Asian Chicken Breasts

I recently made an Asian Pork Tenderloin for my husband’s birthday. We all really enjoyed the dish so I thought I would try the marinade with chicken breasts. My husband grilled them to perfection while I boiled and reduced the marinade down to a rich and tasty sauce. It was a delicious dish and it paired nicely with fried rice (recipe to follow). We all really liked this meal - it was way better than takeout and much cheaper too.

Asian Chicken:

• 2/3 cup of low sodium soy sauce
• 1/4 cup of dark sesame oil
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 1-2 tsp hot chili sauce
• 1 tbsp minced peeled fresh ginger
• 4 cloves of garlic, minced
• 3 green onions, sliced (divided)
• 2-4 boneless, skinless chicken breasts, trimmed of fat
• Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the chicken breasts. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Grill the chicken breasts for 3-4 minutes on each side. Remove from grill and Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut chicken into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

If you are not reading this post on http://fortheloveofcooking-recipes.blogspot.com/ then the site you are reading is using illegally copied material from my site. These recipes and photographs are copyrighted and are the property of For the Love of Cooking.

Pork osso buco with orange gremolata

Amidst all the herb excitement last weekend I found time to cook this satisfying stew. You may remember I discovered pork osso buco at Waitrose a few months back. And that I reckoned it needed slightly different treatment from veal osso buco. Well, this was the result. I loved the effect of the orange gremolata with the slightly sweet, spicy pork. The meat btw is still only £3.99 a kilo.

Serves 4

3 tbsp olive oil or other cooking oil
1kg pork osso buco
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 stick of celery, trimmed and finely sliced (optional)
1 small red pepper, quartered, de-seeded and diced
2 cloves of garlic peeled and crushed
1 tsp sweet pimenton/paprika + 1/2 tsp hot pimenton or hot paprika or chilli sauce
1/2 x 400g tin of chopped or whole tomatoes
225ml chicken or vegetable stock made with 1 tsp vegetable bouillon powder
1 tbsp red or white wine vinegar
Salt and freshly ground black pepper
For the gremolata
Grated rind of one orange, preferably unwaxed
1 clove of garlic, very finely chopped
1 heaped tbsp chopped mint
3 heaped tbsp chopped parsley

Heat the oil in a casserole and brown the pieces of pork on each side. Remove from the pan, tip in the vegetables and garlic, turn down the heat, cover and cook over a low heat for about 7-8 minutes until beginning to soften. Stir in the pimenton or paprika then the tomatoes (breaking them up if whole). Add the stock and vinegar, bring to the boil then return the meat to the pan and bring back up to simmering point. Cover the pan and cook over a very low heat or in a low oven for about 2-2 1/2 hours until the meat is coming away from the bone* Take the meat out of the casserole and set aside. Strain the liquid and put the veg in a food processor or blender and whizz until smooth. Add as much of the liquid as you need to make a smooth thin sauce. Return the meat to the pan and heat through in the sauce. Make the gremolata. Combine the ingredients and chop them together so they are well combined. Serve the pork with new potatoes, rice or couscous, sprinkling over the gremolata.

* I also reckon this would work really well with boneless pork as a quick sautéed dish. Slightly more expensive but not a lot. Oh, and the vegetables at the back of the rather blurry picture were a reduced (99p) pack of root veg which I roasted instead of making a stew out of them. That worked well too.

In a Pickle with Korean Chili

So lately I've been on a craze for Korean food, but my Korean food is limited really to just kim chee and BBQ chicken. I really don't venture beyond that because a lot of Korean dishes are heavy on the beef — except for soon, the tofu soup, which I also crave.

Recently when I was shopping in a Korean grocery store in Oakland, I saw these really cute pickle cucumbers and that prompted me to make some Korean pickled cucumbers. This is also one of my favorite things about Korean food. Pickled cucumbers are a common panchan, which are the free side dishes that come out at Korean restaurants before your main meal.

I've had a variety of Korean pickled cucumbers, some made more spicy than others, and some more crunchy than others. But my favorite has to be from my go-to Korean fast-food spot in Hawaii called Yummy's. Their cucumbers are always so crunchy and not overly spicy, with just the right balance of sweet and sour.

In the past I've tried to duplicate this at home, but always failed. Now I realized it's because I wasn't using the right cucumbers. Apparently, it makes a difference using these small pickling cucumbers because they really retain their crunchiness even sitting in pickling juice for days.

Below is my recipe for the pickled cucumbers, Korean-style. Enjoy!

Korean-style Pickled Cucumbers
Copyright 2009 by Cooking With The Single Guy

Ingredients
1 lb. pickle cucumbers or Japanese cucumbers
1 t kosher salt
½ cup sugar
½ cup distilled white vinegar
¼ cup water
1 t Vietnamese fish sauce
1 t grated fresh ginger
1 clove garlic, finely minced
1 T hot chili paste
1 t chili flakes

Cut cucumbers about ¼-inch thick (leaving on the skin) and sprinkle with kosher salt. Gently work salt through the cucumber pieces with your hand and let sit for 30 minutes. Then rinse quickly under running water and drain in colander.

In a large bowl, mix together sugar, vinegar, water, fish sauce, ginger, garlic, chili paste and chili flakes. Add cucumbers and then transfer everything into a clean mason jar. Refrigerate until ready to serve.

Makes about 3 cups of pickled cucumbers.

TIP: You have to use small cucumbers designed for pickling to really get that nice crunch. Normal cucumbers might be crunchy at first, but will eventually soften. The pickled cucumbers are often found in Asian grocery stores, especially Korean and Japanese stores. In other gourmet stores, they may already be pickled.

HOT SAUCE: The Korean chili paste, aka kochujang, is a common ingredient in Korean dishes. They're sold in plastic containers and has the same consistency as miso paste, but spicier of course. Check Korean grocery stores or a general Asian grocery store. I've never purchased it online, but if you're desperate to try you can go to KoaMart.com out of L.A.

In a Pickle with Korean Chili

So lately I've been on a craze for Korean food, but my Korean food is limited really to just kim chee and BBQ chicken. I really don't venture beyond that because a lot of Korean dishes are heavy on the beef — except for soon, the tofu soup, which I also crave.

Recently when I was shopping in a Korean grocery store in Oakland, I saw these really cute pickle cucumbers and that prompted me to make some Korean pickled cucumbers. This is also one of my favorite things about Korean food. Pickled cucumbers are a common panchan, which are the free side dishes that come out at Korean restaurants before your main meal.

I've had a variety of Korean pickled cucumbers, some made more spicy than others, and some more crunchy than others. But my favorite has to be from my go-to Korean fast-food spot in Hawaii called Yummy's. Their cucumbers are always so crunchy and not overly spicy, with just the right balance of sweet and sour.

In the past I've tried to duplicate this at home, but always failed. Now I realized it's because I wasn't using the right cucumbers. Apparently, it makes a difference using these small pickling cucumbers because they really retain their crunchiness even sitting in pickling juice for days.

Below is my recipe for the pickled cucumbers, Korean-style. Enjoy!

Korean-style Pickled Cucumbers
Copyright 2009 by Cooking With The Single Guy

Ingredients
1 lb. pickle cucumbers or Japanese cucumbers
1 t kosher salt
½ cup sugar
½ cup distilled white vinegar
¼ cup water
1 t Vietnamese fish sauce
1 t grated fresh ginger
1 clove garlic, finely minced
1 T hot chili paste
1 t chili flakes

Cut cucumbers about ¼-inch thick (leaving on the skin) and sprinkle with kosher salt. Gently work salt through the cucumber pieces with your hand and let sit for 30 minutes. Then rinse quickly under running water and drain in colander.

In a large bowl, mix together sugar, vinegar, water, fish sauce, ginger, garlic, chili paste and chili flakes. Add cucumbers and then transfer everything into a clean mason jar. Refrigerate until ready to serve.

Makes about 3 cups of pickled cucumbers.

TIP: You have to use small cucumbers designed for pickling to really get that nice crunch. Normal cucumbers might be crunchy at first, but will eventually soften. The pickled cucumbers are often found in Asian grocery stores, especially Korean and Japanese stores. In other gourmet stores, they may already be pickled.

HOT SAUCE: The Korean chili paste, aka kochujang, is a common ingredient in Korean dishes. They're sold in plastic containers and has the same consistency as miso paste, but spicier of course. Check Korean grocery stores or a general Asian grocery store. I've never purchased it online, but if you're desperate to try you can go to KoaMart.com out of L.A.

Parting is such sweet sorrow......bye, Daring Bakers.

For two years now I have been a member of the Daring Bakers, the online baking community started in part by my lovely friend Lisa. I will never forget the string of obscenities that escaped my lips when I saw the first challenge that I was to be part of. This was no ordinary baking group!

In my time with the group my confidence with baking and trying new things grew and some pretty spectacular dishes busted out of my kitchen. I made the perfect bagels, made cream puffs from scratch, co-hosted Julia Childs amazing French Bread recipe with Mary, and last month made the best lasagna ever.

But for me it’s time to say goodbye to the group.

So thank you. Thank you to Lisa and Ivonne. Thank you to Mary for being the reason I was ever a Daring Baker in the first place. Thank you to all the hosts for your challenges….it’s a tough job to find a recipe for the ever expanding group to make - to answer questions, offer advice, and deal with criticism. Thanks to all in the group who ever offered me advice, answered my questions, and stopped by to see my finished result.

I’ll be watching from the outside. Thanks.

Parting is such sweet sorrow......bye, Daring Bakers.

For two years now I have been a member of the Daring Bakers, the online baking community started in part by my lovely friend Lisa. I will never forget the string of obscenities that escaped my lips when I saw the first challenge that I was to be part of. This was no ordinary baking group!

In my time with the group my confidence with baking and trying new things grew and some pretty spectacular dishes busted out of my kitchen. I made the perfect bagels, made cream puffs from scratch, co-hosted Julia Childs amazing French Bread recipe with Mary, and last month made the best lasagna ever.

But for me it’s time to say goodbye to the group.

So thank you. Thank you to Lisa and Ivonne. Thank you to Mary for being the reason I was ever a Daring Baker in the first place. Thank you to all the hosts for your challenges….it’s a tough job to find a recipe for the ever expanding group to make - to answer questions, offer advice, and deal with criticism. Thanks to all in the group who ever offered me advice, answered my questions, and stopped by to see my finished result.

I’ll be watching from the outside. Thanks.

Roasted Vegetable and Kale Soup and a Giveaway

In an effort to keep the “scrapers” from stealing my recipes and photos I have changed my blog to show partial posts. I want to say a HUGE thank you to my pal Grace who helped me insert the html code for the partial posts into my blog. Thank you so much Grace!

My son was home from school with a terrible cough and cold. It was a really gloomy, cold and rainy day so I decided to make a big batch of vegetable soup. I found this recipe for Roasted Vegetable and Kale soup from Simply Recipes and decided to give it a try. I adapted the recipe just a bit to work with the ingredients I had on hand. It was really rich in flavor and full of roasted garlic goodness. I loved the flavor of the roasted carrots and butternut squash along with the creamy beans. My kids liked this soup (except for the kale) and I loved it; my husband, on the other hand, wasn’t a fan - you can’t win them all. I love that it was full of vitamins and minerals and made my sick little guy feel a bit better. I served this soup with a green salad and fresh baked bread. Thanks for another great recipe Elise.

Roasted Vegetable and Kale Soup:

• 3 carrots, peeled and quartered
• 1-2 cups of butternut squash, peeled, seeded cut into chunks
• 4 large tomatoes, quartered
• 1 small sweet yellow onion, sliced into wedges
• 6 cloves of garlic
• 1-2 tbsp olive oil
• 6 cups of vegetable or chicken broth (I used chicken)
• 4 cups of kale, chopped
• 1 can of cannellini beans, rinsed and drained
• 1 1/2 tsp dried thyme
• Sea salt and fresh cracked pepper
• 1 bay leaf

Preheat the oven to 400 degrees. Chop all of the vegetables and place on a baking sheet that has been coated with cooking spray. Drizzle the veggies with olive oil, sea salt, fresh cracked pepper and 1/2 teaspoon of thyme. Mix the vegetables thoroughly. Make sure to place the cloves of garlic on top of the onion wedges or in the tomatoes to prevent from from burning.

Place in the oven and bake for 25-35 minutes, stirring occasionally, until brown and tender.

Place the roasted tomatoes, onions and garlic along with the chicken broth (reserving 1/2 cup) in a large Dutch oven over medium heat. Using an immersion blender, mix until thoroughly blended and smooth.

Cut the carrots and butternut squash into bite sized pieces and set aside.

Take the remaining 1/2 cup of chicken broth and pour onto the baking sheet; scrape up all the tasty brown bits from the pan then pour into the soup. Add the kale, bay leaf, remaining 1 teaspoon of thyme and more salt and pepper if needed to the soup. Bring to a boil then reduce heat. Simmer uncovered until the kale is tender, about 30-45 minutes.

Add the white beans, roasted carrots and butternut squash to the soup. Simmer for about 10 minutes to let the flavors mingle. Discard bay leaf before serving. Enjoy.

Click here for a printable version of this post - For the Love of Cooking.net

GIVEAWAY:

See’s Candies is offering one of my readers a gift certificate for $25.00 and it will be delivered in time for Mother’s Day. They have some amazing Mother’s Day Gifts and candies for sale right now.

All you have to do is leave a comment here, on this post, no later than Thursday by 5:00 p.m. (Pacific time). I’ll be announcing the winner this Friday, May 1, 2009. Good luck!

If you are not reading this post on http://fortheloveofcooking-recipes.blogspot.com/ then the site you are reading is using illegally copied material from my site. These recipes and photographs are copyrighted and are the property of For the Love of Cooking.

A Masa Amount of People at Taste of Tamales

I got my fill of tamales yesterday afternoon at the Third Annual Taste of Tamales by the Bay at San Francisco's Fort Mason. A variety of tamales was served up by local restaurants, and it was a good thing I got there early because, as usual, these tasting events get crowded by the minute.

I don't generally eat Mexican food, but I do love tamales—what I consider Mexican comfort food. It's made with a corn meal called masa and often filled with meats or vegetables like sweet corn (my favorite), and steamed inside a corn husk.

The restaurants that turned out to showcase their tamales varied from the really fancy restaurants to caterers. My favorite tamales came from Cocina Poblana from Oakland's Jack London Square. They actually made unfilled tamales and then served tender pork on top with sauce and a sprinkling of cheese. I've never had tamales served this way, but it was great.

There were some odd tamales, like one stand that was selling sweet tamales. Now, earlier I had a tamale from La Espiga de Oro from the Mission District that was made of sweet corn and it could have passed for dessert. But at this other stand, they had tamales made with strawberries, chocolate and peaches. Thing is, you didn't actually get the bits of fruits, but instead just got a tamale flavored with fruit-flavored syrup. I wasn't a fan.

It wasn't a big event, but as people munched away at their tamales, they listened to Mexican music and you could stroll and check out some craft booths selling Latin-inspired jewelry or cookbooks. I checked out the tequila booth from Partida and they had three versions of their tequila that varied depending on how long they were aged. The girl there was so funny because she kept pouring tasting cups that were like shots. (Not really, but pretty close.) So I felt a bit drunk by the end of the day.

There was also a section where they taught people how to make their own tamales. It really looked a bit messy to make, so I just stuck with standing in line for the ready-made tamales.

A fun and entertaining part of the event was "Margaritas Rock!", which was a competition for the best margarita. Amateur and professional bartenders competed in several rounds. I don't know who won because I didn't stay till the end, but I caught the first round and watched these guys make up their own signature margaritas with ingredients like cantaloupe, Midori liqueur and Fresca. I tried one afterwards and it had sooo much alcohol.

I didn't realize there were so many tamale lovers, but it's nice to see this Latin classic get an event all to itself.

Blackberry and Raspberry Sorbet

Ingredients:

6 C blackberries or blackcurrants

2 c raspberries

2 c water

1 1/2 c sugar

1-2 tbsp lemon juice

2 egg whites

Method:

1. Place blackberries and raspberries and half the water into a large pan. Bring to boil, reduce heat. Simmer gently for 2 mins or till pulpy.
2. Strain through fine muslin sieve. Return strained mixture to pan and add remaining water.
3. Add the sugar and lemon juice and stir over low heat till sugar dissolves.
4. Remove from heat and allow to cool.
5. Pour mixture into freezer trays and freeze till sorbet is a mushy consistency. Use an electric beaters, beat egg whites till stiff peaks form.
6. Use a metal spoon to fold egg whites into berries mixture. Freeze, stirring occasionally to ensure egg whites are evenly distributed.

Sugar Cane ... Is This Hawaii?

Seeing sugar cane stalks brings back memories of growing up in Hawaii, where the entire island was once filled with sugar cane fields. They were such a signature of the islands that we even had sugar cane in our backyard. And one of the treats our mom would give us is bits of sugar cane stalks, the fibrous skin hacked away with her kitchen butcher knife, revealing the golden center. She’d chill these stalks and then we’d munch away at it, sucking at the juices that were released with each bite. (Caution: You can’t eat the stalks, just suck on the juices.)

I’m always surprised when I see them at the farmers’ markets in the Bay Area because I wonder where does it get so hot that they can grow sugar cane regularly? (I know we had super hot weather last week, but sugar cane thrives in consistently hot weather.) I spotted these stalks at an Asian stall at the Civic Center Farmers’ Market this morning, sold for $3 each. I wonder who knows what to do with them, other than a natural sweet treat for kids?

A year ago a reader emailed me asking where she can find sugar cane stalks. I forgot why she was looking for them. But if you’re still reading my blog, head down to the Sunday Civic Center Farmers Market in San Francisco and you can find them there!

Wild Mushroom Agnolotti with Roasted Marinara Sauce

Before I get to the recipe I wanted to say THANK YOU to all of you who left such kind, supportive and helpful comments. I can’t tell you how much I appreciate all of my readers. My husband and I worked hard this weekend sending letters to the website hosting companies in regards to the scrapers stealing my work. We are hoping they will shut down these sites. After thinking about it, I decided to “out” these scrapers because they are scraping other people’s work as well. Please check out the sites to see if they are using your material or that of someone you know.

1. http://best-recipes.info/
2. http://myhealthyspirit.net/
3. http://www.realweightlossblog.com/
4. http://dayung.co.cc/ (site may have explicit material)
5. http://phpmaniac.co.cc/ (site may have explicit material)
6. http://food.hide4dz.biz/

I would also like to say a big THANK YOU to Kim from KimDeC who helped me out with my new template. My husband and I couldn’t have done it without your help Kim - we really appreciate you taking the time to help us.

Now on to the recipe. I recently received a package in the mail from Foodbuzz. I was so excited to see this ravioli inside. With my daughter’s soccer games two nights a week, I need to have quick and easy recipes to prepare. I had left over Roasted Tomato, Onion and Garlic Marinara in the refrigerator and decided it would be perfect on top of the agnolotti… I was right. I loved this meal. Not only was the ravioli really delicious with an excellent mushroom flavor but it was quick and simple to make. We all really, really loved this dish. I am sure the agnolotti would be great with jarred marinara if you don’t have time to make the roasted marinara.

Wild Mushroom Agnolotti with Roasted Marinara Sauce:

• 1-2 packages of Wild Mushroom Agnolotti
• Roasted Tomato, Onion and Garlic Marinara
• Parmesan cheese, freshly grated
• Fresh parsley, chopped

Prepare the roasted marinara and let simmer 2-4 hours. Prepare the pasta per instructions then drain. Place on serving plate and top with marinara, fresh Parmesan and chopped parsley. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

If you are not reading this post on http://fortheloveofcooking-recipes.blogspot.com/ then the site you are reading is using illegally copied material from my site. These recipes and photographs are copyrighted and are the property of For the Love of Cooking.

Sugar Cane ... Is This Hawaii?

Seeing sugar cane stalks brings back memories of growing up in Hawaii, where the entire island was once filled with sugar cane fields. They were such a signature of the islands that we even had sugar cane in our backyard. And one of the treats our mom would give us is bits of sugar cane stalks, the fibrous skin hacked away with her kitchen butcher knife, revealing the golden center. She’d chill these stalks and then we’d munch away at it, sucking at the juices that were released with each bite. (Caution: You can’t eat the stalks, just suck on the juices.)

I’m always surprised when I see them at the farmers’ markets in the Bay Area because I wonder where does it get so hot that they can grow sugar cane regularly? (I know we had super hot weather last week, but sugar cane thrives in consistently hot weather.) I spotted these stalks at an Asian stall at the Civic Center Farmers’ Market this morning, sold for $3 each. I wonder who knows what to do with them, other than a natural sweet treat for kids?

A year ago a reader emailed me asking where she can find sugar cane stalks. I forgot why she was looking for them. But if you’re still reading my blog, head down to the Sunday Civic Center Farmers Market in San Francisco and you can find them there!

Herb heaven

After a 24 hour delay due to the car misbehaving (flat battery) I finally got to visit Jekka’s Herb Farm today. Jekka is the most famous herb grower in the country thanks, at least in part, to the fact that she’s helped plan and plant Jamie Oliver’s herb garden. Normally you can only buy from her online but three times a year she has an open weekend where you can visit and collect your own herbs.

Despite the fact that the ‘farm’ (more like a commercial nursery) is down pretty, twisting country roads it’s not quite as romantic as you might think. I was expecting a beautiful Sissinghurst-style herb garden rather than a few polytunnels but everything in them looked robustly healthy. I went mad and bought a whole range of herbs for the tiny paved area outside our flat: parsley, sage, thyme, rosemary, mint and oregano - and rather more ambitiously chervil and tarragon, herbs that are tricky to grow. Plus a couple of ‘cut and come again’ living salads that I hope will see us through the summer.

I hardly like to admit how much it cost, rationalising it on the basis that it’s cheaper than buying cut herbs and that it worked out less than a night out for two at a cheap(ish) restaurant. But by the time I’d bought a couple of extra containers, some compost and a small fork and trowel I’d spent a fair bit.

As it was brighter than forecast this afternoon I potted everything up and must say it looks pretty good. I christened the pots by adding some just-picked oregano and mint to a pork osso buco this evening the recipe for which I’ll post in a couple of days’ time.

As we were out and about we decided to do our weekend shop at Waitrose for once which cost a further hefty amount, despite the cheapness of the pork (£3.45 for enough for 4). Which made me realise that going shopping with the car is a Bad Idea. If you only buy what you can carry you’re less likely to overspend - although obviously it depends how near you are to the shops.

How do you shop? Do you take the car and do one big weekly shop? If so do you find you need to top up again during the week? Or do you shop on foot and carry your shopping home? Which do you think is cheaper?

Peach Ice cream

Ingredients:

1 1/4 c cream

4 egg yolks

3/4 c sugar

500g peaches

1 tbsp lemon juice

2 tbsp sugar,(extra)

Method:

1. Heat cream in a pan till almost boiling and remove from heat.
2. Beat egg yolks and sugar in a medium bowl till thick and pale. Add the hot cream gradually and beat constantly. 
3. Return mixture to pan and stir over low heat for 5 mins or till mixture thickens. (Do not boil). Pour into a bowl, let cool, stir occasionally.
4. Reserve one peach, peel remainder and chop into pieces. Place peach in  a food processor with lemon juice and extra sugar. Process about 20 s or till finely pureed. Stir into the custard.
5. Pour into a metal tray. Freeze for about 3-4 hours or till firm or churn in an ice cream machine according to the manufacturer’s instruction.

Notebook Twelve - The End!

Thanks for sticking with me as a meandered down memory lane with my notebooks. It’s been fun for me. And here we are at the last completed book, Book 12. And this will be short and sweet cause it’s Saturday morning and there’s farmers markets to go to and coffee for Scott to drink.

It’s funny that this book is labeled 12, because it’s out of order. From the recipes in here, this one was actually made after book 5 I believe. No matter though.

This one’s got a lot of sauces, jams and marinades. Lots of appetizers. And lots of desserts I will most likely never make.

These are the BEST bread and butter pickles ever. I used to make a ton of these every summer for everyone I knew. Fast, easy and delicious.

I will probably never make these, but damn these Lemon Thin Tarts look good. I have such a weakness for lemon desserts.

Altons Brown’s cardboard smoker diagram.

I chose to try a recipe for Pineapple Chutney to go with our Easter ham. I think this is a Nigella recipe. I really wanted to make the baked pineapple with brown sugar and kahlua recipe I have, but that just seemed too decadent. So chutney it was.

Chutney, meet ham. Next, vanilla ice cream. Ooooooohhhhhhhh.