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Saffron, Chilli, Tomato and Hazelnut Compote

  • 1/2 cup hazelnuts
  • 10 sun dried tomatoes diced
  • 3 ripe tomatoes de-seeded and diced
  • 1 large palm sugar round, grated
  • 6 roasted garlic cloves, diced
  • 1 shallot diced finely
  • 3 Tablespoons chilli sweet Thai sauce
  • 1/4 cup rice wine vinegar
  • 3 Tablespoons saffron essence
  • 1/2 cup hazelnut oil
  • Juice of 2 lemons
  • 3tspn fish sauce
  • Salt and pepper to taste
  • Handful of fresh colander leaves, chopped

In a small saucepan, slightly heat the rice wine vinegar, saffron essence and lemon juice then place in a stainless steel bowl, add the rest of the ingredients and mix well.  Season to taste.  Refrigerate overnight

 You may use this once made, but for maximum flavour 24 hours is recommended

Serve with fish or any red meat


Thanks to Uncle Joe’s from Marlborough and Laurence Purser, award winning chef