Curried Swede Soup Mango Chutney Cheese Toasties Recipes

MANGO CHUTNEY CAMPFIRE CHEESE TOASTIES

Steps:

• Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
• If you're cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.

CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES

Steps:

• Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
• For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.