sweet chilli sauce

This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Sweet chilli jam

red peppers, deseeded and roughly chopped

red chillies, roughly chopped

fresh root ginger, peeled and roughly chopped

garlic cloves,

cherry tomatoes

golden caster sugar

milliliters red wine vinegar

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Thai satay stir-fry

peanut butter

tbsp sweet chilli sauce

soy sauce

pack straight-to-wok noodle

tbsp oil

root

pack stir-fry vegetable with peppers

basil leaves

Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.

Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.

Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Whip up this filling pork noodle stir-fry for a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings

Pork noodle stir-fry

tbsp sesame oil

lean pork mince

egg noodles

ginger, ginger purée

garlic cloves, crushed, garlic purée

tbsp low-salt soy sauce

tsp cornflour

Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.

Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

A very easy, creamy, chicken dish with loads of flavour. This recipe is loved by all my family members and was my late husband's favourite.

Stir-Fry Chicken Satay recipe

chicken breast

tbs oil

coconut milk

tbs sweet chilli sauce

chicken stock cubes

red capsicum

snow peas

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6022325863001&=domain=br

5348771529001-6022325863001

You will find many ways in which to enjoy my homemade Sweet Chilli Sauce and you will be pleasantly surprised how easy it is to make.

Sweet Chilli Sauce

(225 g) white sugar

(250 ml) water (See Note 1)

(125 ml) rice wine vinegar (See Note 2)

garlic

peppers

tbsp cornflour/corn starch (See Notes 4 and 5)

tbsp cold water (See Note 5)

The long, red chillies are generally mild, but they may vary, so as a precautionary measure, when chopping them you may choose to wear disposable gloves.

Remove the stem end of the chillies and then slice them in half lengthways. Chop them finely by hand or use a small food processor but do not reduce them to a paste.

In a small saucepan, place the sugar, 1 cup water, rice wine vinegar, finely chopped garlic and chillies. Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar, then simmer rapidly on medium to high heat for 12 minutes.

Mix the cornflour with the cold water. Lower the heat and re-stir the cornflour and water mixture as the cornflour tends to settle if prepared a little in advance.

Add the cornflour and water to the chillies, stir well and simmer for 3 minutes.

Allow the mixture to cool for a few minutes before bottling. This helps to evenly distribute the chillies through the mixture.

Decant into a sterilised jar or bottle. – See Note 5.When cool, store in the refrigerator for up to three months. When using, remove a portion of sauce from the jar and allow it to come to room temperature. Stir well before serving.

Make these vibrant garden summer rolls by filling rice paper wrappers with edible flowers, prawns, mint, vermicelli noodles, lettuce, ginger, carrot and coriander

Garden summer rolls

smooth peanut butter

mirin

tsp sweet chilli sauce

½ lime, juiced

tsp runny honey

fresh vermicelli rice noodles

rice paper wrappers

60 edible flowers (available from finefoodspecialist.co.uk)

prawns,

mint leaves

iceberg lettuce leaves,

ginger, peeled and very finely julienned

carrot,

coriander, torn

In a bowl, combine the peanut butter, soy, mirin, chilli sauce, lime juice and honey with 40ml of hot water until you have a smooth dipping sauce.

Cook the noodles following pack instructions. Have all the ingredients to hand and fill a large bowl with hot water. Dip one of the wrappers into the hot water for 10 seconds until soft and pliable. Transfer to a damp worksurface and quickly add three to four flowers in a row close to one edge of the wrapper. Layer up with three prawn halves, a mint leaf, some noodles, lettuce, ginger, carrot and coriander.

Using damp hands, start to tightly roll the side that has the filling. When you’re halfway, fold the sides of the rice paper in and over the filling so it’s enclosed. Keep rolling until you have a complete roll. Transfer to a board, making sure the rolls don’t touch, and cover with a damp kitchen towel. Continue with the remaining rolls. Serve with the dipping sauce.

Asian Chicken Meatballs recipe

chicken mince

ginger

tbs oyster sauce

onions

tbs cornflour

breadcrumbs

salt and pepper *to taste

oil spray

sweet chilli sauce *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5632777372001&=domain=br

5348771529001-5632777372001

Change up your usual stir-fry with the addition of Aussie kangaroo.

Kangaroo and Noodle Stir-Fry recipe

fresh Hokkien noodles

olive oil

kangaroo fillets

red capsicum deseeded small thinly sliced

broccoli

tbs light soy sauce

mint

mint *to serve *extra

red chilli sliced *optional

A tasty meatloaf that is delicious hot or cold and freezes well.

Chicken and Vegetable Meatloaf recipe

onion finely chopped medium

bacon rashers chopped

vegetables

500 g chicken mince

tasty cheese grated

chicken stock powder

curry powder

tsp Italian mixed herbs

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

The unlikely pairing of Vegemite with Asian flavours makes this one-pan chicken dinner a must-make.

Sweet and Sticky Vegemite Chicken

tbs sesame oil

chicken drumsticks

tsp Vegemite

water

tbs kecap manis

brown sugar

tbs rice wine vinegar

red chilli thinly sliced

jasmine rice *to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030942678001&=domain=br

5348771529001-6030942678001

This all-in-one crunchy satay chicken bake will delight the family. It’s packed with flavour all the way through from the satay sauce and crunchy topping to the slow-baked rice underneath.

Crunchy Satay Chicken Bake recipe

lime juice

garlic, crushed

jasmine rice

Massel Chicken Style Liquid Stock

vegetable oil

fried noodles

This easy sweet chili jam recipe is one you NEED in your repertoire. It takes just 30 minutes, is sweet, spicy and so versatile. Watch it spice up salads, sandwiches, cheese boards or use it as a dipping sauce. Plus, it keeps for months and makes a wonderful gift.

Easy Sweet Chili Jam (30 Minutes)

cloves

red chilies, de-seeded and roughly chopped (keep the seeds

limes

(250 grams) caster sugar

rice vinegar

fish sauce (or vegan alternative)

soy sauce (or tamari)

Food processor, chopper

Wash your jars and lids with hot soapy water, then stand upright on an oven tray. Pop into the oven at 320F/160C for 20 minutes and that’s it, they’re ready to use! PRO TIP &#8211; glass reacts to extreme temperature changes so you want to make sure you’re not adding hot chili jam to a cold jar or the glass may shatter. Adding hot jam to warm jars will be fine. I like to sterilize my jars as the jam is simmering and this works out well timing-wise.

To sterilize your jars -

Blitz the garlic, ginger and chili

Add the peeled garlic cloves, roughly chopped ginger and the 6 de-seeded and chopped chillies into the bowl of a food processor. Blitz for 2 minutes, until a thick paste forms. You may need to scrape down the sides of your bowl a couple of times to make sure everything is mixing evenly.

Combine the garlic, ginger and chili paste with the other ingredients

. Add the chili, ginger and garlic paste into a large pot and add the zest of 2 limes, 250g caster sugar, ½ cup rice vinegar, 1/3 cup water, 3 tablespoons of fish sauce and 1 teaspoon of soy sauce. Set the pot over medium heat. Stir until the sugar dissolves (you’ll be able to feel this with your spoon &#8211; initially it will feel quite heavy and be harder to stir and when the sugar dissolves, it’ll become more liquidy).

Simmer the chili jam

At this point, reduce the heat to medium-low and leave the jam to simmer for about 20 minutes. Check on the jam and stir it occasionally to make sure nothing is sticking to the bottom and it’s cooking evenly. It will start bubbling up &#8211; this is what you want. You want the liquid to reduce by about a third so that the jam looks thick, sticky and deeply red.

Transfer the jam into jars

. Spoon the hot jam into the warm sterilized jars, leaving around a little space at the top. Seal the jars with their lids. You can store the chili jam in the sterilized jars for months at room temperature, then store it in the fridge once you&#8217;ve opened it. PRO TIP: Make sure you&#8217;re not spooning hot jam into cold jars as the glass may shatter &#8211; if your jars are cold, leave the jam to cool on the stovetop for about 30 minutes, and then transfer it to the jars.

For the chili jam -

Top 12 sweet chilli sauce recipes from across the web

The most viewed sweet chilli sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet chilli jam

Thai satay stir-fry

Pork noodle stir-fry

Stir-Fry Chicken Satay recipe

Sweet Chilli Sauce

Garden summer rolls

Asian Chicken Meatballs recipe

Kangaroo and Noodle Stir-Fry recipe

Chicken and Vegetable Meatloaf reci...

Sweet and Sticky Vegemite Chicken

Crunchy Satay Chicken Bake recipe

Easy Sweet Chili Jam (30 Minutes)

Top 12 sweet chilli sauce recipes from across the web

The most viewed sweet chilli sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet chilli jam

Thai satay stir-fry

Pork noodle stir-fry

Stir-Fry Chicken Satay recipe

Sweet Chilli Sauce

Garden summer rolls

Asian Chicken Meatballs recipe

Kangaroo and Noodle Stir-Fry recipe

Chicken and Vegetable Meatloaf reci...

Sweet and Sticky Vegemite Chicken

Crunchy Satay Chicken Bake recipe

Easy Sweet Chili Jam (30 Minutes)

The most viewed sweet chilli sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine