Tomato Sweet Chilli Jam Food

TOMATO CHILLI (CHILE) JAM

Steps:

• Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
• Add onion and stir for about 30 seconds, then add all other ingredients.
• Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
• When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
• Bottle and store in the fridge. Use within two weeks. I find it improves with age.

CHEAT'S TOMATO CHILLI JAM

Steps:

• Put a 400g can chopped tomatoes, 1 finely chopped red chilli, 1 grated thumb-sized piece of ginger, 1 star anise, 250g caster sugar, 150ml red wine vinegar and a pinch of salt in a pan. Bring to a simmer and cook for 30 mins until thick and glossy. Remove from the heat, leave to cool, and transfer to a sterilised jar. Will keep for two weeks, or unopened for up to six months.

CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM

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.