Spicy Apple Jelly and Apple Chutney

Both go well with the veal terrine, are quick to make and are easy to prepare.

Remove the skin from the apples, cut them into quarters, remove the core. Blend in a hand blender with the juice of one lemon, the chopped chili pepper, a little salt and pepper. Strain through a sieve. There should be about 200 milliliters of juice. (Save the residue for the chutney.) Melt the soaked gelatin in two tablespoons of this amount (microwave or water bath), whisk into the applesauce. Pour into a shallow square dish and set in the refrigerator.

To serve, cut into half-centimeter cubes and arrange on the plate as heaps.

For the chutney, bring the apple residue to a boil in a small saucepan with the finely diced onions and minced garlic.

Add the oil, apple cider, apple cider vinegar and sugar. Simmer on low heat for half an hour until the chutney is thick and fragrant. Pour into a screw-top jar and cool.

Veal Terrine Spicy Apple Jelly and Apple Chutney Carp Blue Horseradish Sauce Winter Leaf Salad Chinese Carp Pan Stirred Chinese Vegetables Silk Apples

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