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How To make Red Pepper and Ginger Marmalade
3 lb Red bell peppers; (12 mediu
-m to large peppers) 1/2 Unsalted butter; (4 tablesp
-oons) 1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons) 1/2 c Fresh ginger; coarsely grat
-ed Grated zest of 3 oranges 3/4 c Fresh orange juice
3 tb Sugar
2 ts Freshly ground black pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. Mix in the orange zest, juice, sugar and pepper. Stir gently and cover. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Source: The New Basics Cookbook
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MY DAD'S FAMOUS PINEAPPLE AND RED CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
This red chili and pineapple jam (oh, what a combo!) is an old family recipe and my dad was the one who perfected it. He mastered the skill of making this type of jam (or should I say sauce?) and it is just perfect to accompany cheeses, especially the strong and pungent ones as well those amazing meatless meatballs that we love so much!
Enjoy!
CJ
MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
INGREDIENTS:
1 medium pineapple, chopped and blended
1 apple, peeled, deseeded, and grated
Half lemon
2 to 3 red chilies, deseeded and minced
One cup of white sugar
1 whole garlic clove
METHOD:
Grate the apple and squeeze half lemon on it, mix to combine. This step will allow the apple to keep its color and prevent browning.
Add the blended pineapple to a pot along with the remainder of the ingredients, stir and bring it to a boil.
Once it boils, lower the heat to medium and let it cook until the pineapple jam looks shiny and taste caramelized, stirring from time to time especially at the end of the cooking time. this might take from 25 to 40 minutes, so be patient.
Another way of learning if your jam is properly cooked is if you run your spatula to the bottom of the pot and if you can see the jam separates.
Turn off the heat, put the jam into a clean and sterilized jar, and keep it in the fridge.
Lasts for up to 4 weeks in the fridge.
???? PRINTABLE RECIPE:
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MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR ACCOMPANYING ALL TYPES OF CHEESES AND MEATLESS MEATBALLS
Spiced Fig Jam | Everyday Gourmet S11 Ep07
As seen on Everyday Gourmet.
Ginger and Chili Jam
Deliciously sweet, exotically warm, and a touch fiery to boot? That's one tasty jam. Ginger and chili jam is terrific with cheese and crackers, but it's also very versatile as a spread.
See the full recipe:
The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
You only need 3 ingredients for homemade jam (no pectin!). Fruit, sugar, and lemon juice (or really any other acid). If you've got those things, then you have everything you need to make your own homemade jam. Speaking of Jams, Thank you to Krewella for coming out to join me in this video!! Hope you enjoy!
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✔How to make Ghanaian Spicy Pepper Sauces/Dips
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Ghanaian fresh chili sauces or dips are a true delight and combined with kenkey, banku, fried yam, etc! My rendition of these 3 absolutely flavorful chili sauces will certainly appeal to your taste buds. Guaranteed! ????????
Ingredients for red chili sauce:
6 red baby Serrano chili’s
1 shallot onion
3 Roma tomatoes seeded
Quarter medium red bell pepper
Small piece of ginger
2 small smoked shrimp
Half teaspoon of salt to season
Blend above ingredients together till smooth and garnish with sliced white onions, and scallions.
Ingredients for green chili sauce:
6 green Serrano chili’s
Half of medium white onion
Half medium green bell pepper
10 grams of ginger
1 habanero chili
2 garlic cloves
Half teaspoon of salt to season
3 tablespoons of virgin coconut oil
Blend above ingredients except coconut oil, together till smooth, fry in coconut oil for 5 mins and garnish with sliced white onions, and chopped red bell peppers.
Ingredients for yellow (ginger base) chili sauce:
50 grams of ginger
1 medium white onion
4 garlic cloves
2 habanero chili
1 scallion sprig chopped
Small piece of shrimp stock cube (optional)
Half teaspoon of salt to season
Blend above ingredients together till smooth, with exception of coconut oil, fry blended mixture in coconut oil for 7 mins till marmalade or jam consistency is obtained, and garnish with sliced white onions, scallions, and chopped red bell peppers.
Kenkey video
Fish fry ( Red snapper) video
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