Preaheat oven to 180c/350f.
Combine peach chutney and mustard.
Place chicken breasts in a single layer in a greased baking dish, I use a Lasagne dish.
Cover chicken with chutney mixture, then sprinkle cheese over.
Cover with foil and bake for 20 minutes.
Uncover and bake for a further 5-10 minutes until juices run clear.
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
ou make the chutney.
To make the chutney, heat the olive
sed store bought Kato's peach chutney; can also use Apricot too
Pound chicken breasts to make thinner.
Brown in olive oil. Add onions, garlic, pepper and chutney.
Cover and cook until chicken is done, 3 to 5 minutes.
Uncover; add cream and cook a little more until sauce thickens.
Serves 2 or 3.
inegar, tomatoes, sugar and reserved peach syrup. Increase heat to high
br>Spread half of the Peach Chutney on each round.
Mound
br>Brush roast evenly with peach preserves; bake roast 8 more
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Coarsely chop peaches.
Combine sugar, honey, vinegar and mace.
Tie cloves and cinnamon stick in cheesecloth bag.
Add to peach mixture.
Simmer 30 minutes, stirring occasionally.
Remove spice bag.
Pour chutney in glass bowl and chill.
Cover.
Coarsely chop peaches; combine with brown sugar and next 4 ingredients in saucepan. Tie cloves and cinnamon in cheesecloth bag; add to peach mixture. Simmer 30 minutes, stirring occasionally. Remove spice bag. Pour chutney into glass bowl; cover. Chill. Serve as a meat accompaniment with roast pork, ham or poultry. Makes about 2 1/3 cups.
Combine all ingredients except pork roast in food processor.
Process until coarsely chopped.
Place roast in crockpot and pour chutney over top.
Cover and cook on low for 8 hours.
Coursley chop peaches, mix with next 5 ingredients in saucepan.
Tie cloves and cinnamon in cheesecloth bag.
Add to peaches.
Simmer, 30 minutes, stirring ocasionaly.
Remove spice bag.
Pour chutney into glass bowl.
Cover and chill.
ice and serve with Mango Peach Chutney and a generous dollop of
Measure 1/3 cup of chutney and drain the syrup into a large bowl.
Finely chop chutney pieces and combine with syrup.
Cut turkey into 1/2-inch cubes.
Add to bowl with mayonnaise, mustard, salt and pepper; mix until combined.
Divide salad among 4 individual serving plates lined with lettuce leaves.
Sprinkle each with chopped almonds and garnish with the artichoke hearts, cucumber and radishes, dividing evenly.
Serves 4.
o enclose each fillet.
Chutney.
Cut, pit and quarter
Mix cheeses, sherry, and curry.
Form into flat ball. Cover and refrigerate 3-4 days before serving.
Spread chutney over cheese ball.
Mix fried bacon with the chopped green onion.
Sprinkle over chutney and press it into the ball.
he slow cooker.
Combine chutney, sugar, mustard, ginger, and curry
or 15 minutes or until chutney starts to thicken.
Turn
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.