Chipolatas in bread rolls with tomato chilli jam and roasted balsamic onions

Fiona Andersen

Although these rolls are best eaten on the same day, they are also good the day after if they are reheated in a hot oven for 5 minutes. Makes 12 x 120g rolls; 4 x 300ml jars of tomato chilli jam; 3 x 300ml jars of roast balsamic onions.

Bread rolls

850 g	Plain flour (Main)
550 ml	Water, luke-warm
10 g	Yeast, dried
15 g	Salt
50 ml	Olive oil

Tomato chilli jam

1 Tbsp	Olive oil
1 ½	Red onions, finely diced
6	Garlic cloves, peeled and finely sliced
2 knobs	Fresh ginger, approx 4cm each, peeled and finely sliced into batons
5	Long red chillies, seeds removed and finely sliced
1 ½ tsp	Mustard seeds
1 ½ Tbsp	Cumin seeds, roasted and ground
3 cans	Italian tomatoes, approx 400g each, chopped (Main)
½ cup	Soft brown sugar
½ cup	White vinegar

Roast balsamic onions

12	Onions, medium (Main)
50 ml	Olive oil
4 cups	Balsamic vinegar
½ cup	Mint, finely chopped
¼ tsp	Chilli flakes, crushed

Directions

Bread rolls

1. Heat oven to 240C.
2. Place all ingredients into the bowl of an electric mixer with a dough hook attachment and mix on low speed for 20 minutes. Increase the speed to two thirds power, for 30 seconds, taking care not to overstrain the machine. Turn dough out into a large mixing bowl and cover dough with a tea towel and set aside in a warm place to prove for 1 hour or until almost doubled in size.
3. Tip dough out on to a clean bench top and divide into 12 equal pieces. Knead and shape each piece of dough into a small ball and place on a baking tray liberally dusted with extra flour. Cover tray with a clean tea towel and allow to prove in a warm place for a further 15 minutes.
4. Place buns into oven and bake for 20 minutes or until golden brown. Remove from oven and allow to cool.

Tomato chilli jam

1. Heat olive oil in a heavy based pot over a medium to high heat. Gently fry onions for 3 to 4 minutes, stirring occasionally before adding garlic, ginger, chilli, mustard seeds and cumin.
2. Cook for a further minute before adding tomatoes, sugar and vinegar.
3. Bring to the boil, reduce heat and simmer for 10 minutes or until jam becomes rich and thick.
4. Season with salt and pepper and refrigerate in sterilised jars for up to 2 weeks.

Roast balsamic onions

1. Heat oven to 200C.
2. Slice onions into thirds with skins attached and place on a baking paper-lined oven tray.
3. Drizzle with olive oil and roast for 40 to 50 minutes or until onions are extremely coloured, even blackened all over. The more you colour the onions, the better they taste. Remove from oven and allow to cool.
4. Remove the soft tender inner layers of the onion and place in a bowl along with the balsamic, mint and chilli flakes.
5. Mix to combine and store in sterilised jars or in the refrigerator. Balsamic onions will keep up to 2 to 3 weeks.

Make a change

If you are short on fresh ingredients, replace fresh chillies with a pinch of chilli flakes for each chilli required and a couple of teaspoons of ginger for each knob of fresh ginger.