tomato and white sultana chutney

Jalapeño Cauliflower Cheese Cups with Tomato Chutney

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Recipe and image courtesy Niloufer Mavalvala of Niloufer’s Kitchen

1 head of cauliflower
1 cup jalapeño cheese, grated + ½ cup for filling
2 eggs, room temperature
Le Bon Magot® Tomato and White Sultana Chutney

Preheat oven to 350F (175C). Cut cauliflower into chunks. Place cauliflower chunks and grated jalapeño cheese into large food processor and pulse until pieces resemble kernels of rice. With food processor still running, add the eggs until well-combined.

Spray two 12-count mini muffin pans (total 24 mini cups) with nonstick cooking spray. Spoon cauliflower and cheese mixture into each cup and press mixture to sides with a spoon to resemble a small cup.

Bake for 25 minutes, or until edges are golden brown. Remove from oven and allow to cool for one to two minutes before loosening edges with a dull knife or butter knife. Place on serving platter and spoon remaining ½ cup of cheese into each cup. Top each with a small dollop of Le Bon Magot® Tomato and White Sultana Chutney. Serve immediately.

TIP: Make sure not to over-process the cauliflower and cheese in the food processor.

TIP: Be sure all edges of the cups are even when pressing them down with a spoon. The most common mistake at this step is to press the sides too much and the bottom not enough. This will result in overbrowning of the sides and an undercooked bottom. However, be sure to keep the bottom thick enough that you can easily remove the cups from the pan after baking.

Turkey, Pancetta and Sweet Corn Koftas with Tomato Chutney

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Recipe courtesy Naomi J. Mobed
Image by David Lorenzo Lopez

This oven-baked kofta recipe is a quick and easy weeknight meal or an unfussy canapé. Born from my love of a similar meatball I used to devour at Ottolenghi’s chic deli in Nottinghill, London and New Jersey’s famous white corn, this ode to turkey would not be complete without a flourish of sweet, rose and telicherry peppers that add just a hint of smokiness to make this humble meatball ever-so interesting! Serves 12 if eaten as canapé (4-6 for main size portion with a salad).

Meatball

8 oz. sweetcorn kernels (preferably fresh but frozen will do)
2-3 tbsp. sunflower oil
1 medium red onion, finely chopped
1 lb. minced free-range or organic turkey (light and dark meat, ideally)
½ lb. pancetta diced finely
3 slices of stale white bread, crusts removed
1 free-range egg
4 spring onions, finely chopped into rounds
4-6 red Thai red chilis, finely chopped (depending on desired heat level)
3 tbsp. finely chopped dill
2 tbsp. finely chopped coriander
2 tbsp. finely chopped mint
2 tbsp. pink peppercorns
1 tbsp. fresh lemon zest
1 tbsp. fresh lemon juice
2 garlic cloves, crushed
2 tsp. minced ginger
2 tsp. ground cumin (toasted)
1 tsp. crushed coriander seeds (toasted)
1 tsp. dried mint
2 tsp. Izak (#37 blend from La Boîte NY)
1½ tsp. sea salt
¾ tsp. cracked telicherry black pepper (toasted)

Labneh

2 cups labneh
Fresh lemon juice to taste
1 garlic clove, crushed
½ cup coarsely chopped coriander
½ cup coarsely chopped mint leaves
¼ cup coarsely chopped dill
1 tablespoon coarsely chopped fresh lemon zest
2-3 finely chopped seeded serrano chilies
¼ teaspoon ground cumin
Cracked telicherry black pepper – to taste
Sea salt – to taste

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add chopped onion with ¼  tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Set aside and cool. Place a heavy, non-stick frying pan over high heat and throw in the corn kernels. Toss them in the hot pan for 2–3 minutes, until lightly blackened. Remove and leave to cool.

In a large mixing bowl, add turkey meat, chopped pancetta, egg, cooled onions and corn. Soak the bread in cold water for a minute, then squeeze well and crumble it into the bowl with the meat and onion mixture.

Add the remaining ingredients and mix well with your hands. With wet hands, shape the mince mix into balls, about the size of golf balls (use an icecream scoop to align size acoss batch) and place them onto a lined baking sheet.

Cook for 10 minutes and then turn the oven up to 475°F and set to broil for a further 5-10 minutes. Watch carefully, because they will brown easily and you may need to leave the oven door slightly ajar to prevent burning.

When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the Tomato and White Sultana Chutney with ginger & garam masala and/or herbed labneh (optional) on the side.

To prepare the labneh, season with salt and pepper, add lemon juice to taste and thin with water, if necessary, to the consistency of thick sour cream. Then, stir in the remaining ingredients and mix.

Do ahead: kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

Substitution: if you do not have turkey meat, then, use chicken or veal.

Labneh

This labneh uses ready made yogurt.
Makes approximately 2 cups

Ingredients
4 cups whole milk, full-fat yogurt (not greek yogurt)
Muslin or cheese cloth
Kitchen string

Preparation
Line a large bowl with muslin and pour yoghurt into the cloth. Gather edges of cheesecloth to cover yogurt and tie with a string. Use the string to create a loop and tie around a tap on your kitchen sink. Let drain for 4-12 hours depending on how firm you want the labneh.

Mulligatawny with Sweet-n-Sour Tomato Compote

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Recipe courtesy Naomi J. Mobed

1 cup toor dal
4 cups tepid water
4 oz vegetable oil
4-5 tbsp oil or ghee
1 tsp freshly grated or minced ginger
1 tsp freshly grated or minced garlic
1 tsp turmeric
1 tsp cumin seeds, toasted
1 plum or 2 vine tomato, diced into small cubes
2-3 Thai birds eye chilis, diced with seeds
9 fresh curry leaves
small knob of unsalted butter
1 vidalia onion, julienned
¾ cup coriander leaves, chopped (for garnish)
kosher or sea salt, to taste
Le Bon Magot Tomato and White Sultana Chutney, for garnish

Serves 4 if eaten as a soup

This traditional pigeon pea (or toor dal, in Hindi, and toover dal in Gujerati) lentil soup can be eaten with rice if served thicker or as a traditional “shorba” or soup. It has diced tomatoes in the tarka or seasoning tempered in butter or ghee (clarified butter).

Wash the toor dal and place in pressure cooker with 4 cups of water.  Add grated ginger, garlic turmeric and salt.  For speed, cook until steam releases from the valve of the pressure cooker (approximately 10-15 minutes, subject to size and type of cooker). Cook for a further 5 minutes.

While dal is cooking, start preparing the fried onions. Heat the vegetable oil in a medium-size heavy-based saucepan. When very hot, carefully add the sliced onion. Fry for five to seven minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice, golden-brown color and turns crispy. Use the spoon to transfer the onion to a colander and sprinkle with salt. Once dal is cooked, set aside, prepare a small pan to temper spices.

Toast cumin seeds stove top in pan and set aside. Heat ghee in pan and add toasted cumin seeds. When they start to splutter, add the green chillies, curry leaves and tomato. Then, sauté for 20 seconds. Add seasoning to the dal or soup. Set aside.

Before serving, heat soup on low to medium heat, add butter and garnish with fried onions, coriander leaves, and a quenelle of Le Bon Magot Tomato and White Sultana Chutney.

Goat Cheese & Tomato Pie With Nigella Seeds

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Recipe courtesy Lior Lev Sercarz, La Boite NYC

2 pieces puff pastry sheets or malawach dough, 9" circles
⅓ cup Le Bon Magot® Tomato & White Sultana Chutney
4 oz crumbled goat cheese
1 tbsp whole nigella seeds
1 medium onion, thinly sliced
¼ cup finely grated grana padano or parmigiano reggiano
salted butter

Preheat the oven to 375°F.

Grease a pie dish or baking sheet with butter and lay down the first dough circle, spread the chutney evenly over the surface, then the onions, half the nigella seeds, the goat cheese, and half the grated cheese.

Top with the other pastry disk and pinch the edges closed. Top with the remaining grated cheese and the nigella seeds. Bake for approximately 35 minutes or until crisp and browned. Allow to cool on a rack, then serve in slices. Also great filled with fresh fruits, ricotta, and powdered sugar or with lamb, spinach, and my Kibbeh spice!

Author Notes: "Simplicity, ease, and a nice crunch. Using tomato chutney allows you to enjoy the rich flavors of tomato no matter the season. Nigella seeds complement the onion and add a great textural component." (Lior Lev Sercarz)

Makes one 9" tart.