Product Datasheet/Brochure

the Smoking Gun
®
Smoked Chilli Jam
Prep 15 minutes / Cook 65 minutes
Makes 1L cups (300ml)
6 (100g) medium red chillies, roughly chopped
2 cloves garlic, chopped
5cm piece ginger, peeled and sliced
4 tomatoes (450g), roughly chopped
½ cup (125ml) white wine vinegar
½ cup (110g) sugar
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons fish sauce
Sea salt, to taste
Pinch of hickory wood chips
Method
1. Place chillies, garlic and ginger in the bowl of
a food processor and blend until combined.
2. Transfer to a medium size saucepan with
tomatoes, vinegar and sugar, spices and
fish sauce and bring to the boil over high
heat. Reduce heat to low and cook for
45–50 minutes or until beginning to look
sticky. Continue to cook for 10–15 minutes,
stirring occasionally to prevent it sticking.
Season.
3. Transfer to a sterilised jar and cover with
plastic wrap. Add hickory wood chips to the
burn chamber of the Breville Smoking Gun.
Place hose under the plastic wrap with the
opening sitting above the jam. Seal with
plastic wrap. Turn the smoking gun on
to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few
seconds until the jar is filled with a dense
smoke. Remove hose and reseal plastic wrap.
Let infuse for 3 minutes. Repeat smoking
process one more time, stirring jam between
each smoking session. Seal tightly with lid.
Leave to cool completely.
4. Can be kept in the refrigerator for 2–3 weeks.
Serving suggestion:
1. Toss 2kg chicken wings in 2 tablespoons of
olive oil. Season with salt and pepper.
2. Preheat oven to 180°C/160°C fan-forced/
Gas 4 and cook chicken wings for
35–40 minutes or until golden.
3. Serve wings with sweet chilli jam.
Tip:
For an even smokier flavour, smoke chicken wings just
before serving.