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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
How To make Red Pepper and Ginger Marmalade's Videos
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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Thai Chili Paste/Chili Jam Recipe (Nam Prik Pao) นำ้พริกเผา - Hot Thai Kitchen
This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a key ingredient in the popular Tom Yum Goong, Cashew Chicken and many of our salads. I love it simply on plain crackers as a snack. And it makes a perfect gift!
Here are some recipes that uses this chili paste:
Cashew Chicken:
Tom Yum Goong:
Shrimp & Asparagus Stir-Fry:
Spicy Roast Pork Salad:
Thai Tuna Salad:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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3-Ingredient Onion Jam (use it on ANYTHING!) | The Curious Home Cook
This is really easy to make. A teaspoon of Onion Jam will surely take any dish to a whole different level! With just 3 ingredients, you won't find any reasons not to try this!
Let us know in the comments below what you think about it!
Ingredients:
Olive oil - 1/4 cup
Onion - 500 g
Sugar - 1/2 cup
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Quick and easy chilli jam recipe
On a rainy English late-summer afternoon, Sarah shows us how to make her favourite chilli jam recipe, with lots of greenhouse tomatoes, fresh ginger and garlic.
With the sound of the rain beating against the glasshouse, Sarah takes you from plot to plate, showing every step to creating this fantastic preserve.
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Orange, Lime & Chilli Marmalade
Embrace the Marmalade season with our easy and delicious recipes! Orange, Lime & Chilli Marmalade made using Tate & Lyle Preserving Sugar – sure to fire up your morning breakfast!
Chilli Jam
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Ingredients:
5 chillis
5 red peppers
5cm sized ginger
3 garlic cloves
200g tinned tomatoes
300g brown sugar
125ml white wine vinegar