Recipe: Christmas chutney

As the festive season approaches, early preparation sees the shelves of the larder filled with tasty accompaniments, including fruit-filled chutney in anticipation of the Christmas feast, or given as a welcome edible gift.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

Makes 800g
400g whole dried figs, halved
1 Bramley apple, cored and chopped into small pieces
1 onion, peeled and chopped into chunks
250g raisins 
200g dried apricots, chopped 
5cm piece fresh root ginger, peeled and grated
300g soft brown sugar
zest and juice of 2 oranges 
2 tsp ground cloves
200ml whisky
300ml distilling vinegar
salt and pepper
4 x 200g sterilised jars and lids


Place the fig and apple pieces in a large saucepan, then add the onion. Add the raisins, apricots, ginger, sugar, orange zest and juice, cloves, whisky and vinegar. Season with salt and pepper. Stir thoroughly to combine, then bring to a simmer. Simmer for 5 mins, then bring to the boil. Hold on a rolling boil, stirring, for 40 mins until the chutney is thick and glossy. 

Fill the jars with the chutney, then secure the lids tightly. Keep in a cool, dry place and open after 1 month. Store in the fridge after opening and discard after 3 months if not finished.

More recipes for delicious Christmas edible gifts in the November 2019 issue of LandScape magazine...

  • Pickled Shallots

  • Cranberry and pine gin

  • Chilli and spice jelly

  • Spiced pears

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CHEESE AND MARMALADE SAVOURY BISCUITS

Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Cheese and marmalade savoury biscuits, recipe from LandScape magazine Jan/Feb 2018 issue.

Makes 12

60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour

In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.

Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.

 

 

Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...

  • Homemade marmalade
  • Marmalade and ginger cake
  • Apple and marmalade tart 
  • Marmalade bread and butter pudding
  • Orange cream tarts
  • Marmalade trifle

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.

Roast side of salmon with lavender, orange and honey

Serves 8
1.5kg side of salmon
2 tbsp lavender buds, plus extra sprigs for garnish
1 orange
3 tbsp clear honey
1 tbsp black peppercorns
2 tbsp extra virgin olive oil
sea salt

Zest the orange into a mortar. Add the lavender buds and peppercorns. Grind with the pestle until roughly blended, then add to a mixing bowl with the honey and oil. Season with sea salt and squeeze in the juice of the orange.

Line a large, deep oven tray with baking paper, then place the salmon, skin-side up, onto it. Coat the skin with half of the lavender mixture. Turn the fish over and cover the top with the remaining mixture. Fold up the baking paper, lift out of the baking tray and place the salmon parcel in the fridge for 1 hr.

Preheat the oven to 200°C/gas mark 6. Return the salmon to the oven tray. Open out the paper parcel but cover the top loosely with foil. Roast for 15 mins, then remove the foil and roast for a further 15 mins, until crispy on top. Transfer to a platter and serve.

Other lavender recipes in our July/August 2016 issue: