New Zealand Venison Sliders With Tomato Chile Jam Recipes

GRILLED TURKEY SLIDERS WITH TOMATO JAM

Grilled Turkey Sliders with Tomato Jam image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 12 sliders

Number Of Ingredients 19

Ingredients

1 1/4 pounds ground turkey (not lean)
1/4 cup part-skim ricotta cheese
1 tablespoon Dijon mustard
1 shallot, finely minced
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Olive oil, for greasing grill grates
12 slider rolls
Romaine lettuce, torn into bite-size pieces
Tomato Jam, recipe follows
1 pound plum tomatoes, cored and chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup plus 1 tablespoon firmly packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Steps:

Preheat the grill to medium-high heat.
Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.
Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling.
To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.
Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator.

TOMATO CHILE JAM

Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

Ingredients

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

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