LEMON CAPELLINI
Steps:
- Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
- Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
- As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
- Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.
DATE CHUTNEY
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 1 g, Protein 1 g
LEMON & DATE CHUTNEY
This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.
Provided by Amanda in Adelaide
Categories < 60 Mins
Time 1h
Yield 3 jars
Number Of Ingredients 11
Steps:
- Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
- Combine all ingredients, except sugar and dates, in a heavy pan.
- Bring to a boil.
- Then lower temperature and simmer for 5 minutes.
- Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
- Stir regularly to prevent sticking.
- Pour into sterilised jars.
- Let the chutney mature for 6 weeks.
Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4
LEMON CHUTNEY
A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)
Provided by Busters friend
Categories < 4 Hours
Time 2h
Yield 4 pints
Number Of Ingredients 18
Steps:
- Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
- Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
- Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
- The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
- Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
- Ladle into warm sterilized pint jars.
- Hot water bath process 10 minutes.
APRICOT AND DATE CHUTNEY
This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli
Provided by Jubes
Categories Fruit
Time 1h20m
Yield 6 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cover apricots with water and set aside to soak for one hour. Drain the apricots.
- Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
- Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
- Pour into jars and seal. Makes approx 6 cups of chutney.
Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1
PLUM & DATE CHUTNEY
I had never made chutney before this one, but it is so simple, no boiling, it's almost a no cook version. It will keep for up to a week in the fridge, but I doubt it will last that long!
Provided by Tulip-Fairy
Categories Chutneys
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill and line the grill pan with foil.
- MIx the onions and oil and spread them out in the pan.
- Grill for 12-15 minutes or until soft and charred.
- Put the plum slices into a large bowl and add the hot onions with all the reamining ingredients.
- Leave to marinate for 1 hour, then taste and add salt and pepper, plus a little extra sugar if you like.
- Goes great with cold meats or stuffed into a pitta bread with a strong cheese.
Nutrition Facts : Calories 169.3, Fat 9.3, SaturatedFat 1.3, Sodium 3.8, Carbohydrate 22.9, Fiber 2.4, Sugar 16.9, Protein 1.3
LEMON CHUTNEY CHICKEN
Make and share this Lemon Chutney Chicken recipe from Food.com.
Provided by Wendys Kitchen
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix sauce ingredients together.
- Pour over chicken.
- Bake in 180 C oven for 1 hour.
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