Making Chilli Jam while listening to Masterchef

So here is a quick taste bite, something to go with fish, chicken or lamb, when you don’t want the fish, chicken or lamb to seem too lonely sitting on a plate on its own.

Chilli jam is really a condiment, isn’t it? But because this one is bulked up with tomatoes, it’s more of a side dish, so all you need to do is put some salad leaves beside it for colour, and the meal is complete.

And despite the name, Chilli Jam, it can become a bit too spicy hot if you add too much chilli. In fact, I spent several minutes fishing out the chilli bits from the pan while it was cooking, because after tasting it, I found it was waaaay too hot!


Tomato and Chilli Jam

Serves 3-4

Ingredients

4 large ripe tomatoes, roughly chopped
1 brown onion, chopped
1 clove garlic, crushed
½ – 1 long red chilli, sliced
½ cup brown sugar
4 tbls white wine vinegar (or red wine vinegar)


Method
1. Place all ingredients in a large saucepan over low heat.
2. Stir until sugar is dissolved, then bring to the boil.
3. Simmer uncovered, stirring occasionally, for about 15 minutes or until mixture is slightly thickened.
4. Season with sea salt and cracked black pepper before serving.

Ingredients, pre- and post-chopped

In the saucepan, pre- and post-cooking

Tomato and Chilli Jam, keeping lamb company

And finally, here is the view from my kitchen to the living room. Can you see the television? Well, that’s all I can see, and even though Masterchef Australia has been on for the past 2 months or so, I’ve never seen a full episode because I’m usually making dinner when it’s on (I’ve tried running back and forth to the TV, but it’s not good when holding a dripping spoon). At least my hearing’s good so I can listen to it and imagine what the dishes they are creating are like.