Although this is chili jam, dont think that it’s the sort of thing you’d spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chili jelly that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
Ive listed this under BBQ as its incredible as a sticky glaze on BBQ chicken or pork.
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
Sterilize your jars and leave to cool
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
Now this isn’t a pie but is quite possibly the best thing you will learn to cook, Its easy and has the most flavorsome taste you could wish for and the leftovers will give you the very best ragu for a Lasagna, or shepherds pie. I originally got this recipe from James Martins “Home Comforts” but have tweaked it a little to my tastes but most of the credit must go to him for this one.
I sometimes use Lamb necks when I can get them as they give a very good flavor but you may want to add a little extra time on the cooking.
You may have to ask your butcher to order the Hogget in for you because not many butchers will stock it. As its an older meat, it will have done more work through its lifetime. Because of that it is tougher, but carries more flavor as well so needs cooking slowly to tenderize it
A lovely bread that goes exceptionally well as a tear and share with some cold cuts and salads.
Easy to make and a great flavor full of herbs olives and tomatoes etc.
Even if your not a fan of olives they give off a great flavor to the bread, And to have a nice tasting bread at the center of the table for everyone to rip a bit off is amazing, and the aromas it will release when you tear it will fill your room with herby goodness.
Place Flour yeast salt and herbs du Provence in a mixing bowl ensuring the salt and yeast are on opposite sides of the bowl as the salt will start to kill the yeast.
Mix in the water and olive oil and mix with your fingers until all ingredients are combined into a rough dough ball.
Throw some olive oil onto a work surface and spread it about liberally and tip the dough ball onto it and knead until the dough is smooth and elastic, this will take around 10-20 minutes.
Put the dough ball into an oiled bowl and cover with a damp towel or Clingfilm to prove, and double in size, this will take around an hour – hour and half.
This time flour a work surface and tip the dough ball onto it and knock the air out of it, and fold in half the olives and half the roughly chopped sun dried tomatoes
Shape the dough ball by cupping your hands under the dough ball repeatedly whilst tightening the skin of the dough ball and place in an oiled cast iron Dutch oven or clay casserole pot and cover and leave to prove again for an hour to hour and a half.
Lightly press the remaining olives, tomatoes and rosemary into the surface of the dough and drizzle a little olive oil over the dough.
Put the lid on and put into a screaming hot oven and turn down to 180 degrees for 40-45 minutes.
Blueberry and chilli glazed belly of pork
Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!
Originally By Silvena Rowe
From Saturday Kitchen Best Bites
Adapted by me
Less than 30 mins Preparation time
over 2 hours
For the belly of pork
800g/1lb12oz lean belly of pork
1 pint real ale
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp crushed cardamom
For the blueberry and chilli topping
350g/12oz frozen blueberries, defrosted
125ml/4fl oz water
2 tbsp caster sugar or honey
2 tbsp lemon juice
½ tsp mild chilli flakes
salt and freshly ground black pepper
For the belly of pork, preheat the oven to 150C/300F/Gas 2.
Place the pork belly in a deep roasting tin and pour over the beer– it should come about half-way up the pork belly.
Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.
Remove from the oven, drain off the liquid and let the meat cool completely.
For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.
Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.
Preheat the oven to 240C/475F/Gas 9.
Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.
Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.
Cut the pork into squares and serve with salad or mashed potatoes
mix up some cornflower with cold water and add to the meat juices to get the very best gravy.
Who doesnt like a great pudding, the only rules are that its sweet and look awsome, This cheesecake uses Hobnobs instead of the traditional Digestives and gives it a unique taste that will take your guests by surprise.
Awesome flavor in these little jars of Plum syrup. Pored over pancakes or drizzled over pork chops in the final minutes on a BBQ this is a definite winner, especially if you found yourself a plum tree.
If you substitute the sugar for jam sugar, guess what? you will make jam instead of syrup.
Plums (as many as you have collected)
Wash the plums in a bowl and discard any rotten plums, leaves, twigs or debris.
Put them in your largest stock pot and add 1/4 inch water to the bottom of the pan. Bring to the boil and simmer for 15-20 minutes or until the plums have broken down to a mush. ( do not fill more than a 1/3rd the pots capacity).
Put a colander lined with a muslin cloth over another large pan and poor the plum pulp into it and leave overnight (cover the lot with a net or large cloth to keep dust and fly’s out.
The following morning take the juice and measure it back into the pan and for every cup of plum juice add a cup of granulated sugar and a tsp of freshly squeezed lemon juice and bring to the boil while stirring continuously.
Remove from the heat and let cool for 5 minutes
There will probably be a thin pink film on top by now remove this and discard it by poring the syrup through a muslin cloth again.