Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Singapore Sauce from Cooking in the Kitchen Garden
If you've got a glut of chillies or you want to make the most of those grown at Doddington, try this lip-tingling recipe inspired by a chilli sauce from Singapore! Depending on your preference use mild, medium or hot chillies. At the July 'Cooking in the Kitchen' demo (with Amy Claridge) we liked it hot, hot, hot! Everyone was warned it was hot but bravely gave it a go: one lady needed a glass of water but the vast majority - the not-so-secret chilli lovers - 'shovelled' it down like they were feeding a furnace! It was delicious. Our lips and taste buds tingled. Good as a dip served with tempura seasonal veg (such as courgettes), drizzled over fried spicy free-range chicken or simply popped on top of a cracker loaded with cream cheese. Method
Chop the stalks off the chillies then de-seed (if you wish). Chop finely. Put all the ingredients in a pan and simmer until chillies and sultanas are soft. Transfer to a processor and blitz until smooth. You may need to add a little freshly-boiled water to thin the paste down. If the sauce is to be used as a thick dip, go easy, but if you want to use it as a drizzle then add more water.
Ingredients
125g fresh Kitchen Garden chillies - at the cooking demo Amy used a mix of 'Ring of Fire', 'Fish', 'Padron' and 'Naga Jolokia'.
Half a tbsp grated fresh ginger
225g granulated sugar
Pinch of salt
350mls white wine vinegar
200g sultanas
4 cloves garlic, peeled, crushed and chopped
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