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I did this because I think it will go nicely with duck and I want to do
pan roasted duck breast with fondant potatoes sometime soon.
1kg Tomatoes (I used a mixture of vine ripened plum tomatoes and
extra ripe 'normal' tomatoes)
8 Red Chillis
8 Cloves Garlic
600g Demerera Sugar
60mls Nam Pla (Thai Fish Sauce)
200mls Red Wine Vinegar
I stuck half the tomatoes, the garlic (peeled), the Nam Pla and the
chillis in The Worst Blender Ever [tm] and turned it into what looked
disturbingly like a strawberry milkshake. Then I diced the remaining
tomatoes quite finely.
I stuck the vinegar, the sugar and the tomato milkshake type affair in a
sauce pan and bought it to a boil, stirring to dissolve the sugar. When
it came to the boil I turned it down to a simmer and bunged the rest of
the tomatoes in.
I simmered until it turned into a jam consistency - the recipe I was
loosely following suggested 40 minutes for half the amount but this took
closer to 1 and a half hours, maybe more. I stirred throughly every 10
minutes or so to stop it sticking to the side.
It produced 2 old Robinsons medium size jam jars full of jam. Which is
about an 8th less than the recipe suggested. However it's very jam like
which is a good thing. It's a tiny bit sweet (next time I think I'll add
another 50mls of vinegar) so maybe I over cooked it.
I tasted a bit this morning after it cooled and it's pretty damn good.
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