Brand new product released on Diletto Online deli today.

Using their very own sweet Amber Jewel Plums this versatile Preserve goes with just about anything.

Ingredients: plums with skin (53%), brown sugar, onion (10%), balsamic vinegar, olive oil, lemon juice, herbs and spices and salt.

Recipes

Pork sausages with plum & onion preserve

Ingredients:
o    500 g pork sausages
o    Chaloner Plum & Onion Preserve

Directions:
o    Cook the sausages either by pan, grill or bake and serve with the plum and onion preserve.
o    Serve with mashed potatoes and salad.

Liver steaks with crispy ham and plum and onion preserve

Ingredients:
o    3 tbsp olive oil
o    3 onions, sliced
o    2 tsp sugar
o    300 ml red wine
o    1-2 tbsp Chaloner Plum & Onion Preserve
o    Salt and freshly ground black pepper
o    4 slices of cured ham (Parma, Bayonne or Serrano)
o    4 x 175g  thick liver slices

Directions:
o    A tbsp of olive oil in a large frying pan or wok. Once sizzling, add the onion and cook over a high heat until softened and well coloured.
o    Stir in the sugar and continue to fry for two minutes.
o    Pour over the red wine and boil until just half the liquid is left.
o    Stir in the preserve to thicken the sauce and season with salt and freshly ground black pepper, to taste.
o    Heat the remaining olive oil in a separate frying pan. Fry the cured ham over a medium heat for a few minutes until the slices become very crisp. Remove and drain on kitchen paper, keeping warm to one side.
o    With the same pan and oil still hot, add the liver steaks and fry for two to three minutes on each side, depending on their thickness, to leave them moist and pink inside. Season with salt and freshly ground black pepper, to taste, and rest for a few minutes.
o    Spoon the red wine onions onto plates with the steaks and ham.
o    Serve with a green salad.

I hope you enjoyed this post and happy eating until next time!

Olive and Chilli Preserve

A sweet olive jam with chilli to give it a bite! Try it with smoked chicken and fish.

This preserve is composed of olives (50%), brown sugar, lemon juice, lemon zest, herbs and spices and chilli (1%).

Serving Suggestion:

Olive and Chilli preserve can be used with cheese as part of a cheese platter. The Olive and Chilli preserve can be served as a condiment with meats.

Recipes

Marmalade Chicken

Ingredients:

* 4 tbsp Chaloner Chilli and olive preserve*
* 1 tbsp ginger, finely chopped
* 3 garlic cloves finely chopped
* 2 tsp Dijon mustard
* ½ tsp sea salt
* freshly ground black pepper
* 50ml orange juice
* 1 tbsp olive oil
* 8 chicken pieces, legs or thighs

Directions:

* Heat the oven to 180C/350F/Gas 4.
* In a bowl, combine the marmalade, ginger, garlic, mustard, salt, pepper, orange juice and olive oil and mix well.
* Add the chicken and coat well.
* Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.
* Cover the top with foil and bake for 30 minutes.
* Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).
* Add spring onions near the end of cooking to warm through, season well, to contrast with the sweetness of the orange juice, and serve with salad or mash.

Diced bacon and goat’s cheese brick

Ingredients:

* Chaloner Olive and Chilli Preserve*
* 200 g smoked diced bacon
* 6 brick leafs
* 1 goat’s cheese cut in slice
* Melted butter

Directions:

* Preheat the oven at 210°C.
* Brown diced bacon.
* Butter brick leafs with a brush.
* Spread a tablespoon of Chaloner Olive and Chilli Preserve on each brick leafs.
* Put diced bacon above and then a goat’s cheese slice.
o Make a bundle with a toothpick.
o Cook at 210°C during 10 min.
o Serve immediately on plates decorate with a salad leaf and a cherry tomato.

I hope you enjoyed this blog post.

Happy eating until next time!