This week at Fresh Choice Nelson, we’re welcoming back Paula Saengthian-Ngam as our guest blogger, Paula has some exciting news about meal bags for two, and is sharing her chilli jam recipe… Over to you Paula!
We have been getting great feedback from the instore promotions of the Inspire meal bags. One of the questions we get asked most frequently, is whether there are any meal bags for two. Well, I’m happy to say I have been working on a new recipe range for two and the bags will be in store very soon.
I’ll also be back at Fresh Choice Nelson this Thursday and Friday, to answer any questions you might have about the Inspire meal bag concept.
Another exciting addition to the range for four people, is a new Pad Thai meal bag. In this bag, along with everything else, you will get all the ingredients to make your own sauce, which really makes the difference to an authentic Pad Thai. You can wow your friends and family with this popular dish, there are a few tips in my recipe to help you get it just right.
I have a liking for anything hot and spicy, if you do to, here is my recipe for Chilli Jam. It makes a great accompaniment to many of the Inspire meal bags, or try it on a toasted cheese sandwich or with scrambled eggs.
Chilli Jam Recipe (makes 1 large jar)
- 2 bulbs garlic
- 6 shallots
- 10 large dried red chilli
- 1 tbsp shrimp paste
- 4 tbsp coconut sugar (or use white sugar)
- 2 tbsp tamarind puree
- 1/4 cup rice bran oil
- 1/2 cup water
Cut the top off the garlic and slice the shallots in half. Keep the skins on.
Place in a baking tray and splash with some oil, bake at 180 degrees, until the garlic and shallots become soft, golden brown, and slightly caramelised. Let them cool, then remove the skins and place in a blender.
Dry roast the red chilli in a frying pan, they should be fragrant and slightly blackened. If you like you can remove some of the seeds, this will give you a jam that has less heat. Place the chillis into the blender and add all the other ingredients, blend until smooth.
Pour the mixture into a saucepan and simmer for around 20 – 30 minutes, stirring occasionally. Place into a jar once it has cooled, and store in the fridge. It will keep for about 4 weeks.