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olive’s chilli jam or glacé chilli
makes about 1L keeps indefinitely without refrigeration

style one — chopped chillies with seeds much hotter less refined in appearance…can also be blended for chilli jam style

type of chilli to use…the very commonly available Thai chilli is the perfect choice for this recipe

The commonly available Thai chilli they can grow up to 4 cm and with a little pruning the bushes can be kept producing for several years and will crop exceedingly well in a moderate climate…they are generally hotter when under ripe and still green

1 kg chillies, very finely sliced
1kg Vine Valley white wine vinegar
1kg caster sugar
water as required

Method
Put the sugar and vinegar into a large saucepan, place it on high heat and stir just long enough to lift the sugar from the bottom and dissolve it. Turn the heat down to the lowest possible point, stir in the sliced chilli, and continue cooking skimming from time to time until the chilli is transparent and the syrup has a good dipping sauce consistency.

If the syrup starts to thickened before the chillies are translucent add water in tiny amounts of not more than 30g at a time.

style two — julienned chilli without seeds, not so hot very elegant and refined in appearance…can also be blended for chilli jam style

type of chilli to use…the less commonly available New Mexico chilli is the perfect choice for this recipe because it will give you a milder spicy sauce that can be enjoyed in greater quantity

Also excellent and readily available (Patlin Gardens) the Cayenne chilli has a bit more heat to it…see below.

The New Mexico chilli can grow up to 12 cm and like most chilli plants (trees) with a little pruning the bushes can be kept producing for several years and will crop exceedingly well in a moderate climate…if the seeds are included you can expect added heat

1 kg chillies,seeded and julienned
1kg Vine Valley white wine vinegar
1kg caster sugar
water as required

Method
Put the sugar and vinegar into a large saucepan, place it on high heat and stir just long enough to lift the sugar from the bottom and dissolve it. Turn the heat down to the lowest possible point, stir in the sliced chilli, and continue cooking skimming from time to time until the chilli is transparent and the syrup has a good dipping sauce consistency.

If the syrup starts to thickened before the chillies are translucent add water in tiny amounts of not more than 30g at a time.

tips

  • the size of the pot is important because in the last stages of cooking it will rise at least double the base volume. Makes a big mess if it boils over.
  • Check the consistency in the same manner you might with a jam by putting a small amount on a cold plate.
  • Makes a great base for a quick dipping sauce. Add finely chopped lemon grass and lime leaves, grated lime rind and a few drops of Mega Chef fish sauce…you get the drill the permutations are endless.

try something as simple as cold poached pork with both versions and
maybe add a few mustard plums for a little fruity texture and acid CLICK HERE for the recipe


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.