Nigella’s ‘Chilli Jam’ is one of her recipes from her Christmas book (one that I haul out regularly, even if just to drool over the photos). I know friends who have made it, and it’s been on my ‘to do’ list for ages. Now that the nights are starting at about 7pm, the leaves are turning and heating is being turned on in the mornings to take the chill off the air, the book is out, and the Chilli Jam is finally made. She says that it’s good for cold meats and a cheese plate, but to be honest, I think I’ve found the finest use for her recipe that can be imagined – a cook-in sauce!!!!!
So first the Chilli Jam. The recipe is available on her website so I won’t repeat it here, just give you some photos of it being made:
Dissolve the sugar in the vinegar:
The finished product:
So what it do for Chilli Glazed Quorn:
- 1 jar of Nigella’s Chilli Jam
- 1 medium onion, finely diced.
- 2 fat cloves of garlic, chopped
- 1 tsp ginger purée
- 1 Quorn Lamb-style strips (also works well with the ‘beef’ style ones as well).
- 2 tbsp sunflower oil
Fry the onions in the sunflower oil until softened then add the garlic and ginger and stir-fry for a minute. Add the Quorn strips and fry until cooked through then empty the entire jar of Chilli Jam over it and simmer until it’s no more that a thick sticky glaze.
Serve it with couscous and wraps to scoop everything up with. Nomnomnom.