I recently made a ham and fig jam sandwhich, which made me feel like a masterchef (my girlfriend, however, felt otherwise)! And then Fiona picked up some tips on how to really make magic with jam while she was at Kloovenburg Wine and Olive Estate, and now I feel a little embarrassed admitting to my sandwhich! So here's what they had to say...
Kloovenburg Olive Jam is more savoury than sweet. A savoury jam is a good accompaniment to a cheese platter. Add some smoked cold meats, ciabatta bread and rocket leaves for the tapas platter. Spread some olive jam on toasted bruschetta and top with buffalo mozzarella.
It also perfect for meat, especially venison. Debone a springbok leg of lamb, marinate overnight in some Balsamic (Kloovenburg also makes a good one). Spread some olive jam on add some crushed black pepper and braai it over hot coals. Be careful to not over braai, it should still be pink in the middle. Add a green salad and some rosemary baby potatoes and you have the perfect Sunday lunch.
Sounds delicious, and I think I'll stick to confirmed recipes from now on!