Tomato and Chilli Jam

Tomato & Chilli Jam

Tomato and Chilli Jam

 

This barbeque season, put down the bottle of generic tomato ketchup and surprise your guests with something a little more original

Adam Woolven, Head Chef at Island Grill, shares his recipe for a tangy Tomato and Chilli Jam.

 

Ingredients:

1kg Very Ripe Plum Tomatoes

5 Red Chilli Peppers

8 Garlic Cloves

Ginger (10cm piece)

60ml Soy Sauce

550g Demerara Sugar

200ml Red Wine Vinegar

Pinch of Salt and Pepper

 

Method:

Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.

 

Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.

 

Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the soy sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.

 

Step 4: Don’t wait for the jam to cool – store the jam in a sterilized jar whilst still hot.

 

Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger – and enjoy!

 

 

Do pop over here to find my quick and  easy veggie burger recipe and then why not finish your meal off with a peach and lime lolly?

 

Island Grill, Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit www.lancasterlondon.com

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