Private Class: June 17

On Monday every week I host a private class in the 365 Kitchen. This week we made a batch of Sun-Dried Tomato Chutney (with dates and Kashmiri spice blend) and a batch of Four Berry Jam (with Chambord). 
Sun-Dried Tomato Chutney
   Sundried tomatoes, regular tomatoes and cherry tomatoes combine with spices to create a delicious chutney you will want to serve with grilled meats, chicken, or with rice and curry dishes. Delicious!  
   We substituted the currants for a dozen finely chopped dates, and also substituted the curry powder for a locally-made (and hand ground) spice blend called Kashmiri. The Kashmiri spice blend is quickly becoming one of my favourite blends to use in all of my grilled meats - it is made by West Australian company Spice Fetish. The spices gave the chutney a lovely colour and only a subtle change to the flavours, really making it something special in this batch :)
Four Berry Jam
   Raspberries, blackberries, blueberries and strawberries: a delicious sweet berry jam perfect for toast, stir into yoghurt and top with granola!    
   Another subtle change to my scrumptious four berry jam in the kitchen today, adding a half teaspoon of Chambord (black raspberry liqueur) into each 1-cup jar just before adding the lids. Just a tiny oomph of extra special-ness as we didn't want to overtake the flavours of the berries. You'll be treasuring these jars and I bet they would make Sunday morning pancakes or high tea scones extra special ;)

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