THIS JAM…it has become such a favourite condiment for us. I am pretty sure you will be addicted too. It is authentically Vietnamese in origin, (though as always, I have changed it to suit my own ends!) However, it really will go very well with anything that needs a little punch of sweet heat.
It appears in The Weekend Table and although the book isn't quite out there yet, I had to share it early as I use it literally every week at least once! We make it whenever we run out. I have it on just about anything that needs a kicker. And although it is Vietnamese in origin, it goes very well with all Asian dishes on the side.
So there you have it kids...a sneak peek! Beautiful picture from the lovely Samira, just like the entire book. I mean who knew a Chilli Jam picture could be so enticing?
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- 250 Grams Red Chillie(s)
- 3 small tomatoes
- 1 head of garlic, peeled
- 3 Shallot peeled and halved
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 45 Grams Fish Sauce
- 100 Grams Raw Caster Sugar BUY
- 30 Grams Sesame oil
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons toasted sesame seeds
Bring a large saucepan of water to the boil.
Use disposable gloves when dealing with the chillies. It will save you a lot of grief.
Cut a slit down the length of each chilli and score the base of each tomato with a little cross. Place both into the rapidly boiling water for 2 minutes.
Plunge chillies and tomatoes into a bowl of iced water for 2 minutes.
Place garlic, shallots and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
De-seed the chillies and cut tomatoes into quarters and place into the Thermomix bowl. Chop 6 seconds/speed 6.
Add fish sauce and sugar and cook 25 min/Varoma/speed 1. Blend 20 sec/speed 8. Scrape bowl and repeat.
Add sesame oil, EVOO and sesame seeds and combine 10 sec/speed 4.
Pour into a sterilised jar and keep in the fridge between uses.
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