Spiced plum chutney, roasted nuts and baked camembert
Bites or Starter, serves 2The fresh, slightly sour, yet warming flavours with a hint of sweetness are a perfect match with the Lowlander Autumn Ale 5%
- 1 kilo of fresh plums, sliced into halves and pitted
- 4 red onions, cut into wedges
- 3 cm fresh ginger, grated
- 4 cloves of garlic, finely chopped
- 1 red pepper, finely chopped
- 3 tsp gingerbread spices
- 2 tsp pink peppercorns
- 2 tsp mustard seeds
- 4 cloves
- 100 gr raisins
- 500 ml apple cider vinegar
- 500 gr brown caster sugar
- 1 camembert, at room temperature, paper removed
- 1 fresh baguette
- 1 handful of chopped walnuts, roasted
This is how you make it:
- Heat all the ingredients for the chutney in a pan and bring to boil.
- Let it slowly boil, stirring occasionally, till it’s as thick as a jam. This can take up to 2 hours.
- Spoon the hot chutney into clean glass jars and let it cool down (up side down) for at least 10 minutes. This way the jar seals vacuum so you can keep the chutney unopened for a long time.
- Preheat the oven to 180 degrees.
- Pack the camembert cheese in aluminum foil or a sheet of baking paper and place in the oven for about 10 to 15 minutes until the camembert is warm and runny.
- Remove the aluminum foil (you can present the cheese back in its original wooden box) and spoon a generous spoonful of the spiced chutney chutney over the cheese. Sprinkle with some chopped walnuts.
- Serve the camembert next to the jar of chutney and dip pieces of fresh bread in the warm melted cheese.
Best enjoyed with a glass of Lowlander Autumn Ale.