Post by minesamojito on Sept 10, 2012 18:05:52 GMT
A visit to the little foodie getaway of Stonehaven yielded this tempting Scotch Bonnet Chilli Jam, the colour alone was enough to draw me to buy it. I had a few recipe ideas that popped into my head to use this wonderful ingredient. But I just couldn’t resist and tried a little on some of the Somerset goats cheese for the recipe, creamy, sweet, hot…..heaven.
So the question was how am I to improve on this morsel of perfection I asked myself…. how about a lovely seasonal fig stuffed with the cheese, topped with the chilli jam, and all wrapped with a slice of serrano ham. All the flavours there, a combo of sweet, salty, creamy, juicy…..I’ve run out of words….just try it….
Pop it into a medium oven 180 degC for 10 minutes until the chhese starts oozing, the fig softens and the ham crisps a little.
With some wine of course….a nice Plummy Rioja went well and wasn’t overpowered by all the tastes going on.
Cheers
Marcus
