Pear and Saffron Chutney

Autumn is the prefect time to use pears, which are fully in season. Other than poaching or roasting them, why not turn them into a chutney. This also makes a great gift to give to others.

This recipe has been adapted from renowned British chef, Jason Atherton.

Makes about 1 kg

Ingredients
160 g onions, diced (about 2 onions, depending on their size)
200 g apples, peeled, cored and diced (about 2 apples)
200 g sultanas or golden raisins
1 Tablespoon orange zest
1 cinnamon stick
1 teaspoon ground nutmeg
½ teaspoon cayenne pepper
40 g finely chopped fresh ginger
200 ml white wine vinegar
1 kg pears, peeled, cored and diced
350 g caster sugar
¼ teaspoon saffron threads, infused in 1 Tablespoon warm water

Method
Place all the ingredients except for the pears, sugar and saffron in a large pot. Bring to the boil, stirring often and cook until the liquid has reduced by two-thirds. Add the sugar and the saffron and cook for further 5 minutes.

Add the pears and cook gently, uncovered for about 1-2 hours or until the chutney is thick and syrupy. The chutney is ready when you can draw a line across the bottom of the pot with a wooden spoon.

Spoon the chutney into sterilized jars and seal while still hot. Store in a cool place.

We also make the pear chutney ourselves. Please contact us if you like to order. Subject to availability.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Roasted Chicken with Heritage Carrots and Fennel

Serves 4

Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs

Method
Preheat the oven to 180 C - 200 C. Cut the lemon into quarters.  Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.

Season the chicken generously with salt and pepper making sure you don't forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.

In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.

Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

 


Roast Duck Breast with Red Wine and Citrus

SERVES 4

Ingredients
4 duck breasts, about 150g to 200g each
rosemary sprigs or leaves

FOR THE SAUCE
1 small onion, thinly sliced
1 tablespoon olive oil
250ml dry red wine
250ml chicken stock
1 tablespoon chopped sage leaves
grated zest and juice of an orange
grated zest and juice of a lemon
1 tablespoon honey
salt and freshly ground black pepper

TO GARNISH
wedges of orange and lemon
Rocket or watercress

TO SERVE
roasted potato chunks

Method
Preheat the oven to 200° C. Score the fat of the duck with a sharp knife in a criss-cross fashion. Place in a non-stick frying pan over medium-low heat, skin-side down, to brown slowly and render the fat. Pour off the fat as it accumulates in the pan. Turn up the heat and cook the duck on the meat side for 1 minute. Remove to a roasting tray, tucking a sprig of rosemary under each breast.

To make the sauce, very gently cook the onion in the heated olive oil until softened and golden brown. Add the wine and reduce by two thirds. Add the stock and reduce by half. Remove the onion and discard. Add the sage, citrus zests, juices and honey and simmer for 5 minutes. Add a twist of black pepper and check the seasoning.

Pour the sauce over the duck and roast for 7-10 minutes. Allow to rest before serving, garnished with citrus wedges and rocket or watercress.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours