Marmalade Apple Chutney

Marmalade Apple Chutney

by | Le Blog, Recipes and Culinary Nutrition

Marmalade Apple Chutney

Marmalade apple ginger chutney on sandwiches or tartines.

Here’s a tartine with the chutney, Italian Spring red onions, crispy slab-smoked bacon and melty, gooey cassarrigoni tallegio cheese.

 

Marmalade Apple Chutney
Recipe Type: Condiment
Author: Chef Michele
Chutneys have a long and diverse history. This means no one agrees what they are except that fruit is a central ingredient which is most commonly boiled with spices, sugar and vinegar. Vinegar, a central chutney ingredient credited to British influence, increases the shelf-life. Apples, popular in American and British chutneys, are used in this recipe but lemon replaces vinegar to brighten and complement the apple—so enjoy it within 3 days of making. [br][br]To make this chutney more “Indian-style”, you could add some mustard seed and coriander as a start.
Ingredients
  • Ingredients
  • ¾ cup of low sugar marmalade
  • 1 medium sized gala or red delicious apple, peeled and diced (about ½ cup diced)
  • 2 tablespoons red onion, finely minced
  • 1 teaspoon grated fresh ginger
  • Few pinches red chile flakes (ginger provides the primary heat)
  • ¼ teaspoon Indonesian ground cinnamon (Ceylon works also)
  • 1 teaspoon fresh lemon juice (red wine or cider vinegar can substitute)
Instructions
  1. [b]Fast non-traditional method: [/b]Mix ingredients together in a bowl. Taste, adjust as needed. Enjoy. [br][br]
  2. [b]Cooked method[/b]: Mix all ingredients together and either cook in a sauce pot on low heat until apples are soft or carefully microwave in a bowl until apples are soft. Taste, adjust as needed. Enjoy. Refrigerate unused portions in a tightly covered container for up to 3 days.
Notes
[b]Serving options: [/b][br]1) As jam, no duh. So try on toast, w/ bagels and cream cheese etc.[br]2) Sandwiches (open face tartines or regular sandwiches). Use as is or blend into a spread.[br]a. Chutney, taggliatelli, slice of bacon, red onion sliced thin, arugula[br]b. Chutney P&J, chicken salad—chutney mixed with greek yogurt and add toasted pecans[br]3) Make into a vinaigrette using a blender and adding olive oil or a neutral oil[br]4) A sauce for grilled, pan-roasted or baked chicken, pork, salmon or on top of crispy-fried tofu[br]5) Glaze for any of the above (blend the chutney into a puree) and thin a bit with water[br]6) Use as a topping for vanilla ice cream

    About Me

    The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
    Michele Redmond

    Michele Redmond

    French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

    It's about Making Food First

    Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

    Crispy Chickpea Flour Shrimp Fritters

    Crispy Chickpea Flour Shrimp Fritters

    by | Le Blog, Recipes and Culinary Nutrition

    Crispy Chickpea Flour Shrimp Fritters

    Shrimp fritters make fun appetizers that pair well with many sauces. Usually, fritters are made with a wheat-based flour, but in this fritter, chickpea flour is the starch substitute providing a crispy crust.

    Chickpea flour (Besan or gram flour) is a nutrient-rich ingredient completely made from chickpeas, also known as garbanzo beans. Spices added to the chickpea flour adds a hint of heat and richer flavors.

    Serve these with catsup chutney (Fast catsup chutney recipe) or a sauce of choice.

    Chickpea Flour Shrimp Fritters

    Recipe Type: Appetizer
    Author: Michele Redmond
    Serves: 22-26 fritters
    Ingredients
    • ¾ cup chickpea flour
    • 3 Tablespoons rice flour* (if you do not have this use instead another ¼ cup chickpea flour)
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon ground sumac (a citrus-like flavor, but is optional)
    • 1/8 teaspoon cayenne pepper
    • ¾ cup carbonated or seltzer water (regular water can substitute**)
    • 2 Tablespoons shallots, minced
    • 12 ounces (3/4 pound) shrimp, peeled and chopped roughly into ½ pieces
    • ~1 ½ cup high-heat organic canola oil or vegetable oil
    • *Rice flour is a classic addition to fried batter as it results in a crisper fritter
    • **Carbonated water usually creates a bit lighter, less dense fritter
    Instructions
    1. Place paper towels on a couple plates or a baking sheet.
    2. In a small pan or skillet (about 6” base), heat the oil over a medium-heat burner
    3. In a mixing bowl, mix well with a whisk the flour(s), soda, salt, sumac and cayenne.
    4. Add the water and shallot and mix until smooth. Add the shrimp and mix into batter.
    5. Oil is ready around 350˚F or test by dropping a bit of batter—it should sizzle. The amount of oil used should be able to cover about ¾ of the fritter.
    6. Use a teaspoon, scoop up the batter and release it quickly into the hot oil (do not drop from above).
    7. Leave a half-inch to one inch between fritters. Crowding the pan slows cooking (steam cools the oil) and reduces the “Crunch factor” plus it is easier to turn them over.
    8. Cook until each side is a dark brown color to ensure shrimp cooks completely—they temp at 170˚F+
    9. Remove with a wire skimmer or slotted spoon and place on paper towels and do remaining batch.
    10. Serve hot with a chutney, remoulade or sauce of choice or simply fresh lemon wedges.

      About Me

      The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
      Michele Redmond

      Michele Redmond

      French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

      It's about Making Food First

      Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

      Cauliflower Broccoli Tabouli

      Cauliflower Broccoli Tabouli

      by | Le Blog, Recipes and Culinary Nutrition

      Cauliflower Broccoli Tabouli

      I prepared this at the Season for all Cooks 2015 Edible Education Series http://labellaterre.com/blogs/blog/17102032-a-season-for-all-cooks-the-2015-edible-education-series    A fellow from Lebanon commented that it made him think of his grandmother’s tabouli; I told him his grandmother must have liked spiced tabouli since this is an unusual version of the traditional dish.Califlower and broccoli tabouli

      Cauliflower and broccoli tabouli with pistachios and pomegranate seeds

       

      Cauliflower Broccoli Tabouli with Pistachios and Pomegranate
      Recipe Type: Salad
      Author: Chef Michele
      Serves: 4
      A salad of Lebanese origin traditionally made with cracked wheat (Bulgur), lots of parsley, mint, onions, tomatoes, lemon juice and olive oil. Here bulgur is replaced by cauliflower and broccoli and additional piquant spices are added along with crunchy nut element and a hint of sweet from pomegranate.
      Ingredients
      • 1 large cauliflower, base and leaves removed
      • 1 large broccoli stalk (about 1/3 the amount of the cauliflower)
      • 2 tablespoons fresh lemon juice (about one lemon)
      • 1 large cucumber, peeled, quartered, seeds removed, then cut into 8 strips and diced (about 1 ½ cups)
      • 5-6 springs parsley, minced (about ¼ cup)
      • 2 spring onions, sliced in thin rounds
      • Lemon zest from one lemon
      • 2 tablespoons extra virgin olive oil
      • [br]
      • [b]Spice and seasoning mix[/b]
      • 2 teaspoons coriander
      • ¼ teaspoon allspice berries (about 6 berries)
      • ½ teaspoon of cumin seed
      • ¼ teaspoon of Aleppo chile flakes or red pepper flakes
      • ½ teaspoon fine sea salt
      • [br]
      • [b]Garnishes:[/b]
      • Seeds from ¼ of a pomegranate
      • 1/3 cup toasted, salted pistachios
      Instructions
      1. Cut the cauliflower in quarters. Add the lemon juice to a mixing bowl, then hold the cauliflower by the base and using a cheese grater over the bowl, grate the florets against the larger holes (the grated size should be pieces that are about ⅛ inch). Stop grating if the results look like grated cheese strips and use the remaining stalks for a soup base or to roast.
      2. Grate the broccoli into the bowl in the same manner.
      3. Prepare the cucumbers, herbs, onions, lemon zest and add to the cauliflower mixture.
      4. Grind together the coriander, allspice berries and cumin seeds and toss into the cauliflower mixture along with the chile flakes and salt.
      5. Add the olive oil and stir well, then top with half the pomegranate seeds and pistachios and give a quick stir then toss the rest on top.

       

        About Me

        The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
        Michele Redmond

        Michele Redmond

        French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

        It's about Making Food First

        Get Eat Well Academy periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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