Chilli Jam with Garlic and Ginger

Chilli Jam

This isn't technically baking, but oh well! This jam is based on Lorraine Pascal's Asian Chilli Jam recipe, but having make it before this time I've upped the chilli, garlic and ginger content to give it more of a kick.

It's great on toast, with cheese and biscuits, with salad or stirred through a stir fry. Or if you're feeling generous it makes a really cute present with a loaf of home made bread!

It keeps for a couple of months, but once opened keep in the fridge and eat within a month - which isn't difficult to do!

Chilli Jam with Garlic and Ginger

Before reduction

Makes 4 small pots, easy to divide or multiply as required

Ingredients:

900g tomatoes

6 medium chillis (roughly chopped - with seeds unless you'd like something more mellow)

6 cloves garlic (peeled and roughly chopped)

3cm ginger (peeled and roughly chopped, or 2tsp ginger paste)

500g granulated sugar

120g balsamic vinegar

seasoning to taste

Mid-reduction

4 small jam jars, cleaned and labels removed

Method:

1. Put all of the ingredients (apart from the sugar) in a food processor and blitz until all finely chopped.

2. Put into a pan with sugar and heat to a rolling boil. Boil for 25/30 minutes until it becomes syrupy and thick. To test it's consistency put a small spoonful on a plate, chill in the fridge for approx 5 minutes and then pull your finger through the jam; if it's a spreadable, jam-like consistency turn off the heat and leave to cool for 20 minutes, if not boil for another 5 minutes and test again.

Pouring jam into jars

3. Whilst the jam is cooling for 20 minutes put your jam jars in the oven at 130oC for 20 minutes to sterilise them.

4. Once the jam has cooled and the jars are sterilised ladle the jam into a jug and then pour it into the jars. Leave to cool for 10 minutes then put the lids on tight and leave to cool completely.

This jam is a great alternative to sweet chilli sauce, and you can make it as hot or mellow as you like by varying the chilli and chilli seed content.

It's a good place to start with jams and chutneys, so have a go!

Happy Baking,

The Baking Ginger xx

Easy Peasy Pizza with a Scone Base

Original recipe from school for a 7 year old!

The first time I made these pizzas I was in Year 3 at school - they're that easy! The scone base is a bit different to the usual bread base for a pizza, but it's a lot more flexible; you can add cheeses, garlic, herbs to your scone dough without risking upsetting anything!

Here I've added thyme to the base and topped it with lots of veg, cheddar and basil, but you can literally do anything with it; use up leftovers or go for a classic tomato, basil and mozzarella (I've included the quantities of toppings you'll need for that combo at the bottom).

This recipe will serve 2/3 generously, or 4 if you do an accompanying side salad, garlic bread or veg. They lend themselves really well to a sociable meal, make the bases in advance and then let people top their own individual pizzas, they're fun and tasty, what more could you ask for??

Flour and marg breadcrumbs

Easy Peasy Pizza with a Scone Base

Ingredients:

Base:
8oz self raising flour
2oz marg
100ml milk
salt and pepper
1tbsp fresh thyme (or any other herbs you fancy)

Veggie Supreme Toppings:
half tin chopped tinned tomatoes

Dough with thyme in

4oz grated cheddar
2tbsp sweetcorn
lightly sauted onions, peppers, courgettes (with garlic)
mushrooms
big handful of basil leaves

Tomato, Basil and Mozzarella Toppings:
half tin chopped tinned tomatoes
3 beef tomatoes
300g mozzarella (2 balls worth)
very large handful of basil

Other Suggested Toppings:
Smoked sausage, anchovies, olives, ham, tuna, jalapeños, 
pineapple, aubergine (fry before), cooked chicken, 
cooked prawns, smoked salmon, any types of cheese,
whole egg which cooks as the pizza does,

Rolled and ready to go

170oC fan oven/180oC all other ovens
standard size baking tray

Method:

1. In a large bowl rub the flour and marg together into breadcrumbs.

2. Add the baking powder, seasoning and any herbs/cheese you fancy.

Avec toppings

3. Add the milk to bring the ingredients together into a soft dough, turn out onto a floured surface and knead lightly just until the dough comes together.

4. Roll the dough out to a size slightly bigger than your baking tray, grease the baking tray with olive oil and carefully move the dough onto the baking tray - fold over the bits of dough that overhang to make edges for your pizza base.

5. Cover with the chopped tomatoes, toppings and then cheese as you like.

6. Bake in the centre of a preheated oven for 20 minutes, or until the cheese is melted and the edges of the base are golden brown.

Cooked and ready to eat!

They're best enjoyed straight out of the oven, or they're great cold for a picnic lunch, or even breakfast the next day!

These are so easy and flexible you can't not give them a go!

Happy Baking,

The Baking Ginger xx