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Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #3

December 22, 2016 | 0 Comments

Another day, another Chutney idea trio!  Getting inspired?

  • 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!

 
  • Curry side dish. Mix up a new taste sensation by adding the remnants of one chutney jar to the next one you open. You’ll create something new to tantalise your guests’ taste buds.
 
  • Create flavoured Butter. Add Chutney to butter for extra flavour. Use this butter when you’re roasting chicken for both crispness and seasoning. You can even slip it under the chicken (or turkey) skin to add extra moistness. Roast Chicken Tips  

      ENJOY!

    Tagged: Australian native foods, Bloody Mary, butter, chicken, Cocktail, curry, Gin, Lilly Pilly chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, roast, Spicy Riberry Chutney

    Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #2

    December 21, 2016 | 0 Comments

    Another day and more recipe suggestions for Chutney!  How will you be creative today?


    • 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.
     
    • Add it to pan juices of your next roast. Just a spoonful of Chutney will 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 flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
     
    • ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.

       

        ENJOY!


        Tagged: chicken, Lilly Pilly, Lilly Pilly chutney, Lime, marinade, Rainforest Lime & Mango Chutney, roast, salmon, salsa, Spicy Riberry Chutney

        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