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So, last Saturday, after discovering a bit of the Cape Town environs, we got home a bit late and of course it was time for dinner. I knew that it was going to be spicy sausages with …….. Gulp ! I had some sourdough bread and some potatoes and thought, "I can't just serve sausages and potatoes with torn sourdough bread – that's very un-original. Looking into my fridge I saw the punnet of Cape Gooseberries I had bought the previous day and recalled how they had a very high pectin content – what's that ? Well ! I don't really know, but it's good for making jam. 

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I also spotted this lovely looking yellow chillies and as I love contrasts in food, such as sweet and spicy, I thought that's it, dinner will be, Spicy Beef Sausages, served with cape gooseberry and chilli jam on a sourdough slice, topped with rucola, Yum ! But don't be scared, this is actually very easy and it will be done in about 20 minutes, about the same time it takes to oven roast the sausages, so work in parallel. You'll need; 

120g Gooseberries

1 finely chopped Yellow Chilli (you can use a red or green one, but it should be at least medium hot)

90g caster sugar

1 teaspoon of fish sauce (omit if you don't have)

5 cherry tomatoes

Pinch of salt

Dessert spoon of olive oil

1 small clove of garlic, chopped finely

3 tablespoons of water

First up, put the stove on medium hot (if you have 6 dials, put it on 4) and place the medium sized pan on it. Place the gooseberries, the tomatoes and the 3 tablespoons of water into a blender and whizz until pureed. Put this into the pot and then add the sugar together with the rest of the ingredients (except the olive oil). Bring to the boil, as it will look very watery and then simmer for about 15 minutes until the mixture has reduced quite considerably and begin to looks like jam – now add the olive oil, together with about 3 tablespoons of water as you don't want it to be too thick. By looking at it, I knew it was ready, but you can always do the frozen saucer test if you want (in short, place a saucer in the freezer during the cooking time and to test the jam, place half a teaspoon onto the frozen saucer and push the jam a little with your finger, if there's an indentation, it is ready. To store, whilst the jam is hot, pour it into a sterilized jar and seal. Once it has cooled, about 2 hours, place in the fridge.

You can serve this type of jam warm with meats such as roast chicken or as I did with spicy sausages – trust me the contrast and the vast combination of tastes are really lovely – sweet, hot, salty and sour. The next day I had it as an accompaniment with French Brie in a baguette with lettuce.

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I was quite excited by this tasty experiment and if you can get hold of some gooseberries when in season (they are, here in Cape Town), then try it and enjoy !

Recipe by moi and inspired by Cape Town