Niki’s Fruity Chilli Jam

2016, Healthy, International, Spring, Super Quick
chillijammy

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Hello my lovely readers,

As you all know by now, I’m a massive chilli fan, I can’t get enough of the deliciously flavourful fruit. My chilli jam is quick, straightforward and won’t blow your socks off (so all you foodies who have milder taste buds can still enjoy :P).

 

In fact you can truly control the heat intensity of your jam by the choice of your chilli (you can find this by your desrired intensity ) –

Super hot – hot –  I would recommend birds eye or habanero
moderate to mild – I would recommend jalapeño or chipotleThe choice is yours but feel free to experiment!

It’s aromatic and truly fruity, you’ll see what I mean when you make it for yourself and trust me once you start making my fruity chilli jam, you’ll be hooked.

I have tweaked a few of the ingredients from the conventional recipes to make it a healthier version of the classic chilli jam by swapping out the standard caster sugar for xylitol. This sustainable and natural sweetener is that is sourced from plants so it’s easily digestible.

 

This jam keeps for up to 2 months in the fridge and is the perfect accompaniment to meat, fish and vegetable dishes, it’s a very versatile jam indeed.

 

I personally love to have it with some grass fed lamb chops or on the side with my steamed veggies.

All you need is:
8-10 yellow, orange and/or red organic chillies, deseeded (regardless of variety) and finely processed in a food processor
A handful of organic cherry tomatoes, roughly chopped
1 teaspoon of rice vinegar
1 teaspoon of tamari
1/2 teaspoon of finely grated ginger
2 garlic cloves, crushed finely
1 tablespoon of avocado or olive oil
5 tablespoons of xylitol

Simply heat your pan over a moderate to high flame and soften your ginger and garlic for just a moment. Once the aromas start wafting out, add in all your chillies and stir for a couple of minutes. (Your eyes may begin to water a little but just remember that you’re cooking out most of the raw heat from the chillies anyway and is in no way an indication of how your chilli jam will taste). Next, add In your chopped tomatoes, rice vinegar, tamari and xylitol, mixing well until all the xylitol has dissolved into your jam. Cook this down for a good 15 minutes and you’ll see very quickly how it thickens and becomes sticky and saucy…it’s a beautiful moment when that happens and when it does it’s time to take it off the heat. Let it cool completely before you put into your sterilised jam jar and store in the fridge.

I do hope you give this one a try folks, you’ll love it for sure!

Happy Baking!
Niki B
Recipe Creator

 

 

 

Niki’s Sweet Potato Katsu Curry

2016, International, nikibakes.co.uk, Savoury, Super Quick, Winter

sweetpotatokatsu

So it’s still quite chilly outside and with all this wind why not cosy up to my comforting and super easy sweet potato Katsu curry? It couldn’t be more straightforward guys, as long as you have curry powder there’s not much more to it. Best part? It is gluten free as well! Happy days indeed! All you need is:

1-2 tbsp ghee or avocado oil
1 onion, peeled and chopped
5 whole garlic cloves, peeled
2 carrots, peeled and chopped
2 tbsp of polenta
2 tbsp medium curry powder
2 tbsp. of cornflour
500ml of water or vegetable stock
1 tbsp of soy sauce
2 bay leaves
1 free-range egg, beaten lightly
3-4 tbsp of coconut oil or ghee for shallow frying
2 medium sized sweet potatoes, sliced into ½ inch thick medallions
Japanese rice or the rice you have to hand, pickles and salad to serve

To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté gently for 2 minutes, then throw in the carrots and sweat slowly for a further 10 minutes with the lid on, giving the odd stir, until softened and starting to caramelise. Stir in the curry powder and cook for a minute. Slowly pour in the stock and cornflour until combined and whisk thoroughly whilst doing so. Next add in your soy sauce and bay leaves and bring to the boil, then reduce the heat and simmer for 15 minutes, so the sauce thickens but is still of pouring consistency.

While you are waiting for the sauce to thicken, simply dip your sweet potato medallions in the beaten egg and then dust with the polenta and season it as desired and fry on both sides on a medium heat…4 minutes on each side should do the trick but keep an eye on it as it can burn so very easily! You could also use chicken if you prefer, it is equally as delicious.

Happy Baking guys!
Niki