glacéchilli
AND
CHILLI
JAM

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.

Below 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

AO 26 JUNE 2021

a chance
to show
your
KNIFE SKILLS

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

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.

CHILLI
TYPES

"

winter food...pie fillings

slow food
lamb shanks

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

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….see image on the left