Apricot and Almond Chutney (Makes 1 litre)
This is wonderful with spiced beef or with a wedge of farmhouse cheese and brown bread.
Apricot and Almond Chutney (Makes 1 litre)
This is wonderful with spiced beef or with a wedge of farmhouse cheese and brown bread.
Place the beef in a deep casserole dish as near to its size as possible.
Add 250ml water and cover tightly. Cook in a very low oven, Gas Mark 1, 140°C (275°F) for 3½-4 hours.
Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil. Store in the fridge until ready to use.
Preparing Apricot and Almond Chutney:
Mix all the ingredients in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved.Simmer for about an hour.
Spoon into warmed, sterilised jars. Seal immediately. The chutney will improve with keeping.
Place the beef in a deep casserole dish as near to its size as possible.
Add 250ml water and cover tightly. Cook in a very low oven, Gas Mark 1, 140°C (275°F) for 3½-4 hours.
Leave it to cool in the liquid for 2-3 hours and then remove and wrap it in tin foil. Store in the fridge until ready to use.
Preparing Apricot and Almond Chutney:
Mix all the ingredients in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved.Simmer for about an hour.
Spoon into warmed, sterilised jars. Seal immediately. The chutney will improve with keeping.
Serve in thin slices with brown bread and Apricot and Almond Chutney.
This apricot and almond chutney is also wonderful with a wedge of farmhouse cheese and brown bread.
