Combine beef, parsley, mayonnaise, pickle relish, mustard, capers, anchovies and shallot. Season. Shape into 4 burger patties, cover and chill until required.
Heat oil in a large nonstick frying pan over high heat. Cook patties for 2-3 mins per side, until cooked through. Drain on paper towels.
Spread extra mustard and mayonnaise over toasted buns. Sandwich burgers between buns along with watercress, blue cheese and chutney.
he sultanas.
Place the fruit and water into a large
Chop all dried fruit except the sultanas.
Place fruit & water in a
eanwhile, for the mustard chutney, combine mustard, chutney, garlic, salt and pepper
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
astry sheet with half the chutney, leaving a 2-inch border
Place ham in 3 1/2- to 4-quart crockpot.
Sprinkle with pepper.
Mix remaining ingredients; pour over ham.
Cover and cook on low heat setting 6 to 8 hours.
op with a spoonful of fruit chutney or preserves (or serve the
In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
ntil boiling.
Add the fruit chutney, tuna, salt, nutmeg, rice & parsley
iquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season
hisk.
Stir in the chutney and whisk/puree to mix
Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
Add onion, stock, carrots & potatoes.
Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.
Combine oil, lemon juice, fruit chutney, honey, coriander and crushed garlic in a small jar to mix.
Place fish fillets in a non metal dish.
Pour oil mixture over fish and refrigerate for 1 hour.
Transfer the fish to a cold, slightly oiled grill tray and cook under high heat for 4 minutes each side, brushing with extra marinade occasionally.
In a 4- or 5-quart electric slow cooker, combine all the ingredients.
Mix well.
Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
Let cool, then refrigerate.
(To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).
oiling water.
Add the chutney and mayonnaise and mix together
Form 6 sandwiches with the bread, cheese, and chutney.
In 2 batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese has melted, 2 to 3 minutes per side.
Cut each sandwich into quarters before serving.
eat tasting easy to make fruit skewers for kids. A great
Heat oil over medium heat.
Add onion and stir-fry 1 minute.
Stir in curry powder until the smell is fragrant, about 2 minutes.
Add fruit with juice, raisins and almonds. Stir to blend.
In a small bowl, stir lemon juice into cornstarch until smooth.
Stir into fruit mixture until sauce thickens.
Cool before serving.
Keep refrigerated.