24 July 2012
eight uses for chutney
With these tips, Julie Le Clerc’s new Arabian date chutney has us day dreaming of our next meal.
Here at Denizen, we’ve discovered a flavoursome Arabian date chutney that we simply can’t get enough of. Keen to find out more ways to enjoy it, we asked famed cookbook author and chef Julie Le Clerc to share some of her tips on the best uses for her chutney. Here are eight of her favourite ideas.
1. Serve the chutney with Valdeón blue cheese, spread on top of crostini or bruschetta. Or alternatively, serve with Manchego cheese on slices of French sourdough baguette.
2. Blend with extra virgin olive oil and Romulo sherry vinegar (a traditional sherry vinegar from Jerez, Spain) to make a dressing for a pasta or couscous salad.
3. Serve with some of Sabato’s blue cheese tarts. The strong flavours of the blue cheese perfectly complement this sweet, aromatic chutney.
4. Split open some croissants and top with jamón or prosciutto and cheese. Grill the open croissants with their toppings until golden brown & then serve with the Arabian Date Chutney on top.
5. Want to mix up your standard roast chicken a little bit? Try adding 2 Tbsp of the date chutney into a classic bread and herb stuffing.
6. Add a dollop on top of grilled gourmet sausages, steak, or seared Gameford Lodge duck breasts.
7. Add 2 Tbsp to a lamb, chicken, or chickpea tagine to add depth of flavour and a sticky sweetness. This is the perfect addition for Moroccan tagines as they usually include some sort of fruit element to combine with the flavours of the meat.
8. Lastly, if you are surprised by some last minute guests and need to put something together quickly, this Arabian date chutney works well when it’s served as part of a delicious mezze platter with olives, feta, dips, and toasted pita bread.
