Monday, 6 June 2016

Instant Chilli Garlic Jam...Jammin' and Jammin' !!

Instant Chilli Garlic Jambecause all recipes on the net and from my precious personal sources specify quantities which I will never ever dare to make and all that sterilising etc scares me to death! This one happens in a jiffy and the quantity is enough for one person to last a few mealsthis goes into my burgers,  eggs, chicken cutlets, salads, anything, everything!! J






Instant Chilli Garlic Jam


Ingredients:

  • Fresh Red Chillies, 4
  • Garlic cloves, 4
  • Honey, 2 ½ tbsp
  • Juice of half a lime



Instructions:


Slice the chilies along the length. De-seed 2 chillies according to the heat you want in your jam (or leave them all in) and chop them to your liking – either a very fine dice or slightly chunkier as you see in the picture below.

Chop the garlic roughly the same size as the chilies.




Now put in the chilies, garlic, honey and juice of half a lime in the smallest non-stick pan that you have and bring to quick boil.

The second it starts bubbling, turn the heat down to lowest possible and stirring frequently, let it simmer for 4 –5 minutes till the chillies and garlic soften and the “sauce” consistency is to your liking.

Remove from the heat and your instant jam is ready for use.

This jam can be stored in the refrigerator for about a week in an air-tight container. (You can quickly reheat for use if the honey crystallizes in the refrigerator)


Pictured with Halloumi Cheese ( or can use Paneer)

Toss salad leaves of your choice in a little olive oil and arrange on a serving plate.

Heat a non-stick pan on high heat. Cut the cheese into desired shapes and cook in the pan without any oil for about a minute each on both sides.

Arrange on the serving plate, top with the Chilli Garlic Jam and chomp down IMMIDIATELY! I mean it – the cheese will turn rubbery if you wait too long.

If Halloumi is hard to come by, feel free to substitute with Paneer/Indian Cottage Cheese. Halloumi is quite salty on its own so remember to season the Paneer liberally with salt before adding to the salad.


Pictured with Chicken Culets

Basic recipe here



Recipe adapted from Nigella Lawson from here