Asian Chili Jam – WHB #406 (en)

Asian Chili Jam

Outside the rain is again poring down, but this morning the Garda lake was grey, dull and dizzy but so beautiful anyway.

Today I was invited for a special walk, with a special lunch in a special place by a special person.
But as my camera broke this morning, so I can’t show you anything mine.
It is so depressing not having a camera anymore. Sigh!
It is also rather depressing not having a kitchen, it is sad to use plastic place setting, it is terribly boring not to be able to make tablesettings, specially now, with all the autumn colors in plants and leaves.

May I show you something already posted? Please??

Autumn tablescape,

Autumn decoration

Aperitivo St. Brigida 8 Oct 2011 :-)

tablescape in autumn colours

brown  candle decoration

cavolo, gipsofila, erica, calicarpa

So to cheer me up the other day I decided to make a Jam.
The recipe is Lorraine Pascale’s and I almost follow it strictly.
I wrote almost…:)

Asian Chili Jam

Asian Chili Jam

This is Lorriane’s original recipe and procedure:
450 grams tomatoes
2 garlic cloves
2 red chilies
1 cm chunk fresh ginger

250 grams granulated sugar
60 grams balsamic vinegar
Salt and pepper
RECIPE:

Prepare the main ingredients.  Measure out the tomatoes (don’t worry if the weight is a little over or under), and chop into quarters. Chop two garlic cloves roughly, two chilies finely, and grate the fresh ginger. Place the chopped ingredients into a food processor and add the balsamic vinegar, a pinch of salt and a good twist of black pepper. Whiz up the ingredients in the food processor for a few seconds until the big lumps have gone. Then pour the mixture into a pan and boils for 25 to 30 minutes, stirring occasionally until is turns syrupy. After 25 – 30 minutes take the jam off the heat and leaves to cool for 20 minutes. Pour into a sterilized old jam jar using a sterilized jug ( sterilizing both of these will ensure the chutney will last for a good few months)

Asian Chili Jam

My version:
(without weight, I don’t know where I putted the scale)
small Piccadilly tomatoes
fresh red chilies
fresh ginger (a lot!)
concentrated apple juice
my home made Pomgranate & Star anise vinegar

I simply chopped the tomatoes and the chilies, added the grated ginger, apple juice and little vinegar.
(who knows where the blender is!!)
Put it all in a pot and cooked until all the liquid was absorbed (I almost burned it).
It is absolutely fantastic, I loved the star anise taste to it.
You must try it with grilled pear, it is delicious!
I tried it immediately with grilled vegetables and pear.
Fantastico!!!

Asian Chili Jam

This goes to Simona from Briciole
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB

whb406

2 responses to “Asian Chili Jam – WHB #406 (en)

  1. mataicooking

    Great Composition . . .

  2. You may, you may. This jam has a great color and it also sounds intriguing (minus the sugar). Be patient for a little longer and you’ll have a brand new kitchen to play in. Thanks for your contribution to WHB.

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