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

December 20, 2016 | 0 Comments

The Holidays are here!  

Time to take stock of what’s in the pantry and what you still need to buy.   Whatever you do, don't skimp on the Chutney.    Always a great relish, chutney can be the ideal 'flavour saviour' in a wide range of other recipes.  

You won't be wasteful if you use some of our suggestions to 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.)   

Here are our first lot of suggestions:

 

  • 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 Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake is flavoured with our Spicy Riberry Chutney. And since we start with cake mixes they’re super easy and quick.

 

 

  • The perfect chicken salad dressing. Combine Chutney (Rainforest Lime & Mango is our favourite), 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!  Leftover turkey also works in this recipe.

 

 

  • 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.

  

ENJOY!

Tagged: Australian native foods, Carrot, carrot chutney cake, chicken salad, chocolate, chocolate chutney cake, Chutney, chutney cake, Lilly Pilly chutney, Spicy Riberry Chutney

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

    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