Some recipes ideas from Maya Pieris of Four Seasons Preserves

by Hot Juan on November 10, 2011 · 0 comments

in Recipes

Four Seasons Preserves

Four Seasons Preserves

Maya Pieris from Four Seasons Preserves makes some very interesting Chutneys, we have tried that at different events (We must get them sent in for review) and while at Chutfest 2011 I asked Maya for some recipe ideas as it is always interesting to see what you can make with them, and who better to ask than the producer.

Well Maya sent us over 3 recipes she thinks show what can be done simply and quickly.

Indian Rarebit – an excellent snack for the dark days!

Melt 75g good, strong Cheddar like a Denhay, with 10g butter, 2 dsp. of an IPA ale and a tsp. of Four Seasons Preserves “Bengal Apple Chutney” or the “Hot Apple Pickle” (Maya Indian Condiments range), more if you want. Toast on one side 2 slices of your favourite bread and then carefully pour over the melted cheese mixture and grill till lightly browned.

Crusted Salmon

Preheat the oven to 200 C/ 400 F/ Gas 6
Using a grinder mix 40g white breadcrumbs with 1 tsp or more of Four Seasons Preserves “Lucknow Lime Chutney” (Maya Indian Condiments range). Add 2 tsp olive oil to make a rough paste.
Place 250g of salmon fillets, skin side down, in a small baking dish with ½ tin of tomatoes and a cup of tomato juice. Cover the flesh with a layer of the breadcrumb paste and bake for around 20 minutes making sure to add more tomato juice if becoming dry. Serve with a salad and boiled potatoes.

Try this with 250g chicken fillets, tenderised to make an escalope. Dip the chicken in beaten egg and then in the breadcrumbs without adding the oil and fry in a mix of butter and oil for about 5 minutes on each side depending on the thickness of the chicken. Serve with salad.

Quick Spicy Potato and Prawn Curry

Peel and dice 2 medium potatoes and steam for 4/5 minutes. Heat a tablespoon of oil and cook a sliced onion till golden then add a tin of tomatoes and the potatoes with a tsp of Four Seasons Preserves “Bengal Apple Chutney” (Maya Indian Condiments range) to finish cooking the potatoes and then add 150g prepared prawns and heat for a further 2 minutes. Season if necessary. Serve with rice and poppadums.


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