Olive and Chilli Preserve
A sweet olive jam with chilli to give it a bite! Try it with smoked chicken and fish.
This preserve is composed of olives (50%), brown sugar, lemon juice, lemon zest, herbs and spices and chilli (1%).
Serving Suggestion:
Olive and Chilli preserve can be used with cheese as part of a cheese platter. The Olive and Chilli preserve can be served as a condiment with meats.
Recipes
Marmalade Chicken
Ingredients:
* 4 tbsp Chaloner Chilli and olive preserve*
* 1 tbsp ginger, finely chopped
* 3 garlic cloves finely chopped
* 2 tsp Dijon mustard
* ½ tsp sea salt
* freshly ground black pepper
* 50ml orange juice
* 1 tbsp olive oil
* 8 chicken pieces, legs or thighs
Directions:
* Heat the oven to 180C/350F/Gas 4.
* In a bowl, combine the marmalade, ginger, garlic, mustard, salt, pepper, orange juice and olive oil and mix well.
* Add the chicken and coat well.
* Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.
* Cover the top with foil and bake for 30 minutes.
* Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).
* Add spring onions near the end of cooking to warm through, season well, to contrast with the sweetness of the orange juice, and serve with salad or mash.
Diced bacon and goat’s cheese brick
Ingredients:
* Chaloner Olive and Chilli Preserve*
* 200 g smoked diced bacon
* 6 brick leafs
* 1 goat’s cheese cut in slice
* Melted butter
Directions:
* Preheat the oven at 210°C.
* Brown diced bacon.
* Butter brick leafs with a brush.
* Spread a tablespoon of Chaloner Olive and Chilli Preserve on each brick leafs.
* Put diced bacon above and then a goat’s cheese slice.
o Make a bundle with a toothpick.
o Cook at 210°C during 10 min.
o Serve immediately on plates decorate with a salad leaf and a cherry tomato.
I hope you enjoyed this blog post.
Happy eating until next time!
