Put zing in your cre­ations with chilli jam

The Morning Bulletin - - EASY EATING - BY Dominique Rizzo

IF YOU have chilli jam or chilli sauce in your pantry, this is the per­fect dress­ing to put to­gether to dress sal­ads, steamed or boiled veg­eta­bles or stir-fries. Feel free to sub­sti­tute the chilli jam for your favourite to­mato rel­ish for an ac­com­pa­ni­ment to grilled or baked fish, chicken or pork.

Chilli jam and ginger dress­ing

Makes 1 cup IN­GRE­DI­ENTS:

3 tbs chilli jam

1 tbs minced ginger

1 clove gar­lic, minced

¼ cup light olive oil (you can also use peanut or sun­flower oil)

¼ cup vine­gar

METHOD:

Com­bine all the in­gre­di­ents in a food pro­ces­sor or blender and com­bine un­til smooth.

This will keep in the fridge for up to a month.

Honey, orange and mus­tard dress­ing

This is a per­fect dress­ing for chicken, duck or roast pump­kin, sweet potato or sim­i­lar. It has a lovely sweet­ness thanks to the orange juice and honey and makes a fan­tas­tic mari­nade for pork, fish and prawns be­fore grilling or bar­be­cu­ing.

Makes 1½ cups IN­GRE­DI­ENTS:

2 tbs honey

150ml ex­tra virgin olive oil tbs cider vine­gar

½ cup fresh orange juice

1 tsp seeded mus­tard (op­tional)

Salt and pep­per

METHOD: Com­bine all of the in­gre­di­ents in a jar and shake be­fore us­ing. 3

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