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Saint Eleutherius was the first pope to repudiate or to renounce the Kashrut (Jewish Kosher Laws).

He affirmed that no food should be rejected by Christians strong in their faith, as God created it, provided, however that it is sensible and edible. Meaning there would be no food restrictions, one could eat pork, shellfish, etc...but it still had to be clean and healthy.

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Saint Eleutherius received a letter from "Lucius, King of Britain" or "King of the Britons", declaring or asking for an intention to convert to Christianity!

Saint Eleutherius was credited with a British mission of conversion.

 

Mango Chutney 

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Ingredients

• 1 tablespoon cooking oil (neutral tasting)

• 2 teaspoons fresh ginger, finely minced

• 2 cloves garlic, finely minced

• 1 red chili, sliced
  (optional: remove seeds and membrane for less heat)

• 2 teaspoons whole nigella seeds 

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/4 teaspoon turmeric

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 4-5 large mangoes (about 250-300 grams each), peeled and diced

• 2 cups white granulated sugar

• 1 cup white vinegar

Directions

1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.

2. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

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Mango Chutney Chicken

Ingredients

• 1 teaspoon oil

• ½ cup very finely minced onion, see notes

• 2 cloves garlic, very finely minced

• 6 tablespoons mango chutney, paleo, if needed

• 1 teaspoon curry powder

• ¼ teaspoon EACH: cayenne powder and sea salt

• 8 chicken thighs, bone in and skin on
   

Directions 

1. Preheat your oven to 400 degrees.

2. Heat the oil in a large, ovenproof skillet over medium-high heat.
   (See notes) Add the onion and cook until it is soft and starting to brown,
   about 3 minutes if the onion is very finely minced. Add the garlic and let it cook
   for 1 minute. Transfer the onions and garlic to a small bowl and set the pan aside.

3. 1 teaspoon oil,½ cup very finely minced onion,2 cloves garlic

4. Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic.
   Spread half the paste under the skin of the chicken and the remainder on top of the
   chicken skin.Don't spread any on the bottom of the chicken.

   6 tablespoons mango chutney,1 teaspoon curry powder,¼ teaspoon EACH: cayenne powder and sea salt,8 chicken thighs

5. Place the chicken into the pan and put the pan in your oven. Let the chicken cook for 40 minutes. If you're serving this with rice or cauliflower rice, start cooking that now. If you'd like the chicken a little more brown, you can broil it for 3-4 minutes at the end of cooking.

Notes: Mince the onion as small as you possibly can. When it is cooked and mixed with the chutney, it will turn into a paste.If you don't have an oven-proof skillet, use the skillet you have then transfer the chicken to a baking sheet before you put it in the oven. Serve with white rice.