Chutney Glazed Cheese Pâté Recipes

CHUTNEY GLAZED CHEESE PâTé

Steps:

• Blend cream cheese with the shredded cheese until well mixed. Do this by hand or in a food processor using a plastic blade.
• Mix in the sherry, curry powder and salt until well blended.
• Shape into a cake, about 5 inches in diameter, onto serving plate. Cover and chill at least 1 hour or as long as overnight.
• Before serving, pile mango chutney and green onions on top. Surround with crisp sesame or whole wheat crackers. Guests can either dip into the cheese or spread it with a knife.

CHEESE & CHUTNEY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Dust a large baking sheet with a little flour. Tip the flour into a big bowl and mix in the bicarb and 1 tsp salt.
• Add the butter and rub into the flour with your fingertips to breadcrumbs, or whizz in a food processor until no butter lumps remain. Stir in all but a small handful of the cheese.
• Drizzle over the buttermilk and, using a cutlery knife, quickly mix together lightly. Tip onto a lightly floured surface and gently bring together with your hands into an oval about 2.5cm deep. Cut into 6 scones with a floured knife, then lift onto the baking sheet, leaving room for them to spread. Using the back of your tsp measure, press a small dip into the middle of each scone. Spoon the chutney into the dips, scatter over the remaining cheese, and bake for 10-15 mins until risen and golden. Best eaten on the day of baking with butter, plus a dollop more chutney, if you fancy it.

CHUTNEY-GLAZED CARROTS

Steps:

• Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.