Tuesday, 11 October 2016

Jam tomorrow

Image result for jam in a storecupboard
Well. maybe I'm exaggerating a bit..

My jam-making exploits of late summer have been well documented on this blog- and I've returned home to the UK with a good selection to take us through Christmas. However, there were quite a few jars of shop bought jam and chutney in my cupboards that I discovered on my return.
But obviously they need to be used up- and as quickly as possible! Who wants to spread those on their bread when they can have the real thing?

I began with a quick jammy fruit crumble- frozen red berries mixed with 2 tbsp bramble jelly and a little fruit juice and topped with a sweet crumble topping:

Stir jam into frozen berries..

The remaining bramble jelly I used up in jam tarts- here used as part of an autumn cafe gourmand with creme anglaise, mini crumble and blackberries.

Autumn Cafe Gourmand
And in 'Apples in Dressing Gowns'- a German dish:
Apples in Dressing Gowns

Peel and core a dessert apple and lay out on some leftover shortcrust pastry
Fill with chopped dates, sultanas and a good squirt of golden syrup
Paint with jam all over

Wrap up well in the pastry and bake at 180 degrees

Marmalade went into a Sticky Marmalade Cake

Sticky Seville Cake

and into Rum Punch sauce for ice cream.


Next, I used some leftover mango chutney and fruit chutney (half a jar each) to make Chicken and Chutney Tagine. Here is the recipe:

You will need a selection of chicken quarters ( drumsticks and thighs), 1 lemon, 4 tsp tagine spice (I buy mine from a spice seller in the market but you can get it anywhere- or make your own combination), 1 tsp chilli, 1 tin chopped tomatoes, half a jar each of mango chutney and other fruit chutney, 1 onion, 1 fat clove of garlic (crushed) and any of the following that you like or have in the store cupboard- 1 tin chick peas, handful green olives, handful dried apricots or dates, handful sultanas....you choose.

Skin the chicken quarters and marinade overnight in the juice and grated rind of the lemon mixed with the tagine spice.
Marinade the chicken
The next day, fry the chopped onion and garlic and place in a slow cooker or tagine pot. Then fry the chicken quarters to brown them

Brown quickly

Add these to the pot, then deglaze the pan with the chutney and a cup of water

Deglaze the pan with the chutney
Pour over the chicken, add the chilli, tomatoes, and your chosen extra ingredients.
Cook in the slow cooker for 4-6 hours on low, or in the oven at 160 degrees for 2 hours or so.

Chicken and Chutney Tagine
Leftovers can be wrapped in filo or feuilles de brick, sprinkled with sesame seeds and baked at 180 degrees to make Chicken Pastillas.

Chicken and Chutney Pastillas

And finally- if you need some ideas for using up honey, there is a whole blogpost here for you to peruse featuring some of my favourites like Sticky Sausages and Caviare of Aubergines,


So, contrary to the popular saying, we did have jam yesterday, jam today and- yes- probably

                             Image result for white queen jam tomorrow

Says who?