Dried Apricot Chutney With Star Anise Recipes

Steps:

• Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
• Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
• Pot into warm clean jars and label. Store for up to a year in a cool dry place.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

Steps:

• If the dried fruit is very hard, the soak them whole overnight in water then drain.
• This step can be omitted if fruit is already soft.
• Mince apricots, raision, garlic and onion together.
• Add all other ingredients and boil gently for 1 hour until thick.
• Bottle and seal immediately using whichever method works best for you.

Steps:

• Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

Steps:

• Combine all ingredients except apricots in small saucepan & turn heat to medium.
• Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
• Add apricots & continue to cook until only a SMALL amount of liquid is left.
• If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
• Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
• Use within 3-4 days & serve, hot, warm or at room temperature.

Steps:

• Pre-heat oven grill on highest setting.
• Lightly crush star anise, mash garlic, finely slice chillis, chop coriander, and drop these into a running food processor along with the butter. When mixture forms a ball, scrape down sides of bowl and place mixture in a dish.
• Stir fry the prawns in the vegetable oil in a very hot wok.
• When done, put prawns into an oven-proof dish and top with butter mixture. Cook for a maximum of one minute under heated grill.
• Serve on its own or with bread to mop up the juices.

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Steps:

• Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
• At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
• Pour over the chops and bring to the boil.
• Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
• Serve over boiled rice garnished with the coriander or green chopped onions.
• Steamed Asian greens on the side is nice.

Steps:

• Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
• Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
• Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
• Process in a boiling water bath for 5-10 minutes.

Steps:

• Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

Steps:

• Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
• Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
• *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.