Herb jam
Herb jam
This recipe straddles the space between jam and confit and is a great way to use up lots of herbs when the garden is being generous. I love it as a pasta sauce (add a little crunch with toasted pine nuts or dukkah) or spread over toasted sourdough with fresh ricotta or hummus and topped with cherry tomatoes.
Ingrediënten
- 1½ Tbsp 30 g butter
- 4 garlic cloves finely chopped
- 3 spring onions scallions, finely chopped
- 1 French shallot finely chopped
- 3 handfuls 60 g herbs, such as parsley, sorrel and mint
- ¼ cup 60 ml olive oil
- 2 anchovy fillets drained
- 1 tsp sea salt
- ½ tsp smoked paprika
- ½ tsp chilli flakes or to taste
- Juice of 1 lemon
Instructies
- Melt the butter in a large, deep frying pan over medium heat.
- Add the garlic, spring onion and shallot and cook for a few minutes or until the vegetables are soft.
- Add the herbs, oil, anchovies, salt, paprika and chilli.
- Stir well, then reduce the heat to low, cover and cook for 10–15 minutes or until the mixture takes on a dark-green colour and has a jammy consistency.
- Check the flavour, then add the lemon juice and perhaps some more salt and chilli, to taste.
- Store the herb jam in a jar in the fridge for up to a month.
