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Recipe Suggestions All of our products will work to make the simplest sandwich superb. We have also noted some other suggestions in addition to those on the labels to help you make the most of our range. *New* Original Chilli Jam Recipes for Chilli Jam Thai Mussels 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. Chilli Barbecued Pork 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. Chilli Rarebit 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. Other suggestions to give a quick lift to old favourites 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. *New* Apple Mint Jelly and Blackberry Jelly Serving Suggestions for Savoury Apple Mint Jelly To accompany roast lamb or pork –in place of either apple sauce or mint sauce. On cold lamb, pork and poultry sandwiches. Stirred through cous-cous to accompany lamb cooked with morrocan spices. Serving Suggestions for Savoury Bramble Jelly To accompany roast lamb and venison steaks. Stir into venison casseroles. After frying calves liver, deglaze pan with port and stir in a spoonful of bramble jelly for a rich sauce.
Chutneys
Hot Apricot Chutney
Tomato and Onion Chutney
Old Bute Chutney
Chutney for Cheese
Chutney for Chicken
Cajun Mustard (2008 Gold Great taste Award Winner)
Deli mustard (2008 Gold Great taste Award Winner)
Cardomom Mustard
Pickles
Aromatic Caramelised Onion
Gin and Tonic Turnip
Onions a la Monegasque
Celeriac with Star Anise
Marmalade with a Wee Dram
X-Rated Mincemeat
Please note that these recipes will only work with a tomato based savoury chilli jam, apple based chilli jams are not appropriate. |
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