Jamie Oliver or more affectionately known as the Naked Chef has a unique style of presenting his recipes. His style of presentation is both relaxed and easy to follow.
Jamie first came to prominence when he presented a television program on British TV called the Naked Chef. Since then his popularity has grown throughout the world and he has presented and appeared in several other TV programs.
This well known Chef and restaurant owner has a vast selection of recipes that are very easy to prepare and are extremely tasty.
Here is a great chutney as the sweetness created in the cooking of the peppers calms the heat of the chillies down, resulting in a lovely warmth. Can be eaten with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. You can also stir it into gravy to be eaten with sausages, cold leftover meats. Why not try it!
Warning - wearing gloves when peeling and chopping the chillies is a good idea to avoid getting chillies in your eyes.
If you are making quite a lot of this chutney, ensure that you have some sterilized jars/bottles ready.
The quantity below makes about 500gm of chutney. You will need:
Jamie first came to prominence when he presented a television program on British TV called the Naked Chef. Since then his popularity has grown throughout the world and he has presented and appeared in several other TV programs.
This well known Chef and restaurant owner has a vast selection of recipes that are very easy to prepare and are extremely tasty.
Here is a great chutney as the sweetness created in the cooking of the peppers calms the heat of the chillies down, resulting in a lovely warmth. Can be eaten with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. You can also stir it into gravy to be eaten with sausages, cold leftover meats. Why not try it!
Warning - wearing gloves when peeling and chopping the chillies is a good idea to avoid getting chillies in your eyes.
If you are making quite a lot of this chutney, ensure that you have some sterilized jars/bottles ready.
Cheeky chilli-pepper chutney
The quantity below makes about 500g of chutney.
A great chutney as the sweetness created in the cooking of the peppers calms the heat of the chillies down, resulting in a
lovely warmth. Can be eaten with crumbly cheese, smeared on toast with melted cheese or with Welsh rarebit. You can also
stir it into gravy to be eaten with sausages, cold leftover meats. Crack on and Try it out!
Warning - wearing gloves when peeling and chopping the chillies is a good idea to avoid getting chillies in your eyes.
If you are making quite a lot of this chutney, ensure that you have some sterilized jars/bottles ready.
1. Place the chillies and peppers over a hot barbecue, in a griddle pan or even on a tray under a hot grill, turning them now
and then until blackened and blistered all over.
2. Carefully lift the hot peppers and chillies into a bowl and cover with clingfilm.
3. Whilst they are colling, they will cook gently in their own steam.
4. When cold, peel the skin. Trim off the stalks and scoop out the seeds. You should be left with a pile peppers and chillies.
5. You can either finely chop these by hand or put in a food processor and whiz up. Then put to one side.
6. In a heated saucepan, pour a splash of olive oil. Add the onions, herbs, spices and season with salt & pepper.
7. Cook very slowly for about 20 minutes or until the onions become rich, golden and sticky.
8. To this, add the chopped peppers and chillies mix, sugar and vinegar and keep cooking.
The liquid should reduce and you should be left with a lovely thick sticky chutney.
9. Season to taste and remove the cinnamon stick and the bay leaves.
10. Spoon into the sterilized jars/bottles and put them in a cool dark place. Alternatively, store in the fridge and use.
The chutney should keep for a couple of months for you to enjoy.
Ingredients
• 8-10 fresh red chillies
• 8 ripe red peppers
• olive oil
• 2 medium red onions, peeled and chopped
a sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• a 5cm piece of cinnamon stick
• sea salt and freshly ground black pepper
• 100g brown sugar
150ml balsamic vinegar
Cheeky chilli-pepper chutney recipeThe quantity below makes about 500gm of chutney. You will need:
- 8-10 fresh red chillies
- 8 ripe red peppers
- olive oil
- 2 medium red onions, peeled and chopped
- a sprig of fresh rosemary, leaves picked and chopped
- 2 fresh bay leaves
- a 5cm piece of cinnamon stick
- sea salt and freshly ground black pepper
- 100gm brown sugar
- 150ml balsamic vinegar
Method:
1. Place the chillies and peppers over a hot barbecue, in a griddle pan or even on a tray under a hot grill, turning them now and then until blackened and blistered all over.
2. Carefully lift the hot peppers and chillies into a bowl and cover with cling film.
3. Whilst they are colling, they will cook gently in their own steam.
4. When cold, peel the skin. Trim off the stalks and scoop out the seeds. You should be left with a pile peppers and chillies.
5. You can either finely chop these by hand or put in a food processor and whiz up. Then put to one side.
6. In a heated saucepan, pour a splash of olive oil. Add the onions, herbs, spices and season with salt & pepper.
7. Cook very slowly for about 20 minutes or until the onions become rich, golden and sticky.
8. To this, add the chopped peppers and chillies mix, sugar and vinegar and keep cooking.
Note - The liquid should reduce and you should be left with a lovely thick sticky chutney.
9. Season to taste and remove the cinnamon stick and the bay leaves.
10. Spoon into the sterilized jars/bottles and put them in a cool dark place. Alternatively, store in the fridge and use.
This chutney should keep for a couple of months for you to enjoy.
To get more information about Jamie Oliver's recipes click here.
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