Category Archives: chilli

Fruity Friday’s… The chilli and yes it is a fruit!

Red-chilli-dried-green-hot

Oh Yes! It is a fruit!

I expect you were wondering when I was going to get around the one of my favourite fruits, The Chilli Pepper.

This wonderful versatile fruit which some love to hate… Are the fruits from the flowers of the Nightshade family. Mainly eaten as a vegetable but most definitely it is a fruit.

Chilli peppers are a rich source of spicy-hot capsaicin. They are also very high in antioxidant carotenoids, which are linked with many health  benefits. … Capsaicin: Is one of the most studied plant compounds in chilli peppers.

Did you know? Chilli has seven times the Vitamin C of an Orange. Also a big bowl of chilli can help you lose weight? It is because the capsaicin in the chillies and peppers used to make a chilli raise your metabolic rate…

chilli-con carne-chilli peppers

Chilli Con Carne

500 gm lean minced Beef ( I use pork) as I can’t get minced beef here.
1 tbsp Olive oil
1 large onion chopped
1 red or yellow pepper chopped
3/4 garlic cloves, peeled and chopped
2 inch piece of fresh ginger finely chopped
1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
2 tsp cumin seeds
1-2 bay leaves
1 pint of fresh made beef or vegetable stock
400 gm fresh chopped tomatoes
1/2 tsp dried marjoram
1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
2 tbsp tomato purée
410 gm can red kidney beans, drained or pre soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic,ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook , stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

Now what can be better than a smokin hot chilli sauce this recipe was gifted to me by my friend Susan and it is awesome…Thank you Susan it is now my go to chilli sauce…

Chilli- hot-red-fiery sauce

Let’s Cook!

This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked apple wood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars.

It is then ready to use as a spread on your bacon sandwich, to coat your meats and is a great base for a chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillies and garlic.

NOTE:

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

Do you like something a tad sweeter??? Then this Thai Sweet chilli sauce may be for you??

Sweet- chilli-sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened.

Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

Chilli plant- hot- spicy- Thai chillies

One of my favourite fruits…The chilli ..

That’s all for this weeks roundup I do hope you have enjoyed it and I am looking forward to your comments and if you also hit the share buttons I would love that ….Thanks Carol xxxx

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Spice It Up…………………

Chillies..Now that’s surprise..ha ha….a lovely hot sauce…

This one is definitely a keeper and one I will certainly try because as you know I love anything with chilli.

chili-1746451_1280

 

What do you do with an over abundance of chile peppers? Well, you marinate them, you make relish, you grill em and you make hot sauce! Lots and lots of hot sauce. Lots. I love making hot sauce. Bu…

Source: Spice It Up…………………

Prawns with Tamarind Sauce( Goong ma kham)

These beautiful prawns in a tamarind sauce are one of my very favourite Thai dishes. I just love the sweet sourness of the Tamarind fruit.

pRAWNS WITH tAMARIND sAUCE

Ingredients:

1/4 cup (60 ml) vegetable oil ( I use coconut oil)

2 small dried chillies

3 large garlic cloves, chopped

3 large fresh red chillies julienned

A small carrot julienned.

Sugar snap peas or mange tout( optional)

8 red shallots, sliced

3 red birds-eye chillies, chopped

60 ml fish sauce

60 ml tamarind puree

150 g soft palm sugar

1 tsp salt

200 ml water

To make the tamarind sauce, heat the oil in a deep heavy-based saucepan over high heat. Add the dried chillies, then deep-fry until crisp. Remove and drain on kitchen paper towel.

Add the garlic and large fresh chilli to the pan, cook for 1 minute. Add the shallot and continue cooking for another 1 minute, then add the birds-eye chilli, fish sauce, tamarind, palm sugar and salt and stir until the sugar has dissolved.

Crumble the deep-fried dried chillies. Carefully add the water and dried chilli to the sauce, then simmer over medium heat for 5 minutes. Put to one side.

Heat the vegetable oil in a deep heavy-based saucepan over medium heat. Place the prawns on a large flat plate. Combine the tapioca flour and rice flour and sprinkle over the prawns to coat, then shake off any excess.Deep-fry a few prawns at a time in the hot oil for 6 minutes or until the prawns just change colour and are cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining prawns.

Meanwhile, blanch the Chinese broccoli, carrots and peas ( if used) in a saucepan of boiling water for 1–2 minutes, then drain.

Pour 300g of the tamarind sauce into a small heavy-based saucepan and bring to the boil over medium heat. Leftover tamarind sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Place the Chinese broccoli on a serving plate and top with the prawns. Drizzle with the hot tamarind sauce and garnish with coriander leaves and chilli. Serve with steamed rice.

Enjoy!