Announcement

Collapse
No announcement yet.

Oh, Nigella! You are destined for sainthood!

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Oh, Nigella! You are destined for sainthood!

    So pleased to have something else to do with my huge chili crop -apart from drying or freezing! Tweaked her basic Chili Jam Recipe with the addition of fresh ginger, lemongrass and lime zest/juice. Fabulous! Can't stop putting it on stuff! - Drizzled over tomato salad, rippled through home made cream cheese! Glazing some pork chops with it tonight! Am SO-O-O-O-O making huge quantities of this!





    (Don't know how I managed to post the photo twice - but, hey, it's so pretty....)
    Attached Files
    When the Devil gives you Cowpats - make Satanic Compost!

  • #2
    Originally posted by Creemteez View Post

    (Don't know how I managed to post the photo twice - but, hey, it's so pretty....)
    CT it sounds like your Chili Jam deserves to have two photos because its that nice
    Location....East Midlands.

    Comment


    • #3
      That's the recipe I got my hubby to make. I liked it because it gave weights for the chilli instead of saying use 5 or some vague quantity. He used our 'Super Chilli' chillies so its a bit hot for my liking. I was thinking he could use the 'Bulgarian Carrot' chillies with orange sweet peppers and make an orange coloured jam.

      CT, How much ginger etc. did you add to the recipe? I was thinking he could make one with garlic in it, but I'm not sure how much you'd need to notice it.

      Comment


      • #4
        I make this for selling - I have 2 versions - a Scotch Bonnet one (HOT!) and a Green Chilli, Lime and Tequila version

        I love that Nigella recipe!

        Comment


        • #5
          Originally posted by Fleurisa View Post

          CT, How much ginger etc. did you add to the recipe? I was thinking he could make one with garlic in it, but I'm not sure how much you'd need to notice it.
          Fleurisa, to the quantities quoted in the recipe I added a thumb-sized piece of ginger - cut into teeny, tiny dice, the finely grated zest and juice of one lime and one stalk of lemon grass - very finely chopped. Even though I removed all of the seeds from my Cayenne chilies, I was worried that it would be too hot, but the sweetness balances it out and I'm TOTALLY addicted!
          When the Devil gives you Cowpats - make Satanic Compost!

          Comment


          • #6
            Oooooooooooh! I loved the original batch I made and the more fruity, more sweet pepper based, second batch but yours sounds even better!

            I'm just hoping I get enough of the chillis left on the plants to ripen so I can make some!

            =D
            http://vegblogs.co.uk/overthyme/

            Comment


            • #7
              We have made the River Cottage version of this for a few years now, which is also fantastic by the way, (but always refuses to set so is more of a pouring/dipping sauce than a jam or jelly) but this year will be the first when I can use my own home-grown chillis.

              Looking forwards to seeing how the different varieties affect the overall flavours.

              Andy
              http://vegpatchkid.blogspot.co.uk/ Latest Blog Entries Friday 13 Mar 2015 - Sowing Update

              Comment


              • #8
                This isn't of a "spreadable" consistency either - but it isn't supposed to be. I think "Jam" is a bit of a misnomer which makes people expect it to set.
                When the Devil gives you Cowpats - make Satanic Compost!

                Comment


                • #9
                  I've tried the chilli jam recipe. Lovely stuff, making some more asap!!!!

                  Comment

                  Latest Topics

                  Collapse

                  Recent Blog Posts

                  Collapse
                  Working...
                  X