English Cheeses, Rhubarb Chutney, Walnut Recipe
Make English Cheeses, Rhubarb Chutney, Walnut Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese
Rhubarb Chutney
Walnuts
Method
Cheese Preparation
- 1
Slice the Cheeses
Using a sharp knife, slice the English cheddar, Stilton, and Red Leicester cheeses into thin wedges. Arrange them attractively on a serving platter.
Rhubarb Chutney Preparation
- 2
Prepare the Rhubarb
Wash the rhubarb stalks thoroughly and chop them into small pieces, approximately 1-2 cm long.
- 3
Cook the Chutney
In a medium saucepan, combine the chopped rhubarb, finely chopped onion, brown sugar, apple cider vinegar, ginger, cinnamon, salt, and black pepper. Stir well and bring to a simmer over medium heat.
- 4
Simmer the Chutney
Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally until the rhubarb breaks down and the chutney thickens. Remove from heat and let it cool.
Walnut Preparation
- 5
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts. Toast for about 5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let them cool.
Assembly
- 6
Serve the Dish
On the serving platter with the sliced cheeses, add a bowl of rhubarb chutney in the center and scatter the toasted walnuts around the cheese. Serve with crackers or bread.
