Chilli Butter (as an accompaniment

image courtesy of devonfresh.com

Much like our other larder items, chilli butter is one of those wonderful flavour additions that can be used in a multitude of ways.It goes phenmoenally well with fish, white meats and vegetables where neccesary for both cooking and for finishing, giving a spicy and enjoyable edge.

You will need (makes a batch of about 8-10 portions)

1 and a half red chillies, chopped very finely, seeds removed.
salt and pepper
tbsp lemon juice
1 shallot chopped very finely
tbsp finely chopped parsley
1 clove garlic, crushed
250g butter.

The doing bit:

Melt the butter until soft. Mix all ingredients together until they form a uniform paste. Wrap the butter in clingfilm into a sausage shape and chill until required.

Cured Marinated Salmon Salad

image courtesy of marel.com

What I love about salads is they can be, in the right setting wonderfully satisfying and fulfilling. Although light and more often than not guilt free, they can be incredibly wholesome. This recipe is no exception to the rule, it provides clean and earthy flavours to create a wholesome balance, whilst at the same time giving a nice healthy balance to nutrition also. Using traditional oriental flavours, as well as fish that is rich in protein, vitamins and omega 3 oils, it provides a joy for all audiences. It can also be adapted for larger proportions should the need arise, without the guilt factor.

You will need (for the marinade)

1 teaspoon sugar
Zest and juice of one whole lime
1 garlic clove, crushed with a little salt
1 teaspoon sesame oil
3 tbsp light soy sauce

For the salad

2 pieces (roughly 75g) fresh salmon cut into thin slices (use trimmings for thrift)
150g beansprouts
75g cucumber, grated
1 red chilli, trimmed and very thinly sliced
3 sprigs flat leaf parsley, finely chopped.

The doing bit

Marinade:

Combine sugar and two tablespoons on the lime juice in a small bowl and stir until sugar has dissolved. Add garlic, sesame oil and soy sauce and stir until uniform. Take the salmon and marinade in 4 tablespoons of the marinade mixture, cover and allow to marinade for about 3 hours. Store the rest of the marinade for later use.

The rest:

Blanche the beansprouts in lightly salted boiling water for 10 second and refresh under cold water. Combine with the cucumber and chilli. Sprinkle with the remaining juice and flat leaf parsley. Serve the salmon slices on top or around the salad (its all down to preference). Garnish with a teaspoon of the remaining marinade and serve.

Chilli Jam

Chili jam is probably of my favourite larder items to make alongside red onion marmalade etc - its so useful. You can use it on sandwiches, as a dipping medium for breads and other finger food, can use it as a quick stir in for noodle dishes, and even as a shortcut for chilli dishes to name but a few applications. 

This recipe if for a simple chilli jam recipe - there are some elaborate ones out there, and they can be a bit overzealous with a plethora of ingredients. Give this one a try and see what you think - you may be pleasantly surprised.

2 Cloves of garlic, skinned and finely chopped

5cm Piece of root ginger, peeled and grated

3 to 4 chillies chopped roughly

225g of tomatoes, peeled deseeded and dice the flesh

50ml of cider vinegar

150g of soft brown sugar

Place the garlic, ginger, tomatoes and chillies into a blender. Reduce to a pulp

Place in pan add vinegar and brown sugar

Bring to the boil and simmer, stir occasionally for thirty minutes till thick

Allow to cool and put in a kilner jar. Should keep for up to two months in a fridge (if it lasts that long).