Taking Out Extentions

Twenty-three in December. It seems inevitable begin to prepare something for the next few days. Some curious and hungry diners are counting on me. And then ...

So what I cook for Christmas goose you already know (this recipe last year at the , which I will be faithful total). And you know that the roast goose with mustard goes well ... Who remembers the mustard "plucking"? When we were children and wanted to try at all costs that beautiful fruit colorful, shiny appearance and sweet and department warned that "pinched"? It was true, brought tears to the eyes and numbing the language! Well, mustard, also bought "by weight" in a series titled shops (and a bit '... weight in gold, we might add), now more like once or pinching.

And then there is no taste! Might as well replace it with something completely alternative, maybe a bit 'ethnic origin, which, thus, are also more fashionable.

Then via the manipulation of fruit and vegetables.

Pear Chutney

(indicates the amount that I used (going as usual, by eye) and that allowed me to get some 600 gr. Product)

1.2 kg. pears as dean of mature, but still well boiled

1 red onion, medium size

75 gr. Raw cane sugar Fairtrade

75 gr. white wine vinegar

1 teaspoon Dijon mustard

2 cloves

3 gr. cardamom powder

5 gr. ground ginger

3 gr. chili powder

Coarsely chop the red onion, peel and cut pears into cubes and collect everything in a large bowl with the sugar, vinegar and all spices.

Allow to marinate for at least two hours with a lid, stirring occasionally.

Then pour into a heavy-bottomed saucepan, add the teaspoon of mustard and cook over very gentle stirring for about 45 minutes. When cooked pass the whole through a sieve with large mesh size (more than anything to crush a few pieces of pear that is too big) and take the cloves.

Pour into one or more sterilized jars, close tightly and allow to cool upside down. Our chutney is ready to be consumed as early as next day.

If you are not available for Doyenne pears (which I find the most suitable because they are not too sweet, but they are very tasty), you can also use pears Abate. This version is quite aromatic and spicy, but, of course, the quantity and quality of spices to use depends very much on personal taste, you can also add a couple of "fruits" of star anise, or only put fresh grated ginger and cardamom nothing ...