SOUTHERN-STYLE BIRDS IN A NEST WITH BUTTER GRITS, GREENS WITH BACON, OVER-EASY QUAIL EGGS AND GREEN TOMATO AND GREEN APPLE CHUTNEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the chutney: Combine the green tomatoes, brown sugar, cider vinegar, curry powder, mustard seeds, fennel pollen, allspice, ginger, apple and red onion in a medium heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 30 minutes. Taste and thin with chicken stock as desired. Adjust the seasonings to taste.
- For the greens and bacon: Heat the olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp; remove to a paper-towel-lined plate. Lower the heat to medium, add the garlic and shallot, and cook, stirring occasionally, for 3 to 5 minutes. Add in the chard and beet greens and let wilt for a few minutes. Deglaze the pan with vinegar, then add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce. Add some of the bacon back to the pan, and combine. Use the remaining bacon as garnish.
- For the butter grits: In a medium saucepan, bring the chicken stock, 1 teaspoon salt and 1 tablespoon of the butter to a boil. Add the grits and bring to a simmer. Stir, then partially cover, and cook, whisking occasionally, until the liquid is absorbed, about 15 minutes.
- Add in 1/2 cup milk, whisk and partially cover. Cook, whisking occasionally, for another 15 minutes.
- Add in the remaining 1/2 cup milk and cook partially covered, whisking occasionally, another 15 minutes.
- Add the remaining tablespoon butter and season to taste with salt. Use additional stock to adjust the consistency as needed. Serve the grits with the quail eggs.
BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY
Savoury black pudding makes these potato cakes moreish, serve for supper or brunch
Provided by Good Food team
Categories Brunch, Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.
- Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.
- Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.78 milligram of sodium
SLIM CHUTNEY DEVILED EGGS
A fun twist on a classic finger food, these chutney deviled eggs are easy, delicious, and make a popular contribution to any gathering. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites., In a large bowl, mash yolks. Stir in mayonnaise, chutney, green onion, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cashews and paprika. Chill until serving.
Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 113mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
CHUTNEY EGGS
Here's a zesty variation on an old favorite that your guests will look forward to every time they visit. Bacon and chutney are the keys to these flavor packed eggs.
Provided by KAREN
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut in half lengthwise. Remove and reserve yolks.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain and crumble.
- In a medium bowl, mash egg yolks and mix with bacon, chutney, mayonnaise and almonds. Fill the egg whites with the mixture.
Nutrition Facts : Calories 86 calories, Carbohydrate 1.5 g, Cholesterol 98.4 mg, Fat 7.1 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 103.7 mg, Sugar 1.2 g
CHUTNEY STUFFED EGGS
My aunt shared this recipe with me many years ago. The chutney is a very tasty addition to the eggs!-Mrs. Patrick Dare, Fergus, Ontario
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cut eggs in half lengthwise; remove yolks and set whites aside. In a large bowl, mash yolks. Add the bacon, chutney and mayonnaise; mix well. , Pipe or spoon into egg whites. Refrigerate until serving.
Nutrition Facts : Calories 129 calories, Fat 10g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 7g protein.
CHUTNEY-STUFFED EGGS
Number Of Ingredients 7
Steps:
- Cut eggs in half lengthwise. Remove yolks from eggs and place in a medium bowl set whites aside. Mash yolks with a fork. Add mayonnaise, butter, curry powder, celery salt and onion salt mix until smooth. Using a decorating bag fitted with a star tube, fill each egg white with egg yolk mixture, piping around edge to form a rim. Place a scant 1/2 teaspoon chutney in center of each. Chill for 1 to 2 hours before serving.
Nutrition Facts : Nutritional Facts Serves
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