The Farm Kitchen Horton Kirby Kent DA4 9BN Tel: 01322 861351 Fax: 01322 861351
	for connoisseurs of fine food Darenth Valley Pickling Company
	Recipes and Serving Suggestions CHUTNEYS SPICY MANGO Spread generously over Dover Sole - Grill or barbecue to perfection. Chop onions and tomatoes, add half a jar of Spicy Mango chutney, mix and serve as an accompaniment to curry. SPICY MOROCCAN LAMB Sent in by Jo Bryan 275g lamb neck fillet, thinly sliced 3 tbsp Darenth Valley Spicy mango chutney Juice of 1 lemon and 1 orange 3 tbsp olive oil 3 tbsp chopped fresh mint 40g sultanas 15g pine nuts toasted 2 garlic cloves, peeled and finely chopped 1 red chilli, seeded and sliced 1/2 tsp ground cinnamon 1 tbsp clear honey Method Place lamb in a shallow, non-metallic dish. Mix the Spicy Mango chutney with the lemon and orange juices, half the olive oil, 1tbsp chopped mint and sultanas, pine nuts, garlic, chilli, cinnamon and honey. Pour over the lamb, mix well to coat and leave to marinade for 1 hour at room temperature. Remove lamb from the dish and put the used marinade to one side. Heat remaining oil in a large frying pan and fry the lamb, in batches if necessary, over a high heat for 2-3 minutes, turning occasionally until just cooked through. Add leftover marinade; boil rapidly for 20-30 seconds until syrupy. Season with salt and pepper. Garnish with remaining chopped mint and serve immediately with roasted tomatoes and a cous cous salad for balance and authenticity. CHICKEN PALAK Sent in by Barbara Gale - Essex Serves 4 2 Large Sliced Onions 1 Clove Garlic, crushed 1 large Chopped Tomato 1/2 tsp Ground Cloves 1 tsp Ground Coriander 1 tsp Ground Cumin 125ml Milk 250g Frozen Leaf Spinach 2 tbsp Spicy Mango Chutney 4 Chicken Breasts 250g American Long Grain Rice 1 tsp Salt Fry the onions and garlic in hot oil over a gentle heat for 10 minutes Add tomato, Spicy Mango Chutney, salt and spices and cook for 5 minutes Stir in the milk and spinach and add the chicken breasts. Cover pan and cook over a low heat for about 45 minutes or until the chicken is tender Put the rice and 500ml water into a saucepan, bring to the boil. Cover and cook for 15 minutes or until rice is tender and liquid absorbed Serve the chicken on the bed of rice Back to Top HOT ORANGE and LEMON Both these chutneys are delicious when used to coat chicken pieces before grilling or barbecuing. Or coat a whole chicken after removing the skin and oven bake. EVE'S PROMISE Delicious served with roast pork or pork chops instead of the conventional apple sauce. PORK AND APPLE CASSEROLE Sent in by Richard Breslin - Leicestershire Serves 4 750g Cubed Lean Pork 2 Sliced Onions 1 Clove Garlic, crushed 2 tbsp Oil 250ml White Wine 4 tsp Fresh Dill, chopped 12 Prunes 1 Cooking Apple 2 tbsp Eve's Promise Chutney Salt and Pepper In a large frying pan, saute the pork, onion and garlic until the meat is browned Stir in the wine, dill, prunes, Eve's Promise Chutney and seasoning then transfer to a 1.5l casserole dish and cover Cook at gas mark 2 or 150c / 300f for 1 hour 30 minutes Slice the apple horizontally into 1/2" rings. then cut these slices in half across. Add this to the casserole. Garnish with a sprig of dill Back to Top DRAGON'S BREATH Add this chutney to your stir-fry or curry to make a dish that is spicy and exciting. Back to Top GLOWING EMBERS BONFIRE NIGHT SPECIAL Sent in by Cheryl Scoop the flesh out of baked potatoes, season with salt and pepper, mix with Glowing Embers, chopped ham and a little butter then pop back in the oven topped off with grated cheese. Guaranteed to warm you up after watching the fireworks out in the cold !!! PICNIC BREAD 1lb bag of Bread Mix 2 tbsp Glowing Embers 4oz Grated Cheese 2oz Sun dried Tomatoes, chopped Make the bread mix up according to the recipe but decrease the liquid by 1 tablespoon. Add the Glowing Embers Chutney along with the remainder of the ingredients and cook according to the instructions. Delicious served slightly warm and buttered. COUNTRY CHICKEN Sent in by Wynne Borowczyk - Kent Serves 1 2 tsp Sunflower Oil 1 Chicken Quarter 4 Small Onions 1 Small Stick Celery, sliced 220g Can Red Kidney Beans 3 tbsp Glowing Embers Chutney 4 tbsp Stock 1 tbsp Fresh Parsley, chopped Salt and Pepper 1 tbsp Butter 3 slices French Bread Heat oil in a flame proof casserole. Fry the chicken and onions, turning occasionally, until golden brown Add the celery, fry for 2-3 minutes Stir in the beans, Glowing Embers Chutney, stock and half the parsley. Season then sprinkle with paprika Cover and cook until the chicken is thoroughly cooked Mix the remaining parsley with the butter and spread over the bread. When the chicken is ready, pop the bread under the grill until golden Serve the toasted French bread with the chicken GLOWING EMBERS RAREBIT Try Glowing Embers spread liberally over cheese on toast before grilling. GLOWING EMBERS PIZZA Take your pizza base. Coat generously with Glowing Embers chutney and top with your favourite topping. Cook in the usual way and serve with a fresh green salad and plenty of wine. Enjoy! Back to Top MAIDEN'S REVENGE STUFFED TOMATOES 4 Beefsteak Tomatoes 4oz Grated Cheese 2oz Walnuts 1 tbsp Single Cream 2tbsp Maiden's Revenge Salt and Pepper Hollow out the tomatoes. Mix flesh with the Maiden's Revenge and all the other ingredients and refill tomatoes. Put in a buttered baking dish and cook for 25 minutes in a moderate oven Back to Top TAVERNER'S TEMPTATION BRAISED RED CABBAGE Sent in by Mo Joslin -Kent Serves 6 1 Small Red Cabbage, shredded 1 Medium Size Cooking Apple, peeled and chopped 1 Large Onion, peeled and chopped 2 Cloves of Garlic 2oz Chopped Dates 3 tbsp Taverner's Temptation Chutney 2 tbsp Wine Vinegar 2 tbsp Water 2 tsp Sugar Salt and Pepper Put the cabbage, onion, water, garlic and vinegar into a casserole dish and heat slowly Simmer for 30 minutes stirring occasionally Add remainder of the ingredients, including the Taverner's Temptation chutney, season as required then simmer for a further 30 minutes until cabbage is tender Serve with beef or pork Back to Top VINEGARS All of our vinegars can be used to flavour mayonnaise, dips and marinades and stir fry’s. RASPBERRY VINEGAR This vinegar has some more unconventional uses. Try it dribbled onto vanilla ice cream or fruit salad for an unusual sweet Mix with iced water for a refreshing cordial which will ease a fever. Dilute in warm water to soothe a sore throat. Back to Top YOUR RECIPES Have you got a favourite recipe or serving suggestion that you would like to share with us? If so email it to us at hotline@darenthvalleypickling.co.uk. You will receive a free jar of your favourite chutney for any recipes that we use. Back to Top