Tomato and Chilli Jam

I really enjoy Chilli Jam, especially served with a nice juicy steak!!  As I mentioned we have been having some really enjoyable steak recently so I thought I would try my hand at making my own chilli jam.

 

Variations of this relish are numerous, some actually resembling jelly and others being more relish like.  I love The Gourmet Sauce Company's Chilli Jam which is relish like and would buy jars of it every time I went to Tasmania with work.

 

I came across this recipe on Taste.com and it looked basic enough to experiment with.  To my surprise it was nice. Slightly sweet but a nice consistency however I woulf prefer more of a chilli kick so next time I am thinking that I would add one small bullet chilli also.

 



 

Tomato and Chilli Jam

(recipe sourced from Taste.com)

 

Serves: 4

ProPoints per Serve: 2

 

1 tablespoon peanut oil

1 brown onion, finely chopped

3 long red chillies, finely chopped

400 gram can chopped tomatoes

2 tablespoons caster sugar

1/4 cup rice wine vinegar

1 tablespoons fish sauce

Heat oil in a saucepan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened.

Add tomato, sugar, vinegar and fish sauce. Bring to the boil. Reduce heat to low.

Simmer for 15 minutes or until mixture has thickened.

(click here for a printable version of this recipe)

Sirloin Steak with Tomato Kasundi and Potato Wedges and a Give Away

Once again it has been so long in between posts and I assure you (as always) I haven't given up... it's called being time poor!  But I finally have a meal to share and also a great giveaway.

 

Tonight we had char grilled steak cooked on the open flame of the Weber... Noel's favourite way of cooking steak.  I decided that I wanted us to have something different to accompany the steak and when I came across this recipe I knew it was that "something different" we were having tonight.

 

Kasundi is a spicy Indian relish and not only was it full of flavour - it was easier to make than I had imagined.  Considering the depth and range of it's taste, spicy and sweet,  the steps involved were very basic which of course is always a win in the kitchen.  All up on the table in under 1 hour.

 

We used scotch fillet steak with this recipe as that is what we had on hand and even though we barbecued our meat this made no real change to the meal itself.  I really enjoyed the Kasundi and found it an enjoyable side to accompany the steak.  I presume that it would be a nice element to add to various meats.

Oh keep reading below to see details of our fantastic give away........

Sirloin Steak with Tomato Kasundi and Potato Wedges

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 8

 

4 (680 grams) desiree potatoes, cut into wedges

cooking spray

1 teaspoon sea salt flakes

2 teaspoons black mustard seeds

2 teaspoons cumin seeds

2 teaspoons turmeric

1/4 teaspoon chilli powder

1 tablespoon finely grated fresh ginger

3 cloves garlic, crushed

1/3 cup white vinegar

400 gram can diced tomatoes

2 tablespoons brown sugar

4 x 150 gram lean sirloin steaks (or steak of your choice), fat trimmed

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.  Line a baking tray with baking paper.  Place potatoes on prepared tray and lightly spray with oil.  Sprinkle with sea salt.  Bake for 45 minutes or until tender and crisp.

 

Meanwhile, heat oil in a medium saucepan over medium high heat.  Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop.  Add turmeric, chilli powder, ginger and garlic and cook stirring, for 30 seconds or until fragrant.  Add vinegar, tomatoes and sugar and bring to the boil.  Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.

 

Meanwhile, lightly sray a large non-stick frying pan with oil and heat over medium heat.  Cook steak for 3 - 4 minutes each side for medium or until cooked to your liking.  Transfer to a plate.  Cover steak with foil and set aside to rest for 5 minutes.

 

Top steaks with kasundi and serve with potato wedges.

 

 

(Click here for a printable version of this recipe)

Now for the giveaway......

The wonderful prize I have to giveaway is actually a Food Safety Supervisor's Course with the Australian Institute of Food Safety.  Many thanks to Australian Food Safety News for this fantastic food related give away.
 
Most food businesses in Australia have a legal obligation to employ a qualified Food Safety Supervisor on their team. Whether you are a business who needs to meet these requirements, or a food worker who wants to develop new skills and obtain a qualification, then this course is for you. Our course is nationally accredited and covers all of the key skills required to be a Food Safety Supervisor in today's food-handling environment.

This engaging and interactive course is designed to take you step-by-step through the food safety laws in Australia and help you understand what you need to do to ensure that food is handled, prepared, cooked and stored safely in your organisation. You'll also learn about the requirements of a Food Safety Plan.

 

Other information regarding this opportunity:

- International entrants are accepted

- Prize can not be exchanged for money 

- No entries will be accepted after Wednesday 12th June 2013 7pm EST.

- Winner will be announced Friday 14th June 2013.

- The winner will be enrolled in the Food Safety Supervisor course and receive instructions via email.

Course information can be found here: Food Safety Supervisor's Course.

This course is normally valued at AUS $249.95.

So how do you get the chance to win this fantastic opportunity:

Simply leave a comment on this recipe.  Easy right? 

Your comment should tell me why you would like to complete this course and how it will help you in your future whether it's in the food industry, volunteer work, personal life etc. In others word tell me why you want to undertake this training.

If you do not have a google account you can leave an anonymous comment but please leave your name.  Then send me an email to: houseofmurray@optusnet.com.au to advise your contact details just incase you are the winner.

Good luck and I am really jealous as this is a training course that I would love to win for myself... that however may look a little too suspect!

Caramelised Capsicum Relish

I love a nice relish as it makes such a change to tomato ketchup or plain old store brought Barbecue Sauce.  I saw this recipe in a new cookbook, The Australian Women's Weekly Family Barbecues, that Noel recieved for Father's Day back in September.

The relish itself was very easy to make and the taste was really surpising.  The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli.

We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites.

Caramelised Capsicum Relish

(recipe adapted from The Australian Women's Weekly Family Barbecues)

Serves: 6

ProPoints per serve: 1

2 teaspoons extra virgin olive oil

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1/2 cup sweet chilli sauce

In a heavy based saucepan or frying pan heat oil over medium heat.  Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft.

Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises.

(click here for a printable version of this recipe)

Beef and Spinach Rissoles with Tomato and Corn Relish

We haven't had these for so long... I must admit when I came accross this recipe while we were living in Sydney we did have them over and over again so it became a bit of overkill on the dish. Needless to say when I suggested having these Noel got a little excited exclaiming "we haven't had those for years!!"

The rissoles themselves are very easy to make and besides having my favourite ingredient, spinach, the use of cajun seasoning gives them a little kick but this is complemented by the sweet tomato and corn relish, which is also not complicated to make.

Overall the whole meal takes less than an hour to make and I served with mashed potato and steamed vegetables to make a complete meal but in summer a nice green salad and even some crunchy rolls would go down a treat.

Beef and Spinach Rissoles with Tomato and Corn Relish

(recipe adapted from WW Recipe Collection 2001)

Serves: 4

Points per serve: 5.5

For the beef and spinach rissoles:

250 grams baby spinach leaves

500 grams extra lean beef mince

1 small brown onion, finely chopped

1 teaspoon crushed garlic

1 tablespoon cajun seasoning

cooking spray

For the tomato and corn relish:

2 teaspoons olive oil

1 small brown onion, finely chopped

1 x 420 gram can diced tomatoes

100 grams frozen corn kernals, defrosted

2 tablespoons brown sugar

1/4 cup white vinegar

Microwave the spinach until just wilted. Drain and allow to cool slightly. Squeeze the extra liquid from the spinach and chop roughly.

In a large bowl combine the spinach, mince, onion, garlic and cajun season. Mix well and form into 12 rissoles. Place on a plate and refrigerate for 30 minutes.

Meanwhile start the relish. Heat the oil in a small pan on medium heat and cook the onion until soft. Add the tomatoes, corn, sugar and vinegar. Cook, stirring, over low heat until sugar dissolves.

Bring to the boil and then simmer uncovered for 25 minutes or until relish thickens. Keep warm.

Coat a large frying pan with cooking spray and cook the rissoles until browned on both sides and cooked through. Serve with relish.

(click here for a printable version of this recipe)