Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, sig's tea eggs with orange and blueberry chutney. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
The sweet and sour from the chutney along with the spiciness from the curry, and our little egg salad is ready for a Bollywood Looking for an easy and interesting tea sandwich or appetizer for brunch? Spread a little of this curried egg salad onto bread or toast rounds. Chinese tea egg is a simple hard-boiled egg combined with tea and various spices.
Sig's Tea Eggs with Orange and Blueberry Chutney is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Sig's Tea Eggs with Orange and Blueberry Chutney is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook sig's tea eggs with orange and blueberry chutney using 15 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Tea Eggs with Orange and Blueberry Chutney:
- Make ready chutney
- Prepare 2 each apple and oranges peeled and chopped
- Prepare 125 grams raisins
- Get 60 grams sugar
- Make ready 1/2 tsp salt
- Prepare 1 tsp ground ingwer
- Take 1/4 tsp ground nutmeg
- Get 1/8 litre red wine vinegar
- Get 250 grams blueberry jam
- Get 2 tbsp orange marmalade
- Get tea eggs
- Make ready 8 eggs
- Take 2 tsp salt
- Make ready 3 tbsp black tea
- Prepare 1 tbsp mixed spices like star aniseed,cinnamon,pepper, fennel, cloves
The addition of vinegar to the mixture makes this cranberry condiment a "chutney" rather than a jam or conserve. You can substitute lemon juice for the vinegar if you prefer, and you can add some dried cranberries along with the raisins. beat together the egg yolks and sugar till thick and creamy. Warm the cream in a non-stick pan and add a few drops of vanilla extract. As it comes to the boil, pour it onto the eggs and sugar, stirring thoroughly.
Steps to make Sig's Tea Eggs with Orange and Blueberry Chutney:
- Peel and chop apples and oranges boil gently with all ingredients of chutney until thick, add the jam and marmalade and reheat gently, set aside to cool keep in jar to serve with eggs
- Boil the eggs in a litre salted water for ten minutes. Roll eggs onto a table to carefully crack the shell, do not peel. Again boil in a litre of fresh water water add salt tea and spices. Boil until the shell has taken on a dark colour, turn of the heat, leave the eggs stand for about 30 minutes in teawater peel the eggs leaving the membrane between egg and shell intact, serve with the chutney
Rinse and dry the pan, pour the custard into it and place over a moderate heat. This cranberry-orange sauce tastes super-fresh because the cranberries are simmered briefly and sections of orange are added near the end of cooking. I'm looking forward to mixing leftovers into kale/hearty green salads and eggs this week. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving.
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