My mum LOVES sweet chilli sauce. I honestly think she’d have it on everything if she could. So I found this recipe for sweet chilli jam and knew I had to make it for her for Christmas. It’s got a bit of a kick to it but if you’re not keen on spicy then just don’t use so many chillies. I used a really big deep saute pan much wider than it is tall, which is a really useful pan to have around but any really large pan will do. If the pan is deep rather than wide the jam will take longer to reach setting point.
Makes about 4 small (~250ml) jars.
8 red peppers, chopped (I used 4 long sweet ones and 4 bell as the supermarket didn’t have 8) < would you look at that, didn’t know I could do that I meant 8 then)!
6 large red chillies, sliced
about 2 1/2″ root ginger, peeled and chopped
8 cloves garlic, finely chopped
400g tin cherry or plain chopped tomatoes
750g granulated sugar
250ml red wine vinegar
– Put the peppers, chillies, ginger and garlic in a food processor and whizz until finely chopped and pulpy. You may have to do this in two batches.
– Put this into your pan and add the tomatoes, sugar and vinegar.
– Bring to the boil and then simmer at a rapid pace for about 45 minutes. Keep stirring to keep it from sticking to the bottom of the pan.
– When there is a texture change and it goes very thick and sticky give it 5 minutes more while stirring.
– Put into sterilised jars while still hot and screw the lids on immediately.
We eat these a fair bit in our family and now I have proved that they make a decent party food. Not the most graceful of foods to eat I’ll admit but so long as your not too precious about it and just get stuck in it’s a great food!
Serves 4 (I doubled it for the party)
3 chicken breasts, sliced into chunks
1 large onion, diced
1 chilli, chopped
1 tbsp ground corriander
1 tbsp fresh corriander, chopped
4 tbsp lime juice
2 bell peppers, sliced into chunks
1 pack of tortilla wraps
– Put the chicken, onion, chilli, corriander and lime juice in a bowl and set aside to marinate for at least 1 hour, preferably longer.
– About 15-20 minutes before you want to eat heat a little oil in a very large frying pan (I used a paella pan here.)
– Add the marinated mixture, if a lot of liquid in the bottom of the bowl leave this out.
– Cook, stirring regularly until the chicken is cooked then add the peppers and the reserved juice.
– Keep cooking on a relatively high heat until the chicken just starts to char. (If using a strong chilli keep the extractor fan on as the chilli smoke can get to you!)
– Microwave your tortilla wraps as you need them for about 30 seconds (1minute for a whole pack).
– Make up the wraps as you like. Standard order is lettuce, fajita mix, salsa and creme fraiche then squeeze lime juice on top.
The best way to fold them is to place the filling along the centre but only go 2/3 along. Then fold up the remaining 1/3 over the filling and wrap the two sides over the top. Then eat! It makes a handy little pouch so you’re not dropping stuff all over yourself… well, if you’re careful!
Wow, what a week it has been! I’ve been pushing my cooking boundaries already this week and I had to do it again today with the Tortillas. It’s been a busy few days and I lost a few hours to that little mishap. I’ve updated the index here again and I’m going to try to keep on top of it this time. I’m coming up on 100 recipes! Yes, there will be cake. I’m generally working hard to get this blog to be the best I can make it. I’m also hoping to also be able to participate in Adopt-A-Blogger #4 over at Dine & Dish which will hopefully mean improvements around here. But that’ll be after the christmas madness. I’m already preparing to go gourmet with the gifts this year. I have a bunch of recipes lying about that’ll be just perfect for so-and-so so I’m gearing up to get cracking with those. I hope you’re all getting ready for an excellent holiday season, I know I’ll be stepping up on the Christmas recipes any day now!
Anyway, on to tonight’s dinner! These Layered Enchiladas were just supposed to be ordinary enchiladas, however, due to the supermarket tortillas going off and my first attempt at tortillas turning out rather brittle I had to go for Layered Enchiladas. I have to say I am impressed with how well they turned out. Instead of having a wrap we each ended up with a slice of ‘enchilada pie’, which was actually really handy for portion control. This certainly went down well with my dad who asked for seconds, which is almost unheard of!
1 pack tortillas or make your own with my recipe here.
~200g grated cheese
1 onion, chopped
1 large clove garlic, crushed
3 chicken breasts, sliced
1 tsp chilli powder
1 fresh red chilli, chopped
1x400g tin chopped tomatoes
1 tsp sugar
2 tbsp tomato puree
1 green pepper, chopped
– First make the sauce. Saute the onion and garlic with a pinch of salt in a little oil until soft.
– Then add the chicken and stir until cooked all over.
– Add the chilli powder and chopped chilli. Stir well.
– Pour in the chopped tomatoes with a little water to rinse out the tin.
– Add the sugar and tomato puree and stir until mixed.
– Bring to a simmer and add the green pepper.
– Simmer for 15 minutes until the sauce thickens.
– Assemble the enchiladas in a greased baking dish either in the traditional way or:
– Place a tortilla on the bottom of the baking dish and sprinkle lightly with grated cheese then add a few spoonfuls the sauce and spread over the tortilla.
– Add another tortilla on top. Pour a little passata over and spread over the tortilla. Sprinkle with cheese.
– Add another tortilla and sprinkle with cheese. Add sauce and spread out.
– Repeat alternating layers of sauce and passata until all of the tortillas have been used making the last layer passata covered with a good layer of cheese on the very top.
– Bake in a hot oven at gas mark 6 for around 20 minutes until the cheese is melted and everything warmed through.
– Serve in slices while hot. It’s really good with creme fraiche and avocado slices.