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CHILLI JELLY RECIPE BY TALLYRAND

Hubmaster, David, wrote and asked me about a chilli jelly he had tried at work. Having an abundance of unused chillies in my training kitchen I decided to give it a go and see if I could come up with a home made version. This week’s recipe is the result . . . even my young trainees enjoyed it, so I guess it must be good! You should find it has a wonderful mild chilli flavour and a gloriously mild kick at the back of the throat.

Chili JellyThere are many types of chillies, hundreds in fact. To find out more about them <click here>

David recommends trying this jelly with cold roast pork, I suggest trying it also with any cold meats and with any cold seafoods. It went really, really well with my cold lobster this week! Very decadent I know, but one of my students brought it in for me as her father catches them and thought I might enjoy one . . . she was right!

I am off now for a four hour drive across country to a birthday party . . . and will be taking jar or two with me . . . so until next week.

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Ingredients for Chilli Jelly

chillies - long red
8
pc
water
2
lt
rose hip syrup
1
tbs
honey
1
tbs
grenadine
1/2 - 1
tsp
sea salt
sq
gelatine leaves
8
pc

How to make Chilli Jelly

  • Thoroughly rinse the chillies under cold running water
  • Place in a saucepan with the water, syrup, honey, grenadine and a pinch of salt
  • Stir to a boil and simmer gently until reduced to approx. 1.5 lt
  • Remove from the heat and add the gelatine leaves, stir until they have melted and been thoroughly distributed
  • Taste and correct with extra honey or rose hip syrup if required
  • Pour a little on a saucer and place in the fridge to check it will set - it should just lightly and delicately set (add two more gelatine leaves and re-test if it needs more)
  • Strain and place into sterilised jars <click here>
  • Cut some of the chillies into fine strips and add some to each jar
  • Seal and allow to set

Chef's Tip for Chilli Jelly:

As I have only just made this jelly this week, I have no idea how long it will keep, but I do suggest keeping it in the fridge.

Rose hip syrup is something given to babies and generally available from your local chemist / pharmacy.

The grenadine is added to give the jelly a light, delicate colour. If you have none add just a few drops of red food colour.

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com