What do you do when one of your favorite serving plates falls off a stack of plates, smack into the middle of your head, bounces off the counter and shatters into a million pieces after barely missing your feet? Well, if you are me, you take it as a chastisement from above for procrastinating over posting your entry for Jihvā: Greens.
So with a huge bump on my head, a slowly progressing headache and eyes that are beginning to have a tough time focusing, I bring you what can only be called Green Chutney Redux!
An hors d'oeuvre that rocks!
- One sheet
PillsburyPepperidge Farm's frozen puff pastry sheet
- 2 containers frozen coriander chutney
- 2 cubes, frozen chilli-cilantro paste**optional
- Thaw the frozen pastry sheet according to the instructions on the package
- Thaw the chutneys and the additional green chili-cilantro cubes and mix them well. Drain off as much excess liquid as possible. This is important otherwise your pastry sheet could quickly become soggy.
- Dust your work surface with some all-purpose flour and roll out the thawed puff pastry till it is about 1/8th inch thick. If this proves tricky, stop rolling before the pastry tears!
- Spread the thickened chutney mix liberally over the pastry.
- Start rolling from one side. Roll tightly until you have a firm log. Wipe off excess chutney that may ooze out from the edges.
- Wrap this in plastic wrap and place in the freezer for about 10 minutes. The log will become firmer, making it easier to cut into thin spiral slices. Set a timer so that you don't end up with a rock hard frozen log!
- Heat your oven to 400F
- Slice into 1/2 inch pieces along the cross-section.
I end up with about 25 slices depending on the thickness. Don't make them too thin or too thick.
- Place them on a baking tray or cookie sheet about an inch apart and bake for 12-15 minutes till golden-brown. Some will balloon up in the center, looking very much like a Mexican hat!
- Resist the temptation to dig into them immediately as they are very hot and will burn your tongue. Experience speaks volumes here!
- Allow to cool and enjoy with your choice of a drink, hot or cold.
Needless to say, the star ingredient in this is cilantro.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide.
Coriander seeds are considered to have cholesterol lowering properties.
For a Thanksgiving party many years ago, I made two logs: one with cilantro chutney and the other with cranberry-jalapeno-orange chutney. It made for a very colorful hors d'oeuvre!
I am rushing this over to JFI-Greens: Jihva for Ingredients, hosted once again by Indira as a joint event with Nandita's WBB before the doors close on the month of April!
And now, I will go nurse that bump on my head...