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BN Cusine with Chef Fregz: The Condiment Series | The Sweet Spicy Finale

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Salut a Toutes!

First, I’d like to say a big ‘thank you’ to everyone that turned up for Chef Fregz Special! Thank you for your support.

The other day whilst doing the usual scrolling through Instagram, Sister Dooney dropped a chilli jam recipe and I almost took a spoon to scoop my share from my screen. It got me thinking because I love unusual condiments like that. From truffle mustard to key lime and papaya (pawpaw) chutney, chilli peach glaze which I use for chicken (perhaps I do that recipe another day). You know how it is for Nigerians, if it’s not ata rodo through and through we no wan hear; but sometimes it really does work and I’ve decided to take that risk today.

By all means skip the sugar here today and keep it spicy through and through and I would be giving my tip for that as well.
So yes, I am taking on the sweet chilli sauce. You know that sweet option of chilli sauce you would find at a chinese or Thai restaurant…yes, those ones. We can make it ourselves, which is rather easy. You require a little patience.

I have opted for the green thai chilli or green shombo. The red variant was too mainstream and most people, like my mum, would use it in their designer stew. This condiment is perfect for people who come over and do not like so much heat but the sweetness is cool enough for them to handle pepper. Kids can enjoy this too.

What You Need

300g green thai chillies
1/2 cup white caster sugar
1/2 cup rice wine vinegar or regular white vinegar
1/4 cup water plus 1/2 cup for end of cooking
Ginger to taste
Garlic to taste
1 tablespoon chopped coriander or coriander paste/sauce
1 medium onion roughly chopped or sliced
1/4 cup dry white wine or sherry wine
2 tablespoons fish sauce
1/2 tablespoon cornflour mixed with 1tablespoon of water

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How To
Place all the ingredients in a food processor except the vinegar, wine and cornflour.

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In a hot saucepan pour the mixture and allow it bubble away. After a few minutes (about 10 minutes) the mixture should bubble and start  to thicken. This means that the sugar starting to caramelise. Allow the mixture to cook till it almost dries out. Once you see it catching at the bottom add the vinegar and wine and deglaze the pan (a.k.a remove the bits that caught at the bottom of the pot). Then add the other 1/2 cup of water as well as the cornflour allow to simmer on a low heat while it thickens.
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Allow to cool or you may decide to use hot.Remember that as it cools it thickens a bit more. I paired my condiment today with some prawns. Here’s the recipe below:

For the prawns
8-10 medium/large prawns
1 tablespoon dark soy sauce
Garlic to taste
3/4 teaspoon seaosning cube like Knorr classic or adobo or aroma classic
1 teaspoon sesame oil
1 cup panko breadcrumbs
1/2 cup rice flour
1/2 desiccated coconut (optional)
Vegetable oil for deep/shallow frying
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Season the prawns with all the ingredients listed except for the flour, breadcrumbs and desiccated coconut (if you’re using it) Quite frankly just as you season, you can go ahead and dip in the breadcrumbs-flour-coconut mixture and fry straight away. However, there is nothing wrong with marinating for 20 minutes to overnight in the fridge.

So coat the prawns well and try to even press the flour mix well on to the crustacean, then place in your hot oil. You want your oil to be hot but not smoking hot so the coating doesn’t burn and the prawn would still be raw inside.

Fry for about 40 seconds on both sides and ensure it’s a nice golden colour. Don’t worry, some parts would darken slightly where the oil was a little too hot still.
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This was my choice of what to eat the sauce with, especially as it was part of my freezer clean out. This sauce can stay in your fridge from 2 weeks to a month. Use it over roast chicken, fish, plantain chips, corn chips and whatever you deem fit.

Please feel free to use red chillies for this recipe but increase the sugar quantity to 3/4 or a whole cup.
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Go ahead and try one of the condiments that featured in this series.

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There are cooking classes coming up at Kogsy. It’s the Chef Fregz Master Class at Kogsy. It runs form the 19th to the 21st of August. Please follow on Instagram and Titter on @chef_fregz for updates and of course updates would be put up here.

Alright…. Be great in your kitchen this weekend!
Ciao!

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com. Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

9 Comments

  1. Jane Public

    August 1, 2014 at 1:26 pm

    I saw Dooney’s Rodo Jam and wanted to lick the screen too. I sent a screenshot to my sister and she said had the same reaction. Considering we hated jam growing up, Dooney has caused something in my family. Both of you should just come to my house with jars of your respective jams and sauces plus a bottle of milk for us pepperless tongues. We promise to provide the chicken, shrimp, goat meat and the rest of the gbo gbo e with fine wine. Deal?

    • Dunni Obata

      August 1, 2014 at 5:41 pm

      Thanks @Jane. My Rodo Jam is so yum, your brain would be tricked for a bit, you would forget the heat. Nevertheless, I promise to come with pints of milk. Lol.

  2. TA

    August 1, 2014 at 2:50 pm

    Nice & creative as always!
    Chef Fregz,invite me to be a food sampler now ehn. I have been begging you since like forever. You haff turn me to longthroat o 🙂

  3. obi-talk

    August 1, 2014 at 4:32 pm

    I love all your posts as I learn new stuff every time. Pls keep them coming

  4. Dunni Obata

    August 1, 2014 at 5:43 pm

    Chef Fregz, thanks for the shout out. Don’t worry, I shall be coming with plenty jars of my Rodo Jam for you to try. From Instagram to real life in a couple of weeks. Lord willing. You will have as many spoons as you wish. I love the fact that you went with green chillies instead of red. I will try it sometime.

  5. Clara

    August 1, 2014 at 11:08 pm

    Chef Fregz, I absolutely love your posts! And even though I hardly ever cook, I can imagine myself using your recipes because they seem so straightforward and well….exotic. More of the same please!

    On a more pedantic note, I wanted to point out that saying “salut à toutes” means you’re addressing only the female members of your audience. Is that the case? If not, then it should be “salut à tous.” Changing the greeting will hopefully encourage more of our menfolk to enter the kitchen! Lol

  6. yinkz

    August 2, 2014 at 1:04 pm

    Hi chef, can the wine part be skipped as I don’t consume any form of alcohol or if dere a possible replacement, pls let me kw. Thank you.

  7. Monde

    August 8, 2014 at 3:55 pm

    Love what you do but PLEASE GET THE KNIFE OUT OF YOUR MOUTH. PLEASE IT IS NOT APPROPRIATE PLEASE!!!!!

  8. Monde

    August 8, 2014 at 3:57 pm

    BN PLEASE CAN YOU ASK THE CHEF TO CHANGE THE PICK. IT IS NOT RIGHT PLEASE
    THIS DAY AND AGE OF THINGS HAPPENING IN NIGERIA, PLEASE CAN WE MAKE IT HAPPY.
    PLEASE

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