Chilli jam. 6 long chillies, roughly chopped 1 red pepper, seeds removed 2 cloves garlic 1 cup white vinegar 1 cup caster sugar ¼ tsp salt. Sandwich filling. 1 French stick, cut into 4 ...

1. Cut the chillies lengthways and remove the seeds from 6. Chop them all roughly and place into a kitchen processor. Add the garlic, onion, roasted pepper, ginger and zest, blitzing until finely ...

This chilli fig jam is my memory of those holidays. The chilli is my contribution, but adds a nice warmth to to the jam. I’ve used a mulato which is a dried poblano pepper.

1-2 green chilli, seeds removed, finely chopped 3-4 tbsp apricot jam 1 whole Camembert (make sure it has been refrigerated) 25g pecan nuts, chopped, plus 25g whole nuts Ground black pepper Method ...

Make the chilli jam first. Sterilise a 500ml (18fl oz) screw-top jar and its metal lid. Purée the garlic, chillies, ginger and kaffir lime leaves, if using, to a coarse paste in a blender.

Makes about 1.5 litres. 150g long fresh red chillies, each deseeded and cut into; about 4 pieces; 150g red pepper, cored, deseeded and cut into rough chunks ...

70g butter. 4 red onions, slice thinly. 10-12 garlic cloves. 1/2 cup brown sugar. 3/4 cup red wine. 1/4 cup balsamic vinegar. 2 small red chilli chopped. 1 leek, white part sliced thinly ...

Ingredients. 2 garlic cloves; pinch of salt; 1 lemongrass stalk, white part only, bruised; 2-3 tbsp vegetable oil; 300 g clams, soaked in cold water to disgorge any sand; 3–4 slices of galangal ...

3. Heat a pan and add the sesame oil, then the garlic, ginger and onion 4. Cook for 1 minute and add the chilli and capsicum 5. Cook until soft, add the tomato, cook for 1 minute 6. Add the sugar ...