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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #4

December 23, 2016 | 0 Comments

Here are our final Chutney culinary ideas.  Great inspiration to make sure that you finish the jar!  

  • Glaze a ham. Mix Chutney with mustard for an ideal topping (Our favourite = Rainforest Lime & Mango)! Want a glaze with heat? Use Hot English Mustard. For something tamer use American, German or Australian style mustard. The Chutney will add the tang to the glaze and will caramelise in the oven to give your finished ham a touch of crispness too.
 
  • Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches but my adult taste buds prefer something ‘less sweet’ and Chutney fits the bill.
 
  • Add Chutney to your cheese platter. You don’t need much and chutneys have great flavours to offset the taste of the cheeses (a touch sweet, a touch tart, etc.). Just a spoonful completes a Ploughman’s Lunch too!

BONUS:

Baked Cheese - Our solution to the surprise ‘drop-in’ visit?   How do you handle that totally unexpected Hi, we’re in the neighborhood and want to just drop by call? What’s easy to prepare and will show that you’re ready for anything?

Here’s a quick, easy menu idea that deserves a place on your entertaining schedule! 

We bought our Le Rustique, Camembert from The Blackwattle Deli at the Sydney Fish Market. You’ll find similar sized bries and camemberts at your local deli and supermarket.    

Our cheese was ripe, ready to be enjoyed and the perfect size for our Cheeky Cow Cheese Baker.   Any similar sized ceramic dish will also work.

Preparation is quick.   Spread 2 - 3 Teaspoons of Chutney over the top of the cheese before popping it into the oven for 10 minutes. (We suggest adding a few cuts into the top of the cheese for the Chutney to totally melt in.)

The Chutney adds an unexpected taste to the cheese depending on how you scoop it onto your bread or cracker. The cheese is flavourful, soft and warm with surprise hints of the chutney’s tart, spicy sweetness.

The taste is reminiscent of the popular retro restaurant entrée of Deep Fried Camembert with Cranberry Sauce (without the extra work and calories). Or think of it as a mini fondue.

Don’t expect any leftovers. But do expect smiles, ‘Yums’ and happy visitors.

 

  ENJOY!

Tagged: Australian native foods, cheese, Chutney, Rainforest Lime & Mango Chutney

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