br>Bake at 375 degrees for 30-35 minutes or until
lean towel and let rest for an additional 30 minutes.
FOR THE CHUTNEY: In a large saucepan, melt
lender and blend on high for 4-5 minutes (this is
low to medium heat, stirring for 2-3 minutes until sugar
immer for 15 mins. Remove cloves and cinnamon stick from chutney and
For the chutney, combine all ingredients except pork in a medium saucepan. Simmer, uncovered, for 45 mins, or until most of the liquid has evaporated.
Meanwhile, heat a grill pan on medium-high heat or preheat the grill to medium. Cook pork, turning once, for 12-15 mins, or until browned on both sides and cooked to desired doneness. Serve with pear chutney.
nch-thick slices; reserve ends for making bread crumbs another day
Preheat oven to 350\u00b0.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.
Grind the allspice, cloves, mustard, coriander and the peppercorns to a powder in a spice-grinder.
Transfer to a saucepan, and mix in the remaining ingredients. Bring to a boil, stirring occasionally, cover, reduce the heat to low, and boil gently for 30 minutes.
Uncover and cook about 20 minutes, until most of the juice has evaporated and the chutney is just moist. Transfer to a jar and cool. Cover and refrigerate. Keeps for weeks refrigerated.
To prepare chutney:
Place peppercorns on cutting
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in
Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
Add the chopped pear and cook 10 minutes longer.
Remove from heat and add remaining sugar, to taste. (I usually do not).
Serve hot, cold or room temperature. May be refrigerated for up to one month.
For the chutney, preheat grill on high heat.
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
In a food processor, process yogurt, onion, lemon juice, 1 tbsp oil, ginger, garlic and spices until smooth. Transfer to a large bowl, add lamb and turn to coat. Set aside.
To make the chutney, combine all ingredients in a small bowl. To make the raita, combine ingredients in a separate small bowl.
Heat extra oil in a large frying pan over medium-high heat. Cook lamb, in batches, until cooked to your liking. Sprinkle with spring onions and serve with chutney and raita.
Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.
reduce the heat and simmer for 2 hours.
Bottle immediately
>Cool 3 tablespoons peas for blend.
Blend together
boil. Cover and simmer for 25 mins, stirring occasionally. Add