Dice chutney.
Mix cheeses, add chutney.
Stir in onion, ginger and salt.
Better if prepared 2 days ahead of time.
Serve with assorted crackers.
Keep refrigerated.
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.
br>Divide the hot jam/chutney between sterilised jars and set
Make the relish.
Heat the wok, add
hick slices.
To prepare relish, combine pineapple and remaining ingredients
Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
ough is rising, prepare the chutney.
Light a grill for
br>Meanwhile, for the cherry relish, heat the oil in a
br>Meanwhile, combine all the chutney ingredients in a food processor
nches.
For Relish: Combine all tomato mango relish ingredients in a
our fish fillets.
Tomato Relish -- As the fish cooks, make
arge pieces of mango chutney.
Stir chutney into cranberry mixture.
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
ant them falling apart.
Relish -- As the beets cook, make
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
r longer.
ORANGE RELISH:.
Add all relish ingredients to bowl
et aside.
Make relish by combining all relish ingredients and set
owl, combine all ingredients except chutney; mix well.
Gently shape
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.
Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.