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    The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes
    The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes
    The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes
    Ebook226 pages1 hour

    The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes

    By Heather Thomas

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    About this ebook

    WE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING!

    Ketchup is so much more than a condiment. It’s a lifestyle! Transcending continents and generations, ketchup plays an intrinsic role in our global food culture. So much so that it begs the question: if you don’t have a bottle of ketchup in your kitchen cupboard (or fridge), are you even alive?

    With recipes ranging from canapes and starters to breakfasts and main meals, these pages showcase the versatility of the world’s favourite sauce!

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateAug 19, 2021
    ISBN9780008492366
    The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes
    Author

    Heather Thomas

    Heather Thomas starred as Jody Banks in TV's The Fall Guy from 1981 to 1986. She left acting in 1998 to pursue a screenwriting career. She lives in Los Angeles with her family.

    Read more from Heather Thomas

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      Book preview

      The Ketchup Lover’s Cookbook - Heather Thomas

      INTRODUCTION

      WHO DOESN’T LOVE KETCHUP? IT’S EVERYONE’S FAVOURITE CONDIMENT AND WE ALL HAVE AT LEAST ONE BOTTLE IN OUR KITCHEN CUPBOARDS. INDEED, IT’S ALMOST IMPOSSIBLE TO ENVISAGE EATING A BURGER, HOT DOG OR FRENCH FRIES WITHOUT IT. KETCHUP PLAYS AN INTRINSIC ROLE IN OUR GLOBAL FOOD CULTURE, TRANSCENDING DIFFERENCES IN TRADITIONAL AND NATIONAL CUISINES. IT HAS TRAVELLED WAY BEYOND THE BORDERS OF THE UNITED STATES, WHERE IT WAS FIRST MADE WITH TOMATOES, AND IS NOW CONSUMED ALL OVER THE WORLD.

      HISTORY

      The name ‘ketchup’ has its origins in China, where a spicy, dark pickled fish sauce was known as ‘ke-tsiap’. From there it travelled to Vietnam, Indonesia and Malaysia where it was known as ‘ketjap’ or ‘kechap’. British sailors brought it back to Europe in the seventeenth century and it soon became a popular spicy condiment, usually flavoured with mushrooms, walnuts or salty anchovies. Later, the early settlers took it across the Atlantic to America where the prototype of our familiar tomato ketchup was born. The first mention of a spicy tomato ketchup (or catsup) was found in a recipe dating from 1801, and soon it was being bottled commercially and sold as ‘ketchup’. The classic ketchup is made with ripe tomatoes, sugar, vinegar, salt and spices but this was not always the case. Until the 1906 Pure Food and Drugs Act, which banned the preservative sodium benzoate, in the United States, unripe green tomatoes were used in ketchup production and the consistency was much thinner.

      Changing the traditional recipe to use ripe, red tomatoes for their colour, flavour and natural pectin (setting) content, as well as using vinegar and salt as preservatives instead of sodium benzoate, is how our beloved modern ketchup was born. The rest, as they say, is history.

      TYPES OF KETCHUP

      You can now buy ketchup everywhere and in a wide range of packaging – it’s available in traditional glass bottles, squeezy plastic bottles, tubes and sachets. And it comes in a variety of flavours – low-sodium, reduced-sugar, honey-sweetened, hot ketchup, jalapeño and sriracha ketchup, and even ketchup with added vegetables. Organic alternatives are also common.

      FLAVOUR AND NUTRITION

      What makes ketchup so special is its unique flavour: sweet, slightly salty, tangy, spicy, sharp, mellow and piquant. Its magic lies in the fact that it can spice up even the blandest foods, making them more palatable, as well as enhancing crispy fried foods. This may be because it is one of the few foods that combines all five taste elements: salty, sweet, sour, bitter and umami. Many condiments and sauces only deliver at most two or three. The deep savoury umami quality of ketchup is probably what makes it so irresistible and universally liked.

      And as well as having an awesome flavour, ketchup is nutritious, too. It’s low in fat, and recent studies have shown that it can help to reduce ‘bad’ cholesterol (low-density lipoprotein). It’s also a good source of vitamins A and C, which help to boost our immune system.

      WHAT GOES WITH KETCHUP?

      Almost anything savoury. You can serve ketchup for breakfast, brunch, lunch, dinner and snacks. As well as French fries, burgers, hot dogs, chicken nuggets and eggs, it’s great with hash browns, French toast, toasted sandwiches, pies and grilled (broiled), barbecued and fried meat, poultry, fish and vegetables.

      And you can use it as a flavouring ingredient as well as a condiment – even top chefs and Michelin-starred restaurants add ketchup to some of their dishes. In this book we have recipes for dips, marinades, sauces and salad dressings made with ketchup, including the classic seafood cocktail and barbecue sauces and glazes as well as Thousand Island dressing and a ketchup vinaigrette. Ketchup can add a tangy piquancy to Mexican nachos, burritos, quesadillas, pico de gallo (spicy salsa) and guacamole.

      In the following pages, you will find Italian pasta sauces and pizza toppings enhanced with ketchup and salads with ketchup-spiked dressings, as well as soups, casseroles, Thai and Chinese suppers (pad Thai and even crispy duck with pancakes), Mediterranean baked fish and the great American favourites – meatloaf, baby back ribs, buffalo wings and Reuben sandwiches. There really is something for everyone.

      Vegetarians and vegans can enjoy cooking with ketchup, too, whether it’s a TLT sandwich (tofu, lettuce and tomato), jackfruit carnitas or refried bean tacos. And we have delicious comfort food, including ketchup mac ‘n’ cheese, a vegetarian shepherd’s pie and clam chowder, to warm you up and lift your spirits. And if you want to be really adventurous and take your devotion to ketchup one step further, you can make it yourself with our easy recipe.

      Photo of ketchup1. Sauces & Dressings

      VEGAN

      HOMEMADE TOMATO KETCHUP

      HOW ABOUT GOING THE WHOLE HOG AND MAKING YOUR OWN KETCHUP? IT’S SO DELICIOUS AND WILL ENHANCE THE FLAVOUR OF SO MANY OF YOUR FAVOURITE DISHES. IT’S EASY TO PREPARE AND MAKE BUT YOU MUST CHECK ON IT REGULARLY WHILE IT’S COOKING TO MAKE SURE IT DOES NOT BURN - IT’S WELL WORTH THE EFFORT.

      MAKES ABOUT 750ML (1¼ PINTS/3 CUPS)

      PREP 15 MINUTES

      COOK 45-50 MINUTES

      2.5kg (5lb 9oz) ripe tomatoes, skinned and deseeded

      4 garlic cloves, crushed

      1 tbsp grated fresh root ginger

      1 tbsp yellow mustard seeds

      1 tsp celery seeds

      ½ tsp ground mace

      ½ tsp sea salt

      ¼ tsp ground black peppercorns

      a pinch of ground cloves

      2 tbsp soft brown sugar

      2 tbsp tomato paste

      150ml (5fl oz/scant ¾ cup) red wine vinegar

      a dash of hot sauce, e.g. Tabasco or sriracha

      Put all the ingredients into a preserving pan or a large heavy-based saucepan and stir well. Set over a high heat and bring to the boil, stirring to dissolve the sugar.

      Reduce the heat to medium-high and cook, checking the pan and stirring frequently so that the sauce does not catch and burn, until it reduces to a thick sauce. This may take up to 45 minutes or even longer.

      Transfer to a blender and blitz to a purée. If you want a really smooth ketchup, you can pass the purée through a fine sieve. Check the seasoning and add more salt and pepper, hot sauce or sugar, if wished

      Transfer to a jug and use a funnel to pour the ketchup into sterilized jars or bottles. Seal and store in a cool place for up to 3 months.

      TIP:

      To sterilize bottles or jars, wash them well in hot, soapy water, then rinse and place them together with the lids on a baking tray in a preheated oven at 170°C (150°C fan)/325°F/gas 3 for 15 minutes.

      VARIATIONS

      Use apple cider vinegar.

      Add some diced red chillies for a hot flavour.

      Add some ground allspice, paprika or cinnamon.

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