Quick suggestions for Chilli Jam

  • Toss cooked and drained noodles in a spoonful of chilli jam for an instant savoury kick.
  • Spoon through fried rice – leftovers never tasted so good.
  • Smear on your homemade beefburgers and give the tomato ketchup a day off.
  • Add to any sandwich (hot or cold) for the gourmet touch.
  • Serve as an accompaniment to both white fish and hot meats (particularly beef and lamb). The red chilli jam smeared on a fillet of white fish enlivens the eye as well as the taste buds.

Chilli Rarebit

Ingredients
2 chunky slices of real bread
Thinly sliced mature cheddar (a good strong flavoured cheese such as Montgomery or Isle of Mull)
1 heaped teaspoon of Henshelwoods Original Chilli Jam

Serves 1 or 2 depending on how hungry you are feeling

Make your cheese on toast in the usual way, but before grilling the cheese side, smear the cheese with the chilli jam and then grill. The result will be a deeply savoury rarebit with a caramalised barbecued flavour.

Chilli Barbecued Pork

Ingredients
2 tablespoons Henshelwood’s Original Chilli Jam
125 ml light soy sauce
1 tablespoon ground nut or sunflower oil
4 thick pork chops

Serves 4

Mix together jam, sauce and oil and marinade chops in this mixture for at least 30 minutes (massaging the marinade into the chops). Shake off excess marinade and place on a hot barbecue or grill and cook for 5-6 minutes each side until cooked through. Use remaining marinade to baste the chops during cooking.

Thai Mussels

Ingredients
1 Kilo live mussels
2” piece fresh ginger finely chopped
1 or 2 small red chillies (depending on degree of heat required)
400ml chicken stock
2 tablespoons Henshelwood’s Original Chilli Jam
1 tablespoon ground nut or sunflower oil

Serves 2 people as a main course or 4 as a starter

Scrub mussels and discard any which do not close or which feel very heavy (they will contain mud or silt) and set aside.
Pound together chillies and ginger in a pestle & mortar.
Heat oil in a wok or large saucepan and fry pounded ginger and chillies for 2 minutes, add chicken stock and stir in Henshelwood’s Original Chilli Jam, and when boiling add mussels and lid the pan. Shake the pan after 2 mins. The mussels are ready when they have opened – discard any which do not open. This should take approx. 5 mins.
Spoon into large bowls and serve with crusty bread to mop up the delicious broth.