PLOUGHMAN’S LUNCH WITH CHILLI JAM
PREP TIME: 10 MINS
COOK TIME: 45 MINS
SERVES 4 (AS A LIGHT MEAL)
320g baguette or gluten-free bread, sliced, toasted, to serve 4 x 20g slices firm or
hard goat’s cheese 1 cup rocket leaves 2 cups of garden salad (such as tomato, snow peas and cucumber), per person, to serve
Chilli Jam
4 cloves garlic
5 red chillies, halved lengthways, deseeded
5cm piece ginger, peeled, roughly chopped
500g ripe tomatoes,
quartered
300g brown sugar
150ml apple cider vinegar 1 tsp mustard seeds 1 tsp coriander seeds
1 To make chilli jam, put garlic, chilli and ginger in a food processor and pulse until blended. Add tomatoes and pulse until finely chopped. Pour into a saucepan and add sugar, vinegar, mustard seeds and coriander seeds.
2 Bring to boil over high heat. Reduce heat to medium and simmer for 45 minutes or until mixture is thick and syrupy.
Pour into sterilised jars with fitted lids (see Cook’s Tip).
3 Top the toasted baguette pieces with goat’s cheese, rocket, and drizzle each serve with 1 Tbsp chilli jam. Serve with the salad.
COOK’S TIP
Following this recipe, you will make about 500ml (2 cups) of the chilli jam. Keep the jam in the fridge for up to 1 month.