Try sundried tomato butter with your scones and mint chutney with roast lamb
I think of myself as quite a creature of habit and I look forward to many of the seasonal traditions. But this Easter I have decided to break out – well just a tad.
It started a couple of weeks ago on Mother’s day when my daughters took me out for a delicious afternoon tea at a Drink, Shop, Do in London. It’s a café by day, bar by night type of place. www.drinkshopdo.com/
In addition to an amazing pile of goodies, with sandwiches , scones and jam and little cakes, there was sun dried tomato butter served with cheese scones .
The next day I could not resist playing around in the kitchen.
SUNDRIED TOMATO BUTTER
Combine ingredients in bowl and puree with hand blender.
In addition to spreading on scones, toast, and crusty bread this is a great fabulous alternative to garlic bread. It is also a delicious to use when grilling fish or chicken or lamb.
Nothing will change to my enjoyment of roast lamb on Easter Day and there will be the redcurrant jelly and mint sauce now sitting in the preserves cupboard.
Now steel yourselves for the fact that I have always yearned for more of a tang with my meat and my next foray was to try a mint chutney to add to the lamb condiments .
1 bunch mint leaves, 1 bunch coriander, ½ green chili pepper, 1 small onion, 1 tbl lemon, salt to taste, approximately 100 ml water as needed.
Combine ingredients in a processor and blend, adding water to make a thick chutney. This can be made ahead and will keep in the fridge for a few days.
Never fear, I look forward to my Triple Peel marmalade with my hot cross buns and now to the Simnel cake.
Wishing you all a very Happy Easter