve.

As the world was suppose to end today Ed and I decided that we better do something pretty wicked on End of the World Eve. When the invitation to go and see The Destroyers supported by Sheelanagig at the Prince of Wales came from our lovely friend Dr When we just couldn't say no! 

This was one of the best gigs I have been too all year! Both bands were phenomenal. Sheelanagig seduced us to throw away our inhibitions and get our beery dance moves. Then the destroyers came out and it felt like we were in the belly on the Titanic dancing and  feeling joyous at the prospect of a better life in the new land. It was such an awesome night! And if the world did end today at least we partayed in style. 

Hope you all have a fun filled Friday in store and that you are not freaking out about the dreaded dregs of Christmas shopping left to do... oh and the approaching end of the world hehe. 

My Rhubarb Chutney Recipe.

It so easy to whip up a batch of chutney! And once you have your first batch in jars you will be hooked on making it. Ed and I went to a Rhubarb Festival a few months ago at Clumber Park. They have a fantastic walled garden there, where they now grow 100+ varieties of rhubarb! So I came home two rather large bunches of the wonderful stalk. I chose two varieties that I thought would be a match made in heaven Victoria and Prince Albert. I decided to make some chutney with my mum in our 4th generation jam kettle. This chutney is best if you can leave it for at least a month. The older it gets the more mature and rounded the flavour becomes. Chutney can last for up to 2 years if unopened but it rarely lasts a few months in this household.

Here is what you need to make this lip smacking condiment. 

900g Rhubarb

900g Sugar (preferably brown or Demerara)

450g Sultanas

1 Pint Vinegar (I prefer cider vinegar to malt)

1 Finely Chopped Onion

2-3 tsps Chilli Powder

1/2 tsp Cinnamon

2 Eating Apples (You could use 1 cooking apple instead)  

Chop up the rhubarb and the apple and the add all the ingredients to the pan and gently bring to the boil stirring occasionally. Then turn the heat down so it comes to a steady simmer and the mixture makes a lilting plopping noise. Leave the pan uncovered and it will probably take at least an hour and a half. Stir occasionally so the mixture doesn't burn. (If you think the bottom of the mixture has started to burn turn the heat down a little and don't scrape the bottom the pan or the whole batch of chutney will taste burnt. When the mixture is thick and glossy (similar to how jam would be), leave it to cool for 15 - 20mins then it is time to decant into warm sterilised jars and add a wax disk on the top before putting the lid on.

It is fine to eat straight away if you want to, but it is best to leave it to mature. The chutney should then be stored somewhere cool and dark. Once you have opened a jar keep it in the fridge. 

This is so tasty that it turns Ed into a hungry beast!

Enjoy x