Who knew they could taste this good?!
A good cocktail should be a combination of several elements from sweet, sour, tart and spicy as well as the alcohol. Bartenders use any number of ingredients to achieve the perfect blend.
Chutneys should be a myriad of flavours rolled into one flavourful relish, combining the sweetness of their fruits with the tartness of vinegar. A memorable chutney should also have an element of surprise giving customers something more than expected. Currong Comestibles, award winning Chutneys have all of these elements plus the unusual flavours of indigenous fruits.
Here’s Dave’s first Chutney Cocktail the 'RCC' (Riberry Chutney Cocktail)
Initially it tastes ‘different’ and it’s hard to describe why.
After a few sips the tart and only slightly sugary flavour is really refreshing and a welcome change from sweeter cocktails. You can also taste the ‘essence’ of the tequila, which is great.
Dave promises to try a few variations (maybe Gin or Vodka) before he passes on his final recipe. We can’t wait to taste his choices.
Here’s a quick and easy menu idea that deserves a place on your entertaining schedule!
Quick ‘drop-in’ visit? How do you handle that totally unexpected ‘Hi, we’re in the neighborhood and wanted to stop by’ call? What’s easy to prepare and will show that you’re ready for anything?
Our favourite quickie: Baked Cheese.
We bought our Le Rustique, camembert from The Blackwattle Deli at the Sydney Fish Market. You’re sure to find similar bries and camemberts at your local shop.
Our cheese was ripe, ready to be enjoyed and the perfect size for our Cheeky Cow Cheese Baker. (We found this kitchen winner last September and have been using it ever since.)
You can bake the cheese as is but we ‘upped’ the flavour of the dish with our Spicy Riberry Chutney.
Preparation takes less than a minute, as all you do is add two – three teaspoons of Spicy Riberry Chutney to the top of the cheese before popping it into the oven for 10 minutes.
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 experience 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.
Tweek your favourite slow cooker recipe!
How good would your favourite Chili recipe taste with an added spoonful of Spicy Riberry Chutney?
It’s rich, spicy and aromatic, Yummo!
Head to taste.com.au/chilli+recipes for recipe inspiration.