For the amount of ketchup we wanted to make, we needed -
1 tbsp olive oil
2 shallots, finely sliced (we used frozen, chopped shallots - about 4 Tablespoons)
1/4 tsp ground cloves
1/4 tsp ground cinnamon
3 all spice berries
2 cloves garlic, peeled and halved
1 small pineapple, peeled, core removed, flesh chopped
100ml cider vinegar
100ml pineapple juice
Lime juice (we used 45ml ready squeezed juice)
100g brown sugar
1 tbsp sundried tomato paste
Adding the ginger, spices and garlic to the shallots, they were cooked for another 5 minutes.
Stirring in the pineapple, vinegar, juices, sugar and tomato paste, the heat was increased until the ingredients started to simmer. We then reduced the heat and cooked for another 25-30 minutes when there was less moisture and the pineapple was starting to break down.
We turned off the heat and waited for about half an hour for the mix to cool when we used a stick blender to purée the ketchup. Up to this point we felt it was pretty much like making a chutney.
The next step was to pour the ketchup into a sieve (placed over a bowl), using a spoon to push it through.
On another day, we got round to making the sweet potato wedges. It was simple and the pictures below show this...
|Gather sweet potatoes and scrub them|
|Cut into wedges, toss in 2 tablespoons of olive oil, mix through 1 teaspoon of sweet smoked paprika (we used a little more than this)|
|Spread in a single layer onto a baking sheet (ours was preheated) and bake at 200C for 25-30 mins (depends on wedge size).|
|Remove from oven|
|Sprinkle with chopped, fresh rosemary|
The cooked wedges were then served with the previously made pineapple ketchup. The dish was declared "lovely" by Sous Chef J. The next batch of wedges and ketchup we make will both be larger!