Last night I used some of the chilli oil that was a side product of the #ChilliJamWithComplexFlavours. I was putting some veg on to roast and used just a teaspoon of the oil plus some olive oil and dried herbs to coat the veg before putting into the oven. (I threw some cooked brown chickpeas into the mix for the final 10 mins.)
It gave the veg and chickpeas a very pleasing warm heat and its roasty flavours. I am going to enjoy playing with this oil.
Final post about the #ChilliJamWithComplexFlavours - here is one of the several jars of the paste, with the chilli oil, and the weekend's preserved/fermenting goodies.
Fermenting quince vinegar, fermenting citrus peel vinegar; Punjabi-style quince pickle, dried quince for quince teas, fermenting honey with quince and pomegranate, chilli oil, chilli jam.
#FromTheKitchen #WhatIAmCooking #Food #fermenting #Preserving #Vegetarian
Finally, the #ChilliJamWithComplexFlavours is done. I have just turned it off - I had to turn it off when I had to go out for meetings, so finished its low-heat cooking tonight. Once it cools, I'll put it into jars. There'll also be some beautiful chilli oil as a side product.
It is interesting how it is made. It has a fair amount of oil in the pureed mix of chillies, onions and garlic. Over the hours of cooking over low heat, the puree is "roasted" in the oil, developing the layered flavours. After 12'ish hours, dark sugar and tamarind are added, and it is further cooked for 2 hours.
I never realised about the roasting before as I have always used all red chillies. This time I used a mix of red and green, so in the beginning, with the onions, it was a pale mixture.
After cooking overnight in the slow cooker, it was a dark red colour. Beautiful. Altho the mix of chillies gives a slightly different flavour.
The original recipe was from #ChristineManfield and is in her books #Stir and #Spice. #AustralianAuthor It is a very SE Asian style chilli sauce/jam.
The house will smell of chillies for several days no doubt.
The #ChilliJamWithComplexFlavours cooked overnight in the slow cooker, and I've just added the sugar and tamarind. I also had a taste - it is <explitive> hot! But sweet and layered.
This is the first time I have cooked it in a slow cooker. I don't think it is quite as good as using the lowest of heats on the stove. Next time it will be back on the stove, even tho it needs more attention over the day.
