Condiments on Condiments on Condiments

I recently cooked for a BBQ in collaboration with The Gunn Street Supper Club (GSSCxFMITK – check us out collaborating all up on the instagrams). For the second course I decided to do simple lamb sliders, but to give the option of a few different condiments that were a little more (read: A LOT MORE) awesome than just the regular run-of-the-mill ketchup/mustard/mayo choices.

I decided on peach chutney, pickled minted onions and bacon jam.

Fresh Peach and Cardamom Chutney: Sweet and spicy. it tastes like summer.  This could easily go on fish or chicken. It keeps for a week or so in the fridge so just keep piling it on whatever you’re eating. I ate it with veggie chips and it was delish. I guess it’s healthy, too… look at that…

grab the recipe here.

Pickled Minted Onions: I loooooove onions. I wanted them to be refreshing and not have too much of that spicy onion bite that fresh onions tend to have. Giving them a quick blanch helps. The mint just adds the most refreshing touch! And since they’re pickled, they’ll keep in the fridge for a week or so. Throw these on a sammich.

grab the recipe here.

Bacon Jam: I mean. It’s just. It’s bacon jam. I don’t know what else to say. This keeps for about two weeks refrigerated in an air-tight jar. I spread it on cinnamon raisin bread. I put it on burgers. It also goes well with index fingers and spoons. Just saying.

grab the recipe here.

 

I think you should try keeping one of these random condiments in the fridge for a week and see how you can integrate it into your other dishes! Then leave me a comment and tell me how delicious it was!