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| Ingredients | | 500g very ripe tomatoes, washed | | 4 red chillies | | 4 cloves garlic, peeled | | 6cm piece ginger, peeled and coarsely chopped | | 30mls Asian fish sauce | | 300g demerara sugar | | 100mls red wine vinegar |
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| Peter Gordon's Tomato & Chilli Jam |
| 01 / 03 / 05 Lauraine Jacobs |
| Photography by Kieran Scott |
| Peter Gordon, talented chef/owner of London restaurant The Providores, and consultant executive chef of the forthcoming Dine restaurant in Auckland's Sky City, was happy to share this recipe from his first book, The Sugar Club Cookbook (published in 1997). It is a lovely spicy mix with rich tomato and Asian flavours. |
Method |
Mix half the tomatoes with the chillies, garlic, ginger and fish sauce to a fine purée in a blender. Cut the remaining tomatoes into tiny dice and set aside. Place the pur‚e, sugar and vinegar in a deep saucepan and slowly bring to a boil, stirring continually. When it reaches a boil turn it down to a gentle simmer and add the remaining diced tomatoes. Skim off any foam and cook gently for 30-40 minutes, stirring often to release the solids that settle on the bottom of the pan. Be sure to scrape the sides down during cooking so the jam does not burn at the edges.When the jam is on setting point (has become very syrupy and very thick), pour into warmed sterilised jars and allow to cool. Cover and keep in a cool place; it will keep for several months. Makes 4 medium jars. 
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