Here at 17 Bright Ideas, we are all about finding great things and letting you know about them. This weeks Road Test is Savoury Jam – Lamb Jam and Snag Jam thanks to Spoonfed Foods
We’ve been testing it out over the past week and now we can let you know why we think they are a bright idea!
HERE ARE THE FACTS:
Lamb Jam – a delicious blend of mint, rosemary and chunky apple designed to go with Lamb.
Snag Jam – Smoked tomatoes with a hint of chilli designed to go with sausages and any BBQ meats
The Road Test – We know that you are pretty busy so here is what we loved in 17 Bright Ideas style
The Lamb Jam had a good hit of mint, but was sweetened with lovely chunky bits of apple and a background note of rosemary. It went so well with the grilled lamb I tried it with. I actually tried it on some grilled pork as well and it tasted good on that too. I had some leftover lamb which I put on a sandwich with some salad the next day and it bought it to life. I also tried the recipe for lamb and potato bake below, and everyone loved it. The combination of the herbs and chunky texture are really appealing and is completely different to other condiments.
The snag jam is also quite sweet and cuts through the fattiness of snags. It also has a nice chunky texture. The chilli is very subtle. We tried it with sausages (of course) but it also worked well with cheese and ham. We loved that this was something new for snags. It definately brightened up a boring snag.
We found that both the jams worked really well as a great alternative to the traditional condiments. It was more interesting to have these at the BBQ rather than the standard sauces.
You can use them in recipes too – so the are such a handy thing to have around the house. We have attached below two recipes for the Lamb Jam and the Snag Jam that are just sensational and that your whole family will love.
Lamb and potato bake
infused with rosemary and mint Lamb Jam
– 2 garlic cloves, crushed
– 1 carrot, diced
– 1 medium onion, diced
– extra virgin olive oil
– 1 celery stick, diced
– ½kg lamb mince
– ½ cup dry white wine
– 1 cup beef stock
– 3 tbsp. Spoonfed Lamb
Jam, plus extra for layering
– 5 potatoes, thinly sliced
– 1 cup crumbled feta
– 1 cup grated tasty cheese
– 1 bay leaf
Let’s start cooking
Preheat fan forced oven to 180 degrees Celsius.
Place a large frying pan on high heat and add a good swig of olive oil to the pan. Add the garlic,
carrot, onion, bay leaf and celery to the pan and cook until soft.
To the pan add the mince and cook with the vegetables until brown, stirring occasionally to
make sure the ingredients do not stick to the pan. If you find that they are sticking a little then
reduce the heat to medium.
Once the mince has browned add the white wine and cook for a couple of minutes.
Add the lamb jam and beef stock and stir well. Reduce the heat to low/medium and allow the
mince mixture to simmer. You will need to allow it to cook until the liquid has reduced by half.
Whilst the mince is simmering, slice the potatoes, with skin on very thinly. You could use a
mandolin or food processor with slicing attachment if you find that easier. Set to one side.
Once the liquid in the mince has reduced by half remove from heat. Take a medium sized baking
dish, about 15cm x 15cm and cover the base of it with a layer of mince.
Then on top of the mince place a layer of the thinly sliced potatoes.
On top of the potatoes spread some of the crumbled feta and also add dollops of the lamb jam
(please feel free to add as much or little of the jam as you like).
Repeat the steps above until you have filled your baking dish with the mince, potatoes, jam and
Once you have filled the dish top with some grated tasty cheese and place into your preheated
oven to cook for 40 – 45 minutes. If you find that the cheese on top is becoming too brown cover
with aluminum foil part way through the cooking process. You want to achieve a nice golden
crust on top.
Serving suggestion – serve with a Greek or garden salad.
Italian sausage pasta
with smoked tomato Snag Jam
– 6 Italian sausages, with
– 1 garlic clove
– 1 carrot
– 1 stick celery
– 1 small onion, peeled and
– 2 x 400g tins diced
– 1 tbsp. tomato paste
– 3 tbsp. Spoonfed Snag Jam
– ½ cup dry white wine
– 1 tbsp. extra virgin olive oil
– 500g rigatoni pasta
– parmesan cheese for
Let’s start cooking
Using a small knife remove the casings from the sausages and set the sausages to one side,
discard of the casings.
Peel the garlic and onion. Chop celery, carrot and onion into small pieces and place them with
the garlic in a food processor. Whiz them in the processor for about 30 seconds or until you have
a fine pulp.
Place a large frying pan over medium heat with a good dash of olive oil. Fry up the vegetables,
stirring occasionally until the mixture cooks and softens.
Whilst the vegetable mixture is cooking, use the food processor to blitz the sausage meat until it
comes together in a ball. Add the sausage meat to the frying pan with the vegetables and cook
for 5 minutes or until the meat has browned slightly.
Reduce heat to low and add the white wine, stir thoroughly and cook for about 1 minute.
Add the jam, tomato paste and tinned tomatoes, stirring constantly. Cook for a further 5 minutes.
Reduce the heat and allow the sauce to simmer.
Whilst the sauce is simmering away, put a large pot of pasta water on to boil. Cook the pasta
according to packet instructions and ensure that the pasta water is well salted. The water should
taste of salt. Any type of pasta works well with this sauce but I particularly like to use Rigatoni.
Note – if you cannot find Italian sausages with fennel then simply add a teaspoon of fennel
seeds to the sauce when you are cooking the vegetables.
Tip – by adding the jam to this recipe it provides the perfect amount of sweet and smokiness to
balance out the acidity of the tinned tomatoes.
Who is it a Bright Idea for?
Anyone looking for a change from the traditional condiments. People who want to try something new and exciting, using the classic flavours, but in a completely different way. Lovers of gourmet food looking for an exciting new ingredient.