00:00Good morning, well today we're going to look at what you can do with leftover green
00:29tomatoes which won't ripen now at the end of the season. It's now October here in Ireland
00:36and I still have quite a few small green tomatoes which will not get the chance now to turn red,
00:43so instead of wasting them I'm going to go and collect them and make a green tomato chutney.
00:50I'm also going to collect the last of the mint and the lemon balm and make a tea and then make
00:56some chamomile tea as well, maybe some iced tea just to use up the leftover. So it's just some
01:01ideas here this weekend to show you what you can do rather than letting things go to waste.
01:08So we're just going to start off here with the tomatoes indoors and as you can see there's a
01:14couple of red tomatoes there. I don't know if you can see that but I'm just going to pick out the
01:19green ones now and these are quite small varieties of tomatoes you can see them up there and
01:32there's no sign of what's left now turning red so and I can already see that the
01:41plants themselves are starting to fall back in on themselves so
01:48even the ones indoors that are getting that bit of heat
01:53are
01:57starting to die back. It's just the time of year. That's how many I've collected so far
02:03That's how many I've collected so far indoors and now we're going to go outdoors and get some more
02:16You can see none of them are really ripening and there's quite a few of them here so
02:20I'll just pull these off now and then next week I'm going to chop and drop
02:25the tomato leaves and stems and just use them as fertilizer
02:35See something's been ... ah there's a tiny snail
02:39having a bite out of one of them. I'll just leave that one for that
02:42How about these other ones?
02:59Place them back and
03:05there's some on the ground there but we'll just leave them for whatever wants to pick at them
03:10So we're just going to rinse off these tomatoes in some water
03:22and then we'll get chopping in a moment. I'll just show you the other ingredients here
03:28so we have some sultanas or raisins whatever you can find, a couple of big onions, two
03:36cooking apples, these are Irish cooking apples, good time of the year now in October they find
03:43them in the shops. This is dark brown sugar, soft sugar, you could probably use white sugar I'm not
03:51sure like but the recipe I looked up and a couple of different ones had different options and then
04:02but they all seem to use darker sugar and then the other essential ingredient is malt vinegar
04:10and then it's really up to you what kind of if you want to add any spices
04:14I'm going to add a bit of a few chili flakes, some cloves and nutmeg
04:21and that would be basically that. So I want to give it like a kind of a warm winter
04:27kind of taste so that's why these are going in. The other thing in terms of utensils you're just
04:32going to need a chopping board, a large pan where all the ingredients will be thrown in once they're
04:37chopped up and there's probably a bit of chopping involved in this. Everything has to be chopped very
04:42finely even the raisins and that's just for ease of spreading and getting it out of jars and then
04:50you're also going to need some glass jars with lids, preferably screw on metal lids that will
04:57seal it and that's so it preserves and can be used then over the winter or even in the next year.
05:06What I'm going to do with these jars is often bake them just to sterilize them near when the
05:12recipe is ready because you want them to be warm when you're putting it in there
05:16and I also boil the lids to sterilize them in just in a pan of water for about 15 minutes
05:24and these will go in at around 120-130 degrees celsius into the oven just standing upright.
05:31They'll be washed out just beforehand as well with soapy water then rinsed and then put in
05:36on a baking tray in the oven again 15-20 minutes and then try and time it so that they're
05:46still kind of warm when the mixture's going in and then at the end we're going to boil these
05:52in a pan as well once the lid's on and once the mixture's inside it just to seal it even further
05:59and that prevents microbes getting in and things like that. Just chopping up the sultanas here as
06:07well just even get them a bit finer they're kind of tricky to chop probably need a bigger knife for
06:16this. So that is the entire mixture all chopped up and added to the pan and we'll just get the
06:22heat on now and there it is you can see there so all I'm going to do with that is give it
06:29a good stir around and the final thing to do is add in the spices and something
06:37I forgot to mention before is salt so about 10 grams or one and a half
06:47heaped teaspoons of salt and instead of cloves because I thought they were going to be a bit
06:53difficult to get out of there I'm going to add in
07:00some ground ginger instead so we have here some nutmeg, ginger, salt and a few chilli flakes and
07:08just a few because I'm not a great cook but I've ruined a lot of things by adding too many chilli flakes
07:23so
07:29it'll be interesting to see how this develops now this could take anywhere from between 40 minutes
07:34to a couple of hours and you want that to reduce right down and get like a almost a much thicker
07:42consistency as you can see it's just like buttery there now it's just all the vinegar at the bottom
07:47but I'm thinking the cooking apples will probably help with that too
07:53give that jelly like and the sugar obviously
07:57give it a jelly like consistency and so now I'm just going to cover that until it's at the boil
08:03and then leave it uncovered boiling for a little while about five minutes or so and then adjust the heat
08:10adjust the heat after that
08:24now we'll just leave all that off surprising that despite the fact that there's half a
08:32litre of vinegar on here it doesn't smell very vinegary it has to be malt vinegar you use as well
08:41to the brown vinegar
08:54so we're now at the final stage of the process here and as you can see I have the jars that are
08:58just out of the oven still pretty warm and the lids were boiled and we have our mixture here
09:06and here I have a pan of water boiling so I'm going to once I spoon the mixture
09:11under these two jars I'm going to put them in here you see the lid properly and here's
09:18the tea that I made I'm just going to leave that to cool completely and then make ice tea
09:23so
09:27all right
09:27I'm just going to spin it I think there's going to be a lot more than three jars worth here
09:49I'm going to try to be careful not to
09:53or even just to clean the room when it's done
09:57you can see it there
10:28so
10:34there's first jar gone second
10:41I don't have any more jars so
10:45if I had I could probably have got a third jar out of this
10:57so
11:15there's probably a bit left there probably enough for another jar
11:18so these what I'm going to do now is just
11:22I'm going to put a kitchen toilet and I have a mic attached to me here so that's why I'm moving around
11:39I'm just gonna
11:44wipe the room like this make sure there's nothing on there
11:52so
11:56and that's just to prevent contaminants
12:01in between the lid
12:07and the same with this one
12:13make sure there's nothing there
12:15so all that remains to be done now is they put the lids on
12:29you want them nice and tight but maybe not too tight
12:40and then we're just going to boil them now for over 10 minutes
12:43in this boiling pan of water the things I'm going to do today is collect some of this
12:51lemon balm
12:55and make a drink this is edible of course and I want to boil it up
13:05and maybe make an iced tea out of it I'm going to do that with a few different things so
13:13I'm not sure if this comes back next year I must look it up actually but
13:18but I'm glad I dug it out I dug it out earlier in the year because it has spread quite a lot
13:22some of the younger shoots here really really fragrant smells like citrus
13:28again almost like a citrus cleaner more than a fresh lemon or anything it's just uh
13:37but it grows in abundance here oh there's some green tomatoes that we
13:41we didn't see earlier hiding in amongst them
13:47I think it will come back but I'm not sure so as you can see here we have
13:52loads of chamomile flower still growing and you just pop the heads off
14:04and even walking past here you can smell this beautiful appley pineappley scent
14:10wafting especially on a warm day
14:14and they're just prolific growers I grew these from seed and they've been flowering all summer
14:19right through to now something lovely about fresh month as well now lemongrass and fresh
14:26month are I think they're related but they are not plants that you should be putting on the ground
14:35definitely not just picking the leaves now hopefully this will come back next year as well
14:40but if you put them in the ground they spread like wildfire and they take over
14:45and there's quite a lot of plants like that quite a lot of herbs like that actually
14:50so they've been through the runcer and the pot
14:54and then I'm just going to add some cold water to it
15:12and literally just boil it up that's all so while the chutney is going on there
15:18while that's going on we'll just strain our tea mix
15:26see the lovely green colour there from the leaves dark green we're just gonna
15:36that's that there nothing fell out so that's fine so in there we have the chamomile month
15:41it's a fun lemon bum
15:49give it a sniff here
15:55can really smell the chamomile more than anything
16:04so
16:25and once that's cold now this is the tea I'm gonna
16:29serve it up with some ice cubes just shake it up in one of these things water bottles
16:41you might add a little sugar to it now at this stage as well to sweeten it
16:47so
17:17so
17:19those will be like a sweet iced tea basically
17:24but with all the goodness of the fresh herbs and mushrooms
17:38and that is two ways where you can use up some of the leftovers in the garden
17:45if you just have a look around and see what you have there
17:48there's also some calendula there I could have added them or even made
17:53some quinoa palm with as well if I had the ingredients for it but maybe next year try that
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