While posting a few new recipes recently I was looking for an alternative version to my usual chilli component of my Thai Fishcake recipe when out of the blue Montague House
picked up on my Thai Fishcake blog and messaged me to ask if I would like to have a go at making their chilli jam recipe.
Well, I didn’t need asking twice, so I received the recipe by email and I am happy to report my first batch has been highly successful. I can honestly say that it is a real winner and I am delighted to be able to share it with you all.
Just a tablespoon spoon of this delightful jam with some tiger prawns or even some stir fried chicken lifts the finished product to a new dimension. Thank you very much Montague House!
1 pound (450g) of fat red chillies, (not the small Birdseye variety!)
3/4 pound (340g) of caster sugar
1 large piece of ginger (about the size of 2 fingers) roughly chopped
8 cloves of garlic roughly chopped
1 bottle of supermarket Oyster sauce
3 tablespoons of Red wine vinegar
1 heaped teaspoon of sea salt
3 tablespoons of good olive oil
Peel the ginger and garlic, top and tail the chillies and roughly chop. Put everything into a food processor and blitz. This includes all the seeds. You want to end up with a very finely chopped result but not total mush.
Heat a large wok or saucepan (I use a wok for this) over a medium heat. Add in the oil and tip in the garlic, ginger and chilli mixture. Add in the sugar (I would start with half at first and add more as required). You want a sloppy consistency but it must not be too runny.
Simmer over a low heat for at least 30 minutes or until it is reduced. Now add the vinegar, salt and the oyster sauce. Reduce again until you have a jammy consistency and transfer into sterilised jars. This will last in the fridge for around six months so do label with dates.
This will last unrefrigerated for many weeks and is a great gift idea for keen cooks.
The finished jam is ideal to cook prawns and chicken using the jam as a base. Try adding coconut milk and lots of freshly chopped coriander for Asian inspired dishes and it works amazingly well with mussels.