Recipes and Ideas

CHUTNEYS AND RELISHES

Q Gardens handcrafted range of chutneys and relishes provide the home cook with an arsenal of flavour enhancing options. There are no hard and fast rules, and it's always fun to try new flavour combinations. From our own efforts in the kitchen, together with those of friends and foodie customers, here are some ideas to play with:

  • Date Chutney with its sweet lingering aftertaste contrasts well with a sharp cheese such as Kaimai aged cheddar.It is also a great accompaniment to a frittata or peasants breakfast.Howard an old mate from Oakura uses it with his poached eggs on toast for breakfast.
  • Try Date Chutney as a last minute addition to a stew or casserole.Alternatively, serve it alongside ,and do the same with a meat or poultry curry.
  • Chilli Tomato relish makes the best pizza base and will also lift any sandwich combination. I recently used it as a component of a lamb marinade which worked really well on a rack. Mix together1/4 cup of Dijon mustard, 1tsp each flour, olive oil,and finely chopped rosemary,and add 1 to 1 1/2 tbs of Chilli Tomato Relish.Smear liberally over the meat and leave for an hour. The marinade can also be used for a roast  shoulder or leg.
  • Eggplant Kassoundi is a really heady combination of spices that is not overpowered by the heat from the chillies.Serve with cheese or cold meats and enjoy the layers of taste. Vego friends use it as a spread on bread or toast and it works for them.It is also great with meat curries, and a forkful whisked through steamed rice is delicious. You can also use our new Feijoa Kassoundi in the same way, but remember that this Kassoundi is more sweet/spicy.
  • Lime Chutney is the natural friend of fish.If the fish is dead fresh and pan fried, then all you need is lemon juice sea salt and freshly ground black pepper. For a seafood curry, laksa or pie however, Lime Chutney or Pickle enhances and adds to the taste.
  • Apricot and Zucchini Chutney is the choice when you want a sweet and sour combination.It goes particularly well with cheeses both hard and soft, and is good with cold meats or a ploughmans lunch plate.
  • Try this pumpkin soup recipe using Eggplant Kassoundi as the base.Adapted from a Stephanie Alexander recipe.

                 2 TBS vegetable Oil

                 2 TBS Eggplant Kassoundi

                 1 tsp fresh grated ginger

                 1 Onion finely diced

                 2 sticks celery finely diced

                 1 carrot peeled and diced

                 1 tomato

                 1 Kg pumpkin peeled and diced

                 ! orange kumara peeled and diced

                    salt and freshly ground pepper to taste   

                 1 litre vegetable or chicken stock

                 400 ml coconut milk

  •    Heat a large casserole pot over medium heat,Add oil and gently fry the Eggplant Kassoundi stirring until fragrant.Add vegetables and season. Cook over a low heat for 15 minutes stirring often. Add stock, bring to the boil, and simmer covered until the vegetables are tender.20 to 30 minutes.Puree the soup in a blender or use a  blender stick, Return to the boil and add in the coconut milk. Serve with fresh coriander , parsley or chives, and add chopped fried bacon pieces as an option.Toast your favourite Vogels bread, spread with Chilli Tomato relish, top with grated cheese and melt under the grill.
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