Ballyderrin Cookery School Recipes
Apple chutney crumpets
As autumn comes upon us so too is the time for making chutney, pickles
and relishes .Windfalls are abundant and here at Ballyderrin we make a
spicey apple chutney which is great in the crumpets below. It can also
be used to accompany cold or hot meats , cheese and great with any kind
of sandwich
Ingredients
125g strong white flour
4g yeast
pinch salt
½ teaspoon bicarbonate of soda
55ml milk
75ml warm water
155g of Ballyderrin apple chutney
- Mix
1/3 flour with the yeast, add warm water and mix well . Cover with cling
film and rest for 15 mins.
- Combine
remaining flour ,salt and bicarbonate of soda.
- Make
a well in the middle of the flour mix and pour in milk and water mix.
- Mix
well for 2 - 3 mins and then add the Ballyderrin apple chutney and mix
well.
- Cover
with cling film and leave in a warm place for 1-hour approx .to rise.
- Then
mix again for 2 mins
- Lightly
butter a heavy base sauté pan and place 5 oiled moulds inside
and ¾ fill with the mixture.
- Cook
on a low heat for 7-8 mins until it starts to bubble, take off moulds
and turn over to cook for a further 2-3mins
- Remove
from pan and serve as you wish
Serve
with smoked salmon and a poached egg Garnished with a little green salad
and 1 or 2 capers, this makes an ideal lunch or evening meal. For a starter
why not try it without the egg
Download
recipe as .pdf
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