Tag Archives: peach chutney

Strawberry salsa

11 Aug

Globe and Mail


We love fruit salsa and spicy chutneys paired with tangy chevre.

Our tried and true peach chutney is a winner, but we’re keen give this strawberry salsa a whirl.

Perhaps a good match for that dreamy Tommy Bahama Big Island Goat Cheese we’ve been meaning to duplicate — warm macadamia nut encrusted goat cheese served with mango salsa, flatbread and a sweet soy glaze.
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STRAWBERRY-SALSA-AND-GOAT-CHEESE BRUSCHETTA
Lucy Waverman, Globe and Mail
This savoury/sweet appetizer is notable for its simple yet rich flavour. Get your goat cheese to room temperature so it will be easier to spread.

6 slices grilled bread

12 ounces (375 grams) goat cheese

Strawberry salsa:

1 cup diced strawberries

1 cup diced tomatoes

Pinch sugar

1 tablespoon lime juice

1 teaspoon finely chopped jalapeno pepper

1/4 cup finely chopped sweet onion such as Vidalia

Pinch freshly ground pepper

2 tablespoons chopped fresh basil

Method

Spread goat cheese over each piece of toast. Combine strawberries, tomatoes, sugar, lime juice, jalapeno, onion and pepper. Stir in basil. Top toasts with salsa.

Serves 6.

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STRAWBERRY AND CUCUMBER SALAD

This recipe was inspired by cookbook author and chef Hugh Fearnley-Whittingstall’s strawberry and cucumber pickles. The salad makes a wonderful accompaniment to chicken or a great topping for melted brie.

3 cups strawberries, hulled and halved

1 small English cucumber, cut into small chunks (about 2 cups)

1/4 cup seasoned rice vinegar

2 teaspoons granulated sugar

1 tablespoon chopped mint

1 tablespoon olive oil

Salt and freshly ground black pepper

Place strawberries and cucumber in a mixing bowl and toss with vinegar, sugar, mint and olive oil and season with salt and pepper to taste. Let stand for 10 minutes to allow flavours to develop. Serve salad drizzled with juices from the bottom of the bowl. Serves 4.

Just Peachy…

7 Sep
Wah… we don’t want summer to end. You can taste the season in this amazing peach chutney. We love this silky, sweet, spicy, puckery spread atop creamy goat cheese and toasted flatbread. Perfect with a glass of wine and a summery sunset…
 

UPDATE: Our brother-in-law has renamed this Peach Mambo. Who’s to argue?

PEACH CHUTNEY
O Magazine
  • 1 large shallot , cut in half
  • 1/2-inch piece fresh ginger , peeled
  • 1 clove garlic , peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon red wine vinegar
  • 1 tablespoon light brown sugar (benefits from more)
  • 2 large peaches , peeled and cut into 1/2-inch chunks
  • 1/4 cup finely chopped green scallions
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt
In a small food processor, combine shallot, ginger and garlic. Pulse until finely chopped.

Heat olive oil in a large sauté pan over medium heat. Sauté shallot mixture until tender and fragrant, about 5 minutes. Add remaining ingredients and bring to a boil. Cover and reduce heat to low. Continue cooking 20 minutes. Adjust seasoning with salt, if needed. Let cool to room temperature. Serve with flatbread and goat cheese or with roasted or grilled meats.

(Chutney can be made 1 to 2 days in advance and refrigerated. Bring back to room temperature before serving.)

Recommended technique: To peel a peach easily, quickly plunge it into boiling water for 5 seconds, remove it, submerge it in ice water, then peel.