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Recipes
Dates Chutney
| Category: | Jams, Jellies & Pickled |  |
|---|---|---|
| Purpose: | Sub Recipe | |
| Preparation type: | Pot | |
| Difficulty: | Medium | |
| Tags: | Foie Gras - Pate | |
| Cooking time: | 180 | |
| Calories: | n/a | |
| Description: | Dates Chutney recipe was developed with Alex Pernetta in Shangri-La Abu Dhabi. it was mainly used for the companion for the foie gras terrine dish. the color is dark brown, and taste are sour with sweetness at the end. | |
| Zutaten: | Butter (Dairy products) - 100 gm Pineapple (Fruits) - 824 gm Granny Smith Apples (Fruits) - 4 pcs Dates (Fruits) - 300 gm Mango Puree (Fruits) - 500 gm White Vinegar (Liquids) - 100 ml Sherry Vinegar (Sauces) - 100 ml Granulated Sugar (Spice) - 200 gm Vanilla (pod) (Spice) - 1 pcs |
Recipe steps
| Description: Soaked the dates in the warm water, preferable one night before, or elses 2 hours is the minimum. Remove the skin, and dry it off with the towels or tissues Ingredients: Dates |  |
| Description: Melt the sugar, keep moving the pot to ensure it is melting evenly. Keep it in the low heat until the sugar is caramelized, dark but not burn (seek guidance from your chef to show you the correct process as this is the most important part). Add butter and bring it to high heat, stirring it well to avoid the butter getting split from the caramelized sugar Ingredients: Granulated Sugar Butter |  |
| Description: Skin off the apple and pineapple, remove the middle part and slice it into evenly thin slices. Cut the vanilla pod into halves, do not scrap the pulp. add slices fruits, peel off dates and vanilla into the caramelized sugar. Ingredients: Pineapple Granny Smith Apples Dates Vanilla (pod) |  |
| Description: Simmer the fruits at the low heat for 1 hour, until most of the moist are gone. While the simmering proccess on going, cover the top with the butter paper with a hole in the centre. Ingredients: |  |
| Description: Add mango puree to the pot, stir it well to incorporate the puree with the fruits Ingredients: Mango Puree |  |
| Description: Add the vinegar, once the compote are thick. Reduce it until the consistency are correct, it is all moist from the liquid are evaporated and what's remaining is the pulp and puree. While reducing keep the butter paper with the hole at the top, to ensure the oxidation process does not present. Ingredients: White Vinegar Sherry Vinegar |  |
| Description: Once the compote is thick, pass it through the chinoise, while it is hot. Keep it in the fridge or freezer Ingredients: |  |