August 19th, 2011

Sarah Goes To the shelves for culinary inspiration.

Sur Les Quais' orange chutney is an exotic blend of sour orange, coriander, and chili that evokes images of foreign, sunbaked places.  Not really a chutney in the English sense as it has a smooth not chunky consistency.  It gets more of its kick from the chili not vinegar.  While the ingredients sound far flung it's uses are many and uncomplicated. One colleague incorporated it into a base for a barbeque sauce that was lightly brushed on fish while it grilled.  It would be gorgeous in a ham glaze or brushed on tiny game birds before roasting or grilling.  I haven't done this yet, but I think it would go well with steamed mussels; added to the pan before deglazing making it part of the oceanic broth.  Hmm, Something to try this weekend I think.