I have a confession…I am a preserve addict. When I walk into any shop that sells a “homemade” preserve, I have to purchase it. I have things like Cherry & Guava Jelly, Pickled Habaneros, Pineapple Marmalade and something that is the star of this post…Pineapple & Gooseberry Jam.
So what do we do with jam…put it on toast? I am a little bored with that idea…I use jams to make sauces. One of these sauces is a quick sweet & sour sauce for my chicken stir fry. It goes a little something like this…
Pineapple & Gooseberry Sweet & Sour Sauce
makes 4 portions
2 tbsp Pineapple & Gooseberry jam (you can substitute this with Apricot jam)
½ cup spirit vinegar
1 tsp fresh ginger grated
¼ cup boiling water
Place all ingredients into a pot over medium heat. Let cook out and the ginger will infuse beautifully.
With a stick blender, blitz up to a pourable consistency. This can stay in the fridge, so make a whole batch for later use.
With my sweet & sour sauce, I made a quick Stir Fry.
2 chicken Breasts (optional or substitute with Tofu)
400g stir fry of choice
2 pks Two minute noodles (toss out the spice that comes with it!) – cooked according to packet
2 tbsp fresh thyme, chopped
3 tbsp sweet & sour sauce from above
fresh chilies, chopped (optional)
Heat a wok until scorching hot. Fry off the chicken in a little olive oil, add vegetables, thyme and seasoning. Fry off for about 5 minutes, you want your vegetables to still be crunchy. Add the sweet & sour sauce, ensure the chicken and vegetables are coated in sauce. Add cooked noodles, toss and serve.
This dish can be served hot, or as a summery salad.