ough is rising, prepare the chutney.
Light a grill for
o marinate.
For the tomato chutney, heat the oil in a
ins.
Meanwhile, for the tomato chutney, heat oil in a medium
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a bowl, combine ground meat, carrot, breadcrumbs, parsley, egg and tomato sauce. Season. Form into small meatballs, each using around 1 tbsp mixture. Transfer to prepared tray and bake for 15-20 mins. Drain on paper towels.
To serve, fill pitas with meatballs, lettuce, cheese and tomato chutney.
For the tomato chutney, place all ingredients in a
ide first; the lamb is best served medium rare, check the
ith basil.
Serve with chutney.
For the tomato chutney, use a knife to carve
f the sugar in the tomato chutney the burgers have a tendency
acon over the top. Spoon chutney on top. Cover with foil
For the chutney, preheat grill on high heat.
Preheat broiler.
Place crostini on a baking tray and drizzle with olive oil. Broil for 2 mins, until golden and crisp. Flip over and coat with tomato chutney. Arrange tomato slices over top and season. Broil for 2-3 mins, until tomatoes soften and start to caramelize.
Meanwhile, for the dressing, whisk together olive oil and balsamic vinegar. Season.
Arrange mixed greens on 4 serving plates. Top each with 2 bruschetta then drizzle with dressing. Serve.
Spread flatbreads with chutney. Top with spinach, cheese and ham.
Roll to enclose. Cut into halves.
Combine flour, egg and milk. Stir until combined. Add tomatoes, lamb and mint.
Heat oil in a large heavy-bottomed frying pan over medium heat. Drop 3-4 spoonfuls of lamb mixture into pan at a time. Cook for 2 mins. Flip and cook for another 2 mins, or until golden brown. Drain on paper towels.
Meanwhile, blanch peas in boiling water for 3 mins, or until tender. Drain. Add butter and mash until almost smooth. Season.
Serve rissoles with mashed peas and tomato chutney.
Preheat oven to 400\u00b0F
Arrange phyllo shells on a baking sheet.
Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
Bake at 400\u00b0 for 5 to 8 minutes or until bubbly.
Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.
On floured surface, roll out 1 sheet of pastry and using brie as a guide, cut 1 round the size of the brie.
Halve brie horizontally.
Roll out remaining sheet of pastry. Center bottom half of brie (cut side up) on pastry and spread chutney to within 1/2 inch of brie edge.
Top with remaining half of brie (cut side down).
he remains of the onion, tomato, apple mix into a pan
s ready to serve.
Tomato chutney is a south indian accompainement
br>To make beef and tomato chutney sandwiches, spread base of one
eated through. Serve with lettuce, tomato, sour cream and olives if