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Tag Archives: chutney

CRANBERRY APRICOT SAUCE

28 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes

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celebration, cheese, christmas, chutney, easy, festive, Holidays, relish, sandwiches, Thanksgiving

I crafted this Cranberry Apricot Sauce for both Thanksgiving and Christmas – not only was it a fabulous condiment alongside our traditional turkey dinner – but also delicious served with cheeses and used as a relish on sandwiches.

CRANBERRY APRICOT SAUCE

cranberry apricot sauce

1 cup sugar

1/2 cup fresh orange juice

1 tablespoon red wine vinegar

2 (1/4-inch-thick) fresh ginger slices

1 (3-inch) cinnamon stick

4 cups fresh cranberries

1/2 cup chopped dried apricots

Bring sugar, orange juice, red wine vinegar, ginger and the cinnamon stick to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low, simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.

Remove from heat, cool 30 minutes. Discard cinnamon and ginger. Pour into a serving bowl, cover and chill 8 hours or until set.

Enjoy!

Recipe adapted from Southern Living, November 2012

www.southernliving.com/

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

29 Sunday Dec 2013

Posted by Ceri Wilkin in Appetizers, Cocktails, Dips, Salad

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cauliflower, chicken, chutney, cilantro, crab, curry, Indian, mango, pink champagne, potatoes, rosewater, shrimp, yogurt

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID

1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD

1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009

www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE

1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES

4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY

4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

BLUE CHEESE SHORTBREAD STARS WITH CREAM CHEESE CHUTNEY ROULADE

26 Thursday Dec 2013

Posted by Ceri Wilkin in Appetizers

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blue cheese, christmas, chutney, cream cheese, New Years, roulade, shortbread

It seems almost every meal over this past month has been made up of appetizers – appetizers and cookies!!!
These Blue Cheese Shortbread Leaves are delicious, and can be cut into any shape to fit the occasion.

BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE CHUTNEY ROULADE

SHORTBREAD
1/2 cup crumbled blue cheese
3 tablespoons butter, room temperature
1/2 cup flour
1/4 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup walnuts, finely chopped
ROULADE
1 (8 ounce) package of cream cheese
1/3 cup chutney of your choice
2 tablespoons thinly sliced green onions

TO MAKE THE SHORTBREAD
Blend the blue cheese and butter in a processor until creamy. Add flour, cornstarch, salt and pepper. Pocess until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into a ball. Flatten into a disk. Wrap dough in plastic and refrigerate utnil firm, about an hour.
Heat oven to 325F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/4 inch thickness. Remove top sheet. Use a cookie cutter to cut out star shapes. Transfer stars to prepared baking sheets. Gather dough scraps and reroll, cut out additional stars.
Bake until golden brown, about 20 minutes. Transfer stars to rack and cool.
TO MAKE THE ROULADE
Using a rolling pin, flatten cream cheese between sheets of plastic wrap, roll into 10 by 8 inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving a 1 inch plain border. Sprinkle chutney with 2 tablespoons of greeen onions. Using plastic as an aid, and starting at 1 long side, roll up cream cheese, jelly roll style, into log. Gently. Wrap roulade tightly with plastic, refrigerate until set, at least 2 hours.
Place roulade on a platter, surround with shortbread stars and top with black pepper, sliced green onions or extra chutney.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.bonappetit.com/recipes‎

BACON WRAPPED COD WITH FRUIT CHUTNEY and CRISPY COD WITH DIJON, BASIL AND TARRAGON

21 Friday Dec 2012

Posted by Ceri Wilkin in Fish

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Tags

bacon, chutney, cod, dinner, fruit

During this hectic time of year – it is wonderful to find a quiet night to cook a simple, nourishing meal for my family!
There have only been a couple of opportunities for that this month, but we have made the most of every minute.

BACON WRAPPED COD WITH FRUIT CHUTNEY

8 slices of center cut bacon (I used turkey bacon)
4 cod fillets (skinless, about 1/2 inch thick)
salt and freshly ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh cranberries
1 teaspoon fresh thyme leaves

Place bacon on a microwave safe plate, and cook in microwave about 1 1/2 minutes.
Rinse salmon, pat dry, lightly sprinkle with salt and pepper. Wrap bacon around each salmon fillet. Heat oil in a skillet over medium-high heat. Cook fish, for 3 to 4 minutes per side, or until bacon is crisp and fish flakes easily with a fork.
For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through, Serve cod with chutney and thyme.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CRISPY COD WITH DIJON, BASIL AND TARRAGON
1 egg yolk
1 tablespoon dijon mustard
1/2 lime, juiced
salt and pepper
1/4 cup grapeseed oil
3 tablespoons chopped fresh basil
1 teaspoon dried tarragon
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
zest of 1 lime
1 pound green beans, trimmed
1/2 pound cremini mushrooms, quartered
2 shallots, peeled and halved
2 green peppers, sliced
4 pieces cod, seasoned with salt and pepper
Heat oven to 450F.
In a bowl, whisk the egg yolk, mustard and lime juice, season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayonnaise. Stir in the basil and tarragon. In another bowl, mix the panko, cheese and lime zest.
On a rimmed baking sheet, scatter the green beans, mushrooms, shallots and green peppers. Drizzle with olive oil, season with salt and pepper.
Slather the mayonnaise on the seasoned fish and coat with the panko mixture. Arrange the fish on the vegetables. Roast until cooked through, about 15 to 20 minutes.
Enjoy!
Recipe adapted from Everyday Meals with Rachael Ray, October 2012
www.rachaelraymag.com › In the Magazine

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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