WEEKEND
GIFTED This makes enough chilli jam to fill 2 x 324ml jars – they make great homemade presents.
BRIE, HAM AND CHILLI JA M F O C AC C I A S Q UA R E S Makes 6 Takes 30 mins, plus cooling and setting Cost per serve 89p
PAG E7
1½ Cheddar and red onion focaccia, cut into 6 squares 2 slices honey roast ham, cut into 6 pieces 35g Brie, sliced into 6 pieces 1 spring onion, trimmed and finely sliced For the chilli jam 1 x 60g pack red chillies, trimmed and roughly chopped 1 red pepper, seeded and chopped 46
75g cherry tomatoes, halved 500g jam sugar 300ml red wine vinegar
1 Begin by making the chilli jam. Put a saucer in the fridge to chill. Meanwhile, pulse the chillies, pepper and tomatoes in a small food processor until finely chopped. Put the mixture in a pan with the sugar and vinegar, and bring to a gentle simmer, then bring to a rolling boil, stirring, for 15 minutes. 2 Remove the chilli jam from the heat. To test if it’s ready, drop 1 tsp jam onto the chilled saucer and return to the fridge for 2 minutes. Remove and push the jam with your finger – it should wrinkle very slightly and not run back. If not, return the jam to the heat for a
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further 5 minutes before testing again. When ready, set aside for 5 minutes, then ladle into 2 sterilised jars (see tips), seal securely and set aside to cool. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Put the focaccia squares on a baking tray and warm in the oven for 5 minutes. Once warmed, halve each square horizontally. Top the bases with 1 piece ham, 1 piece Brie, a little spring onion and ½-1 tsp chilli jam to taste, and sandwich with the remaining pieces of focaccia. Each square contains Energy
Fat
Saturates
Sugars
Salt
545kJ 130kcal xx 7%%
5g 7%
2g 12%
4g 4%
0·5g 9%
of the reference intake. See page 106. Carbohydrate 15g Protein 6g Fibre 1g
Top tip To sterilise the jars, first wash in hot, soapy water and rinse. Dry in the oven for 15-20 minutes at gas 1, 140°C, fan 120°C. Boil the lids for 10 minutes, then leave to dry.