Smoked Chili Jam
By Breville
Images
Serves
Makes 1⅓ cups
Ingredients
- 2 medium red chilies (100g), roughly chopped
- 2 cloves garlic, chopped
- 2" (5cm) piece ginger, peeled and sliced
- 4 tomatoes (1 pound/450g), roughly chopped
- ½ cup (120ml) white wine vinegar
- ½ cup (100g) sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons fish sauce
- Salt, to taste
- Pinch of hickory wood chips
Procedure
Place chilies, garlic and ginger in the bowl of a food processor and blend until combined.
Transfer to a medium size saucepan with tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce heat to low and cook for 45–50 minutes or until beginning to look sticky. Continue to cook for 10–15 minutes, stirring occasionally to prevent it sticking. Season.
Transfer to a clean jar and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun.
Place hose under plastic wrap with the opening sitting above the jam. Seal the plastic wrap. Turn the smoking gun on to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few seconds until the jar is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat smoking process one more time, stirring jam between each smoking session. Seal tightly with lid. Leave to cool completely.
Can be kept in the refrigerator for 2–3 weeks.
Serving suggestion: Toss 4.5 pounds (2kg) chicken wings in 2 tablespoons of olive oil. Season with salt and pepper.
Preheat oven to 350°F/180°C and cook chicken wings for 35–40 minutes or until golden.
Serve wings with sweet chili jam.
Tip: For an even smokier flavor, smoke chicken wings just before serving.
Transfer to a medium size saucepan with tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce heat to low and cook for 45–50 minutes or until beginning to look sticky. Continue to cook for 10–15 minutes, stirring occasionally to prevent it sticking. Season.
Transfer to a clean jar and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun.
Place hose under plastic wrap with the opening sitting above the jam. Seal the plastic wrap. Turn the smoking gun on to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few seconds until the jar is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat smoking process one more time, stirring jam between each smoking session. Seal tightly with lid. Leave to cool completely.
Can be kept in the refrigerator for 2–3 weeks.
Serving suggestion: Toss 4.5 pounds (2kg) chicken wings in 2 tablespoons of olive oil. Season with salt and pepper.
Preheat oven to 350°F/180°C and cook chicken wings for 35–40 minutes or until golden.
Serve wings with sweet chili jam.
Tip: For an even smokier flavor, smoke chicken wings just before serving.
Smoked Chili Jam
By Breville
Serves
Makes 1⅓ cups
Ingredients
- 2 medium red chilies (100g), roughly chopped
- 2 cloves garlic, chopped
- 2" (5cm) piece ginger, peeled and sliced
- 4 tomatoes (1 pound/450g), roughly chopped
- ½ cup (120ml) white wine vinegar
- ½ cup (100g) sugar
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 teaspoons fish sauce
- Salt, to taste
- Pinch of hickory wood chips
Procedure
Place chilies, garlic and ginger in the bowl of a food processor and blend until combined.
Transfer to a medium size saucepan with tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce heat to low and cook for 45–50 minutes or until beginning to look sticky. Continue to cook for 10–15 minutes, stirring occasionally to prevent it sticking. Season.
Transfer to a clean jar and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun.
Place hose under plastic wrap with the opening sitting above the jam. Seal the plastic wrap. Turn the smoking gun on to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few seconds until the jar is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat smoking process one more time, stirring jam between each smoking session. Seal tightly with lid. Leave to cool completely.
Can be kept in the refrigerator for 2–3 weeks.
Serving suggestion: Toss 4.5 pounds (2kg) chicken wings in 2 tablespoons of olive oil. Season with salt and pepper.
Preheat oven to 350°F/180°C and cook chicken wings for 35–40 minutes or until golden.
Serve wings with sweet chili jam.
Tip: For an even smokier flavor, smoke chicken wings just before serving.
Transfer to a medium size saucepan with tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce heat to low and cook for 45–50 minutes or until beginning to look sticky. Continue to cook for 10–15 minutes, stirring occasionally to prevent it sticking. Season.
Transfer to a clean jar and cover with plastic wrap. Add hickory wood chips to the burn chamber of the Breville Smoking Gun.
Place hose under plastic wrap with the opening sitting above the jam. Seal the plastic wrap. Turn the smoking gun on to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few seconds until the jar is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Repeat smoking process one more time, stirring jam between each smoking session. Seal tightly with lid. Leave to cool completely.
Can be kept in the refrigerator for 2–3 weeks.
Serving suggestion: Toss 4.5 pounds (2kg) chicken wings in 2 tablespoons of olive oil. Season with salt and pepper.
Preheat oven to 350°F/180°C and cook chicken wings for 35–40 minutes or until golden.
Serve wings with sweet chili jam.
Tip: For an even smokier flavor, smoke chicken wings just before serving.