Branston’s new Dorset Ale & Apple Chutney brings delicious new flavours to the table
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For the love of cheese! There can never be enough chutneys and jams on the table to accompany the perfect cheeseboard.
All cheese lovers out there have experienced the moment of wandering through the supermarket shelves, trying to find a chutney, or jam or pickle, which is not onion, tomato or apricot-based. Sure enough, these three flavours are constant staples in our cupboards, but after a certain point they all start resembling the same taste, whatever the brand and the variation.
But for all the beer and cheese lovers out there (yes, ale and cheese are as fantastic of a pairing as wine and cheese), Branston has launched the new Dorset Ale and Apple Chutney. There is nothing more iconic and quintessentially British, than apples and ale. The combination of these two flavours adds a sweet and fruity twist to your food.
The new chutney is crafted with brown ale brewed in the heart of Dorset, sweet and tangy onions and British apples. Cheese and pickle lovers are not the only ones who can be excited by this announcement – the new chutney is also every beer lover’s dream. Made with real ale that is produced using only the finest malt and hops, that are mild and slightly sweet, with enhanced malt, fruit and toffee notes, and balanced by a light bitterness.
And if you really want to go the extra mile and surprise your flatmates and family for the upcoming Christmas holidays, we have two easy and delicious recipes, both relying on the flavoursome Branston Dorset Ale and Apple chutney for a delicious dining or breakfast experience.
Branston Smooth Pickle, Pink Peppercorn, Honey Glazed Ham
NUTRITION PER 100g serving
KJ 874 / Kcal 209 / Fat 12.6g / Sat Fat 4.5g / Sugars 4.4g / Salt 2.3g
· 1 2kg unsmoked boneless gammon joint
· 6 bay leaves
· 1½tbsp pink peppercorns, lightly crushed
· 4tbsp Branston Smooth Pickle
· 3tbsp runny honey
1. Place the gammon in a large pan. Add enough water to completely cover the meat, along with bay leaves, and bring to the boil. Once boiling, reduce the heat and cook at a gentle simmer for 2 hours. (If using a large or smaller joint, allow 20 minutes per 450g, plus an extra 20 minutes), drain and leave until cool enough to handle.
2. Heat oven to Mark 4/180C. Using a sharp knife, carefully slice away the skin (rind) from the meat, leaving a 5mm-1cm layer of fat on the meat. Discard the skin, score the fat well and transfer the joint to a large lined baking tin.
3. Mix together the peppercorns, Branston Smooth Pickle and honey, and liberally brush the mixture over the meat. Bake for 20-30 minutes until the glaze is sticky and thick but not burnt.
4. Serve hot, or cold with green beans, carrots and new potatoes.
Veggie Cheese and Branston Dorset Ale and Apple Chutney Puffs
NUTRITION PER 100g
KJ 1309 / Kcal 313 / Fat 18g / Sat Fat 8.1g / Sugars 1.6g / Salt 0.6g
NUTRITION PER serving
KJ 1440 / Kcal 344 / Fat 19.8g / Sat Fat 8.9g / Sugars 1.8g / Salt 0.6g
· 1tbsp sunflower oil
· 1 carrot, peeled and diced small
· 1 parsnip, peeled and diced small
· 1 red onion, peeled and diced small
· 1 potato (about 150g), peeled and diced small
· 2tsp fresh thyme
· 75g spinach, roughly chopped
· 8tbsp Branston Dorset Ale and Apple Chutney
· 100g reduced fat mature cheddar cheese, cut into small cubes
· 2 320g sheets ready rolled puff pastry
· 1 egg, beaten, for brushing
· 2tbsp mixed seeds
· Extra Branston Dorset Ale & Apple Chutney, to serve
1. Heat the oil in a large saucepan and add the carrot, parsnip and onion and fry over a medium- high heat for 3-4 mins. Reduce the heat to medium, cover and cook for 5 minutes stirring occasionally, until tender. Add the spinach and thyme to the pan and cook for a further 2 minutes until the spinach has cooked down. Remove from the heat and cool for at least 15 minutes.
2. Heat the oven to Mark 5/190C. Line two baking trays with parchment. Unroll the pastry on a work surface and cut each into 10 equal pieces.
3. Mix Branston Dorset Ale and Apple Chutney and cheese into the filling. Place half of the pastry pieces on to the prepared trays and brush a 1cm border of beaten egg around each one.
4. Carefully pile the filling in the middle of each pastry piece. Place the second piece of pastry on top of each and carefully press the edges together. Use a fork to seal the edges together firmly, giving a 1cm fluted border.
5. Slice a small air hole or two into the top of each pasty, and brush with the egg. Scatter with the seeds and bake for 20-25 minutes until deep golden and the pastry is crisp. Serve hot, warm or cooled.