Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Jackypam on November 21, 2013, 12:56
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Well new to me anyway. You guys might have been doing it for ages! I was making a salad for lunch when I spotted a piece of left over toast from breakfast. So I chucked a handful of seeds into the frying pan with torn up toast And the oil from the sun dried tomatoes. When they were Crisp I tasted them but they were still a bit bland. Not much flavour from the sun dried tomatoes. So I added a spoonful of plum chutney and stirred it in for a bit. It was really yummy on top of my salad.
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Sounds tasty :D
Pamela
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The best eats often arrive this way. I have started spreading a tidge of red onion marm on my toasties and it's fab :) I use it on my pizza bases too instead of tom puree. It's a winner :tongue2:
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Chutney is a useful ingredient to have around. I quite often add it to curries, tagines or spicy tomato based sauces.
You can also thin it out with balsamic or soy sauce (depends if it is a sweetish or more savoury vinegary chutney) and use it to glaze meat or fish. Just spread it on for the last few minutes of grilling, or last 10 mins in the oven. Works wonders on leftover cold meat or chicken.
The glaze idea with balsamic also works with jellies or tart fruit jams like gooseberry :)
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You can also put a layer on the base of puff pastry when making sausage rolls or in layers in a homemade pate or terrine.
Or just eat it out of the jar. :wub:
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Or just eat it out of the jar. :wub:
best way :lol:
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I use ine in cooking and there was a low fat recipie for pasta you could use it for .
chrissie b