If you love chutneys, you might have seen the enticing jars of chutneys from The English Provender Co. on the shelves of the supermarkets and the delis.
I have a couple of jars of their chutneys in the fridge, in case we have visitors who invited themselves for a cuppa tea. These chutneys are superb with the cheese, but also are my secret weapon when I am making little open tarts. Just add a generous helping to the shortcrust or puff pastry, top up with a goat's cheese or brie, bake for 10-15 minutes, and you have a mouthwatering treat.
Lovely people at The English Provender have offered to send me a jar of their new Caramelised Red Onion Chutney.
The design of the jars has been recently revamped and now has a see-through label. It clearly says: "I have nothing to hide. Look at me! Can you resist me?" (at least that's what I think it says).
Apart from the obvious sandwiches and cheese platters, you can use the caramelised treasure to add a pizzazz to a number of dishes.
Just earlier today I have been baking croissants for breakfast. My hubby having a sweet tooth, wanted his pastries sweet, but I am more of a savoury breakfast girl.
So, my croissants were made with a dollop of the red onion chutney and a good chunk of the goat's cheese.
If you fancy trying the same, buy a tin of the Jus-Rol croissant pastry. Unroll the triangles of the pastry on the board, add the red onion chutney and top up with the goat's cheese (a chunk of brie or any other soft cheese would be a good alternative).
Roll the croissants, put on the baking tray and pop in the oven for about 10 minutes at 180C. If you don't want the cheese to escape the pastry, just tuck in the two ends.
A lovely breakfast, which beats a boring cereal any time.
The chutney itself has a beautiful rich colour & is full of flavour.
It also adds richness to a beef stew.
All in all, a versatile product at a very reasonable price.