A few weeks ago I had some delicious sausages from Wild and Game to review, and created a couple of recipes. They also do some fantastic pasties and pastries, and have now expanded into pates – which makes me a rather happy lady. As a meat eater, I try to use as much of the animal as possible. – whether it’s offal, sausages, or boiling bones for stock.
There are two pates available from Wild and Game – Pheasant Pistachio and Port, and Grouse Brandy and Herb. Both are light but rich, the pistachios in the pheasant adding a little nutty texture, and the herbs in the grouse pate emphasising the meaty flavour. But it felt like a little something was missing for me. A chutney to compliment the pate. And I had an idea.
Every week, my sister and I walk home from the gym, and every day we pass an apple tree. Finally the apples had fallen and we took the opportunity to forage some. Add in some Victoria plums, sugar and spices, and I still had a little something more missing. I needed something with a little depth – so I of course reached for the booze cabinet, and a bottle of liqueur. Luxardo Cherry Sangue Morlacco Liqueur is a cherry liqueur with a difference – in the production they use every part of the cherry – stalk, stone, everything. The flavour is much more heavy and is deeper than most, with a little less sweetness.
It gave an extra layer to the chutney that it was missing. And worked perfectly with both of the pates – but my taste testers assure me it works just as well with cheese on a butty too. I hope you agree.
- 50g Fresh root ginger finely diced
- 450g Plums, stones removed and roughly chopped
- 450g Apples (sharp cooking apples or foraged) cored, peeled and chopped
- 1 Onion - chopped
- 100g Light brown sugar
- 100g Raisins
- 1 tsp salt
- 150ml Cider vinegar
- 70ml Luxardo Cherry Sangue Morlacco Liqueur (or similar)
- 1 tsp Ground allspice
- 1 tsp Mixed Spice
- 1 Cinnamon stick
- Pop everything into a big pan on a medium heat, stirring until the sugar is dissolved.
- Bring it up to the boil and simmer gently for around 1-1.5 hours, stirring regularly
- When the consistency is soft, pulpy and 'chutney like' turn off the heat
- Pour into pre-sterilised preserving jars (see notes) and seal.
- Leave to mature for 2-3 weeks.