Nigel Slater Chilli Jam Recipes

SWEET CHILLI JAM

Steps:

• Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
• Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

NIGEL SLATER'S CHICKEN WITH APRICOTS AND COCONUT MILK

Steps:

• Peel and discard the outer leaves of the lemongrass to reveal the softer inner leaves. Cut into short lengths and put in a food processor. Peel the ginger, slice into thin pieces and add to the lemongrass.
• Chop the chillies, discarding their stems, and add to the ginger with the peeled garlic cloves and the roughly chopped stems and half the leaves of the coriander. Grate the zest of the limes into the food processor, then turn the machine on and let it chop everything to a coarse paste, adding a little oil.
• Add the tomatoes, fish sauce and dark soy and continue whizzing.
• Warm the oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces lightly, turning them so they colour nicely on both sides.
• Meanwhile, halve and stone the apricots and set aside. Lift the chicken out and pour anything more than a tablespoon of oil away. Add half the spice paste and let it fry over a low to moderate heat for two minutes, till fragrant, then return the chicken to the pan.
• Pour in the coconut milk, stir, cover and leave to simmer gently over a low heat for ten minutes. (The remaining spice paste can be kept in the fridge, covered with a little oil and a lid, for about a week.)
• Slide the apricots into the sauce and cook for ten minutes, until soft. Test the chicken and fruit for doneness, then add the juice of the limes and the remaining coriander leaves, roughly chopped. Correct the seasoning with a little salt if necessary. Serve with rice or bread.

CHILLI JAM

Steps:

• Put the chillies, garlic and ginger into the bowl of a food processor, then blitz until finely chopped. Add the tomatoes and blitz until you have a smooth mixture. Transfer to a large saucepan over a medium heat.
• Stir in the sugar, Thai fish sauce, balsamic vinegar and red wine vinegar. Bring to the boil, stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes so the jam doesn't catch and burn at the bottom of the pan.
• When ready, allow the jam to cool, then transfer to sterilised jars. Cool completely before sealing and placing in the fridge.

PLUM AND CHILLI CHUTNEY

Steps:

• cut plums into "3s" along line of crease, put in bowl with sugar overnight this will macerate fruit and will start to break up. This means it won't need as much stewing and flavour stays better. You can skip this step but will need to increase cooking times
• whizz all other ingredients in a food processor until finely diced put in heavy saucepan on medium heat til it boils. Add plum and sugar mix and boil until fruit falling apart (about 20 mins) season with salt and pepper (cautiously!)
• strain through collander and place fluid back in pan to reduce by about half Press pulp through collander leaving stones and skin behind
• Add pulp back to reduced fluid and check seasoning, adjust as necessary I also remove stones and replace skin into mix, I prefer more bits but you can whizz with stick blender if this is too rustic
• ladle into pre sterilised warm jam jars and leave to mellow for 3 weeks