aking pan. Bake at 350 for about an hour. Cool, then
For Chutney: Melt 2 tablespoons butter in
For chutney, melt butter over medium-high heat.
Add apple, saute 4 minutes or until lightly browned.
Add remaining 7 chutney ingredients; bring to a boil.
Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
For pork, combine the 5 spices and sprinkle over pork.
Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
Serve with chutney.
nd ginger, cover and simmer for one hour or until the
nd allow to rest.
For the stuffing heat oil in
llow them to sit refrigerated for 30 minutes, turning once.
read flour and stir vigorously for 2 minutes. Cover loosely with
For the mango chutney, heat oil in a medium
z) of the measured water for about ?1 hour, until they
For the chutney, preheat grill on high heat.
Season to taste. Set aside for 20 mins so the fruit
Puree all ingredients for marinating shrimp, except shrimp, with
For the tomato chutney, place all ingredients in a
For the tomato chutney, use a knife to carve
br>Meanwhile, combine all the chutney ingredients in a food processor
Combine yogurt and paste in a large bowl. Add chicken, turning to coat. Cover and refrigerate for 1 hour.
For the mango chutney, combine sugar and vinegar in a large saucepan on low heat. Stir until sugar dissolves. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until thickened.
Preheat oven to 350\u00b0F. Place chicken on a wire rack over a large roasting tin. Bake for 30-35 mins until cooked through. Serve with mango chutney.
ins to marinate.
For the tomato chutney, heat the oil in
ndirect heat with lid closed for about 2 hours. Remove from
nion and garlic and saute for 5 mins or until softened
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.