Cumin, Fennel and Chilli Sundried Tomato Jam Recipe
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Ingredients
1 Jar
of sundried tomatoes, chopped and oil reserved
1 shallot,
finely chopped
2 tbsp
brown sugar
1 garlic
clove, crushed
1 tbsp
fresh thyme leaves
1/2 tbsp
of fennel seeds, lightly toasted
1/2 tbsp
of cumin seeds, lightly toasted
1 tsp
chilli flakes
1 tbsp
chilli olive oil (recipe here)
150 ml
chicken or vegetable stock
50 ml
red wine vinegar
Instructions
Place a medium saucepan over a medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, chilli oil, shallot, and garlic. Stir and cook until the shallot is soft and beginning to brown at the edges, about 5 to 7 minutes.
Add the sugar, vinegar, water, stock, thyme, fennel, cumin, chilli flakes and seasoning (if required). Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes stirring occasionally.
Remove the lid and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 8 to 10 minutes. Remove from the heat and set aside.
Once cooled spoon into sterilised jars or serve.
I followed the recipe as per Lisa's blog, however having Indian roots Ilove my spice so I added a red chilli pepper and a sprinkling of chilli powder to the tomatojam to make it Tomatochillijam
You must like the sweetness of sweet potato, and the chilli flavour that tempers it. I'd even be tempted to leave out one tin of chopped tomatoes in future, and add it for a second chunky setting for a more lumpy style soup, but I don't yet know if that would take my ingredients below the minimum line
Add the chilli mixture andtomatoes into the vinegar and bring everything to the boil. Try adding chillijam to your meat dishes (hot and cold), sandwichesand salads
Chop and dry the sundriedtomatoes on kitchen paper, before adding to the automatic dispenser. A time to promote homemade bread made with love and no hidden nasties
When I came to write this up for you, I realised I’d been chopping and changing the recipe over the years and can no longer find the exact original, which, wasn’t my recipe, but now I’ve been messing with it enough I feel confident to call it my own
Red Pepper, TomatoandChilli Soup. Chop the onion andchilli, add to pan along with the garlic crushed, keep on a low heat so the oil and onion/garlic doesn't burn but heats through
Add tomatoesandchilli purée. These chillies are perfect for cooking in jamsand chutneys. In a food processor whizz the chillies,garlic, sweet chilli sauce and ginger until puréed
I've been feasting on reduced fish and fresh fruit. The stress also meant little time for fun so when it came to the end of the week when all I wanted to do was collapse, I felt compelled to go out and 'live it large' so I wouldn't have absolutely nothing to report from this week
PiccalilliAbout the author, Lucy - I have always been surrounded by the smells of cooking coming from the kitchen, recipe books on the bookshelves and scrummy home-cooked dinners
Put them in a bowl with very, very finely chopped onion, chilliand the red and green peppers. I use passata to counteract the insipidity of bland British tomatoes
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