mmm... My favorite Sunday brunch is the pork hash (a pile of roasted root veggies, pork, scrambled eggs, potatoes) and Guinness from Matt Murphy's Pub in Brookline Village. I think that the Irish style homemade ketchup is an key part of the whole experience. They posted the recipe at mattmurphyspub.com - I've definitely got to make this. We just got a mortar and pestle that I haven't tried out yet.
Ketchup
8 onions (diced)
1 head celery (diced)
1 handful garlic cloves
4 cups anise seeds (toasted, then ground)
3 cups allspice seeds (toasted, then ground)
2 cups coriander seeds (toasted, then ground)
2 cups cumin seeds (toasted, then ground)
4 cinnamon sticks
4 cans 74/40 tomatoes
2/3 can tomato paste
4 cups malt vinegar
salt and pepper
Sweat the vegetables together in a rondeau, then add the rest of the ingredients and cook slowly for at least 45 minutes. Remove the cinnamon sticks and puree.
I might need to adjust the quantities a little. I don't think that I need 9 quarts of ketchup.
