| Stirfry with chilli jam, cashews and basil |
This is adapted from a recipe in Hot Food from Murdoch Books.
Chilli jam
| 10 | dried long red chillies |
| 4 tablespoons | peanut oil |
| 1 | red capsicum, roughly chopped |
| 1 head | garlic, peeled and roughly chopped |
| 200 g | red asian shallots, chopped (use normal shallots if you can't find these) |
| 100 g | palm sugar, grated (or soft brown sugar) |
| 2 tablespoons | tamarind puree |
| 1 tablespoon | peanut oil |
| 1 head | broccoli |
| 150 g | green beans, topped and tailed and chopped into 2 cm lengths |
| 350 g | Quorn pieces, or other chicken substitute, or extra vegetables |
| 6 | spring onions, cut into 2 cm lengths |
| 50 g | unsalted cashews, toasted |
| 1 small bunch | Thai basil, leaves torn |
| steamed rice, to serve |
Tp make the chilli jam, soak the chillies in a bowl of boiling water for 15 minutes. Drain, remove the seeds, and chop. Put in a food processor, then add the oil, capsicum, garlic and shallots and blend until smooth.
Heat a non-stick or stainless wok (the tamarind paste will react with the metal in a regular wok and taint the dish) over medium heat, and add the chilli mixture. Cook, stirring now and then, for 10-15 minutes. Add the sugar and tamarind and simmer for a further 10 minutes, or until it darkens and reaches a jam-like consistency. Remove from the wok.
Clean the wok, and reheat and add the oil. Stir-fry the broccoli and beans for 2 minutes, then add the Quorn and spring onions and cook another 2-4 minutes. Finally, add the cashews and the chilli jam and cook another 2 minutes, stirring well to combine. Add a splash of oil or water if the jam needs to be thinned a little. Stir through the basil, remove from the heat, and serve over steamed rice.
Serves 4.
4 September 2003
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