Recipes with Meyer Lemon Chutney

Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney

Recipe inspiration from Jamie Oliver (Return of the Naked Chef)

serves 4

225g/9oz lentils
4 x 225g/8oz salmon fillets, skinned and pin-boned

salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
200ml/7fl oz of natural yogurt
Artisan Edibles’ Meyer Lemon Chutney

Preheat the oven to 220 degC / 425 degF

Put the lentils into a pan, cover with water, bring to the boil and simmer until tender.
Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for approx 10 minutes, until prosciutto is golden.  (Cook for less time if pinker is your preference.)

Drain away most of the water from lentils and season carefully with salt, pepper, lemon juice and 4 good lugs of olive oil.
Just before serving, stir the herbs and spinach into the lentils on high heat, just until wilted.
Place on plates with salmon and finish with drizzle of lightly seasoned yogurt and generous dollop of Artisan Edibles’ Meyer Lemon Chutney.

… one of our favourite recipes for summer alfresco dining!


Chutney Cheese Torte

Serves 25 to 30
(Inspiration from Diane Clement, Chef On The Run)
Pairs beautifully with Artisan Edibles’ Meyer Lemon Chutney.

CHEESE:
12 oz. Philadelphia cream cheese
2 cups Monterey Jack  cheese, grated
2 Cups medium Cheddar cheese, grated
¼ tsp. Dijon mustard
1/8 tsp. Worcestershire Sauce
1 clove garlic, crushed
1 teaspoon curry powder
1 tablespoon mayonnaise
1 tablespoon sour cream
1/3 cup finely chopped green onions

TOPPING:
½ cup Artisan Edibles’ Meyer Lemon Chutney 
A day or so before serving, blend all the ingredients in a food processor.  We blend the cream cheese first and then add the remaining ingredients and blend until smooth and creamy.

Spread cheese mixture in a 9 or 10 inch (20 to 22cm) springform pan with removable bottom.   Can also divide mixture between two smaller springform  pans  or place mixture in individual ramekins.  Cover and chill.

Just before serving, spread over a thin layer of Artisan Edibles’ Meyer Lemon Chutney.  If using a springform pan,  slide the removable bottom onto an attractive plate.

Serve with plenty of crackers.


Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney

INGREDIENTS (makes 32 salmon cakes)
1 large potato
¼ cup dry bread crumbs
2 green onions chopped
1 tbsp. Dijon mustard
¼ cup fresh chopped parsley
¼ tsp. each pepper and hot sauce
1 tbsp. lemon zest
½ tsp salt
1 egg beaten
2 cans smoked salmon or red sockeye, drained and flaked
2 tbsp. vegetable oil
Artisan Edibles Meyer Lemon Chutney
Crème Fraiche

Peel and cut potato in half crosswise.  In saucepan of boiling salted water, cover and cook potato until tender, about 15 – 20 minutes; drain and return to pot. Mash potato until smooth.

In large bowl, combine potato, bread crumbs, onions, Dijon mustard, parsley, lemon zest, pepper and hot sauce.  Blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tbsp. (15ml) into ¼ inch patties. Place on baking sheet with parchment paper.   Can cover and refrigerate for up to 24 hours.

In large non stick skillet over a medium heat,  fry fish cakes in batches until golden about 4 minutes per side. Serve slightly warm with a dollop of crème fraiche and Meyer Lemon Chutney.

Salmon cakes can also be baked in the oven with a drizzle of olive oil at 350 degrees for approximately 25  minutes.


Meyer Lemon Chutney Roll-Ups

INGREDIENTS
¾ cup Meyer Lemon chutney
8 ounces cream cheese
6 eight inch flour tortillas

Combine Meyer Lemon Chutney and cream cheese in small mixing bowl. Spread mixture on each tortilla, and roll-up jelly roll style. Trim ends. Put in plastic bag and chill for several hours. Slice and arrange on a serving platter.


Chutney Curry Spread

INGREDIENTS
8 ounces Cream Cheese
¼ cup Meyer Lemon Chutney
½ teaspoon curry powder
¼ teaspoon dry mustard
¼ – ½ cup of additional Meyer Lemon Chutney

Combine cream cheese, Meyer Lemon Chutney, curry powder, mustard and blend well. Place in well-oiled mould or small tart pan with a removable bottom. Chill for two hours or more. Unmold on a serving plate. Top with chutney. Serve with favourite crackers.


Meyer Lemon Chutney Chicken Salad

INGREDIENTS
2 cups cooked and chopped chicken
1/2 cup diced celery
2 green onions thinly sliced
1/4 cup mayonnaise
½ cup low fat yogurt
2 tablespoons Meyer Lemon chutney
½ teaspoon curry powder

In a bowl, combine the chicken, celery and green onions. Blend together the Meyer Lemon Chutney, mayo, low fat yogurt and curry powder. Add the mayo mixture to the chicken mixture. Mix well and chill. Serve on spinach or mixed greens. Or, spread on crusty bread, top with cheddar cheese and then broil until melted.


Meyer Lemon Dip

INGREDIENTS
1 cup mayonnaise
½ teaspoon curry powder
2 tablespoons Meyer Lemon Chutney

A great dip for salmon, shrimp or prawns!
Combine mayonnaise, curry powder and Meyer Lemon Chutney and refrigerate in a covered container until ready to serve. The lemon dip will keep for several days. To jazz up coleslaw, just add this dip to your favourite prepackaged coleslaw mix!


Bengal Salad

INGREDIENTS
6 cups romaine lettuce or spinach
1 ½ cups chopped apple
½ cup dried cranberries
1/3 cup thinly sliced red onion
Dressing
¼ cup red wine vinegar
3 tablespoons Meyer Lemon Chutney
2 teaspoons sugar
1 ½ teaspoons curry powder
1 teaspoon dry mustard
½ cup vegetable oil

Assemble salad and combine vinegar, Meyer Lemon Chutney, sugar, curry powder and mustard in a blender or food processor, mixing until smooth. With machine running, slowly pour in oil until thick and smooth. Toss salad with dressing and season to taste with salt and fresh ground pepper.
The dressing recipe can also be used as a marinade with pork tenderloin.


Meyer Lemon Chicken

INGREDIENTS
8 chicken thighs
2 tablespoons olive oil
flour for dredging the chicken
½ lemon
½ cup red or white wine
(can substitute chicken broth)
1/3 cup Meyer Lemon Chutney
2 tablespoons cream
Serves six to eight.

Dredge the chicken thighs in flour. In a large skillet, heat the oil, add chicken, and cook for five minutes. Turn the chicken over, sprinkle with fresh squeezed lemon juice and cook for five minutes longer. Remove chicken from skillet. Place chicken in warm oven. Deglaze pan with wine or broth and reduce to half. Stir in Meyer Lemon Chutney and slowly whisk in cream. Pour sauce over the chicken. Serve with gri or pasta and a green vegetable.


Pork Loin with Chutney Glaze

INGREDIENTS
3 pound pork loin roast
3 tablespoons frozen orange juice
½ cup Meyer Lemon chutney
2 tablespoons soya sauce
½ teaspoon garlic salt
½ teaspoon ground ginger
Serves six to eight.

Place pork loin roast, fat side up and uncovered, on rack over convection oven roasting pan. Roast in 300 degree convection oven for 45 minutes. Meanwhile, in a food processor, combine orange juice, Meyer Lemon Chutney, soy sauce, garlic salt and ginger. Puree until smooth. Remove loin from oven, spoon half the sauce over the loin and roast for 30 minutes more. Remove from oven, spooning remaining sauce over meat, and roast until thermometer in center of roast registers 170 degrees (allow about 35 minutes per pound in all). Transfer roast to a carving board, and slice.