Today’s DIY: My DIY recipe in today’s (August 21) issue of the Philippine Daily Inquirer is for Spicy Tomato Marmalade.
Where I Got It: The recipe was one of those demonstrated at the Makati Shangri-La Hotel by Chefs Harum Imre and Ramazan Erdem, who were in Manila recently to supervise the preparation of the food for the Turkish Food Festival in Shangri-la Makati’s Circles restaurant. The chefs both hail from the Shangri-la Hotel Bosphorus.
How It Turned Out: To make the marmalade the chefs processed the ingredients through a food mill. This resulted in a marmalade with the texture of a coarse purée—which was perfect for using as a dip for pita bread. In Turkey this dish is usually served as part of a platter of appetizers called mezze.
However, since I didn’t have a food mill at home, I couldn’t achieve the texture of a purée. Instead the recipe turned out to be more of a relish, or a salad. Nevertheless it turned out delicious. It was similar to tabouleh salad except this one didn’t have bulgur. I served the relish with some tapa and rice. Yum.
Grab the Recipe: To read my entire DIY column, see today’s Inquirer, Lifestyle section, page C4. Or log on to lifestyle.inquirer.net.
For more on the Turkish cooking class, see the post on Turkish Stuffed Eggplants below.
Here’s the recipe for Tomato Marmalade/Relish
Spicy Tomato Marmalade
2 – 3 c water
2 tbsp salt
6 medium tomatoes, finely chopped
2 medium cucumbers, finely chopped
1 c finely chopped parsley
2 stalks spring onions, finely chopped
¼ c tomato paste
1 dried red chili pepper, chopped
Salt and pepper, to taste
3 tbsp olive oil
Chopped walnuts (optional)
Peel the onions. Combine water and salt in a bowl and soak the onions in the water for one hour. Rinse the onions then chop them finely. Mix the onions with the tomatoes, cucumbers, parsley and spring onions. Pass the mixture through a food mill (see note). The mixture should come out like a coarse purée.
Add the tomato paste and the chopped red chili pepper. Season with salt and pepper then drizzle with olive oil and the juice of one lemon. Blend well. Top with the chopped walnuts.
Note: A food mill is a rotary device used in professional kitchens for grinding and puréeing fruits and vegetables. If you don’t have a food mill, you can purée the mixture in a food processor. Or, just serve the mixture as is (without puréeing). It will be more of a relish or a salad rather than a marmalade and will still be delicious. You can serve it with roasted meat and fish or as a dip for pita bread.
- Dried red chili peppers are available in the spices section of large supermarkets and in some Indian groceries.
- If you can’t find dried red chili pepper, you can use red pepper flakes.
- For a non-spicy version, omit the chili pepper.