Red Cheese Chutney with scallops and coffee

Ingredients for Red Cheese Chutney with scallops and coffee

Instructions for Red Cheese Chutney with scallops and coffee

To prepare the Red Cheese Chutney with scallops and coffee recipe, please follow these instructions:

Cut the swords into the tern a approx. 1 / 2x1 / 2 cm. Cut the pickled beetroot into a little smaller tern. Cut the raw beetroot into a small tern. Bring the cheeses to the boil with pickles, vinegar, spices and coffee. Boil approx. 6-8 minutes until the cheeks have become softer without having to dull completely. Throw the raw red beetroot into the pan and pull it off the flare. Get the ingredients in a bowl, let it cool a little. Turn the pickled beetroot and season with salt and pepper. Adjust if necessary. Consistency and taste with water / vinegar / sugar.