Bart Recipe Book (PDF)

Recipes and Serving Suggestions

• Mango Chicken Salad With Grapes And Walnuts
• Feta Salad With Peach Dressing
• Calypso Salad
• Barbecue Tomato Sauce
• Serving Suggestions for Curds and Chutneys
• Lemon Curd With Berries
• Sherried Stilton And Chutney Spread
• Curried Chicken and Rice With Mango Chutney Vinaigrette
• Mango Chutney Vinaigrette
• Smoked Turkey and Stilton Cheese Sandwiches

Mango Chicken Salad With Grapes And Walnuts

4 servings

For The Salad:

• 2 lb.. skinned, boneless chicken breast
• 1 1/4 cup seedless green grapes
• 1 1/4 cup sliced celery
• 3/4 cup broken walnuts, toasted at 350 for 5-8 minutes

For Mango Chutney Mayonnaise:

• 2 cups mayonnaise, preferably homemade
• 1 cup CMB Mango Mango Chutney
• salt and pepper to taste

Prepare The Mayonnaise
Mix in food processor the mayonnaise and the chutney until smooth, season. Refrigerate until ready to use.

Prepare The Salad
Preheat oven to 350 degrees. Lay chicken breasts on a rimmed baking sheet and cover tightly with foil. Bake for 20-25 minutes until cooked through but still moist and juicy. Cool at room temperature.
Cut the chicken into bite size pieces. Combine with grapes, celery, walnuts and Mango chutney mayonnaise to taste. Serve on a bed of romaine lettuce or other greens and garnish.

Feta Salad With Peach Dressing

4 to 6 servings

For The Salad:

• 1 avocado peeled, stoned cubed
• 1/2 small cucumber, cubed
• 4 oz cherry tomatoes, halved
• 1/2 crisp head lettuce, cut into large chunks
• small bunch of fresh coriander, chopped
• 4 oz Feta cheese, cubed

For Cheese Dressing:

• 2 tbl. CMB Peach w/ Ameretto Dressing
• 4 tbl. olive oil
• 11/2 tbl white wine vinegar
• 1/2 tsp CMB Cider & Horseradish Mustard
• 1 tsp. sugar
• 1 tsp. fresh mint leaves
• salt and pepper to taste

Gently combine all the salad vegetables together and top with the Feta cheese cube. For the dressing; place all the ingredients in a blender and work until smooth. Season to taste with fresh ground pepper and a little salt.

Pour the dressing over the salad just before serving.

Calypso Salad

4 servings

• 1 1/2 lb.. boneless chicken breast halves
• 1/2 cup pineapple, diced
• 1/4 cup onion, finely diced
• 1 garlic clove, minced
• 1/4 cup mayonnaise
• 1/4 cup Chutney (use any flavor from the Kitchen Garden Preserves or CMB line)
• 1 tablespoon soy sauce
• salt and pepper to taste
  
• 1 head iceberg lettuce, cut into hedges
• 1 hard boiled egg, peeled and sliced
• 1 green bell pepper, julienne
• sweetened shredded coconut
• pineapple slices
• cucumber slices

Bring to simmer enough water to cover the chicken in a saucepan. Add chicken and simmer until cooked through, about 14 minutes. Remove from water and cool. Dice chicken, transfer to a large mixing bowl. Add diced pineapple, onion and garlic.
Combine mayonnaise, chutney and soy sauce in small bowl; add to chicken and toss to combine. Season with salt and pepper.
Cover tightly and refrigerate until well-chilled, about 1 hour.
Place chicken salad in center of large serving platter. Surround with lettuce wedges, egg, bell pepper, shredded coconut, pineapple slices and cucumber.

Barbecue Tomato Sauce 

4-6 servings

• 1 tbs. olive oil
• 1 tbs. soy sauce
• 4 tablespoons Kitchen Garden Preserves Apple Ginger Chutney
• a little chicken or beef stock

Heat the olive oil, add the soy sauce, chutney and thin with a little stock if required. Simmer for 5 minutes and serve. Add a pinch of chili powder or Tabasco sauce if you like it really hot.

Serving Suggestions for Curds and Chutneys

Lemon Curd

• Lemon curd is an ideal addition to a bowl of berries, balancing their sweetness.

• Lemon curd is great as a spread with muffins or scones.

• Lemon curd may be used as a filling in a tart or spread on cookies.

Chutney based Hors D'euvres

• Cucumber rounds or endive spears spread with cream cheese and chutney

• Montrachet (or any goat cheese) on crackers or toast rounds topped with a chutney

• Chutney butters (made with equal parts of real butter and chutney) including Apricot, Orchard Apple, and Tropical Fruit, on French bread rounds or crackers

Lemon Curd With Berries

4 to 8 tablespoons of Lemon Curd

1 cup of cream fraiche

2 cups of fresh raspberries, blackberries, blueberries, or strawberries-or any combination

1. Combine lemon curd with cream fraiche and mix together until pale yellow and light in consistency.
2. Pour over berries and mix gently.
3. Or arrange alternating layers of plain berries, and the lemon curd - cream fraiche combination in parfait glasses.

Glazed Lemon Tart

1 nine-inch pie crust, baked

4 tablespoons of golden syrup (we used light corn syrup on this side of the Atlantic)

1 ounce of sweet butter

½ pint of cream fraiche

2 eggs, beaten

4 tablespoons of Lemon Curd

mint sprigs, icing sugar, to decorate

1. Gently warm together the syrup and butter until just melted.
2. Whisk in the cream fraiche, eggs and Lemon Curd until smooth.
3. Pour into the pastry case and bake 356F for 30 minutes until just set.
4. Serve warm or cold, thickly dusted with icing sugar and decorated with mint sprigs.

For an even richer taste, add a dollop of cream fraiche mixed with the lemon curd. This even beats lemon meringue pie.

Sherried Stilton And Chutney Spread

¾ pound of stilton, crumbled (about 3 cups) and softened

6 ounce of cream cheese, softened

2-3 tablespoons of your favorite Chutney

¼ cups of medium-dry sherry, or to taste

Salt and pepper to taste

In a food processor blend the stilton, cream cheese, chutney and sherry. Add salt and pepper and blend until mixture is smooth. Transfer to crock and refrigerate. Keeps, covered and chilled, for 1 week. Serve with crackers. Makes 2 ½ cups.

Curried Chicken and Rice With Mango Chutney Vinaigrette

4-6 servings

¾ cup plus 2 tablespoons of olive oil (vegetable oil)

1 large onion

1 ½ teaspoons of curry power

2 boneless skinless chicken breast halved and cut crosswise into ½ inch strips

4 cups of cooked long-grain white rice (about 1 2/3 cups raw) cooled

10-ounce package frozen petite peas, thawed

½ cup of gold raisins or dried currants

¼ cup of chopped fresh cilantro (optional)

¼ cup of white vine vinegar

¼ cup of Chelsea Market Baskets Mango Chutney

Salt and pepper to taste

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and 1 teaspoon curry power and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, raisins and cilantro. Set aside. Make vinaigrette.

Mango Chutney Vinaigrette

Whip remaining ¾ cup oil, ¼ cup vinegar and ½ teaspoon curry power in food processor until just mixed. Add ¼ cup Mango Chutney and process until smooth. Add salt and pepper to taste. Add enough dressing to salad to season. Vinaigrette works well on a green salad also.

Smoked Turkey and Stilton Cheese Sandwiches

6 ounces Stilton, crumbled (about 1 ½ cups) softened

2 tablespoons mayonnaise

2 tablespoons Mango Chutney, or to taste (course chop large mango pieces within chutney)

1 or 2 tablespoons minced fresh parsley leaves

fresh lemon juice to taste

four 5-inch lengths of Italian or French bread, halved horizontally and toasted

¾ pound thinly sliced smoked turkey breast

lettuce leaves or arugula

In a small bowl mash together with a fork the stilton, mayonnaise, chutney, parsley, lemon juice, salt and pepper to taste, until mixture is combined well. Spread the halves of the bread with the Stilton mixture. Divide the turkey breast between the bottom halves of the bread. Top the turkey with lettuce and cover the sandwiches with top halves of the bread. Makes 4 sandwiches.