What versatile little numbers Wild about Rasping Hot and Hot n' Minty Jelly are proving to be! With a true kick of authentic Wexford chiles, Wild about chiles are perfect for the festive smorgasboard, or fiesty with cold meats, fish and cheese.
For that gastronomic touch, warm a few spoonfuls up to liquify then simply paint over meats or veg just before serving. Use similarly to glaze the Sunday roast, great with lamb, pork, venison, beef and particularly good on salmon.
Add a dollop to an Oriental or Thai curry. Throw a spoonful in a stir fry for an instant and most delicious glaze.
RECIPE: Chilli Salmon and Roast Vegetables
Serves 4 Adult portions
Time : 2 x 20 mins
4 fillets of fresh or frozen salmon
2 sheets of ready to use puff pastry
1-2 red or yellow pepper
4 cloves garlic
6 cherry tomatoes
sprig of thyme and/or teaspoon of fennel seeds
2 tablespoons olive oil
Squeeze of lemon juice
2 tablespoons of WILD about Chili Apple Jelly
This recipe has 3 processes:
1. Heat oven to 180 degrees. Cube the veg to the size you like. Pour 2 tablespoons of WILD about Rapeseed Oil in a roasting dish, heat in oven till sizzling, then add the cubed vegetables, toss well and season with salt and pepper. Add thyme and/or fennel seeds. Return to oven for 15-20 mins. at 180 degrees, toss occasionally
2. Cut puff pastry sheets in half (2 x A5 size). Pile the roasted vegetables in the centre of the uncooked pastry and put in the oven at 180 for 20 mins.
3. At same time put the salmon fillets in a casserole dish, add the water, squeeze of lemon juice put lid on dish and put in oven with pastry for 20 mins at 180.
4. Remove pastry sheet and place on plates. Remove and strain salmon, place steaks on top of roast veg pastry. Take 2 tablespoons of WILD about Chilli Apple Jelly, warm for a few seconds in the microwave then pour over the salmon before serving.