Our Mahu Whenua Resident Private Chef, Kayleigh Kilbey, shares a few of her favourite flavour booster recipes – super simple, easy to prepare and full of delicious flavours to enhance any dish or cheese board!
In this blog, we share her Super simple Spiced Grape Chutney recipe and three different Pesto recipes to choose from, so even if you can’t make it to stay with us this year, you can enjoy the tastes of Mahu Whenua from your own home.
Spiced Grape Chutney
455g Red seedless grapes
1 White onion – finely chopped
2 apples – peeled and diced
400ml White wine vinegar
340g Demerara sugar
170g raisins
3 cloves garlic – fine diced
1.5tsp Allspice
1.5tsp minced ginger
1⁄4 tsp ground cloves
Place everything except the sugar and vinegar in a solid bottomed pan and simmer on low heat with a small amount of olive oil – keep stirring until the onion has softened.
Add sugar and vinegar – bring to boil and then turn down to lowest heat and allow to simmer until thick.
Allow to cool and place in sterilized glass jar.
PESTOS
Rocket
113g Toasted Pinenuts
113g Rocket
4 Cloves Garlic
113g Grated Parmesan
2 TBSP Lemon Juice
270ml Olive Oil
Basil
113g Toasted Pinenuts
113g Basil Leaves
4 Cloves Garlic
113g Grated Parmesan
2 TBSP Lemon Juice
270ml Olive Oil
Sundried Tomato
75g Sundried tomatoes 2 TBSP chopped parsley 35g black olives 142g Toasted pine nuts 4 cloves garlic 2 TBSP Lemon juice 120ml olive oil
Purée all ingredients together in a food processor until smooth. Or, if you don’t have access to a food processor, grind down using a mortar and pestle, adding oil once the mixture forms into a fine paste.
Store in the fridge for up to 2 weeks or freeze in small containers.
Stay tuned for more Mahu Whenua recipes to enjoy wherever you are in the world!
