Camembert And Apple Chutney Crisp Food

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

CAMEMBERT-CARAMELIZED ONION QUESADILLA WITH APPLE CHUTNEY

Steps:

• Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla.
• Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme.
• Heat oil in a medium saucepan over medium-high heat. Add the onion, ginger, garlic, and jalapeno, and cook until soft. Add half of the apples, the apple juice and vinegar, and cook until the apples are soft. Remove from the heat and stir in the remaining apples and the thyme. Season with salt and pepper, to taste. Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.

APPLE CARAMEL CRISP

Steps:

• HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
• STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
• COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
• BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

CAMEMBERT-APPLE GRILLED CHEESE WITH SALTED CARAMEL

Steps:

• Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm.
• Cut the baguette into 4 long, angled slices. Divide half of the cheese among 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices.
• Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
• Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the sandwiches for dipping.

APPLE CRISP

Steps:

• Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture - this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
• Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that's at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
• Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.