26


Weekend It’s The


Weekend Recipe


with Shaheen Sutton, of Shaheen’s Vegetarian Kitchen


Food&Drink


southwalesargus.co.uk


Saturday, October 26, 2013


GREEN TOMATO CHUTNEY: Great on a cheese plate, but also in a panini with brie


For those of you who grow veg and still have a load of green tomatoes left over, why not make this green tomato chutney?


Makes four 245g jars


Ingredients: lTwo large onions, lOne tablespoon vegetable oil, lTwo tablespoons fresh ginger, minced, l One tablespoon coriander seeds, freshly ground, l½teaspoon ground allspice, lAbout 875g green tomatoes, chopped, l210g sugar, l60ml vinegar, l150ml water, lHandful of raisins or sultanas (or combination of both).


Method:


In a large saucepan, combine the onions and oil over a medium heat. Add the ginger, coriander and allspice. Cook the onions


with the spices for about ten minutes. Add the green tomatoes, sugar and vinegar. Add the water and let the chutney simmer for about an


hour, stirring from time to time. Remove the pan from the heat and stir in the raisins or sultanas. Let the chutney cook, then transfer to jars with tight- fitting lids.


GUILTY PLEASURES: Foxhunter chef Matt Tebbutt recommends devilled kidneys on toast for your Hallowe’en feast Devilishly good food on fright night


HERE’S an offally good sug- gestion for something suitable to cook for a real Hallowe’en feast. Chef Matt Tebbutt of Aber-


gavenny’s The Foxhunter res- taurant recommends Devilled Kidneys on toast, from his new book Guilty Pleasures. Mr Tebbutt said: “An old Brit-


ish classic. It’s up to you how spicy you make them!”


Ingredients:


Serves 4 6 tbsp plain flour 2 tbsp English mustard


powder 1 tbsp cayenne pepper 1 tsp salt 1 tsp black pepper 600g lamb kidneys 100ml double cream Splash of Worcestershire


sauce 1 tbsp Dijon mustard 1 tsp whole grain mustard 50g butter


Hot toast to serve


Method Mix the flour in a bowl with


the mustard powder, cayenne, salt and pepper. Cut the kidneys in half


lengthways and then remove the white core using a pair of scissors. Dust the kidneys in the seasoned flour. Combine the cream,


Worcestershire sauce, Dijon, and whole grain mustard in a


saucepan and bring to the boil over a high heat. Once boiling, remove from the heat. Melt the butter in a large


frying pan over a medium heat. Add the kidneys and fry gently for no more than three- four minutes, turning half way through. Remove from the pan, allow to rest somewhere warm for a minute or two, then put them on plates, spoon over the mustardy cream and serve with hot toast.


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