All praise for this delicious recipe must go to Emily over at chillimarmalade.com. She has the best food site i’ve discovered, plus she’s an expat Aussie so she’s great in my books 🙂
Here is a picture some of the ingredients you’ll need.Recipe follows.
10 Red capsicums (Peppers), diced small
10 Long Red chillies, sliced with seeds left in
1 head of garlic minced
1 thumb sized piece of fresh ginger, sliced finely
750gm Raw castor sugar
250ml Red wine vinigar
Combine all on top of stove and cook, stirring often until it resembles jam. Bottle into hot, sterilized jars and seal with lids immediately.
I made a heartful of chillies!
Boil all together just like this!
And this is what you end up with! It actually made 3.5 one cup jars of lovely sticky hot (but not devestatingly hot) chilli marmalade. One of the nicest I’ve tried. Great with cheese, steak and inserted into stirfries. Yummo!
This was our tea tonight and it was yummy! I share it with you and hope you enjoy it as much as we did.
400gm sliced veal shin (osso bucco)
2 teaspoons oil
1 red onion, thinly sliced
2 cloves of garlic, sliced or minced.
1/2 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon Hoisin sauce
150ml-250ml beef stock
Small bunch fresh coriander/cilantro
1 small mild red chilli, shredded
Heat a large non-stick frying pan. Rub veal with a little oil and brown over high heat. Place in a large saucepan/casserole dish. Add onion, soy sauce, garlic, ginger, stock. sweet chilli sauce and hoisin sauce over the top of the veal.
Bring to the boil, reduce heat to very low, cover and simmer for 60-90 minutes or until tender. Remove lid and increase heat to reduce and thicken the sauce if necessary. When ready to serve, scatter with coriander and shredded red chilli.
Serve with stir fried veg and steamed rice.
This is such a lovely easy to prepare dish and goes equally as well piled upon a lovely buttery mashed potato as I’ve done in the picture. I hope it’s not too fuzzy.