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Plum & Ginger Chutney

Plum & Ginger Chutney

This was supposed have Goji and Inka berries but we couldn’t get them within Lock-Down distance, so we modified the recipe. It certainly packs a punch.

Ingredients:-

1 Hand of Ginger
1Kg  of Plums
2 large cloves of Garlic
A handful of fresh Coriander, chopped
2 Red Onions, chopped
6 Birds Eye Chillies
1 bunch of fries Chives
1 tsp Turmeric
White distilled Vinegar
4 tbst Sugar
Salt Oil

Method:-

(1) Peal the Ginger and cut into 1cm pieces.
(2) Quarter and stone the Plums.
(3) Reserve a little of the Ginger and Plums to add later to add “Lumps” to your Chutney.
(4) Add all the ingredients to a pan, bring to the boil and then reduce to a simmer for 20 minutes.
(5) Add sugar and / or Vinegar to taste. You are aiming for something which is both sweet and sharp.
(6) Once the Plums are starting to break down remove from the heat and allow to cool.
(7) In a food processor wuzz everything up to a pulp and return to the pan.
(8) add the remaining Ginger and Plums and gently bring to a simmer.
(9) Simmer for a further 5 minutes but remove from the heat if the lumps of Plum begin to soften.
(10) Allow to cool and decant into jars.

So far this has lasted perfectly will in the fridge for 3 weeks. It works well as a side for Chilli, Curry etc. It’s not a sickly sweet Chutney as you can imagine with the Chillies…..
 

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Turkey Parmigiana with roasted Hazelnuts

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Category: Recipes

Turkey Parmigiana with roasted Hazelnuts

I found some Turkey breast steaks for the bank melting price of £0.88 and as I ended up flat bound by the weather yesterday we decided to play in the kitchen. Chicken Parmigiana is one thing, but we think we took it to another level. But I guess we would really?!

Passata sauce

Ingredients:-

1 jar of Passata
1 squirt of Tomato Puree
1 clove of Garlic, minced
1 Onion, finely diced
2 Mushrooms, finely sliced
Basil
Oregano
Oil to fry
Salt & Pepper

Method:-

(1) Fry the Onions on a low heat until translucent.
(2) Add the Garlic and stir for a couple of minutes.
(3) Add the Mushrooms and stir again for a couple of minutes.
(4) Add the Passata, Tomato Puree and stir.
(5) Add the Oregano and Basil and season with Salt & Pepper.
(6) Simmer for 5 minutes and stir occasionally.

Turkey Steaks

Ingredients:-

Turkey Breast steaks
Bread Crumbs (Gluten free in our case)
Toasted and ground Hazelnuts (The last of this years foraged nuts – Sobs a little!)
Grated Italian style hard cheese and grated mature Cheddar.
1 Egg, beaten
Dried Parsley
Dried Basil
Milk
Flour
Oil to fry
Salt & Pepper
Chilli flakes


Method:-

(1) Toast the Hazelnuts in their shells at 180C for 10 minutes on a tray and then allow to cool.
(2) Crack the shells and chop the nuts in a food processor.
(3) Mix the Breadcrumbs, half of the grated Italian style Cheese, Parsley and nuts and put in a bowl.
(4) Season the flour with Salt & Pepper, Chilli Flakes and put in a bowl.
(5) Mix the beaten Egg with a little Milk to make an Egg wash and add to a bowl.
(6) Heat the Oil in a large frying pan.
(7) Dip each Turkey steak firstly in seasoned Flour, then the Egg wash and finally the Breadcrumb mix.
(8) Fry on both sides on a moderate heat until the breadcrumbs are golden.
(9) Spoon a little Passata sauce over each steak.
(10) Sprinkle grated Cheddar over the top and then Italian style Cheese and a sprinkling of dried Basil.
(11) Grill until the Cheese has melted and browned slightly.

We really enjoyed the intense flavours and the Turkey was both tender and moist. Serve with scalloped chips and a dressed salad perhaps?
 

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