Bacon, Brie and Chutney Sandwich

This is exactly what it sounds like: simple and delicious.

Take two slices of your favourite bread (if you’re looking for a pretty fab, Courtney’s approved recipe, then see our no-knead air fryer cider bread) and toast them lightly. Preheat the oven to 180°C.  Spread a layer of apple chutney on each piece of toast and then cover thin slices of brie over the entirety of the toast. Place in the oven for 10 minutes, or until the brie is melted.

In the meantime, fry your bacon. 2-4 slices, depending on how indulgent you are being.

Remove the slices of toast from the oven, lay the bacon on each slice (1-2 pieces) and either pile everything up into a sandwich, or eat open-faced. I, personally, always find that my sandwich fillings like to escape, so tend to eat them open-faced.

Now, since that is all obviously far too easy, here’s an apple chutney recipe, just to make things complicated… just in case you like planning your sandwiches 6 months in advance!

Recipes will be divided on the type of apples you should use.  If you have an apple tree, use your own fruit.  If you have apples you haven’t eaten, use those.  Cooking apples ‘fall’ and your chutney will be more pulpy.  Eating apples will, sometimes, retain more of their integrity and give your chutney more texture.  It’s your preference.  Whatever you use, please leave the chutney to mature – minimum 3 months and better the nearer to 6.  If you take the lid off new chutney and smell vinegar, put the lid back on, sigh deeply and wait for another few weeks: it will be worth it.

Remember to sterilise your jars ahead of making the chutney.  Wash the jars and lids, and put into a pre-heated oven @ around 120 degrees.  15 minutes should be enough.  The jars should be cooled by the time you are filling them (easier to handle).

Ingredients: per pint of chutney (scale up if you have more apples)

• A generous pound of apples (500g)
• 1 medium (on the large side of medium) onion
• 375g dark soft brown sugar
• 250g of dried fruit (recipes state raisins, but mixing raisins with chopped prunes or figs adds a different depth – depends what you have open in your cupboard)
• 2tsp of mustard or onion seeds (or a mixture of the two)
• 1 tsp of ginger or mixed spice
• 1 tsp salt
• 350ml cider vinegar (the cider vinegar does make a worthwhile difference)

Method

1. Peel and chop the apples into small pieces.
2. Peel and chop the onion finely (do not use a food processor)
3. Put all the ingredients into a heavy bottomed, large pan.
4. Bring to the boil and then turn the heat down and simmer (with a lid) for about 15 minutes, or until the apples are soft.
5. Take the lid off and simmer uncovered to evaporate most of the liquid.  Stir occasionally to check nothing is sticking to the base.
6. When you can draw a wooden spoon across the chutney surface, and the motion leaves a shallow trench, remove the chutney from the heat.
7. Let it rest and cool a little.
8. Ladle into your sterilised jars while the chutney is still hot, and seal.  Store in a cool, dark cupboard.  Once open, refrigerate.

Serving Suggestion

Silly Cow Cider https://courtneys.online/cider/silly-cow-cider/