Blue Cheese Tartlets

Blue Cheese Tartlets

Method

200g pre-rolled savoury pastry
200g Barker's Professional Pear & Fig Chutney
60g blue cheese, diced

Preheat oven to 220°C.

Line mini muffin pans with pastry.

Place a teaspoonful of Barker's Professional Pear & Fig Chutney on top of the pastry.

Top with a square of blue cheese.

Bake in the oven for 10-15 minutes.

Serve warm.

Makes 10

Blue Cheese Tartlets

Blue Cheese Tartlets

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Potato & Feta Croquettes with Roasted Vegetable Chutney

Potato & Feta Croquettes with Roasted Vegetable Chutney

Method

650g Agria potatoes - peeled and roughly chopped
1 tsp salt
1 tsp caraway seeds
pinch cayenne pepper
2 tbsp Barker's Professional Roasted Vegetable Chutney
¼ cup coriander
1 egg
¼ cup feta cheese - crumbled
¾ cup panko crumbs
¼ cup sesame seeds
2 beaten eggs
½ cup plain flour
Salt & pepper
Barker's Professional Roasted Vegetable Chutney to serve

Boil the potatoes with the salt until tender.

Drain and return to pan on low heat to drive off excess moisture. Pass through a ricer, mouli or simply mash.

Combine caraway seeds, cayenne, coriander, egg, feta and Barker's Professional Roasted Vegetable Chutney in a bowl.

Then stir through potato mix. Cover and cool mixture so that it can be handled.

Roll spoonful's of croquette mix into cylinders about 60mm long. Set aside.

Combine the panko crumbs and sesame seeds and tip into a shallow dish.

Arrange 3 shallow dishes in order – flour (seasoned with salt and pepper), beaten eggs and panko sesame mix.

Crumb croquettes by dipping in each dish consecutively – flour-egg-crumbs and shake off excess.

Deep fry croquettes in clean oil at 180°C until golden and hot in the centre.

Drain well and serve with Barker's Professional Roasted Vegetable Chutney.

Serves 10

Potato & Feta Croquettes with Roasted Vegetable Chutney

Potato & Feta Croquettes with Roasted Vegetable Chutney

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Capsicum & Apricot Couscous Cakes

Capsicum & Apricot Couscous Cakes

Method

100g couscous
100g sliced red onion
100g sliced courgette
400g cooked red lentils
250g Barker’s Professional Capsicum & Apricot Chutney

Cook the couscous according to the package instructions.

Heat a little oil in a heavy based pan.

Add the onion and courgette and cook until the onion is tender.

Mix in the lentils.

Add the Barker’s Professional Capsicum & Apricot Chutney and mix well.

Press into ring moulds.

Unmould and serve with cooked duck, chicken or steak and vegetables.

Hint: Place duck breasts skin side up in baking dishes, spread with Barker’s Capsicum & Apricot Chutney, and then roast.

Serves 6

Capsicum & Apricot Couscous Cakes

Capsicum & Apricot Couscous Cakes

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Roasted Vegetable Pizza

Roasted Vegetable Pizza

Method

Spread a crispy pizza base with a tomato pizza mix.

Cover the top with sliced, roasted vegetables (eg: potatoes, kumara, pumpkin, yams, parsnips, carrots)

Sprinkle with a mix of cheese, onion, and capsicum.

Dot with Barker's Professional Roasted Vegetable Chutney.

Bake at 180ºC for 8 minutes.

Roasted Vegetable Pizza

Roasted Vegetable Pizza

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Cherry & Raisin Stuffed Chicken Thighs

Cherry & Raisin Stuffed Chicken Thighs

Method

¼ cup rice bran oil
1 onion, finely chopped
1 tsp minced garlic
zest of 1 lemon, finely grated
2 rashers bacon, finely chopped or minced
1 cup stale white bread (Sourgood is good) - crusts removed and broken into small pieces
½ cup Barker's Professional Morello Cherry & Raisin Chutney
6 skinless chicken thighs
12 rashers rindless bacon

To make the stuffing gently cook the onion, garlic and zest with the oil in a pan or in a microwave.

Add the bacon, bread and Barker's Professional Morello Cherry & Raisin Chutney and mix well - squeeze with your hands to help the bread absorb moisture from the oil and chutney.

Flatten the chicken thighs with the side of a cleaver or a rolling pin between two sheets of cling wrap or baking paper.

Lay the former skin side down on a flat surface.

Spread one-sixth of the stuffing on each portion and wrap the thigh around the stuffing.

Use two slices of bacon to wrap around each thigh, ensuring any overlap is at the bottom.  (You could tie or skewer each piece to secure).

Place on a lightly oiled or lined baking tray.

Bake for approximately 20 minutes in a hot oven 180ºC - 200ºC until nicely browned and cooked through.

Remove from the oven and cool.

Place cooled thighs on serving platter or deli tray.

Serces 6

Cherry & Raisin Stuffed Chicken Thighs

Cherry & Raisin Stuffed Chicken Thighs

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Spicy Eggplant & Orzo Salad

Spicy Eggplant & Orzo Salad

Method

800g cooked orzo
600g Barker's Professional Spicy Eggplant Pickle
200g diced feta
50g basil leaves

Mix the orzo and Barker's Professional Spicy Eggplant Pickle together and place in a serving dish.

Sprinkle with the feta.

Cover and leave in the refrigerator until ready to serve.

Garnish with the basil leaves and serve.

Serves 10

Spicy Eggplant & Orzo Salad

Spicy Eggplant & Orzo Salad

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Chilled Capsicum & Apricot Soup

Chilled Capsicum & Apricot Soup

Method

900ml fat free chicken stock
200g Barker’s Professional Capsicum & Apricot Chutney
600g peeled and deseeded cucumber
10 herb sprigs (eg: mint, oregano)

Mix the chicken stock and the Professional Barker’s Capsicum & Apricot Chutney together, puree and place in a large container.

Puree the cucumber and add to the chicken stock mixture.

Cover the mixture and leave in the refrigerator to chill.

Serve garnished with a sprig of herb.

Serves 10

Chilled Capsicum & Apricot Soup

Chilled Capsicum & Apricot Soup

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Steak with Tangy Gravy

Steak with Tangy Gravy

Method

10 Scotch fillet steaks
500ml thin dark gravy
250ml Barker's Professional Farmstyle Plum Chutney
Prepared coleslaw
Salad dressing
Barker's Professional Mango & Peach Chutney

Cook the Scotch fillet steaks on a hot char grill for approximately 5 minutes each side.

Heat the gravy and add the Barker's Professional Farmstyle Plum Chutney.

Place prepared coleslaw in a bowl.

Mix the salad dressing with the Barkers Professional Mango & Peach Chutney.

Serve a steak with coleslaw and drizzle with the tangy gravy.

Hint: Marinate steaks in a mixture of 1 part red wine, 1 part water and 1 part Barker's Professional Farmstyle Plum Chutney.

Serves 10

Steak with Tangy Gravy

Steak with Tangy Gravy

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Courgette, Almond & Feta Fritters

Courgette, Almond & Feta Fritters

Method

3 green courgettes grated
4 shallots finely sliced
1 garlic clove, peeled and minced
1/2 fresh green chilli, minced
2 tbsp Barker’s Professional Green Tomato & Jalapeno Chutney
1/2 cup chopped, fresh herbs eg: mint, basil, coriander, tarragon
1/2 cup cooked white rice
1/2 cup almond flakes, toasted
1/4 cup feta cheese
1/4 cup parmesan cheese, grated
2 eggs, beaten
Gluten-free flour or ground macadamia nuts, to bind

Pre-heat the oven to 180°C.

Mix all the ingredients except the grapeseed oil together with a wooden spoon.

Cover with cling film and refrigerate for 10 minutes.

Shape using dessert spoons into small round fritters.

Heat the grapeseed oil in a non-stick frying pan over a medium to high heat.

Cook the fritters on both sides until golden.

Place in an oven dish and bake for 4 to 5 minutes to finish cooking.

Serve with Barker’s Professional Red Pepper & Chilli Jelly in a side dish.

Serves 6

Courgette, Almond & Feta Fritters

Courgette, Almond & Feta Fritters

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Stir Fried Vegetables

Stir Fried Vegetables

Method

3 kg stir fry vegetables (sliced red, yellow & green peppers, red onion, carrots, courgettes, bean sprouts)
250g Barker’s Professional Mango & Peach Chutney
50g chopped spring onions

Heat a little oil in a large pan.

Add the vegetables and stir fry until just cooked.

Stir in the Barker’s Professional Mango & Peach Chutney.

Garnish with spring onions.

Variation: Prepare the vegetables; add the Barker’s Professional Mango & Peach Chutney. Toss, chill and serve as a salad.

Serves 10

Stir Fried Vegetables

Stir Fried Vegetables

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