Holiday Entertaining 2001: Hors D'Oeuvres


  Mint Chutney

The Chef
TROY DUPUY of La Caravelle

Servings
Serves six to eight.

Ingredients
1 cup packed mint leaves (stems removed)
1 fresh red chili, seeds removed, finely diced
3 tablespoons finely chopped shallot
2 tablespoons finely diced ginger
1 pinch coarse gray sea salt
1 tablespoon honey
1 tablespoon lime juice
4 tablespoons chicken stock

Cooking Instructions
Blanch mint leaves in salted water for about 15 seconds, and immediately shock in ice water. Squeeze dry, and finely chop with a sharp knife. Heat the remaining ingredients in a saucepan for 3 to 4 minutes or until liquid has evaporated. Allow to cool, then add chopped mint leaves.

Best With
Dupuy's Lamb Patties.







 
 
   
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