The flavoured cheese mixture is delicious spread on a biscuit with the chilli jam! Cheese mixture and jam can be prepared the day before.
CHEESE POTS
250 g creamed smooth cottage cheese
½ tub (125 g) sour cream or créme fraiche
1 t (5 ml) Ina Paarman's Green Onion Seasoning
2 T (30 ml) finely sliced chives
Mix all the ingredients together and spoon into small paté pots - cover and refrigerate. Serve on water biscuits with the chilli jam.
HOME-MADE CHILLI JAM
Makes 300 g
Any leftover jam will keep very well in the fridge in a sealed container.
1 x 400 g tin diced tomatoes
3 red chillies ± 6 cm long, finely sliced
3 cloves of garlic
1 t (5 ml) grated or chopped fresh ginger
2 T (30 ml) Thai fish sauce
1 cup (250 ml) white sugar
¼ cup (60 ml) cider vinegar
1 t (5 ml) Ina Paarman's Chilli and Garlic Seasoning
Pureé all the ingredients in a blender until smooth. Pour into a medium size saucepan and bring to a slow boil while stirring. Simmer slowly (without a lid) for about 25 minutes, stirring from time to time.
When the jam is syrupy and thick and leaves a path when stirred (see picture), pour it into a clean glass jar. Turn the jar upside down to sterilize the cap. Mature for at least a day before use.