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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CHILLI JAM

CHILLI JAM

If you have never tried chilli jam, then why NOT!!!! Although this is called a jam, it’s not something to smear across your toast in the morning, its more likely to be used to accompany a selection of cold meats or even better as a side to my Sausage Rolls. This is a recipe that you will keep coming back to time and time again.

The jam itself has a lovely spicy kick, which is perfect for my girlfriend and I, but if your a little bit scared of spice, just reduce the amount of red chillies accordingly. The recipe below is enough to make roughly 4 x 0.5l jars. (The same size jars as in the pictures)

Ingredients:

  • 8 Red Peppers (Deseeded & Roughly Chopped)
  • 10 Red Chillies (Roughly Chopped)
  • Thumb Sized Piece Fresh Root Ginger (Peeled & Finely Chopped)
  • 8 Garlic Cloves (Finely Chopped)
  • 400g Tin Of Chopped Tomatoes
  • 750g Golden Caster Sugar (See Tip Below)
  • 250ml Red Wine Vinegar

Method:

  1. Tip the peppers, chillies, ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a large heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
  2. Skim off any scum that comes to the surface, then turn the heat down to a rolling boil and cook for about 1hr 30 mins, stirring occasionally.
  3. 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 have a thicker consistency.
  4. Leave to cool slightly before transferring to sterilised jars. Leave to cool completely before either refrigerating or placing in a cupboard.

Tip: You shouldn’t reduce the sugar too much if you want it to last, as the sugar is what preserves it. I reduce it to 550g and it should last for 2-3 months in the fridge/ cupboard.

CHOCOLATE CHIP SHORTBREAD

CHOCOLATE CHIP SHORTBREAD

CURRIED SEA BASS & POTATO ROSTI

CURRIED SEA BASS & POTATO ROSTI