Adam Woolven, Head Chef at Island Grill shares his recipe for a Tangy Tomato and Chilli Jam.
This barbeque season, put down the bottle of generic tomato ketchup and surprise your guests with something a little more original. Island Grill, the sustainable restaurant in Lancaster London, offers an unrivalled, eco-friendly menu. This summer, the kitchen team will be making all burgers from scratch in-house, so the lovely Adam Woolven has started to prepare with his home-made chutneys and jams. A man after my own heart!
1kg Very Ripe Plum Tomatoes
5 Red Chilli Peppers
8 Garlic Cloves
Ginger (10cm piece)
60ml Fish Sauce
550g Demerara Sugar
200ml Red Wine Vinegar
Pinch of Salt and Pepper
Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.
Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.
Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the fish sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.
Step 4: Don’t wait for the jam to cool – store the jam in a sterilized jar whilst still hot.
Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger.
To taste Adam’s creations at his restaurant visit Island Grill, Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit www.lancasterlondon.com