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Recipe by Mary Cadogan

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1. Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
2. Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.

105 kcalories, protein 3g, carbohydrate 15g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.57 g

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• Tanya

  05 August 2008

  Tanya rated and commented on this recipe

  

  The combination of flavours are just off. I didn't serve it. It was off putting just to smell it. I couldn't bring myself to taste it. Apologies to the creator of the recipe but this is a miss...

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Ingredients

• 2 garlic cloves
• 3 red chillies
• 1 onion , cut into wedges (skin on)
• 2 tbsp olive oil
• 2 tbsp light muscovado sugar
• 2 tbsp lime juice
• 1 tbsp fish sauce

FOR THE VEGETABLES

• 100g young spinach leaves
• 200g French beans , blanched
• 3 carrots , cut into thin sticks
• 300g cherry tomatoes , halved
• half a cucumber , cut into sticks

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Difficulty and servings

Serves 6, with other dishes

Preparation and cooking times

Ready in about 45 minutes

Ingredients

• 2 garlic cloves
• 3 red chillies
• 1 onion , cut into wedges (skin on)
• 2 tbsp olive oil
• 2 tbsp light muscovado sugar
• 2 tbsp lime juice
• 1 tbsp fish sauce

FOR THE VEGETABLES

• 100g young spinach leaves
• 200g French beans , blanched
• 3 carrots , cut into thin sticks
• 300g cherry tomatoes , halved
• half a cucumber , cut into sticks

105 kcalories, protein 3g, carbohydrate 15g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.57 g

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