Black Garlic Ketchup<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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An aromatic thick Black Garlic ketchup packed with spices.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>30 mins | Cook: <\/b>30 mins approx. | Makes:<\/b> 900ml approx.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V: <\/strong>excluding some serving suggestions | Ve:\u00a0<\/strong>excluding some serving suggestions<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
2 x 400g tins chopped tomatoes in tomato juice\u00a0<\/li>
1 medium onion \u2013 peeled and finely chopped\u00a0<\/li>
2 cloves white garlic \u2013 crushed<\/li>
2cm piece of fresh ginger \u2013 peeled and grated<\/li>
2 tbsp tomato pur\u00e9e<\/li>
60ml olive oil<\/li>
100g light brown sugar<\/li>
75ml red wine vinegar<\/li>
\u00bc tsp dried crushed red chilli\u00a0<\/li>
\u00bc tsp ground allspice<\/li>
1 tsp ground paprika<\/li>
\u00bd tsp English mustard powder\u00a0<\/li>
2 tsp Black Garlic Sea Salt <\/b>or table salt\u00a0<\/li>
\u00bd tsp freshly ground black pepper<\/li>
150g\u00a0 peeled\u00a0cloves Black Garlic\u00a0<\/b><\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Put all the ingredients into a large saucepan set over a high heat.\u00a0\u00a0<\/li>
Bring the mixture to the boil then reduce the heat to medium and simmer uncovered for 30 minutes.\u00a0<\/li>
Taste and adjust the seasoning according to preference.\u00a0<\/li>
Cool the mixture to room temperature* then blend with a stick blender or in a food processor until smooth. Pass the mixture through a fine mesh sieve or vegetable press\/mill. Return the sieved mixture to a clean large saucepan. Bring to the boil. Pour the ketchup into warm* sterilised preserving bottles.<\/li>
Set aside to cool down completely. Store in the refrigerator until ready to use.<\/li><\/ul>
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To Serve:<\/b> a versatile condiment which can be used as a topping for bacon sandwiches, burgers or hot dogs or use as a dip for French fries.<\/span><\/p>
**Top Tip:* <\/b>a hot mixture expands and may explode and make a huge mess in the kitchen! A tip learnt from bitter experience!<\/span><\/p>
Top Tip: <\/b>pouring the ketchup into warm sterilised preserving bottles will prevent the glass from cracking.<\/span><\/p>
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