Date and Ginger Chutney

This is one of James’ recipes.  It goes well with figs stuffed with goat cheese.  It also goes well with duck.  My kids ate the bones when James cooked this!  As a starter he suggests a filo pastry case moulded around a ramekin and pre-baked. Inside he would place rocket with an olive oil, balsamic and walnut vinegar, soy sauce, honey, mustard and lemon juice dressing.  Then he would bake the figs stuffed with goats cheese and chutney.  When the goats cheese starts to melt (5 minutes) he would sit it in the casing along with the rocket salad and because he doesn’t like it ever to be simple he would “fleck it with pomegranate seeds and chopped walnuts”!

Date and Ginger Chutney

1 dsp of coriander seeds, roughly crushed
1 tsp cumin seeds
1 tsp 5 spice
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp chilli powder or 1 tsp fresh, finely chopped chilli
1 clove garlic, crushed or finely chopped
1 onion, finely chopped
a big chunk of fresh ginger, finely grated
a handful of dates, finely chopped
1 ½ -2 tbsp honey
pinch of black pepper

Fry all of the dry spices in oil until aromatic then add the ginger and garlic and fry for a few more minutes. Add the dates and onions and fry until soft then add the honey and pepper and cook until thick.