Getting creative with Geeta's Premium Mango Chutney

Did you know that Geeta's, the iconic Indian brand, is celebrating its twentieth anniversary? This month bloggers have been invited to join the Chutney Challenge.

Geeta's is probably best known for their first ever product - the Premium Mango Chutney. The chutney itself is delicious and full of flavours and textures. I love the big fat chunks of juicy mango. It is also very colourful and aromatic, a versatile product that is so moreish, you cannot have enough.

As my regular readers know, I love cooking challenges, and when I heard of the Chutney Challenge, I just had to take part.

This is what I found out about the challenge:
"Still going strong today, we are celebrating by inviting some of our favourite bloggers to join in this fun competition.

Geeta's Premium Mango Chutney is such a versatile ingredient and we want to challenge you to share your most inventive and original recipe using the chutney, be that sweet, savoury, mild or spicy. The rules are simple, if you want to take part I will send you a jar of the chutney and then it is over to you to get creative in the kitchen! Each blogger is invited to upload up to three recipes using the chutney each.

The winning recipe will be selected by namesake and founder, Geeta Samtani along with two runners up. The winner will receive a luxury Geeta's hamper and the runners up will also receive a smaller selection of Geeta's products."

I am offering you 3 recipes for your delectation, all very easy and quick, perfect for a lunch or midweek dinner.

Recipe no.1

Camembert baked in shortcrust pastry with Geeta's mango chutney

Ingredients

1 camembert

1 roll of short-crust pastry (like Jus-Rol)

2 tbsp Geeta's Mango Chutney

a bit of milk

This must be one of the easiest and nicest ways of enjoying a baked cheese. I have used this recipe with different toppings and variations of ingredients for many years, and it is always a big hit with the family and guests. It makes a lovely starter too. 

Cut out two circles from the shortcrust pastry. Place a camembert on top of the big circle. Spread two tbsp of the mango chutney on the top of the cheese. Carefully lift the pastry up and using fingers flatten it and smooth the edges. Place a smaller circle on top and press the edges down, again smoothing all edges and closing the gaps. Make sure all the pastry is tightly packed around the cheese, you don't want any cheese to escape through the gaps during the baking.

That's what the cheese in pastry looks like before it is baked. Brush the pastry with a bit of milk.

Place it in the oven preheated to 180C on a foil-covered tray. To prevent the possible leaking disasters, you might want to scrunch the foil around the cheese like a barrier.

Bake for about 20 mins, until the pastry is golden. Take the baked cheese out of the oven and let it cool a bit.
You want it warm, but not piping hot. If you start cutting the cheese immediately, the molten lava of hot camembert will simply escape the pastry casing and you will have a lake of cheese around the pastry island (been there, done that, so talking from experience).
Geeta's mango chutney works beautifully with the creamy cheese and crumbly pastry.


Recipe no.2
Mango chutney cream cheese spread

The original recipe comes from my lovely American friend Trudy. I first tried this spread many years ago and loved it. I have adapted Trudy's recipe, as I am not very keen on pecans, plus she used the American brands for the chutney and cream, but in essence it is very close to her idea. Trudy is 85, and she learnt how to make this lovely spread when she was much younger. Its original name is Curry Chutney Mold.

Ingredients (for about 20 servings to go with crackers)
1 package of cream cheese (e.g. Philadelphia light)
2 tbsp thick cream (I used Weight Watchers West Country thick cream)
1/2 tbsp curry powder
150g Geeta's Mango Chutney
8 walnuts, finely chopped

Chop the walnuts (or pecans if you prefer). Mix all the ingredients together in a medium-sized bowl. And that's it. Very tasty with crackers or the Italian style flatbreads. I served this spread on Crosta & Mollica rosemary linguette. A truly delicious combination. Try it, I think you are going to love it too.

Recipe no.3
Spatchcocked poussin
Ingredients 
1 poussin (2 servings)
1 garlic clove
2 tbsp Geeta's mango chutney
sea salt and freshly ground pepper
a pinch of paprika (optional)
2 tsp olive oil

Preheat the oven to 180C. using a pair of kitchen scissors, cut the poussin to open it and flatten it. Season well with the salt, pepper, paprika and crushed garlic. Drizzle with the olive oil and place on a roasting tray. Add the mango chutney 20 minutes before the end of cooking (spread with a spoon all over the poussin).
Roast for 40 minutes until cooked through and golden.
Serve with the roast potatoes, olives and a lemon wedge (optional).
Mango chutney adds a fab zingy exotic boost of flavours.

I could have been playing more with the recipe ideas, but my jar is empty now, and I could only submit 3 recipes to the Chutney Challenge.
Looking forward to seeing everyone's entries and suggestions.


For more information on Geeta's range and the latest news please visit Geeta's Facebook page.

The discreet charm of figs: Boursin Fig and Nut

Vibrant figs are a beautiful addition to any autumnal table. They are bursting with sweet rich flavours. I often serve ripe figs with the cheese board (I even converted my in-laws).  Now you can treat yourselves to a new Boursin's Limited Edition soft cheese BOURSIN FIG AND NUT which is available in stores this month.

 

It is very moreish and rich in flavour and texture (smooth cheese with a slight crunchiness of nuts). It is lovely as it is, just with the oatcakes or fresh bread.

Or spread it on the toasted slice of ciabatta and top up with the sliver of prosciutto, add a few sprigs of rocket and enjoy the sweet-salty combination.

 

 

For a quick vegetarian snack, spread the Boursin over the flatbread (may I suggest Crosta & Mollica?) and add a few sliced grapes.
 

 
This cheese is also lovely in salads, just crumble a couple of tablespoons with the olive oil and lemon juice for a quick easy salad dressing.

If you are familiar with the original Boursin soft cheese, you can expect the same crumbly creaminess from the new addition to the range. But at the same time Boursin fig and nut is deliciously different. It delivers the sweet taste of the figs and crunchy texture of mixed nuts. It will definitely look right on any festive cheese board, especially during the coming holiday season.  This cheese is priced £2.20 per 150g and is available from November in  Tesco and online at Ocado and in most Asda stores from December.

If you are looking for inspiring recipes with Boursin, their website has a special section of recipes to tease your tastebuds. Boursin Garlic and Fine Herbs will take your risotto to the next level.

 This is a chicken breast stuffed with Boursin (Garlic and Fine Herbs) and wrapped with prosciutto.

 

Or use Boursin to create a creamy garlicky side dish - Potatoes Dauphinoise - perfect with the Sunday roast.

 

A bit of interesting data about Boursin:

 

     Boursin was developed in Normandy in 1957 and is the UK’s number one branded soft speciality cheese today, with Boursin garlic & herb crowned as the gold medal winner in two categories at The International Cheese Awards 2012. Boursin tomato, onion & chive was awarded a silver medal within the ‘cheese with additives – soft’  category and Boursin fig & nut was awarded a bronze medal within the ‘cheese with additives – soft’ category at The International Cheese Awards 2012. The annual International Cheese Awards are the biggest in the world attracting over 3,700 competitive entries from around the world in 260 categories.

 

Piadina with goat's cheese

"Nothing speaks more of Romagna than this bread of ours - it is a symbol that speaks of devotion to our land" (Giovanni Pascoli)

Piada or piadina is a traditional soft flatbread from Emilia Romagna. It is sold in specialised kiosks called Piadinerie and is filled with cured meats, cheese and vegetables.

You can make your own Piada (Two Greedy Italians book have a lovely recipe for a Parma ham and stracchino cheese filled piadina).
However, if you don't fancy baking your own flatbread, you can buy Crosta & Mollica's piada in Waitrose now.
These thick soft flatbreads have a pronounced olive oil aroma and taste.

"Traditionally they would have been made with lard but these ones are made with extra virgin olive oil which are becoming more popular as they are lighter and healthier."
I love Crosta & Mollica range of breads and biscuits, and as soon as I found the pack of the flatbreads in Waitrose, I wanted to try it. I also wanted to surprise my husband who comes from Emilia Romagna.

For the recipe you will need

1 pack of Crosta & Mollica Piada (there are 3 flatbreads in a pack)
1 Capricorn goat's cheese
1 Galbani mozzarella cucina (a vacuum packed mozzarella in a smaller size of 125g)
a handful of rocket
3 slices of prosciutto
olive oil

It's very simple. Just add a slice of prosciutto on top of the piadina, sliced goat's cheese and mozzarella, drizzle with the olive oil and add a few sprigs of rocket. Fold in two, place in the oven preheated to 180C and leave in the oven for about 5-8 minutes, until the cheese has melted.
You could also put it under the grill if you prefer (our grill is ancient and I prefer to use the oven).

Eat hot. For a vegetarian version, skip the prosciutto, use the vegetraian mozzarella and add some grilled vegetables and chopped herbs.

I am glad that Waitrose is expanding its range of Crosta & Mollica products, have a look in the international breads section. Temptation, temptation!

Have you "bean" converted? (Kenco Millicano Caff Free)

I've just had my cup of coffee and started washing the dishes, singing to myself "Hey Kenco, Kenco Millicano", when my husband entered the kitchen and laughed at me "Are you sure it was a decaf coffee that you had, and not an Irish coffee?"
Since we bought a DeLonghi coffee maker last year, I confess I stopped buying instant coffee. My husband makes a mean cup of coffee, and I keep telling him if he were to lose his current job, he could always find employment as a barista.
I do love a cup of espresso in the morning, but if I have any regular coffee after lunch, a sleepless night is guaranteed.
I remember the days when my husband's Nonna Elsa was still alive. She lived in a granny flat in my in-laws' house, and when we visited them, she would always invite us for a cup of espresso. She would open the door of her flat, and shout down the stairs "Cicci" (Cicci was her endearing nickname for her daughter), meaning that the coffee was ready and we should all come and join her. She served the coffee in dainty cups the size of thimbles. To be honest, I found that coffee way too strong, it was like a rocket fuel, bitter and slightly lethal, I could almost launch into the open space after a sip. But then I was much younger and long nights were part of our life.
But I am digressing. I have tried a couple of decaf coffees in the past, but they didn't impress me.

When I read the message that there is a possibility of reviewing Kenco Millicano Caff Free, I immediately applied. When we have guests for lunch or dinner and they have a cup of coffee, I usually make myself a cup of herbal tea, but the smell of coffee is very alluring.

I have to agree with Kenco when they say "Until now, the ritual of enjoying a deliciously rich and ulifting cup of cofee ended at midday."

A big thumb up to Kenco for introducing a new Caff Free version of their Wholebean Instant Coffee.

I love my coffee with lots of milk (and a little treat too, in case you are wondering this is an Italian biscuit from Crosta & Mollica, called torcetti)

Kenco Millicano Caff Free comes in a smart silver tin. It has the same combination of instant coffee and finely-milled beans as the Kenco Millicano, with an added bonus that it is a decaf version (a bonus, of course, if like me, you have problems with sleep after taking a regular coffee).

Rebecca Dowse, senior brand manager for Kenco enthuses: "We're proud to have created the first-ever Caff Free Wholebean Instant Coffee that has a delicios and exquisite taste. We know that our coffee culture isn't just about the caffeine - but also about the taste and ritual - which is why we're so excited to offer KencoMillicano Caff Free as an alternative to caffeinated coffee".

Does it deliver what it promises? I enjoyed my cup of Kenco, it tasted exactly as I like it, not too bitter but flavoursome and aromatic. I tried it both with and without milk. It dissolves easily in the hot water and makes a smooth, almost silky cup of coffee.
I can easily see it becoming a part of my daily coffee intake.

I've "bean" converted. Now I can enjoy a cup of coffee in the afternoon and not worry about having a sleepless night.