Apple And Bacon Chutney Recipes

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Steps:

• 1. Core and cube apples and pears. Place into a slightly warmed skillet set on medium heat (about 6-8 on my stove). Add lemon juice, and apple cider vinegar until it just starts to boil. Add your cold water, and allow to come to a rolling boil.
• 2. Once it reaches a rolling boil, slowly add cinnamon, allspice, cloves, lemon juice and red ground pepper while stirring with a wooden spoon. Return to rolling boil then add in your Splenda and Brown Sugar. Add Bacon to mixture.
• 3. Low Boil over medium to low heat for about 20 min. Serve over chicken or pork. You can also pour it over chicken or pork during the last 15 min. of baking for a glaze.

Steps:

• Brine the legs in the sugar, salt and water mixture overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, soy, vinegar, ginger and five spice powder. Brush the glaze on the legs and place in the steamer. Steam for 2 to 3 hours on low steam, occasionally brushing more glaze on and checking the water level. When a paring knife can easily penetrate the pork, it's ready. Pull steamer basket with the pork off, glaze again and set aside. Dump water out of wok, wipe dry and line with foil. Add the rice, tea and sugar and mix well. Turn wok on medium heat and watch for smoke. When it starts to smoke, turn heat to low and replace basket on wok. Seal with wet kitchen towels placed between the wok and basket. Smoke on low heat for 10 minutes. Turn wok on high for 30 seconds, then turn it off completely. It will continue to smoke. Let stand 30 minutes. For service, if pork is cold, re-steam for 8 minutes then deep fry at 350 degrees until brown, about 5 minutes. If pork is still room temperature, then just deep fry.
• In a skillet on medium heat, add bacon and cook until crisp. Drain bacon on paper towels and when cool, chop into 1/8-inch pieces. Pour off bacon fat and reserve. In the same skillet, add garlic, onions and jalapeno, brown and season, about 5 to 6 minutes. Add stock and boil. Slowly sprinkle in grits and whisk to incorporate well. Cover and let simmer, on very low heat for 12 minutes or until all liquid is absorbed and season. Check for seasoning and add back the bacon and scallions. Reserve hot.
• In a saucepan on medium heat, add 1 tablespoon of butter and saute ginger and onions until soft, about 3 to 4 minutes. Add cassia and apples, cook 2 minutes and season. Add juice and simmer until a 50 percent reduction. Whisk in remaining butter and check for seasoning.
• PLATING: Serve family style. On a large platter, place grits in center and surround with apples. Place pig on top (some can be pre-sliced) and garnish with chives. Serve with side of sambal.

Steps:

• In a large saucepan, combine the vinegar, cider and brown sugar.
• Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar.
• Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture.
• Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes, or scones.

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Steps:

• Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Steps:

• Preheat oven to 450 degrees.
• place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
• Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
• Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
• Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
• Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
• Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
• Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.