This recipe uses the Breville Smoking Gun. The Smoking Gun adds a finishing touch to your food by smoking meat, fish, vegetables, sauces and cocktails for a natural smoke flavour infusion.
Ingreadient:
- 6 (100g) medium red chillies, roughly chopped
- 2 cloves garlic, chopped
- 5cm piece ginger, peeled and sliced
- 4 tomatoes (450g), roughly chopped
- 1/2 cup (125ml) white wine vinegar
- 1/2 cup (110g) sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons fish sauce
- Sea salt, to taste
- Pinch of hickory wood chips
Direction:
- For best results, use the Breville Smoking Gun. Place chillies, garlic and ginger in the bowl of a food processor and blend until combined
- 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
- 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
- Can be kept in the refrigerator for 2-3 weeks
- Serving suggestion: Toss 2kg chicken wings in 2 tablespoons of olive oil. Season with salt and pepper
- Preheat oven to 180°C/160°C fan-forced/Gas 4 and cook chicken wings for 35-40 minutes or until golden
- Serve wings with sweet chilli jam
