Instant Chilli Garlic Jam
- Fresh Red Chillies, 4
- Garlic cloves, 4
- Honey, 2 ½ tbsp
- Juice of half a lime
Slice the chilies along the length. De-seed 2 chillies according to the heat you want in your jam (or leave them all in) and chop them to your liking – either a very fine dice or slightly chunkier as you see in the picture below.
Chop the garlic roughly the same size as the chilies.
The second it starts bubbling, turn the heat down to lowest possible and stirring frequently, let it simmer for 4 –5 minutes till the chillies and garlic soften and the “sauce” consistency is to your liking.
Remove from the heat and your instant jam is ready for use.
This jam can be stored in the refrigerator for about a week in an air-tight container. (You can quickly reheat for use if the honey crystallizes in the refrigerator)
Pictured with Halloumi Cheese (or use Paneer)
Toss salad leaves of your choice in a little olive oil and arrange on a serving plate.
Heat a non-stick pan on high heat. Cut the cheese into desired shapes and cook in the pan without any oil for about a minute each on both sides.
Arrange on the serving plate, top with the Chilli Garlic Jam and chomp down IMMEDIATELY! I mean it – the cheese will turn rubbery if you wait too long.
If Halloumi is hard to come by, feel free to substitute with Paneer/Indian Cottage Cheese.
Halloumi is quite salty on its own so remember to season the Paneer liberally with salt before adding to the salad.
Basic recipe here
Recipe adapted from Nigella Lawson from here