CRUMBED HAKE CANAPES
CRUMBED HAKE CANAPES
SHORT DESCRIPTION
Made-from-scratch chilli jam takes these Crumbed Hake Canapés to new flavour heights. Perfect for snacks and parties.
Serves 6
INGREDIENTS
6 x I&J Crumbed Hake portions (150 g)
For chilli jam:
1 red onion, peeled and diced finely
4 red peppers, cored, deseeded and sliced
6 red chillies deseeded and sliced
3 garlic cloves chopped
400 g tin plum tomatoes
300 g soft brown sugar
150 ml red wine vinegar
2 lemongrass stalks, chopped finely
METHOD
1.
Pre-heat the oven to 220°C.
Pre-heat the oven to 220°C.
2.
Put all the ingredients for the chilli jam into a pot, add a pinch of salt and bring slowly to the boil, stirring to dissolve the sugar. Lower the heat and simmer gently, stirring regularly, for about 45 minutes. Once the jam reduces and begins to get sticky, stir constantly to prevent it from sticking to the bottom of the pan.
Put all the ingredients for the chilli jam into a pot, add a pinch of salt and bring slowly to the boil, stirring to dissolve the sugar. Lower the heat and simmer gently, stirring regularly, for about 45 minutes. Once the jam reduces and begins to get sticky, stir constantly to prevent it from sticking to the bottom of the pan.
3.
While the jam is cooking, bake the Crumbed Hake portions for 20 minutes, turning them after 15 minutes. Remove from the oven and cut each portion into 6 pieces.
While the jam is cooking, bake the Crumbed Hake portions for 20 minutes, turning them after 15 minutes. Remove from the oven and cut each portion into 6 pieces.
4.
Thread three pieces of Crumbed Hake onto each skewer.
Thread three pieces of Crumbed Hake onto each skewer.
5.
Serve with the chilli jam and enjoy.
Serve with the chilli jam and enjoy.
HAKE WITH A BITE
Made-from-scratch chilli jam takes these Crumbed Hake Canapés to new flavour heights. Perfect for snacks and parties.
Serves 6
INGREDIENTS
6 x I&J Crumbed Hake portions (150 g)
For chilli jam:
1 red onion, peeled and diced finely
4 red peppers, cored, deseeded and sliced
6 red chillies deseeded and sliced
3 garlic cloves chopped
400 g tin plum tomatoes
300 g soft brown sugar
150 ml red wine vinegar
2 lemongrass stalks, chopped finely
METHOD
1.
Pre-heat the oven to 220°C.
Pre-heat the oven to 220°C.
2.
Put all the ingredients for the chilli jam into a pot, add a pinch of salt and bring slowly to the boil, stirring to dissolve the sugar. Lower the heat and simmer gently, stirring regularly, for about 45 minutes. Once the jam reduces and begins to get sticky, stir constantly to prevent it from sticking to the bottom of the pan.
Put all the ingredients for the chilli jam into a pot, add a pinch of salt and bring slowly to the boil, stirring to dissolve the sugar. Lower the heat and simmer gently, stirring regularly, for about 45 minutes. Once the jam reduces and begins to get sticky, stir constantly to prevent it from sticking to the bottom of the pan.
3.
While the jam is cooking, bake the Crumbed Hake portions for 20 minutes, turning them after 15 minutes. Remove from the oven and cut each portion into 6 pieces.
While the jam is cooking, bake the Crumbed Hake portions for 20 minutes, turning them after 15 minutes. Remove from the oven and cut each portion into 6 pieces.
4.
Thread three pieces of Crumbed Hake onto each skewer.
Thread three pieces of Crumbed Hake onto each skewer.
5.
Serve with the chilli jam and enjoy.
Serve with the chilli jam and enjoy.
