This perfectly balanced combination of capsicum and chilli make this Julie Le Clerc jam and absolute essential for summer. Here are some ideas for you to enjoy this fabulous condiment.
- Heat together ½ cup JLC capsicum chilli jam and 2-3 Tbsp Giusti balsamic. Toss through freshly-cooked brussels sprouts, green beans or blanched asparagus.
- Perfect with homemade sweetcorn fritters.
- Make your favourite meatballs, mini size, and thread them onto long knotted bamboo picks. Drizzle with heated capsicum chilli jam.
- Add chopped fresh coriander and lime juice and use as a dipping sauce for BBQ prawns or skewered chicken..
- Serve alongside a classic big breakfast.
- Grease medium or large muffin tins. Line with Paneton puff pastry. Fill with a mixture of diced Akaroa salmon and capsicum chilli jam. Season. Place a puff pastry lid on top. Bake at 180ºC for 12-15 minutes.
- Fill a platter, small or large, with freshly-smoked seafood like Akaroa smoked salmon or smoked mussels. Place a bowl of capsicum chilli jam in the centre and serve.
