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The Gang’s all here! Together again!

November 20, 2018 | 0 Comments

 

If you have seen us at the Markets recently, you’ll already know the ‘news’ that our Spicy Riberry Chutney is bigger and better than ever!  It’s now selling in the new, bigger 210g size jar and it’s even easier to enjoy to the very end thanks to its wider ‘mouth’.  (And Riberry now matches our Rainforest Lime & Mango Chutney that ‘swapped’ jars earlier in the year!)

 

So how will you be enjoying our very special Chutneys?  The spicy, almost ‘Christmas’ flavour of the Spicy Riberry Chutney makes it a favourite for this time of the year.  Think of our native Riberry as the Australian answer to cranberries and our Chutney as the perfect Oz cranberry relish/sauce and plate it up with your holiday turkey and lamb.

 

Here are our top 4 ways to enjoy our Spicy Riberry Chutney! 

  • Add a ‘smear’ to a sandwich to liven up the flavour. Our Spicy Riberry Chutney is beautiful on Turkey and Brie (instead of cranberry jelly). As a child I loved Cream Cheese & Jelly sandwiches, but my adult tastebuds prefer something ‘less sweet’ and Chutney fits the bill.  This relish is also the perfect topping for a Bacon & Egg Roll.    (Boxing Day brekkie menu idea?)

 

  • Chutney Cocktails take over where jamtini’s leave off. Less sweet and more flavoursome, they’re the perfect when you want a ‘spice with a touch of sweet’ cocktails. Our favourite is the Oz Red Snapper. This Bloody Mary variation was made for brunch!

 

  • Add a spoonful of Chutney to the pan juices of your next roast to give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavours. (Swish the pan juices around in the jar to make sure you don’t waste anything.)

 

  • Bake a cake!  It may be an unusual ingredient but it tastes fantastic. Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so this is a ‘less sweet, more spice’ variation. Our Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney and it’s cinnamon, clove-like ‘notes’ are perfect for the holiday season.   (And since we start with a cake mix this cake is super easy & quick.)

Which one is your favourite?

CC Spicy Riberry Chutney and Rainforest Lime & Mango Chutney (210g)

(PS - We’re keeping our Chutney prices at the same $15. /jar and our Chutney Duos @ $20 until early 2019.) 

Want more Chutney ideas?  Click here for some other favourite recipe ‘hacks’!

Tagged: Australian native foods, Cake, cheese, Christmas, Chutney, chutney cake, cocktails, easy, Easy Entertaining, Holiday, Quick & Easy, Riberry, Spicy Riberry Chutney

Happy Birthday Your Majesty!

June 13, 2016 | 0 Comments

I love long weekends, especially those that automatically call for a celebration. What better excuse for champagne and cake than a birthday! Make it a major Royal Birthday (her 90th) and there is even more reason for raising a glass.

 

So on this Queen’s Birthday we’d like to celebrate with a very special cake. It’s our Currong Comestibles Almond & Lime Shrub Pound Cake and it’s perfect for the occasion. It’s a rich, moist, old fashioned pound cake that’s the perfect partner for tea or champagne. The Lime Shrub adds just the right amount of citrus tartness while the marzipan gives the cake a light nutty texture.

 

We were very lucky as our cake was baked by Hulya Suleyman, the chef at Williams-Sonoma, Bondi. Along with being a homeware paradise this store also has a fabulous in-store kitchen where you can take a range of classes and learn a myriad of Masterchef techniques. And of course they have the perfect Bundt cake pans for your creations. (Our cake was baked in the traditional Anniversary pan.)

 

Need we say anymore? We’re sure that the Queen would approve!

  

CC’s

Almond & Lime Shrub Pound Cake

(inspired by Nigella Lawson’s EASY ALMOND CAKE)

 

Ingredients

250 g.                Butter (or Coconut Oil)

250 g.                Marzipan (softened)

150 g.                Caster Sugar

1/4C                  Currong Comestibles Rainforest Lime Shrub

1/3C                  Greek Yoghurt

1 tea.                 Vanilla extract

3 ‘shakes’          Mixed Spice

1/2C                  Shredded Coconut (optional)

5 large               Eggs

200 g.                Self-raising Flour

 

 

Method

You will need a 25cm / 10 inch springform tube pan, bundt tin or patterned ring mould, buttered and floured.

 

  1. Preheat oven to 170ºC.
  1. Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the doublebladed knife, with the sugar. Process until combined and smooth.
  1. Add other ‘wet’ ingredients: vanilla extract, yoghurt, Lime Shrub and finally the eggs, one at a time through the funnel, processing again each time.
  1. Add the ‘dry’ ingredients: Coconut and flour, combining well and remembering to scrap the sides and bottom of the mixer.
  1. When fully mixed pour the mixture into the prepared tin, scraping the sides and bottom with a rubber spatula.
  1. Bake for 50 minutes, but check from 40 minutes. Then, when the cake looks golden and cooked and a caketester or fine skewer comes out cleanish*, remove from the oven and leave to cool in the tin. (*Note: This is a moist and rich cake and should not be over baked.)
  1. The cake can be finished off with a simple icing of Icing Sugar, Lime Shrub and Butter or simply dusted with Icing Sugar (as per the photo).

Tagged: Almond & Lime Shrub cake, Australian native foods, bundt cake, Cake, coconut, Happy Birthday, Holiday, Hulya Suleyman, marzipan, pound cake, Queen's Birthday, Rainforest Lime Shrub, The Queen, Williams-Sonoma

5 Gr8 NEW Ideas for Leftover Chutney!

April 22, 2016 | 0 Comments

Christmas and Easter are history and it’s Autumn! It’s time to take stock and think about ‘comfort food’.   To be practical, you don’t want to be wasteful, so how do you use up those ‘marginal’ jars of chutney in the back of the refrigerator?  (Too much to throw away but not enough to pull out and pass around.)   We have a few solutions.    Here are 5 (NEW) ways to finish the current Chutney and get ready for your next jar!

 

Carrot Chutney Cake

  • Bake a Chutney Cake (C2)! It may be an unusual ingredient but it tastes fantastic.  Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so think of this as a ‘less sweet, more spice’ variation.  Our Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake was flavoured with our Spicy Riberry Chutney.  And since we start with cake mixes they’re super quick and easy!

  • The perfect chicken salad dressing.  Combine Chutney, plain yogurt, curry powder and mayonnaise (optional) for a light chicken salad dressing.   Pick up a barbequed chicken from the shops you can have a ‘homemade’ salad with a unique dressing on the table in no time!

chicken salad

  • Chutney Cream Cheese Ball.  Blend plain cream cheese (regular or low fat) and Chutney together in your food processor.  Add as much or little of the chutney as you want for flavour.  You can also thin it out with some plain yoghurt, which will also add a touch of tartness to your spread.  Serve with crackers.  Start with this basic Cheese Ball recipe for inspiration and basic ingredients.

Cheese Ball

  • Multi-cultural Salsa.  Add some Chutney to salsa (homemade or store bought) for a different flavour mix.  Add fresh coriander or parsley and serve with tortilla chips.

Salsa

  • Chutney Cocktails take over where jamtini’s leave off.  Less sweet and more flavoursome, they’re perfect when you want ‘spice with a touch of sweetness’ cocktails.  Our favourite is the Oz Red Snapper.  This Bloody Mary variation was made for Autumn brunches.  Try one soon!

Enjoy!

                     

    Tagged: Australian native foods, Autumn, Cake, Carrot, carrot chutney cake, cheese, chicken, chicken salad, chocolate, Chutney, chutney cake, chutney cocktails, Easy Entertaining, Lilly Pilly, Lilly Pilly chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, Rainforest Limes, Riberry, roast, salsa, Spicy Riberry Chutney

    Our Triple C - Chocolate Chutney Cake

    April 18, 2016 | 0 Comments

    CC's Chocolate Chutney Cale

    I love rainy, lazy Sundays and puttering around in the kitchen. This was yesterday’s achievement!

    Leftover Chutney in the fridge? No worries! Turn it into a cake masterpiece in minutes. Here’s the perfect recipe our quick and easy Chocolate Chutney Cake or Chocolate C2.   In only minutes you’ll be gathering in the compliments for your baking prowess and flavour expertise.

    I totally believe in the KISS method for (most of) my coking. Yes, there are times that you want to go ‘all out’ but less is often more.  You can whip up this very special cake in used Greens Classic Chocolate Cake mix and added these extra ingredients:

     

    CC C3 ingredients

    1 Teaspoon        Vanilla extract

    ¼ C                     Dark Chocolate Chips      

    ¼ C                     Spicy Riberry Chutney

    Pinch                  Mixed Spice (2 shakes)

    ½ Teaspoon       Instant Coffee (optional)

      

    We followed the instructions and baking directions on the box. The result was a rich, flavoursome cake with a taste reminiscent of a holiday Christmas pudding but chocolaty.  A dusting of powdered sugar tops it off.

    It was perfect for a chilly, wet Autumn day partnered with a coffee.  (Or maybe a Christmas in July dessert?)

     

    NOTE: Cake Pan

    I love Master Chef and it’s presentation lessons.  I have embraced the idea that the way food looks has a VERY big impact on how it’s appreciated.  Which is why I love the Williams-Sonoma Heritage Bundt cake pan.  It makes this simple ‘mix’ look VERY special and the perfect dessert finale for your next dinner party.

     

     

     

    Tagged: Australian native foods, bundt cake, cake, chocolate, chocolate chutney cake, Christmas, Chutney, chutney cake, easy, Easy Entertaining, Lilly Pilly chutney, Riberry, Spicy Riberry Chutney, Williams-Sonoma

    Time for a Cuppa!

    November 01, 2015 | 0 Comments

    The crazy season has started. The Melbourne Cup is Tuesday and Christmas is just 8 weeks away! Time and patience (and money) will start becoming scarce as we try to cram everything into 54 days.

    Take a deep breath and remember it’s the time for ‘Good Cheer’ and positive thoughts!  No time for meditation and/or yoga?   Now’s the time to schedule that cup of tea and ‘catchup’ with a friend. And the great thing about friends is that catching up doesn’t have to be fancy or expensive!

    Which brings us to: ‘What goes with that cup of tea’? We love packet cakes! They’re quick, easy and fabulous straight from the box. Or go for awesome and add your own touches.  And we have come up with a fabulous 'Carrot Chutney Cake' thats super easy.

    We made one of our favourites and it literally uses what’s in the fridge. (There’s no need to buy anything extra.)

    We started with Greens Vanilla Cake mix and added these extra ingredients:

    1 Teaspoon        Vanilla extract

    ½ C                     grated Carrot (approx. ½ carrot)

    ¼ C                     Rainforest Lime & Mango Chutney

    Pinch                  Mixed Spice (2 shakes)

     

    Then we followed the instructions and baking directions.

    The grated carrot added texture and a touch of ‘righteousness’ (It’s now a carrot cake)!   We only added ½ Cup and you can add more. The ¼ Cup of Chutney added just the right level of extra flavour and moistness and it’s all you need.

    We ended up with a luscious, moist ‘carrot’ cake with a unique flavour that was perfect for afternoon tea. (And this cake mix even came with its own icing mix.)

     

    It’s November - time to put up your feet, put on the kettle, catchup with friends and start writing your Christmas card list! 

    Ho Ho Ho

    Tagged: Australian native foods, Cake, Carrot, carrot chutney cake, Christmas, Chutney, chutney cake, easy, Easy Entertaining, Rainforest Lime & Mango Chutney, Rainforest Limes, tea cake, Vanilla