ANN/THE DAILY STAR – Considering innovative methods to introduce a fresh layer of flavour and texture to a wide range of dishes? While traditionally associated with breakfast or as a condiment to enhance other culinary delights, jams have the potential to shine as the primary ingredient in numerous dishes as well.
The power-packed and intense fruity taste in jam adds a punch of flavour to any dish it is being added to, whether sweet or savoury. Thus, here are four dishes that you must try if you are looking to utilise that jam jar in more ways than just a breakfast spread.
JAM FILLED CUPCAKES
These soft and fluffy cupcakes have a surprise in them when bit into – jam! The delectable fruity concoction oozing out of the crumbly dessert is the best thing about them.
Ingredients
– Two eggs
– Three-quarter cup sugar
– One-and-a-half cups of oil
– One teaspoon vanilla essence
– One teaspoon baking powder
– One-and-three-quarter cups of flour
– Three-quarter cup of milk
– One cup of whipping cream
– Half cup strawberry jam
Method
Beat eggs on high speed until they triple in volume and add sugar. Continue beating until the sugar is completely combined.
After that, incorporate oil and continue to mix. Simultaneously, sift the flour and baking powder together and lower the speed of your mixer. Gradually add in flour mixture by the spoonful, alternating with milk. Add in a dash of vanilla extract and scrape the bowl to combine all the ingredients.
Pour the batter into cupcake liners and allow them to bake in a preheated oven at 160°C for 25-30 minutes. Meanwhile, whip the cream to attain stiff peaks and leave it in the fridge. Once the cupcakes are baked, let them cool down completely. With the help of an apple corer, make a hollow in the centre of each cupcake and fill them with jam. Pipe over whipped cream and they are ready!
BLUEBERRY CRUMB BARS
These crumbly bars shall melt in your mouth the moment you take your first bite. Highly delicate and irresistibly delicious, these pack a punch of fruity flavours.
Ingredients
For the crumb
– Three cups flour
– Half cup white sugar
– Half cup brown sugar
– One teaspoon baking powder
– One egg
– 120g butter
– One teaspoon lemon zest
For the filling
– Three-and-a-half cups of blueberries
– Half cup blueberry jam
– Half cup sugar
– One tablespoon corn flour
– Two tablespoons lemon juice
Method
Combine the dry ingredients for the crumb mixture including flour, sugar, baking powder, and lemon zest.
Make a well in the centre and crack in one egg and mix.
Add in little cubes of cold butter and use your fingers to rub them into the flour mixture, the end result should resemble coarse and grainy crumbs.
For the filling, combine fresh blueberries, blueberry jam, lemon juice, sugar, and corn flour.
Toss them together to coat all the berries. In a lined baking tray, drop half of the crumb mixture and press to create an even layer. Pour the blueberry mixture atop and then drop the remaining crumb mixture. Slightly press the top and let this bake in a preheated oven at 170°C for 35-40 minutes.
You will know it is ready when the top is golden brown and your house is replete with a delectable blueberry aroma.
CHILLI JAM CHICKEN
If you thought jams were only suitable for sweet recipes, think again!
This chilli jam chicken with cashews is finger licking good that will make you crave for more.
Ingredients
– One bunch bok choy
– One bunch Thai basil leaves
– Two tablespoons chilli jam
– One-and-a-half tablespoon peanut oil
– 500g chicken drumsticks
– One tablespoon fish sauce
– One tablespoon soy sauce
– One tablespoon brown sugar
– Two spring onions
– Two cloves garlic
– Half cup roasted cashews
– One small capsicum
Method
Slice the bok choy and capsicum into little pieces and chop the spring onions and garlic.
Mix fish sauce, soy sauce, chilli jam, brown sugar and dilute the mixture with a tablespoon of water. Heat peanut oil in a wok and add chicken cooking for three minutes or until slightly brown.
Next, add garlic, capsicum, and spring onion whites then pour over the sauce mixture. Add in bok choy and cashews and stir fry to coat everything well. Finally, throw in spring onion greens and Thai basil leaves; toss everything together before serving hot.
LINZER COOKIES
These cookies are not only great tasting but are a fun baking project for children as well.
Sandwiched with a layer of jam in between two shortbread cookies, it has the best of both worlds.
Ingredients
– Two cups plain flour
– One cup almond flour
– Two-third cup caster sugar
– One teaspoon cinnamon sugar
– One teaspoon lemon zest
– One egg
– 150g softened butter
– Quarter cup pineapple jam
– Quarter cup orange jam
Method
Combine the dry ingredients including almond flour, plain flour, caster sugar, cinnamon sugar, and lemon zest. In a separate bowl, whisk in the egg along with butter. Combine the wet and the dry together and knead until a dough is formed. Once there, shape it into a disc and let it chill in the refrigerator for 30-60 minutes wrapped in cling film.
After that, roll out the dough on a floured surface to attain quarter-inch thickness and cut them into your desired shapes. Take half of the shaped cookies and cut out a smaller shape within them. Bake the cookies at 180°C in a preheated oven for 10-12 minutes in a lined baking sheet.
Once done, let them cool completely and pour dollops of either pineapple or orange jam onto each. Take a cut-out piece of cookie and place it on top. Finally, dust over caster sugar generously and dig in. – Fariha Amber
