CHILLI JAM

My lovely friend Donna has shared this Recipe.  She says it’s a wonderful BBQ dip – served warm with torn flat bread, or it can even be used as a base for homemade pizza too!  She’s promised me a photo next time she makes it.

She also gives this Warning:  This is a real eye waterer!  I use my goggles during the cooking process and open all windows!!!

INGREDIENTS

1 cup peanut oil  (you could drop that to ¾ or even ½, I’ve only used the whole cup)
1 whole bulb of garlic peeled and chopped (again, you can lower this to 3-4 cloves if you like)
2 onions roughly chopped
2 cups of fresh chillies de-seeded and tops removed (or you can use all red capsicum.  I used about 12 fairly large chillies and two capsicums and this is a scrumptious mix of both flavours)
3Tbsp tamarind paste (I can buy tamarind from Woolies, and it had all the seeds in it.  This was quite fiddly to remove, so see if you can get it without seeds)
2-3 Tbsp of fish sauce
3Tbsp of palm sugar (or I use brown)

METHOD
1.    Heat oil.  Add garlic and onion and cook until clear.  Add chilli (and/or capsicum) and cook until soft.
2.    Add sugar, tamarind paste and fish sauce.  Simmer for ten minutes then turn off heat.
3.    Very carefully (it’s very hot) scrape mixture into a blender and blend until the lumps disappear and consistency is jam like (smooth).
4.    If you want to store it for a longer period of time, pour into sterilised jam jars and store in fridge.  It normally doesn’t last that long because it’s so yummy, so pour into a nice bowl and serve with lot’s of fresh bread (Turkish is nice, or French sticks sliced).

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CHOCOLATE & LICORICE ALLSORTS SLICE

Here’s a very delicious Slice Recipe shared by my friend Steph.  We ate this at work today and it was VERY yummy.  I had to have two pieces – just to be sure it was that good!  🙂

Chocolate allsort slice resize

INGREDIENTS

Melted butter, to grease
125 g butter, chopped
160 ml sweetened condensed milk
1 tablespoon golden syrup
1 (250 g) packet plain sweet biscuits, crushed (such as Marie)
45 g desiccated coconut
375 g licorice, coarsely chopped (packet licorise allsorts)
200 g dark cooking chocolate, chopped
30 g Copha

METHOD

Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.

Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.

Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.

A New Blog

Welcome to my new ‘The Recipe Roundabout‘ Blog.

Are you like me and sick, sick, sick of cooking the SAME meals, day in – day out, week after week?

Recently I commented on a blog I follow that it would be great to have a Recipe “round-robin” where we could post our favourite recipes to beat the tea-time boredom.

I got to thinking that it might be easier if I managed Recipes in a central spot and post *at least* one new Recipe a week for people to try.  Bloggers can leave me a comment with their favourite Recipe(s) which I will cut and paste into the Recipe Blog along with a link back to your Blog so others can pop in to see who you are and what your blogging bent is.  🙂

So what do you think?  Is it a good idea?  I would love to hear your thoughts…. and if you can blog about this on your Blog and spread the word – we’ll get loads of great Recipes flooding in?

If you want to share a Recipe, please type the details in a comment and we can get started.  Remember to leave your Blog details so I can link back to you.

All comments will be moderated by me in order to regulate the frequency of Recipe posts.

Let’s get cooking….  Fiona  🙂