Six-pepper Sunday Roast Chicken

I love a Sunday roast.  I love six-pepper jelly.  So I massaged six-pepper jelly into a chicken and roasted it up.

 

I've tried this technique many times and the resulting chicken is crispy, spicy and super moist.

There's nothing like sharing a home-cooked roast dinner with friends and family but I knew that I had a hectic week and that by roasting a chicken I would be setting myself up for some easy but tasty meals to eat throughout the week. I made three tasty salads with some of the left over meat and ate those on Monday, Tuesday and Wednesday.  This one has the chicken, mixed greens, shredded carrot and beetroot, mixed seeds and a dollop of rhubarb chutney.

With the left over carcass, some onion, carrot, celery, bay leaf, parsley, salt and pepper I made a chicken stock.  I use stock cubes in emergencies but I always try to have an arsenal of homemade stocks in the freezer as they make such a difference in soups and gravies.

From which I then made red cabbage, chicken, parsnip and pinenut soup to have for lunch on Thursday and Friday and I was able to freeze two large portions as well.

I'll share some of my other leftovers meals as there are so many, I have a post nearly ready to go on rissoles and risottos. I'll also post the full recipe for the above soup.

Spitalfield's Show and Green Fair

Yesterday, Saturday 12 September, Smy Chutney went to Spitalfield's City Farm for the Spitalfield's Show and Green Fair. It was a lovely combo of your classic village fete contests and a great opportunity to celebrate green issues. We brought along some jars of banana and date chutney, rhubarb chutney, mango chutney, six-pepper jelly, ella bella (damson) jelly and strawberry and pineapple jam. Although we weren't awarded a first prize we did get second place for banana and date chutney and a third for rhubarb chutney and a second place for the ella bella (damson) jelly. We were super-chuffed as this was the first time we've entered Smy Chutney into any sort of contest. Congratulations to all the participants and organisers for a brilliant day. Massive thanks to Mr Waghorn for letting Smy Chutney know about this opportunity. If anyone knows of any other upcoming coming chutney contests, please let us know! It was so much fun we might be hooked!

And remember....it's not your chutney...it's Smy Chutney!

Smy Chutney Welsh Rarebit

One of Smy Chutney’s favourite snacks is Welsh rarebit made with Smy Chutney rhubarb. It couldn’t be easier, all you need to do is:

1. Take a nice loaf of bread and slice as desired.
2. Lightly toast the bread under the grill until evenly browned.
3. Spread butter on your toast. You can use margarine but I believe in butter and I believe in using it liberally.
4. Take a tablespoon of Smy Chutney rhubarb and spread on the toast.



5. Then take a nice quality cheddar cheese, grate and spread evenly on top of the rhubarb chutney.


6. Place on a baking sheet on the top tray of an oven and cook under a medium to high grill until the cheese starts to bubble.

7. When cheese has begun to bubble, splash a dash of Worcester sauce on the toast and return to oven, being sure to keep an eye on it so that it does not burn.

8. When nice and golden brown, remove from oven and eat right away.


If you have any Smy Chutney recipe ideas please email smychutney@gmail.com and remember...

It's not your chutney...it's Smy Chutney

Smy Chutney de Ruibarbo

Ismael and Jaume sampling welsh rarebit made with Smy Chutney rhubarb chutney and questioning, "Que es rhubarb?" Is it:

a: an Aphex Twin track
b: a vegetable
c: super bueno
d:a delicious flavour of Smy Chutney
e: all of the above

If you answered e, then you answered correctly!

While this video is rather charming, I do wish that I hadn't mucked up the video of Ismael tasting six-pepper jelly which ended up with a slightly red-faced Ismael declaring six-pepper jelly, "muy, muy picante!" and remember...

it's not your chutney...it's Smy Chutney.