By CHRISTINE GIMBLETT
I’M Christine and this is my first of regular cooking articles for the Brighton Community News.
I am super excited because I get to share the recipes and stories from the Waterbridge Food Co-Op Fast Foodies cooking group. Waterbridge Food Co-Op is a really important project which aims to improve access to healthy and nutritious food in the Bridgewater and Gagebrook area. The Waterbridge Food Co-Op project is funded by Tasmanian Medicare Local and the Fast Foodies cooking group is funded through a grant from Feeding the Future.
As the Fast Foodies Coordinator I get the pleasure of working with a wonderful (and ever expanding) group of volunteers who cook nutritious meals, jams and chutneys for the Waterbridge Food Co-Op Pantry. Our cooking sessions are noisy, fun and we really know how to work as a team to serve our high quality dinners, jams and chutneys. In writing this first ever article I want to thank the volunteer crew who contribute their time, energy and recipes to the Fast Foodie cooking group. We couldn’t do it without you.
This month I thought I would share this very yummy chutney which we will be making in the Fast Foodie kitchen in the next few weeks. We try to use seasonal fruit and vegetables in our cooking and at the moment, we are loving the autumn apples, rhubarb and chillies. The rhubarb, apple and chilli chutney we make in cooking class will be on sale in the Waterbridge Food Co-Op Pantry which is located at the Gagebrook Community Centre. The Pantry is open Tuesdays 12 – 2pm and Fridays 10 – 12pm. Pop by and have a look!
I hope you enjoy this recipe as much as I do. Happy cooking!
Rhubarb, apple and chilli chutney
650 g Granny smith apples, peeled, cored, roughly chopped
2 medium red onions, finely chopped
1 ½ bunches (10 stalks) rhubarb, trimmed, roughly chopped
1 ½ cups firmly packed brown sugar
2 cups cider vinegar
2 teaspoons mixed spice
2 long red chillies, thinly sliced
1 teaspoon salt
- Place all ingredients in a large, heavy – base saucepan over medium heat.
- Stir, without boiling, for 4 to 5 minutes or until sugar dissolves.
- Bring to the boil.
- Reduce heat to low and simmer, uncovered, stirring occasionally, for 50 minutes or until mixture is thick.
- Spoon hot chutney into hot sterilised jars and seal immediately.
- Store in a dark place for at least 3 weeks to allow flavours to develop. Refrigerate once opened.