- Home
- Lamb
- How To make Red Pepper and Ginger Marmalade
How To make Red Pepper and Ginger Marmalade
3 lb Red bell peppers; (12 mediu
-m to large peppers) 1/2 Unsalted butter; (4 tablesp
-oons) 1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons) 1/2 c Fresh ginger; coarsely grat
-ed Grated zest of 3 oranges 3/4 c Fresh orange juice
3 tb Sugar
2 ts Freshly ground black pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. Mix in the orange zest, juice, sugar and pepper. Stir gently and cover. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Source: The New Basics Cookbook
How To make Red Pepper and Ginger Marmalade's Videos
Habañero Jelly Recipe: How to Make and Can Spicy Pepper Jelly at Home
Discover the perfect solution for a surplus of garden peppers with this Habañero Jelly recipe! Try spreading this spicy pepper jelly on freshly baked bread paired with a soft cheese. While the recipe accommodates any hot pepper variety, we personally adore the vibrant color and bold kick that Habañeros bring to the table. Turn your pepper surplus into a culinary delight with our easy-to-follow steps for making and canning this flavorful Habañero Jelly at home.
Ingredients
3/4 lb. habañero pepper
2 cups apple cider vinegar, divided
6 cups sugar
2 (3 ounce) envelops liquid pectin
Directions
1. After removing stems and seeds from habañeros, puree in food processor with 1 cup cider vinegar.
2.Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
------------------------------
Video and music by Meridian Media
Meridian Media:
Follow us on Instagram:
------------------------------
For business inquiries, feedback, or collaboration email us at contact@meridianmediapa.com
3-Ingredient Onion Jam (use it on ANYTHING!) | The Curious Home Cook
This is really easy to make. A teaspoon of Onion Jam will surely take any dish to a whole different level! With just 3 ingredients, you won't find any reasons not to try this!
Let us know in the comments below what you think about it!
Ingredients:
Olive oil - 1/4 cup
Onion - 500 g
Sugar - 1/2 cup
WHAT TO WATCH NEXT?:
McDonald's Chicken Fillet ala King BUT BETTER!! -
Easy Creamy Spinach Dip Pizza Recipe -
LUGAW OVERLOAD (Rice Porridge) -
BEEF PARES | RETIRO-STYLE Pares | Pares Food Hack -
Spaghetti Aglio E Olio (know the EASY TECHNIQUE!) -
Chilli Jam Recipe - Yummy Tummy Step by Step
Full Recipe:
My WEBSITE:
My Other channel:
My Sister Channel:
My Mom's Channel:
Facebook:
GooglePlus:
Twitter:
PInterest:
Instagram :
FOR BUSINESS QUERIES CONTACT
EMAIL ID: aarthi198689@gmail.com
PRODUCTS WHICH I LOVE:
Dosa batter container : JVL brand from pothys nagercoil
Bedsheet & Comforter:
Cubical storage bin:
Drying Mat:
Wash basin :
Chalk Board Labels:
Faucet:
Rice Drum 20 liter :
Rice Drum 10 liter :
Stainless steel dinner set:
Bosch Hob Link :
The best Chilli Jam
the best chilli jam
Ingredients :
500grms Mild fresh chilli
1 whole onion
7Ogrms ginger
6 cloves garlic
1/2 cup water
1 cup apple cyder vinegar
2 tsb patis
600grms jam sugar
Thai Chili Paste/Chili Jam Recipe (Nam Prik Pao) นำ้พริกเผา - Hot Thai Kitchen
This is a staple ingredient in any Thai kitchen, and now you can make it at home! This chili paste (or chili jam) is delicious as a spread, and it is also a key ingredient in the popular Tom Yum Goong, Cashew Chicken and many of our salads. I love it simply on plain crackers as a snack. And it makes a perfect gift!
Here are some recipes that uses this chili paste:
Cashew Chicken:
Tom Yum Goong:
Shrimp & Asparagus Stir-Fry:
Spicy Roast Pork Salad:
Thai Tuna Salad:
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to make a Caramelized Red Onion chutney.
#chutney #caramelizedonions #redonion
*How to make a Caramelised Red Onion chutney - full recipe*
I hope you enjoy the flavour of this caramelised red onion chutney recipe. its perfect to accompany cheese and crackers, burgers, salad and even on pizza such as goat cheese and red onion pizza. This recipe makes 1 litre or just under 2 pints of chutney. Pour it into a sterilised jar and it will keep for up to 12 months. Tie a ribbon around the jar and it makes the perfect homemade chutney present for those special occasions. Happy Baking everyone and Enjoy!
*TIMINGS:*
• Prep Time: 15 mins.
• Cooking Time: 1 hour 30 mins.
• Total Time: 1 hour 45 mins.
*SERVINGS*
Serves 20 people (Makes 1 Litre).
*INGREDIENTS*
• 4 tbsp Olive Oil.
• 3½ pounds (1.5kg/53oz) Red Onion, thinly sliced.
• 1¼ cups + 2 tbsp (275g/10oz) Brown Sugar.
• 3 Garlic Cloves, crushed.
• 1 tbsp Dijon Mustard.
• ¼ tsp Dried Chillies.
• ¾ cup + 1 tbsp (200ml/6.8 fl oz) Red Wine Vinegar.
• 4 tbsp Balsamic Vinegar.
*METHOD*
1. Place the sliced onion in a large, heavy-based saucepan and mix in the olive oil.
2. Gently fry the onions over a medium-low heat for 30 minutes, stirring regularly.
3. The onions will be softer but not browned and reduced in size by half.
4. Add the brown sugar, red wine vinegar, garlic, mustard, chili flakes and balsamic vinegar.
5. Stir to combine and increase the heat until it comes to the boil.
6. Reduce the head to a medium-low heat and simmer uncovered for 60 minutes.
7. Stir occasionally so it doesn’t stick to the bottom of the pan.
8. The mixture will thicken as it cools.
9. Spoon the hot chutney into cooled, sterilised jars, then seal and label.
*STORAGE*
• The caramalised red onion will keep for up to 12 months in an airtight container that's stored in a cool place.
*QUESTIONS*
Got questions? Leave a Comment, I will reply!
Happy Baking Everyone!