Cookbook

the Smoking Gun
™
Smoked Chilli Jam
1
Prep  minutes / Cook  minutes
2
Makes ⅓ cups (ml)
6 (100g) medium red chillies, roughly chopped
2 cloves garlic, chopped
5cm piece ginger, peeled and sliced
4 tomatoes (450g), roughly chopped
½ cup (125ml) white wine vinegar
½ cup (110g) sugar
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons fish sauce
Sea salt, to taste
Pinch of Hickory wood chips
Method
Place chillies, garlic and ginger in the bowl of
a food processor and blend until combined.
Transfer to a medium size saucepan with
tomatoes, vinegar and sugar, spices and
fish sauce and bring to the boil over high
heat. Reduce heat to low and cook for
– minutes or until beginning to look
sticky. Continue to cook for – minutes,
stirring occasionally to prevent it sticking.
Season.
Transfer to a sterilised jar and cover with
plastic wrap. Add Hickory wood chips to
the burn chamber of the smoking gun. Place
hose under the plastic wrap with the opening
sitting above the jam. Seal with plastic wrap.
Turn the smoking gun on to HIGH SPEED
and ignite wood chips. Switch to LOW
SPEED and smoke for a few seconds until the
jar is filled with a dense smoke. Remove hose
and reseal plastic wrap. Let infuse for
 minutes. Repeat smoking process one more
time, stirring jam between each smoking
session. Seal tightly with lid. Leave to cool
completely.
Can be kept in the refrigerator for – weeks.
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Serving suggestion:
Toss kg chicken wings in  tablespoons of
olive oil. Season with salt and pepper.
Preheat oven to C/C fan-assisted/
Gas  and cook chicken wings for
– minutes or until golden.
Serve wings with sweet chilli jam.
Tip:
For an even smokier flavour, smoke chicken wings just
before serving.
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BSM600