We're still on the Weight Watcher's thing - the wife has lost almost 40 pounds in four months. Amazing. I made her grilled salmon last night and we had a small portion leftover. Today I pulled a bunch of leftovers together into a gorgeous lunch. The star of the plate and what made all the leftovers seem exciting was a fresh peach chutney. Now what makes this fresh peach chutney so darned good is FRESH CURRY POWDER, it is so good fresh.
https://www.backyardchickens.com/forum/viewtopic.php?id=164468
While I had the curry spices warming in a cast iron skillet on the stove top I peeled and sliced up my peaches. You gotta try this. Do the chutney with apples and add a little more rice wine vinegar. I make batches of pureed garlic and a pureed garlic/ginger paste and keep them in small mason jars with a little EVO as a preservative. So handy to have this made up in advance.
Mis en Place:
4 fresh peaches, peeled and sliced
1 TBLS Rice Wine Vinegar
1 TBLS Lime Juice
1 TBLS Honey
1/2 Tsp garlic/ginger paste
1/2 Tsp garlic chile paste (or Tobasco sauce)
3 to 4 very thin slices of Vidalia onion
1 1/2 TSP homemade curry powder
Combine all ingredients in a medium bowl, toss well. Allow to rest 5 minutes, taste and adjust seasonings to your taste. Serve over grilled chicken, fish, or with a nice slab of filet mignon.
(Sunday lunch: teriyaki salmon, sticky rice, roasted vegetables and peach chutney - foreground plate: filet mignon, sticky rice, roasted veggies and peach chutney)
https://www.backyardchickens.com/forum/viewtopic.php?id=164468
While I had the curry spices warming in a cast iron skillet on the stove top I peeled and sliced up my peaches. You gotta try this. Do the chutney with apples and add a little more rice wine vinegar. I make batches of pureed garlic and a pureed garlic/ginger paste and keep them in small mason jars with a little EVO as a preservative. So handy to have this made up in advance.
Mis en Place:
4 fresh peaches, peeled and sliced
1 TBLS Rice Wine Vinegar
1 TBLS Lime Juice
1 TBLS Honey
1/2 Tsp garlic/ginger paste
1/2 Tsp garlic chile paste (or Tobasco sauce)
3 to 4 very thin slices of Vidalia onion
1 1/2 TSP homemade curry powder
Combine all ingredients in a medium bowl, toss well. Allow to rest 5 minutes, taste and adjust seasonings to your taste. Serve over grilled chicken, fish, or with a nice slab of filet mignon.
(Sunday lunch: teriyaki salmon, sticky rice, roasted vegetables and peach chutney - foreground plate: filet mignon, sticky rice, roasted veggies and peach chutney)
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