TOMATO & CHILLI JAM - THERMOMIX & TRADITIONAL METHOD

This is a recipe that can be used as a sauce to accompany many dishes. I've used it to accompany all kinds of fish, grilled, crumbed, or simply fried, and we also love it when mixed with mayonnaise to accompany baked potatoes. It tastes similar to the salsa brava that we like so much. It has a sweet and sour touch and if you do not like it too spicy, you can put less chilli peppers.

Ingredients

1000 g of tomatoes cut in quarters

40 g fresh ginger root, peeled and cut in round slices (2 mm)

40 ml oil

80 g fresh red chilli peppers, seeded and cut into pieces (2 cm)

10 garlic

100 g white wine vinegar

200 g sugar

2 teaspoons fine sea salt

Preparation

Thermomix

1. Put the tomatoes, ginger, oil, chilli peppers and garlic in the bowl and chop them for 10 seconds at speed 7.

2. Add the vinegar, sugar and salt and, using the basket instead of the measuring cup, cook 60 min/Varoma/speed 3.

3. Remove the simmering basket and insert the measuring cup, then puree 1 min/speed 5-9, gradually increasing the speed.

Traditional Method

1. Cut the tomatoes into chunks and puree them with the chillies, garlic and ginger in a food processor. Do not strain the puree, as the tomato seeds contain pectin, which helps the jam to set.

2. Put the puree, sugar, salt and vinegar in a deep saucepan and bring to a boil slowly, stirring constantly. When it boils, lower to a simmer.

3. Skim off the foam and cook gently for 40-60 minutes, stirring every five minutes to move the solids that settle to the bottom.

Transfer to hot glass jars with screw caps (see tips) leaving about 5 mm of space at the top. Make sure the rims of the jars are clean and close them immediately.

How to sterilize jars - several options.

1. In a large pot

Place the jars and lids in a deep pot. Cover with cold water. Place over medium heat. Bring to a boil. Cover. Reduce heat to low. Boil gently for 10 minutes. Use tongs to carefully remove sterilized jars and lids. Place upside down on a clean kitchen towel.

2. Using Thermomix

To prepare jars, put 500 g of water in a bowl. Place jars and lids upside down in the center of the Varoma and steam 20 min/Varoma/speed 1. Let drain - do not dry or touch the inside surfaces.

3. In the oven

Wash the jars and lids thoroughly with hot, soapy water. Rinse by pouring boiling water. Place jars upright on a baking tray, place tray in low oven at 110 degrees for about 15 minutes or until jars are completely dry. To sterilize the lids, the best practice is to boil them for 5 minutes and place them on a rack to air dry.

4. In the microwave

The quickest way to sterilize jars in the microwave is to just wash them with hot, soapy water and rinse them as before. Next, place your wet jars in the microwave on full power for about 45 seconds (or until dry).

After filling, make sure the rims of the jars are clean and close immediately. Allow to cool completely before storing in the refrigerator or freezer.

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and ...

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Pla...

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriande...

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop th...

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

HOMECOOKING WITH TERESA

Search This Blog