SWEET CHILLI JAM
This has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat
Provided by Barney Desmazery
Categories Condiment
Time 1h20m
Yield Makes 4 small jars
Number Of Ingredients 7
Steps:
- Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
Nutrition Facts : Calories 857 calories, Fat 1 grams fat, Carbohydrate 220 grams carbohydrates, Sugar 218 grams sugar, Protein 5 grams protein, Sodium 0.34 milligram of sodium
CRANBERRY & SWEET CHILLI JAM
Add some spice to your Christmas dinner with this cross between a chutney, chilli jam and cranberry sauce. The amount of chilli you use will determine how hot the jam is
Provided by Good Food team
Categories Condiment
Time 1h20m
Yield Makes 2 x 500ml jars
Number Of Ingredients 5
Steps:
- Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
- Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn't burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.
Nutrition Facts : Calories 21 calories, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Provided by chintalpatel
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
- For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
- Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.
Nutrition Facts : Calories 673 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM
Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.
Provided by currybunny
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle lamb on both sides with Cajun seasoning, set aside.
- Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
- Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
- While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
- Drain well, mash with margarine and garlic.
- Grill lamb for 2-3 minutes each side, or until cooked to taste.
- Serve on a bed of kumera mash, topped with rocket or other lettuce.
- Accompany with jam.
TOMATO SWEET CHILLI JAM
Transform squishy tomatoes with this sweet, spicy jam you'll layer on everything
Provided by amanda.k.nicolasE-41MviV
Time 55m
Yield Makes 2 jam jars
Number Of Ingredients 0
Steps:
- Blend half the tomatoes with the chillies, garlic, ginger and fish sauce.
- Put the puree, sugar and vinegar in a saucepan, bring to the boil slowly, stirring all the time to prevent anything catching on the bottom of the pan.
- Cut the remaining tomatoes into 5mm dice. When the puree mixture reaches the boil, add the remaining tomatoes, seeds, skin and all.
- Cook gently for 30 - 40 minutes, skimming off excess foam/scum reguarly. Stir every 5 minutes to stop solids collecting at the bottom and on the sides of the pan. While the jam is cooking, pop a side plate in the freezer then get it out and put a small dollop of jam on it. If it wrinkles when you push your finger through it then it's ready. If it runs on the plate then keep cooking.
HOMEMADE SWEET CHILLI JAM
Make and share this Homemade Sweet Chilli Jam recipe from Food.com.
Provided by katew
Categories Thai
Time 45m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place chillies, onions and garlic in food processor.
- Process to rough textured paste.
- Heat oil in saucepan.
- Add chilli mixture.
- Cook over medium low heat for 10 minutes till soft but not browned.
- Add sugar and vinegar, bring to the boil.
- Stir till sugar dissolves.
- Lower heat and simmer for 15 minutes till it is reduced and syrupy.
- Season with fish sauce to taste.
- Pour into clean glass bottles, seal tightly.
Nutrition Facts : Calories 660.4, Fat 11.5, SaturatedFat 1.5, Sodium 1149.6, Carbohydrate 140.1, Fiber 3.1, Sugar 130.3, Protein 4.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love