Instead of the classic sandwiches and snacks, try our homemade chutney full of Christmas spices, infused with Hermelin. Another tip for a little treat with good wine.
Ingredients:
Rule for 4 servings:
4 pieces
Hermelines King Cheese Green Pepper
fresh baguette
Walnuts for garnish
For Christmas chutney:
3 pcs
of apple
2 pcs
of white onion
3 pcs
bean leaves
5 pcs
cloves
1 pk
sliced almond
100 ml
white wine vinegar
100 ml
water
100 g
sugar
20 g
frozen currants
10 g
fresh grated ginger
2 tbsp
honey
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1 tbsp
cinnamon + 1-2 whole cinnamon pieces for garnish
1 tbsp
turmeric
lemon juice
Procedure:
Cut the apples into larger cubes and drizzle with lemon juice so they don’t turn brown, prepare the onions in really fine cubes so they are not prominent in the chutney
Add the cloves, turmeric and cinnamon to the resulting mixture and heat slowly over a very low heat for a further 30 minutes to allow the aroma of the spices to permeate the whole mixture beautifully – at this point it is important not to stir the chutney to preserve the texture of all the ingredients, so 5 minutes before the end of cooking add the sliced mandarin oranges and frozen redcurrants – they add an irresistible colour to the chutney<
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Use walnuts that you have placed in a preheated oven at 160 degrees for 5 minutes as a garnish
Serve with Hermelin King Cheese Green Pepper and crunchy walnuts for a perfect interplay of flavours, choose a white baguette as a side dish.
Recommendation:
Flavor with Cabernet Sauvignon, Cabernet Franc, Shiraz or Chianti Reserva.