Ah chia. You and I meet again.
I’ve just spent the last 10 minutes searching YouTube for the clip I will forever think of every time I hear the word. Sadly it must be such a random part of the Wayne’s World movie that nobody’s put it up for my enjoyment! Anyway, Benjamin Kane is flicking through the TV channels, and after the clapping lamp ad, he flicks to this:
So I’m constantly singing in my head “clap on, clap off, the clapper! ch-ch-ch-chia!” And it will not go away.
’90s movie obsessions aside, the kind people over at Baker’s Delight sent me some of their new chia bread to try recently, and once I stopped singing the song and explaining to the courier why he was delivering bread to me, I ripped a piece out and buttered it. Forget about the fact I actually had to cook with it
Bakers Delight has the BEST white sliced.
Anyway, I’m a huge fan of chia – as I mention in this post where I make banana chia muffins. Sadly, I’d have to sell Veggie Baby in order to fund one banana these days so I’ve had to use different ingredients in them.
With the suggestion that I might like to make an Australian recipe from the bread, I immediately had two ideas:
And the rest of the bread I left out overnight (covered) until it dried, then whizzed them in the food processor to make breadcrumbs. I then egged and crumbed eggplant slices and baked them at 180C for about 20-30 minutes until crispy on the outside and cooked through. then I smothered them in homemade chilli-tomato jam.
I normally add spices and things to my breadcrumbs, but I left these plain so as not to compete with the jam. To be honest, the breadcrumbs didn’t really need it. I especially like the extra crunch from the chia seeds, that pop a little when you bite into them. Delicious and healthy… oh chia is there anything you can’t do?
Chilli-Tomato Jam
Ingredients
1/2 onion, diced
2 cloves garlic, minced
1cm fresh ginger, grated
1 red chili, chopped
1 can diced tomatoes
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
salt and pepper
Directions:
1. Saute the onion, garlic and ginger over low-medium heat until translucent, about 5 minutes.
2. Add the chili and saute 1 minute.
3. Add tomatoes, vinegar, sugar, salt and pepper and bring to the boil.
4. Reduce heat and let simmer about 20-30 minutes, long enough to get thick and jammy. Oh man, it’s good!
Zoey @ Good Goog says
October 11, 2011 at 10:39 amIs garlic bread Australian? Because if it's not, t should be!
seana smith says
October 13, 2011 at 2:18 amCould you make an Aussie bread and butter pudding with macadamia butter on the bread maybe?? And a bit of coconut milk?? Hmmm… this wouldn't go down well on my one week of totally healthy eating post-holiday!!?? Sounds good though. Maybe an Aussie nursery egg: mashed soft eggs, with torn up bread mixed through?
Gayle lockhart says
October 13, 2011 at 11:23 pmCant wait to make thar chilli tomato jam ! jum
Ajanthi Wijayasekera says
October 13, 2011 at 11:24 pmI have made Chicken parmigiana. It came out nicely. You can add bacon to get a nice taste. It can be served with roast vegetables and little bit of mash potatoes. Its my all time favourite 🙂
joey says
October 13, 2011 at 11:51 pmVegemite but is that Australian anymore?
Hana Brown says
October 13, 2011 at 11:53 pmPinchy Pies
Using a large round cookie cutter Cut an even amount of circles from slices of fresh Chia bread.
Fillings are optional – a slice of banana and a spoon of peanut butter, peanut butter and jam, vegimite and a little cube of mozzerella, ham and cheese – or just a piece of good ol Coon cheese. Place fulling in centre of circle leaving a 1cm border around edge. Place second circle on top and pinch ends together. Deep fry till golden brown and serve hot! Yum.
Sue Bou says
October 13, 2011 at 11:57 pmChilli tomato jam, sounds like 3 good things together.
Sandra says
October 14, 2011 at 12:06 amWhat a great salesperson for Baker's Delight Chia bread. Love the idea of breadcrumbing with it, but I don't know if I would have enough left to bake with. It's hard to get past yummy fresh sliced chia bread.
Kate says
October 14, 2011 at 12:08 amooh yum Im so trying the eggplant 🙂 To try out the chia bread I would have made my girls a good old cheese and tomato toastie toastie and because they love them so much added red capsicum and mushroom for extra vegie benefit! Bakers Delight rock!
Karlene says
October 14, 2011 at 12:31 amA meat pie – no pastry on the bottom but a bread crumb top – more like a Shepher's Pie
Clare says
October 14, 2011 at 12:51 amcheese and marmite never fails!
David says
October 14, 2011 at 12:52 amAvo, cheese and tomatoe – does that count as aussie?
Jasmine says
October 14, 2011 at 1:29 amI'd like to try the Little Aussie kid toast rusks – garlic bread
Lynne Sanders Lillington says
October 14, 2011 at 7:29 amI too got chai bread from bakers delight and a sample packet of chai seeds , I used the chai seeds in a gratin on it was delicous as well as good for me. I have been looking for the seeds since as a regular addition to my pantry.
joey says
October 22, 2011 at 11:54 pmthanks can't wait for it to arrive :))