Adam Woolven at Island Grill Tomato & Chilli Jam

by Chef Foode - Tuesday August 8, 2017 10:08 am

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 Head Chef Adam Woolven has started to prepare with his home-made chutneys and jams.

Adam Woolven, Head Chef at Island Grill, shares this recipe for a tangy Tomato and Chilli Jam.

Ingredients:

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

Method:

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 – and enjoy!

Island Grill, Lancaster London, Lancaster Terrace, London W2 2TYReservations on 020 7551 6000 or visit www.lancasterlondon.com-//-For further information and photography, please contact:Chloe Boston or Alison Healy at Luxe PR on 020 7368 3330 or chloe@luxepr.com

July 2017

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