the Breville Test Kitchen

Smoked Chilli Jam

Name: Smoked Chilli Jam
Cook time: 900 s
Total time: 5100 s
Yield: Makes 315g
Ingredients: 6 long fresh hot red chillies - coarsely chopped; 2 cloves garlic - chopped; 30 g piece fresh ginger - peeled and sliced; 450 g Roma tomatoes - coarsely chopped; ½ cup (120 ml) white wine vinegar; ½ cup (100 g) caster sugar; ¼ tsp ground cloves; ¼ tsp ground nutmeg; 2 tsp fish sauce; Coarse salt - to season; 2 pinches of hickory wood chips; 2 kg chicken wings; 2 tbsp olive oil; Coarse salt - to season; Freshly ground black pepper - to season

the Smoking Gun®

1 hr 25 mins total time

15 mins active time

Medium

Makes 315g

Ingredients

Measurements:

6 long fresh hot red chillies
coarsely chopped
2 cloves garlic
chopped
30 g piece fresh ginger
peeled and sliced
450 g Roma tomatoes
coarsely chopped
½ cup (120 ml) white wine vinegar
½ cup (100 g) caster sugar
¼ tsp ground cloves
¼ tsp ground nutmeg
2 tsp fish sauce
2 pinches of hickory wood chips

Serving suggestion

Coarse salt
to season
2 kg chicken wings
2 tbsp olive oil
Coarse salt
to season
Freshly ground black pepper
to season

Instructions

1
Process the chillies, garlic and ginger in a small food processor until finely chopped.
2
Transfer the chilli mixture to a large saucepan. Stir in the tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce the heat and simmer for 1 hour, stirring occasionally, until the mixture has reduced to a thick, jam-like consistency. Season with salt.
3
Transfer the hot chilli jam to a 2-cup (500ml) sterilised jar and cover with plastic wrap.
4
Connect the large end of the hose to the smoking gun barrel. Add a pinch of the wood chips to the burn chamber and place the other end of the hose under the cling wrap with the opening sitting above the jam. Reseal with the plastic wrap.
5
Turn the smoking gun on to High and ignite the wood chips. Switch to Low for a few seconds, until the jar is filled with a dense smoke. Turn off the Smoking Gun, remove the hose and reseal the jar with the plastic wrap. Infuse for 3 minutes, then uncover and stir well. Repeat the smoking process once more, adding another pinch of wood chips to the burn chamber. Cool and seal with lid. Store in the refrigerator for up to 2 months.
6
To serve with chicken wings, preheat the oven to 180°C. Coat the chicken with the oil in a large baking dish. Season with salt and pepper. Bake for 40-45 minutes, or until chicken is golden and cooked through.
7
Serve the wings with the smoked chilli jam. This smoky Asian-inspired sweet chilli jam is also excellent served with pork or added to stir-fries, marinades and dressings for a sweet and spicy kick.

Ingredients

Measurements:

6 long fresh hot red chillies
coarsely chopped
2 cloves garlic
chopped
30 g piece fresh ginger
peeled and sliced
450 g Roma tomatoes
coarsely chopped
½ cup (120 ml) white wine vinegar
½ cup (100 g) caster sugar
¼ tsp ground cloves
¼ tsp ground nutmeg
2 tsp fish sauce
2 pinches of hickory wood chips

Serving suggestion

Coarse salt
to season
2 kg chicken wings
2 tbsp olive oil
Coarse salt
to season
Freshly ground black pepper
to season

Instructions

Process the chillies, garlic and ginger in a small food processor until finely chopped.

Transfer the chilli mixture to a large saucepan. Stir in the tomatoes, vinegar, sugar, spices and fish sauce and bring to a boil over high heat. Reduce the heat and simmer for 1 hour, stirring occasionally, until the mixture has reduced to a thick, jam-like consistency. Season with salt.

Transfer the hot chilli jam to a 2-cup (500ml) sterilised jar and cover with plastic wrap.

Connect the large end of the hose to the smoking gun barrel. Add a pinch of the wood chips to the burn chamber and place the other end of the hose under the cling wrap with the opening sitting above the jam. Reseal with the plastic wrap.

Turn the smoking gun on to High and ignite the wood chips. Switch to Low for a few seconds, until the jar is filled with a dense smoke. Turn off the Smoking Gun, remove the hose and reseal the jar with the plastic wrap. Infuse for 3 minutes, then uncover and stir well. Repeat the smoking process once more, adding another pinch of wood chips to the burn chamber. Cool and seal with lid. Store in the refrigerator for up to 2 months.

To serve with chicken wings, preheat the oven to 180°C. Coat the chicken with the oil in a large baking dish. Season with salt and pepper. Bake for 40-45 minutes, or until chicken is golden and cooked through.

Serve the wings with the smoked chilli jam. This smoky Asian-inspired sweet chilli jam is also excellent served with pork or added to stir-fries, marinades and dressings for a sweet and spicy kick.