Chilli Jam Potato Spoons19

Posted on January 28, 2009 by ChristieGluten Free, Snacks & Starters, Vegan, Vegetarian

[Chilli jam potato spoons]

I’ve been very naughty as I’m late to post my potato recipe for the Potato Ho Down I hosted this month. I’ve just been so busy planning for my business trip to London and then actually taking the 24 hour flight that I’ve let it slip by. Sorry Cathy!

I’m excited to share this recipe with you because it uses my very best friend’s best-ever-in-the-world chilli jam. Ju’eta and her talented chef husband Mario make the most wonderful condiments and in my opinion their chilli jam is to-die-for.

You’re in luck too because their company, Marmalade Pantry, sells to the public. Their website is down at the moment (we’re going to build them a new one) so if you want contact details, email me.

But I digress – back to the recipe. It’s so deliciously simple that I’m not even going to give quantities although I guarantee you’ll love the combination of flavours and textures.

The other great thing about this canape is that guests can help themselves which gives you more time to perfect your plating for the main course. I’ve chatted about my love for these type of starters before on my post about parma ham and manchego parcels.

Lastly, Happy Birthday to my beautiful sister Miss Coco! Hope you had a great day!

You might remember that I missed my other sister Nicole’s birthday on another business trip last year. It’s not deliberate girls, promise! ;)

Happy cooking! Christie x

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Chilli Jam Potato Spoons
canapes

Waxy potatoes, such as kipflers or nicola varieties
Chilli jam
Soy sauce
White pepper
Fried shallots*
Fresh coriander leaves, to serve

1. Boil the potatoes in their skins for 10-15 minutes until tender but not too soft. You want them to hold their shape. Drain and cool slightly then peel and chop into 1cm cubes.

2. Add the potato to a large bowl and mix with chilli jam to taste. I’d use 2 large tablespoons per 4 medium potatoes.

3. Season with soy sauce and white pepper and stir through a handful of fried shallots.

4. Place 1 or 2 leaves of corinader on each serving spoon and top with a little of the potato mixture. Sprinkle with extra fried shallots if you like.

*Make it easy for yourself and get a jar of pre-fried shallots from your nearest Asian supermarket. They last for ages if you keep the lid tightly shut.

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