Ginger and Capsicum Chunky Chutney #glutenfree #glutenfreecooking #glutenfreerecipes

This Chunky Ginger and Capsicum Chutney is a perfect topping for steaks, fish or chicken. It can also be used as a sandwich filling or a topper for toast - #glutenfree of course!

Chunky Capsicum and Ginger Chutney

Ingredients:
2 large Red Capsicum Grilled peeled and sliced seeds removed
2 Brown Onions - sliced
1 Red Onion - diced
4 Tomato - diced finely
200 gm gluten-free Crystallised Ginger
3 Cloves
1/3 cup Olive Oil
1 cup Red Wine Vinegar
3/4 cup Brown Sugar (to taste)
Salt and Pepper (to taste)

Method:

Heat oil, add onion cook until soft. 
Add tomato, capsicum and clove and brown sugar.
Stir well over medium heat for 10mins.
Add ginger and simmer and stir occasionally for 30 minutes or until mixture has evaporated to a nice consistency.
Put in airtight container and use as a topping for steaks, fish, chicken or as a sandwich filling 

Steak with Chunky Capsicum and Ginger Chutney

Crispy Grilled Salmon with Char-grilled Capsicum and Tomato Salsa #glutenfree

This delightful main course is the perfect way to spoil your Mum on her special day. The melt in your mouth Salmon is served with Char-grilled Capsicum and Tomato Salsa with a side serving of potato mash and sauteed spinach.

Salmon

Char-grilled Capsicum and Tomato Salsa

 Ingredients:

2 Roasted Capsicum

2 Capsicum Roasted, Peeled and Sliced 

2 Tomatoes

1/2 Onion -sliced

22 Capers - diced (Olives may be substituted)

2 tablespoons Chopped Parsley
2 tablespoons Sugar
1/2 cup Virgin Olive Oil
1/4 cup White Wine Vinegar
Salt, Pepper and Lemon to taste



Method:

Sear the capsicum on an open flame till the flesh is soft, the skin is seared and the fruit collapses. Allow to cool and peel and slice. 

Peeled and Sliced

Char Grilled capsicum can also be purchased from your local deli.


Place all ingredients into a bowl and mix.
Set aside and refrigerate overnight.

Crispy Grilled Salmon

Ingredients:

3-4 pieces gluten-free white bread (minus crusts) - grated coarsely
Parsley - chopped
Lemon  Rind
Black Olives or Capers - chopped (if desired)
1 tablespoon Butter - melted 
3 pieces Salmon

Method:

Combine all the above ingredients in a bowl and set aside to put on top of salmon.
Salt and butter the salmon.
Place in pan skin side up and cook for 2-3 minutes.
Turn and cook for another 2-3 minutes.
Remove from pan and place bread crumb mixture on top.
Place under the grill for 10minutes or until the crumb mixture is crispy.

Accompany with the Char-grilled Capsicum and Tomato Salsa and serve with baby spinach and potato mash.

Serve with a slice of lemon!

Bon Appetit!