Real African Dishes: [MC-AllEthnic-Recipes] Paramount Restaurant Chili Jam

Thursday, October 4, 2012

[MC-AllEthnic-Recipes] Paramount Restaurant Chili Jam - 12g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Paramount Restaurant Chili Jam

Recipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds red finger-length chili peppers -- chopped
10 ounces red bird's-eye chilies -- chopped
8 large brown onions -- chopped
15 large garlic cloves -- chopped
4 cups oil
1 1/4 cups tamarind juice
2/3 cup shaved palm sugar

Process the chilies, onion, garlic, and oil to a smooth paste in a food
processor.

Cook the processed paste in a wide, heavy-based pan over low heat until
dark red - this will take up to 12 hours of continuous slow cooking and
occasional stirring. Stir in the Tamarind Juice and palm sugar and cook
very slowly for 2 hours. Spoon into jars, then cover with a film of oil
and seal. Refrigerate for up to 3 months.

Makes 8 cups (32 one-quarter cup servings)

AuthorNote: We sell Chili Jam under the Paramount Label and love it for
its strong, addictive personality. I always have it at home, too, as well
as at the Restaurant, as it is one of the most versatile concoctions
imaginable. as mentioned in 'Paramount Cooking", I've been known to spread
it on toast! More usually, however, I'll add it to the coconut-cream based
sauces for poultry or fish, use it as a straight condiment with grilled
meat, or stir it into a marinade or warm salad dressing. It's also great
added to a stir-fry, as it gives a more mellow, intense heat than fresh
chili, and it complements any meat red-braised in Chinese Master stock
(page 253) perfectly. Although you can substitute ready-bought sambals,
there is not comparison - this Chili Jam has a great length of palate and
complex flavors you just won't find it commercial preparations. The long,
slow cooking intensifies the natural sugars present in the ingredients and
much of the intense heat that you find in the raw or fresh pastes is not
evident.

Cuisine:
"Asian"
Source:
"Spice: Recipes to Delight the Senses by Christine Manfield, 1999,
2005"
S(Formatted by Chupa Babi):
"Sept 2012"
Yield:
"8 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 291 Calories; 27g Fat (82.0%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates.

Nutr. Assoc. : 901101 0 4294 0 0 4089 0