Come Dine With Me recipes Paté and chilli jams with apricot and walnut bread recipe

Natalie Jasper's menu

Date Published:

19/12/2007

Natalie's starter comprises of two unconventional "jams": tasty chilli and course country paté accompanied by home-baked loaves of apricot and walnut bread for Come Dine With Me Plymouth

1. Mix the pork mince, belly pork, liver, wine and brandy in a large bowl. Cover and leave to marinate in the fridge for 2 hours.

2. Stretch each bacon rasher with the back of a table knife and use to line a 900ml loaf tin, leaving the excess overhanging the sides of the tin. Preheat the oven to 200°C/gas mark 6.

3. Stir the garlic, salt and spices thoroughly into the pork mixture and spoon into the tin. Cover with the overhanging bacon and place a piece of foil on top.

4. Place in a small roasting tin and add enough hot water to come halfway up the sides of the loaf tin. Bake in the centre of the oven for around 45-60 minutes or until the pork is thoroughly cooked.

5. For the chilli jam, place the tomatoes, chillies, garlic, ginger and fish sauce in a food processor and blend until as smooth as possible. Put the purée in a large saucepan and stir in the sugar and vinegar.

6. Slowly bring to the boil, then reduce the heat and simmer very gently for 40-50 minutes until thick. Stir occasionally to prevent the mixture burning.

7. Pour into warm sterilized jars, seal and store in the fridge for up to one week before serving.

8. For the apricot and walnut bread, put the flours and salt in a bowl and rub in the butter. Stir in the walnuts, apricots and yeast. Dissolve the molasses in the water and stir into the flour mixture. Mix to a soft dough.

9. Turn out onto a floured board and knead for 8-10 minutes. Put into a clean bowl, cover the surface with lightly oiled cling film and leave in a warm place for around 1½ hours or until the dough has doubled in size.

10. Return to the board and knock back the dough by bashing a few times with your knuckles until smooth and pliable. Cut in half and shape into two balls. Place on a lightly floured baking tray or baking stone and leave to prove for 30 minutes.

11. Preheat the oven to 220°C/gas mark 7. Bake the bread for 15 minutes then reduce the temperature to 175°C/gas mark 5 and continue baking for a further 15-20 minutes or until the bread is golden brown and sounds hollow when the base of each loaf is lightly tapped. Cool on a wire rack. Serve fresh or cut into thick slices and toast.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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