Stokehouse: Merguez with tomato ginger jam
Search for similar recipes...
Serves
4
Cooking Time
Prep time 10 mins, cook 45 mins
|
12
|
merguez chipolatas
|
| Tomato ginger jam |
|
60 ml (¼ cup)
|
extra-virgin olive oil
|
|
250 gm
|
canned chopped Italian tomatoes
|
|
2
|
onions, diced
|
|
80 gm (¼ cup)
|
finely grated ginger
|
|
1
|
garlic clove, thinly sliced
|
|
250 ml (1 cup)
|
red wine vinegar
|
|
220 gm (1 cup)
|
caster sugar
|
|
2
|
fresh bay leaves
|
|
1
|
For tomato ginger jam, heat oil in a saucepan over medium-high heat, add tomato, onion, ginger and garlic and stir occasionally until tender (5 minutes). Reduce heat to low-medium, add vinegar, sugar and bay leaves and simmer, stirring occasionally, until thickened (35-40 minutes). Season to taste. Makes 375ml.
|
|
2
|
Meanwhile, preheat a barbecue (or char-grill pan) to medium-high heat and grill merguez, turning occasionally, until cooked through (6-8 minutes). Serve sausages hot with tomato ginger jam.
|
This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion 2008 Greenstone Vineyard Heathcote Shiraz.
RECIPE Tony Kelly, Stokehouse Brisbane
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby
DRINK SUGGESTION Ben McNair