In Britain the first ketchup condiment was mushroom ketchup and not tomato as one would expect. This was made by packing the mushrooms into a container with salt. I have based my mushroom ketchup recipe method on the one found in Cape Winelands Cuisine.
Dave, James and I took a road trip last weekend. We set off at 6am and headed towards Knysna. Dave’s mum has recently moved into a care facility and we went to visit her. Our first stop was at Ou Meul which translates to Old Mill. This is an hour and a half up the road and a regular on our road trips. We had a quick breakfast and were on our way within half an hour. Our next port of call was for fuel. We were driving into the wind all the way there and our consumption on the outgoing trip was 7.3 litres per 100 kilometers. We made it to her new home shortly after 11am. Marguerite’s short term memory is still quite amazing.
She had seen James in July and as soon as he walked in she asked how his wife was doing. And how her studies were going. They had visited her while they were on their honeymoon. She also has the most amazing sense of humour. Dave noticed the swimming pool and told her she could go for a swim. She nearly fell of her chair laughing. There was a swimming pool at the house where Dave grew up and she never once swam in it. We had coffee and chatted for some time as best we could. She is profoundly deaf and I feel bad shouting at her. I understand that is the only way she can hear me, but it feels quite rude. And I did not want to disturb the other people who reside in the home.
Mushroom Ketchup – a great condiment to go with cheese
We left after 12pm and drove to a new deli we had seen on the way up for lunch. It made for a change and I am sure we will stop there again the next time we are in Riversdale. We were home by 17h30 and James helped Dave with getting the generator loaded into the back of the van. After James and Dave had a beer and I had coffee, Dave took James home. Dave and I then went for a drink to bid farewell to Piet who had been visiting from Zimbabwe. We got home for supper after 7pm and I really did not feel like doing any cooking. We had a simple meal of beer bread, slathered in this mushroom ketchup and topped with vintage cheddar cheese.
Click on the links for conversions and notes.
- 1 onion, peeled
- 30mls olive oil
- 500g mushrooms, roughly chopped
- 30mls balsamic vinegar
- 45mls sherry vinegar
- 45mls port
- 15mls soya sauce
- 25g concentrated mushroom stock
- 15g honey
- 3 sprigs fresh thyme, leaves picked
- 2.5mls ground allspice
- 2.5mls ground coriander
- 2.5mls smoked paprika
- Freshly ground black pepper to season
- 4 anchovy fillets
- Preheat the oven to 180° Celsius
- Place the onion onto a lined baking tray and bake for 20 minutes
- Remove from the oven and set aside to cool
- Heat a large sauce pan over a medium temperature and add 15mls of the oil
- Add the mushrooms in batches to cook, adding the rest of the oil as needed
- Once all the mushrooms are in the pan, cook for a further 3 minutes
- Finely chop the onions and add them to the pan
- Reduce the temperature and then add the rest of the ingredients
- Stir well to combine and cook for 30 minutes
- Blitz using a stick blender until finely chopped
- Set the stove to its lowest temperature and leave to cook for 30 minutes
- Transfer to a sterilized glass jar and use as needed
Inspiration published on Lavender and Lime December 18:
Dave and I are on leave. We will be back at work on the 4th of January 2018. Today my parents arrive for a visit and we are heading to Healey’s for lunch and Idiom for a wine tasting. What do you have in store today?