Prepare grill.
In a medium saucepan, combine onion, figs, chicken broth, orange juice, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
Serve chops with grape and fig chutney.
ith a potato masher. Move chutney to the side and turn
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
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.
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
0 minutes, or until the chutney has reduced and thickened.
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
Form 6 sandwiches with the bread, cheese, and chutney.
In 2 batches, melt the butter in a large skillet over medium heat and cook the sandwiches until the bread is golden and the cheese has melted, 2 to 3 minutes per side.
Cut each sandwich into quarters before serving.
his page but from another recipe in this book for \"Cheap
br>NOTE: Omitted salt from recipe suggested; feel free to add
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
bout 30 minutes, until the chutney is thick and dark. (Stirring
To prepare chutney:
Place peppercorns on cutting
Combine first 8 ingredients and cook slowly until thickened. Cool. Roll pastry 1/8-inch thick and cut into 4-inch circles. Place a tablespoon of fig mixture on half of each circle. Moisten edges and fold other half over filling.
Pinch edges together and prick top.
Place on baking sheet and bake at 450\u00b0 for 15 minutes. Makes 8 to 10.
ith basil.
Serve with chutney.
Preheat oven to 500\u00b0.
Cut four sheets of foil, each 1 foot square.
Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes.
Divide the leeks equally, placing 1 portion in the center of each piece of foil.
Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast.
Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.