I found Perfectly Preserved while I was out taking some snaps for Street Food Brighton, and really loved the flavours of Jaki’s preserves. She makes sweet and savoury jams, chutneys and curds. You can find her at Florence Road Market in Brighton and The Great Little Farmer’s Market, Worthing. Here are a couple of recipes I’ve made with her Sweet Chilli Sauce and (low sugar) Peach Jam.
Halloumi Salad with Sweet Chilli Sauce
250g halloumi cut into 1cm slices, a bag of mixed salad leaves, 1 lemon, 4 teaspoons of Perfectly Preserved sweet chilli sauce, 2 tablespoons of cold water, 1 fresh red chilli chopped thinly, olive oil for drizzling
1/ Fry the helloumi on a high heat for around a minute on each side, or until golden brown.
2/ Meanwhile, place two handfuls of the salad leaves on a plate then mix the sweet chilli sauce with cold water in a small dish.
3/ Take the halloumi off the heat and place on top of the salad leaves, drizzle with the sweet chilli sauce & olive oil, squeeze over the lemon juice and season with freshly ground pepper.
Mini Peach Jam Cakes
Makes 8 mini victoria sponges.
4oz butter, 4oz self raising flour, 2oz sugar, 1 pot of Perfectly Preserved peach jam, 2 eggs, 2 tbsp desiccated coconut, 1 small pot of mascarpone cheese
1/ Pre-heat the oven at 180 degrees C and grease your cake tin. Cream the butter and sugar then beat in the eggs and fold in the flour. Stir through 1/4 of the pot of Perfectly Preserved peach jam.
2/ Spoon the mixture into the mini victoria sponge tin, about 1 tbsp per hole. Place in the pre-heated oven at 180 degrees C for 15 minutes. Check with a knife that the sponge is cooked by piercing it, and if the knife comes out clear they’re done, if not cook for a couple more minutes and check again.
3/ Let the cakes cool in the tin for a few minutes then place onto a wire rack to cool. Meanwhile stir the rest of the peach jam (minus 1 tsp which will be spread on the top of the cakes) into the mascarpone cheese, add a little icing sugar or honey if it’s not sweet enough for you. Cut the mini sponges in half once they are cool enough, then spread the mascarpone in the middle.
4/ Finish by spreading a little of the peach jam on the tops of the cakes and sprinkling with desiccated coconut.