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Plum Chutney

Thermomix Recipes
Plum Chutney

"Plum Chutney" a sweet, spicy, tangy and pungent chutney made with the freshest and sweetest plums from Japan.…

2019-07-22

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gayatriisingh

This Minty Pea dip is a great impromptu starter fo

This Minty Pea dip is a great impromptu starter for entertaining unexpected guests. It can be made in a couple of minutes using a bag of frozen peas, which are flash-frozen shortly after picking. This step ensures that they are at the height of their freshness, guaranteeing the best flavour and nutritional value. ⁠
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Not only does this healthy and light dish taste delicious, but the Peas also lend their signature vibrant green hue to ensure a treat for the eyes too. ⁠
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The natural sweetness of Green Peas pairs perfectly with the refreshing Mint, laced with rich Butter and contrasting hints of sharp Lemon juice. To add bold pops of flavour, I love to add some finely chopped Green Chilli, warm Cumin and pungent Garlic. Delicate crunch of Fennel run through each bite, the perfect offset to the coarse texture of this multidimensional condiment. ⁠
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Serve as an appetiser along with your favourite Crudités, an accompaniment to Fish & Chips, or smear generously on toasted bread to take your sandwich to the next level. ⁠
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Please find the recipe in the comments.⁠
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#culinarynirvana ⁠
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Have you tried Sous Vide Chicken? ⁠ This French

Have you tried Sous Vide Chicken? ⁠
This French technique requires sharp precision and involves cooking the meat under water at a temperature of 70 °C for 4 hours. While it may sound daunting at first, this method has fast became one of my favourites to use, guaranteeing a flavour-packed and perfectly cooked result every time. ⁠
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In order to take this Chicken Leg to the next level, I developed a special Brine brimming with zesty Lemon peel, fresh Thyme and a heady splash of Gin for a punch of flavour. ⁠
This water based Brine also contains a generous amount of Kosher Salt and Sugar, both of which play a vital role in the achievement of an even more succulent and juicy piece of meat. ⁠
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Once slow cooked and seared, I love to pair this delicious piece of Chicken with Orange and Smoked Paprika glazed Carrots, nutty Zhoggiu Sauce and buttery Cannelloni Beans. ⁠
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#culinarynirvana ⁠
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This is my interpretation of what an Indian high t

This is my interpretation of what an Indian high tea, or as I like to say, “High Chai” would look like.⁠⁠
I created this spread for a tasting I did last month, drawing from both the dainty finger food served at these traditional British teas and vibrant flavours of Indian cuisine. ⁠⁠
The sheer magnitude of culinary diversity that is observed across the Indian subcontinent is something that I aimed to do justice to, and is reflected in the variety of spices and cooking techniques used for each individual treat. ⁠⁠
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This is particularly evident in contrast between the North Indian inspired Tandoori Salmon Slider and the creamy Chettinad Chicken tart, which is infused with warm Coconut flavour native to the South. ⁠⁠
Feel the sea breeze as you bite into the Goan Potato tart, before you ramp up the heat with a Corn on the Cob doused in Aachari Mayo. Each of the 4 small Vol-au-Vents are carefully filled with spicy Onion Jam and tangy Feta cheese, light as air ready to melt in your mouth.⁠⁠
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One of my favourites is the Chilli Cheese Toast, covered in a blanket of bubbling, golden brown Cheese and laced with the fiery heat of Green Chilli. Of course, it wouldn’t be a High Chai without Samosas. I decided to put together both a vegetarian and non-vegetarian option, in an open format. The Lamb Phyllo is laden with tender chunks of meat and aromatic Masala, while the Mushroom and Peas Ghughri Samosa is reminiscent of the comforting Maharashtrian flavours that I love so much. ⁠⁠
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I had a wonderful time creating each of these eclectic delights, and especially enjoyed the challenge of fusing two concepts to create an unforgettable experience for all the senses.⁠⁠
Which of these finger foods would you like to try?⁠⁠
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⁠#culinarynirvana ⁠⁠
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Here is a peek into what Chef @jaya.tamalarson and

Here is a peek into what Chef @jaya.tamalarson and I have been working on, as we create and curate TDP’s Lebanese Feast. ⁠
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Just look at this spread! ⁠
We begin with a light and crunchy Cauliflower Salad seasoned with earthy Sumac and tangy Lemon Zest. Next we have sinfully fluffy Manakeesh bread topped with nutty Za’atar and Olive oil, followed by our Chef’s special Muhammara. This vibrant red dip is a mouthwatering combination of toasty Walnut and Roasted Capsicum, which pairs perfectly with my Zhough inspired green sauce. A wonderfully versatile condiment, it is one of my favourite features, made with only the freshest herbs and laced with indulgent ribbons of sweet Cardomom. ⁠
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The white dip in the small white bowl is our Borani-e-bademjun, a delightful amalgamation of smoked Aubergine and warm Turmeric with hints of refreshing Mint to add a contrast to the deep charred flavour. ⁠
Of course, it wouldn’t be a Lebanese Feast without a bowl of silky Tahini, which we elevate with a generous sprinkle of crumbly Dukkah. ⁠
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All of these are available as part of the Lebanese Feast at @thedempseyproject, and are served alongside tender Lamb Shawarma, crisp Fattoush Salad and spicy Batata Harra.⁠
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