Sunday, 31 March 2013

Capsicum Chutney

lamb burgers with capsicum chutney
The weather has been seriously crappy over the Easter long weekend, I was planning on going camping but the constant rain and wind didn't really make that possible. Hopefully I can get out one weekend soon before it gets to hot and muggy in Hong Kong.  Instead of going camping I have been cooking, visiting the Andy Warhol Exhibition at the Hong Kong Museum of Art, bowling and working on my latest uni project menu planning for toddler and school aged children...


For dinner last night I made feta lamb burgers on rye bread with capsicum chutney, the capsicum chutney would also work really well with beef or chicken burgers. (Lamb burger recipe coming in the next post)

Capsicum Chutney 
1 Tablespoon olive oil
1 red capsicum
1/2 red onion
1 leek
1/4 cup vinegar
2 Tablespoons brown sugar
Juice of 1 lime

capsicum, leeks and red onion
1. Thinly slice capsicum, onion and leeks.
2. Heat olive oil in skillet add, capsicum, onion and leeks.
3. Sauté until onion is a golden colour, add vinegar and brown sugar. (8-10minutes)
4. Sauté until vinegar is incorporated and sugar has dissolved.
5. Add lime juice, incorporate.
6. Let cool, serve.




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