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I cut out a recipe for Crab & Mango salad from a magazine which is done in ring moulds. Unfortunately I missed cutting out some of it and there are two ingredients which I do not know how to get hold of can anyone help me please? They are "Coconut Water" (don't want to buy a whole coconut!) and "pimento oil"
Thanks
Clio

You need very thin ones. Depending on strength, put 5-6 in a good bottle of vodka, at least 40%, keep at room temprature for 7-10 days then taste. If hot, then put in freezer for 24 hours and serve in shot glasses. Keep in freezer. For extra spice and colour, add 2 teaspoons of whole black peppercorns during the room temp stage.
Nazdorovya

750g of very ripe tomatos, 2 red chillis or more if you wish, 4 garlic cloves, 2 inchs ginger, 25mls fish sauce, 285 g sugar (i have found that any will do), 90 mls red wine vinager

blend half toms, chillis, ginger and fish sauce to puree (seeds and all). put the vinegar, puree and sugar on to the boil and simmer, add rest of toms (finely chopped). Cook for approx 1hr 15-25 mins, skimming the foam off as you go and good scaping stirring actions. when cooked use warm jars and allow to cool. Great with cheese on toast. if you find it turns a little bit runny use as a dip for a bbq..

burkesbackyard.com.au - if you type in jam into their search box then I think the French Alternative pops up at number 6. Good luck

Can you give me the full address for Burkes Backyard my search doesn't throw up anything

I put chillies into an open plastic cup and leave them in the fridge where they slowly dehydrate. They last over a year – until the next crop are ready to take over.

Chilli Jam - 200g chillies, 200g chopped onions, couple of cloves of garlic, 125ml water, half teaspoon salt, 2 tablespoons lemon juice. Chop or slice chillies (take seeds out if you prefer) add to everything else and bring to boil and simmer for about 30 minutes or until desired consistency. Ladle into sterilized jars and seal. Also checkout Burkes Backyard website which I think has a French alternative.

From a safety point of view, this website gives clear info.
[link]

Hi,I spend a lot of time in Spain and often get given bags of chillies. I wash them and pack them into jars so they are fairly tight then cover the lot with dry sherry. I keep them in the fridge and always have chillies when I need them and find the sherry is wonderful to add to stir fries, casseroles etc.

hi ginger... what i do is dry the chillis, crush a few and leave a few whole, push them into a bottle and fill with olive oil - this keeps for ages and you don't have any of the sterilizing to do. You can also add garlic cloves or lemon zezt. Jamie oliver did a receipe where he took chilli peppers and stuffed them with anchovies (i think) and then poured over the oil - think this keeps in the fridge for a couple of weeks. I also would like the chilli-jam receipe!

Would love to have a copy of that recipe for chilli jam when you find it.

I have a very good recipe for chilli jam, but i cant find it at the mo!

Look out for botulism though. The jar must be sterlized and the oil heated or there is quite a large risk.

Basically, you just wash em, dry em, chop em or bruise em (if you want to) then pack em in a jar with oil - i try to arrange mine in pretty patterns if i'm giving them as pressies. I think "steep" is an old fashioned word for "marinate" maybe?

No worries Woof Woof, thank but how do you "steep chillies in olive oil"?

How about chillies steeped in olive oil - great for basting meat or whatever and also for giving as pressies. If you get a recipe for pickled chillies i'd be interested too.