Green Chilli Jam

• In Spring Rolls, Chinese Pancake, Crepe Fillings.
• As dressing, chunky or blended, to be drizzled or dotted on. eg. for chicken entrees or mains.
• As part of an onion base for pilafs (see recipes: Pilaf Base)
• As accompaniment to entrees or mains, such as chicken, prawn, fish or scallop brochettes, fish cakes, crumbed soft-shell crab, tempura king prawns, green chilli mussels.
• To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up):
  On chicken, prawn or seafood laksa or chicken gumbo – one tablespoon of Green Chilli Jam and fresh laksa or basil leaves chopped.
• As shortcuts in cooking dishes that require spicing up, eg. Thai fish cakes, Salmon patties.
• With cold and barbecued meats, in sandwiches and an ideal accompaniment to curry and rice.
• Add to stuffed baguette fillings, savoury croissant and pitta bread fillings.

Recipes including Green Chilli Jam:

• Pork Green Curry
• Pilaf
• Green Chilli Jam Crepe/Spring Roll Filling
• Coriander Mussel Curry