Saturday, April 2, 2011

Spring leek chutney
... with dried plums, garlic and red hot chili peppers

Yesterday I cooked a new kind of chutney, or let me call it "hot vegetable stuff".
It is a strong sweet-sour-hot-combination to use with grilled meat, rice or potatoes.
You can prepare it very easily and preserve it as well.

The ingredients
1 kilo leek
5 cloves of garlic
8 small red hot chili peppers without pits
500gr of dried soft plums, cut into little pieces

1/2 liter freshly squeezed orange juice
1/4 liter of good white wine (strong and deep one is fine)
crashed sea salt
crashed black pepper
5 spoons of balsamico
olive oil

How to cook it
Heat the oliveoil with the small sliced garlic and chili pieces quickly and add the small cut leek as well. Let it roast gently for 10 minutes and stir it. Add the crashed sea-salt and the black
pepper and deglaze it with the white wine. Put the lid on turn the heat down and steam it very slowly. After 10 minutes add the fresh orange juice and the balsamico and the dried soft plums. Taste and add more salt if necessary.
The chutney has to be cooked very slowly for round about 30 minutes all in all. Fill the hot vegetable chutney into presreving glasses and close the lids immediately. Or serve it freshly made and lukewarm with grilled meat or sausages.
dolce vita ahoi • monika ebert • mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.