TAYBERRY FOODS | Time & Tide Real Ale Chutney
Wedding and events catering in Kent and the South East. Head Chef Simon is passionate about sourcing from local farmers and producers in Kent. With some 20 years experience catering weddings and events in the south east, Simon is now rapidly establishing Tayberry Foods as a leading caterer in Kent.
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Time & Tide Real Ale Chutney

28 Jun Time & Tide Real Ale Chutney

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Time & Tide Real Ale Chutney
Print Recipe
Put all the ingredients in to a thick bottomed pan or preserving pan, gently simmer for approximately 2 hours or until a chutney like consistency is achieved. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Time & Tide Real Ale Chutney
Print Recipe
Put all the ingredients in to a thick bottomed pan or preserving pan, gently simmer for approximately 2 hours or until a chutney like consistency is achieved. I could eat this every single day.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Fresh Pesto
Servings: people
Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Use this section for whatever you like.

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