Homemade Chili Jam

Homemade Chili Jam


11 Chilis (I mixed semi dried red chilis and green chilis just off the plant)
1 thumb sized piece of ginger root
8 garlic cloves
7 red bell peppers
2,5 decilitres of red wine vinegar
400 grams of chopped tomatoes
750 grams of sugar (3/4 cane sugar 1/4 refined sugar)

Making Homemade Chili Jam

Chop off the chili stems and chop the chilis into fours and add them to a food processor, Peel the ginger chop it up roughly and in it goes as well. Peel the garlic and add them too. I only have a stick blender so I just added the lot to a high deciliter cup and pulled a plastic bag over the whole thing to protect my kitchen walls (obviously I have the old kind that spits liquid everywhere).

Add the mix to a big casserole and continue with the bell peppers, de-seed them and take of the stem and the white bits. Cut the peppers into smaller pieces and blend them as well. (Obviously if you have a big blender just pour it all in there, I used a bigger bowl and an even bigger plastic bag, still didn’t help that much). Finely blend the peppers and add them to the casserole with chopped tomatoes, sugar and vinegar. Let boil up and turn down to simmer stirring occasionally.  This will take a while … Depending on how watery your peppers are. If you get tired of waiting for it to boil down to jam consistency you can turn the heat up after a few hours, but stirring more obsessively. When it looks like hot boiling lava and most of the water have left the pot (and it sticks to the back of a spoon) you can add the jam to sterilised glasses (sterilised with boiling water or in a hot oven) filling it all the way to the rim so that the lid seals up nicely.

3 months it should keep in a cool dry place unopened. When opened store in the fridge and serve up with cold cuts, cheese or add to asian dishes for an extra kick.

Makes for a brilliant Christmas present if you add a pretty label and maybe share the recipe as well.


Brown sugar & Soy Pork

Brown sugar & Soy Pork


200 grams of Asian style noodles (Chajang Kuk-soo)
2 garlic cloves
1 centimeter of ginger
Vegetable oil
5 slices of pork loin
1-2 tablespoons of brown sugar
1-3 tablespoons of soy sauce
1-2 tablespoons of Teriyaki sauce
1 tablespoon of Thai Fish sauce
3 carrots
2/3 yellow pepper
1 small handful of Coriander
1 handful of  bean sprouts
1 small Bok Choy
1 handful of Enoki mushrooms

Making Brown sugar & Soy Pork

Boil water in a big pot and measure out your noodles. Cut your pork loin into cubes and put to the side. Take out another chopping board for the vegetables. Peel garlic and ginger and cut into thin slices. While keeping an eye on the soon boiling water, start chopping your vegetables, carrots and onion into thin slices. Same goes for the pepper and Bok Choy. Chop the stems of the Coriander and lay the leaves to the side.

Add a half tea-spoon of salt to the boiling water and give the noodles a twist in your hand before you add them to the pot. This way they don’t entangle, they need little cooking time so keep an eye on them. Fire up your wok with a good dash of oil, add ginger and garlic first and let them sizzle for a few. Add soy sauce, brown sugar, fish sauce and teriyaki sauce. I add a dash here and a dash here, so I’m not too sure of the measurements, but you can always adjust at a later point. Let the sugar dissolve before you add the pork. let sizzle while you assemble the rest of your vegetable and drain the noodles. Leave the noodles to the side and add carrots and onion to the wok when the pork is almost cooked through. Give the mix a few minutes while remembering to stir. When the heat is so high stirring is essential.

Add Bok Choy, pepper and  drained noodles. Mix in the mushrooms and the coriander in the end.

Serve on a plate, drizzle with soy and chili oil, and enjoy!

Tip: Have a thought to which vegetables need the longest frying time. Carrots and onions need more time than peppers and bean sprouts and by considering this you keep your vegetables fresh and crispy.

Oven Baked Chicken with Party Potatoes and Sauce Bretagne

Oven Baked Chicken with Party Potatoes and Sauce Bretagne

Oven baked chicken and sauce Bretagne

450 grams of chicken filets
2-3 garlic cloves
3/4 of a red pepper
1 deciliter of water
40 grams of butter
1 small onion
1 finely chopped garlic clove
1 deciliter of  cream
1 deciliter of creme fraiche
1 small tablespoon of tomatpuré
1/2 a dice of chicken stock
Salt and pepper
One small handful of finely chopped parsley

Party Potatoes

6 medium sized potatoes
5-6 tomatoes
1 small bunch of spring onion
100 grams of bacon
75 grams of  cheddar
Sour cream
Salt and Pepper

Making Oven Baked Chicken with Party Potatoes

Wash the potatoes and put them in a preheated oven, 200 degrees Celsius for 40 minutes. While the potatoes bake you cut tomatoes and  spring onions, and  fry cut bacon strips crispy. You should now have time to start on the chicken.

When the potatoes are done, slice off 1/3 of the top and scoop out the pulp, making it into a boat-shaped shell. Prepare the pulp like you would mashed potatoes, using  sour cream (3 spoons), milk (3 splashes), and butter (2 spoons) to your taste. Season with salt and pepper. Paprika powder might also give it a nice flavour. Now add a little bit of shredded cheddar to the mix, then gradually the veggies & bacon (*but don’t use it all). Spoon the mashed mixture back into the boats til they are full. Decorate the top  with cheddar, then with veggies and bacon. Pop the potatoes back in the oven for 10-15 minutes so they can heat up again and the cheese becomes melted. When they are done you can have your potato NOMathon!!!

Rinse the chicken breasts and slice of any bits you don’t like. Make holes in the skin with a knife and stuff it with finely cut slices/pieces of garlic cloves, about 6 per chicken breast. Add the chicken breast to an oven proof dish. Now you start on the sauce. Add red pepper and water to a food processor and spin until it is nicely mixed. Add butter to a sauce pan and toss in finely chopped garlic. Add the rest of the ingredients except for parsley, salt and pepper and let boil up. Let boil for five minutes and add parsley, salt and pepper by taste. Pour the sauce over the chicken and kick it in the oven. Takes about 13-15 minutes, it differs from oven to oven. Try to time it so that you put the chicken in at the same time as the oven potatoes.

Inspired by Christina