Pear and tamarind chutney pdf

Lesley Waters Cookery School Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY 0844 800 4633 www.lesleywaters.com [email protected] TAMARIND, PEAR AND DATE CHUNTEY ON CHEESE ON TOAST Cheese on toast with warm tamarind chutney makes a fantastic ploughmans style supper. Just add a glass of beer! SERVES 4 25g (1oz) butter 1 onion, cut into chunky, wedge like strips 25g (1oz) lightly muscovado sugar 150mls (1/4 pint) beer 2 teaspoons tamarind 2 ripe dessert pears, cored and thickly sliced 170g (6oz) fresh dates, roughly chopped 4 very thick slices white bread 250g (9oz) round of camembert, cut into thin slices 1 bunch watercress 1. In a large frying pan, heat the butter. Add the onion and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden. 2. Stir in the beer, tamarind, pears and dates. Cover and cook for 10-12 minutes until the pears and dates have softened. Then remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like. 3. Meanwhile, preheat the grill. Lightly toast the bread on each side and top with some slices of camembert. Return to the grill for 2-3 minutes or until the cheese is melted and golden. 4. To serve, place each camembert toast on a serving plate and top with a dollop of tamarind chutney. Finish with a handful of watercress on the side and serve at once.

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A wonderful chutney demonstrated by Lesley at the Vintage Afternoon Tea

Transcript of Pear and tamarind chutney pdf

Lesley Waters Cookery School Abbots Hill Farm, Closworth Road, Halstock, Dorset BA22 9SY 0844 800 4633 www.lesleywaters.com [email protected]

TAMARIND, PEAR AND DATE CHUNTEY ON CHEESE ON TOAST Cheese on toast with warm tamarind chutney makes a fantastic ploughmans style supper. Just add a glass of beer! SERVES 4 25g (1oz) butter 1 onion, cut into chunky, wedge like strips 25g (1oz) lightly muscovado sugar 150mls (1/4 pint) beer 2 teaspoons tamarind 2 ripe dessert pears, cored and thickly sliced 170g (6oz) fresh dates, roughly chopped 4 very thick slices white bread 250g (9oz) round of camembert, cut into thin slices 1 bunch watercress 1. In a large frying pan, heat the butter. Add the onion and cook

for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden.

2. Stir in the beer, tamarind, pears and dates. Cover and cook

for 10-12 minutes until the pears and dates have softened. Then remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like.

3. Meanwhile, preheat the grill. Lightly toast the bread on each

side and top with some slices of camembert. Return to the grill for 2-3 minutes or until the cheese is melted and golden.

4. To serve, place each camembert toast on a serving plate and

top with a dollop of tamarind chutney. Finish with a handful of watercress on the side and serve at once.