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Posted by on 7th Nov 2017 12:51pm

A Chilli Chutney Kick for your Pork Pie

A Chilli Chutney Kick for your Pork Pie

Serves: 4, Prepare in: , Cook in:

Lately, we've been craving a cheese board with pork pies, chutney, crisps and crackers. We've planned to invite friends round this weekend, get some board games out and enjoy a delicious cheese board! Whilst we're not fussy about the cheese eaten (though we're pretty devoted to mature cheddar with our pies) there's one thing that will act as the base flavour and dip for the entire feast - the chutney. This chilli pepper chutney will give a gentle kick to your cheese board and pairs perfectly with meat.


Ingredients
  • Small, airtight jars to store chutney
  • 8-10 fresh red chillies
  • 8 ripe red peppers
  • 2 red onions, prepped by being peeled and chopped
  • Cinnamon stick
  • Sprinkle of sea salt
  • Pinch of ground black pepper
  • 100g brown sugar
  • 150ml balsamic vinegar
  • 2 bay leaves
  • Olive oil
  • Sprig of rosemary
Small, airtight jars to store chutney 8-10 fresh red chillies 8 ripe red peppers 2 red onions, prepped by being peeled and chopped Cinnamon stick Sprinkle of sea salt Pinch of ground black pepper 100g brown sugar 150ml balsamic vinegar 2 bay leaves Olive oil Sprig of rosemary
Method

If you plan to keep the chutney for a few days longer, make sure to have an air tight jar to keep in the fridge. We love the frosted clip top jars from Kilner which keep everything super fresh and are the perfect size to take to work the next day to enjoy with your lunch!

 

  1. First, take your peppers and chillis and place under the grill on some foil and turn occasionally to make sure they’re blackened all over. The chillies won’t take as long as the peppers to cook and so you’ll need to lift them off first.
  2. Once they’re blackened, put them in a bowl and cover with cling film. We do this because the steam will gently cook them further and once they’re cool enough, you’ll be able to peel off their skins easily.
  3. Peel the skins, trim the stalks and scoop out the seeds. Put the chillis and peppers in a food processor and whiz up until smooth.
  4. Warm some olive oil in a pan and then add the onions, rosemary, bay leaves, cinnamon and season with some salt and pepper to give it flavour – so you can add as much or as little as you want at this point. Cook this mixture slowly, on a lower heat for around 20 minutes so the onions within become golden brown and sticky.
  5. Add the cooled chillis and peppers plus the sugar and vinegar and continue to cook on a low heat. When the liquid cooks, the ingredients will absorb the liquid and take on it’s flavours. You’ll be left with a sticky thick chutney, here you can taste it and see if you want more seasoning, make sure to take it off the heat once the liquid has reduced to make sure you’re not overcooking it. Remove from the heat and take out the cinnamon stick and bay leaves – you don’t want to eat these!
  6. Spoon some into your pots for your cheese board and spoon some into your jars to keep for another day!

How do you enjoy your cheese board? We’re always partial to a baked Camembert on our cheese board, make sure to bake some bread to enjoy too with this. To create the ultimate cheese board, it’s important to have a variety of texture and flavours and so we love to add some Tyrrell’s Sea Salt crisps as well as water biscuits and cream crackers just to add a little something extra!

To go the extra mile with the pie, warm them in the oven at 180°C until they’re piping hot, take them out the oven, sprinkle grated mature cheddar cheese on top and put them  back in the oven just until the cheese has melted. The cheesy flavour works amazingly with our mini pork and pickle pies as the flavours really compliment each other, but this will work with any of our pies!

What board games would you play whilst you enjoy your pork pie and cheese board? We’d go for a classic Settlers of Catan, an addictive game which sees the players build roads and towns to gain control of the sections and rack up victory points, from experience, it’s a competitive game that usually leads to the rule book being pulled out more than once!

Let’s not forget the drinks! To mix with a cheese board, a beer will satisfy most. Try beer that isn’t too strong so the flavours of the cheese can come through, the worst thing you can do is to ruin the delicious spread by an overpowering drink! We’d also recommend a gin and tonic which pairs great with creamy cheese such as the Camembert.

Enjoy your night in, whilst the weathers colder we much prefer cosy nights in with friends and a cheese and games night sound a good weekend plan to us!

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