FRUIT JAM

JAM ROLY-POLY PUDDING

1 cup self-raising flour
1 tbsp butter
1/2 cup JAM MAD jam of your choice

SYRUP
1 cup water
1 dessert spoon butter
1/2cup sugar

1.  Rub 1 tbsp of butter into flour.  Mix to stiff dough with a little water.
2.  Roll out to 5mm thickness and spread with jam and roll up.
3.  Place in pie dish of similar size and pour hot syrup over roll.
4.  Bake at 200ºC for 20-30 minutes

TO MAKE SYRUP
Boil 1 cup of water and add sugar and butter.  Simmer until dissolved.

MANGO CHUTNEY

TASTY MINCE PINWHEELS

500g sausage mince
2 teaspoons JAM MAD mango chutney
1/2 teaspoon curry powder
1 green apple, peeled and grated
1 onion, finely chopped
375g packet frozen puff pastry, thawed
1 egg white

1.  Combine mince, chutney, curry powder, apple and onion in a bowl.
2.  Roll out half the pastry on lightly floured surface to a 30cm square.  Spread half the mince mixture over the pastry, leaving a 2 1/2 cm border around edge.  Roll up like a swiss roll.
3.  Brush roll with egg white or milk.  Using a serrated knife, cut roll into 1cm slices.  Repeat with remaining pastry and mince mixture.
4.  Place slices on oven tray, bake at 180ºC for 20 minutes or until golden brown.

HELENS NOTES

  • I use puff pastry sheets.  This amount needs two sheets of pastry.
  • Once you have the pastry rolls, I find them easier to cut if you semi freeze them first.
  • I usually double this recipe and freeze two rolls for later.

CHICKEN AND MANGO PAPPADUMS

SERVES 16
PREPARATION 15 minutes
COOKING 5 minutes

1 chicken breast fillet, quartered lengthways
2 tablespoons curry paste
75g packet ready-to-eat pappadums
1 tablespoon oil
1/2 cup JAM MAD mango chutney
2 tablespoons chopped coriander
Plain yoghurt and coriander leaves, to serve

1.  Coat chicken in curry paste.  Marinate for 30 minutes.
2.  Arrange pappadums on a serving platter.
3.  Heat oil in a large frying pan on high.  Cook chicken for 4-5 minutes, turning, until cooked through.  Transfer to a board and shred.
4.  In a bowl, combine chicken, chutney and coriander.  Just before serving, spoon chicken evenly into pappadums.  Drizzle with yoghurt and top with a coriander leaf.

CHILLI JAM

SWEET AND SPICY GUACAMOLE

200ml sour cream
2 avocados, chopped
1/4 cup JAM MAD chilli jam
1 lime, zest and juice
1 tsp Red Hill Spice Girls Mexicana Cocina blend seasoning mix

Combine ingredients in a bowl and whisk well.  Refrigerate until required.  Serve with corn chips or as an accompaniment to corn fritters.

CHICKEN AND VEGETABLE SANG CHOY BOW

SERVES 6
PREPARATION 20 minutes
COOKING 15 minutes

1/4 x 250g packet rice vermicelli
1 tablespoon oil
500g chicken or pork mince
2 garlic cloves, crushed
2 teaspoons finely grated ginger
1 teaspoon sambal olek
4 cups finely chopped mixed vegetables
2 tablespoons oyster sauce
2 tablespoons JAM MAD chilli jam
1/4 cup chopped mint leaves
1/4 cup chopped coriander
12 iceberg lettuce leaves
4 green onions, thinly sliced

1.  Place rice vermicelli in a bowl.  Cover with boiling water.  Stand for 5 minutes until tender.  Drain well.
2.  Meanwhile, heat oil in a large wok on high.  Brown mince for 4-5 minutes, breaking up with the back of a spoon.
3.  Add garlic, ginger and sambal olek.  Stir-fry for 1 minute.  Ad vegetables and stir-fry for a further 3-4 minutes, until tender.  Add sauces, rice vermicelli, mint and coriander.  Stir-fry for 2-3 minutes, until heated through.
4.  Spoon into lettuce cups.  Serve topped with onion.

TOMATO KASOUNDI

KASOUNDI SALMON WITH PILAF AND RAITA

4 (800g) salmon fillets
1/3 jar JAM MAD tomato kasoundi
2 tbsp yoghurt
2 tbsp lemon juice
1 large onion, diced
2 garlic cloves, sliced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/8 teaspoon grounded tumeric
1 1/2 cups basmati rice
3 1/2 cups chicken stock
2 teaspoon grated lemon rind
Fresh coriander sprigs

CUCUMBER AND MINT RAITA
1/2 medium Lebanese cucumber
1 tbsp chopped fresh mint
3/4 cup yoghurt

1.  Place the salmon fillets in a non-metallic dish.  Combine tomato kasoundi, yoghurt and lemon juice.  Pour over salmon.  If time permits, cover and place in refrigerator for 2 hours.
2.  Meanwhile, preheat the oven to 200ºC.  Heat oil in a flameproof baking dish.  Add onion, garlic and spices.  Cook, stirring, until onion softens.  Add rice, stir over heat until rice is coated with oil.  Stir in stock and rind.  Bring to boil.  Remove from heat, cover mixture tightly with lid or foil.  Roast in oven for 15 minutes.
3.  Remove lid from the rice.  Place salmon fillets on top of rice, then roast for a further 8 minutes or until the salmon is cooked as desired.

CUCUMBER AND MINT RAITA
Meanwhile, halve cucumber lengthways, then remove and discard seeds.  Chop cucumber finely, combine with mint and yoghurt in a small bowl.  Serve salmon with rice mixture and cucumber and mint raita.  Sprinkle with coriander.