CHILLIES - Hot as hell, -
this months quickies for chilli freaks.
CHILLIES - Hot as hell, -
this months quickies for chilli freaks.|
|
There`s so many recipes where the chilli is concerned I didn`t have a clue where to start , so here`s three of my faves to begin the launch of my homepage. They really are quite simple to do and really sensational on the tastebuds and also they`re not too hot either, the hot recipes will follow in time. Here at home I`ve got nine different varieties of chili drying in the hot cupboard ranging from nice n mild chillies for stuffing and using in desserts, to mouth blistering caribbean chillies for a nuclear sauce from hell. Anyway try these for starters, see what you think and we`ll go from there. Also check out the Hot-headz website, they`re chilli fanatics with an amazing selection to pick from on mail order.There`s also a link to the "crazy chefs" completely mad site on chillies on my "foodie links " page.
|
| 4 Crumpets Toasted.
6 oz (175g) mozzarella- grated 2 hot pepperamis, sliced 2 hot chillis, thinly sliced (seeds left in) 1 heaped tbsp. capers ,rinsed 2 teaspoons chopped fresh oregano. 2 red chillis, halved lengthways 1 tablespoon olive oil. |
METHOD These pizzas can be fiery hot and rather macho, so if you like things scorchingly hot then you can add more chilli otherwise the quantities here will give you a little bit of heat but really no more than a spicy kick! Put half of the cheese on to the crumpets, then scatter the pepperami and sliced chilli all over. You can then follow this with the rest of the cheese, capers and oregano then top off with the half chilli. Lastly sprinkle on a few drops of olive oil and grill for 5 minutes |
10 - fresh small red chillies.
500 g -Ripe tomatoes.
2 - Cloves of garlic, peeled and chopped
1 - tsp of salt.
1 - cup of sugar.
200 mls of red wine vinegar.
Bring1. Puree the ingredients in a food processor all together, then transfer to a saucepan. the puree to the boil over a medium heat, skim the surface of any impurities , reduce the heat and simmer for about fifteen minutes until the "jam" stage is reached, pass through a sieve and store in sterilized jars.
500 g -hot red chillies.( seeded and sliced )
500 g -finely sliced white onions.
2 cups - white sugar.
1 cup - water
pinch of salt and a quartered lemon.
1. Place all the ingredients in to a saucepan then bring to the boil. Cook over a high heat until the temperature reaches 105 deg.-c. on a sugar thermometer
2. Remove from the heat and discard the lemon, then
store in sterilized jars.
Try this, it`s got a bite , it`s full of flavour, it`s fresh in the mouth and Wow , it marries perfectly with a nice fillet of pan fried salmon on sauteed fennel.
1. Roast off- a medium to large red pepper and two medium strength red chillis over a gas flame until blackened and charred, wrap in clingfilm until cool then skin, de- seed and chop finely, place in a dish.
2. Add to this a finely chopped red onion, finely
chopped bulb of fennel, a chopped hand full of coriander leaves, juice of a lime
, salt , pepper , and eight tablespoons of good olive oil. sharpen to
taste with a little red wine vinegar. Mix together leave for a short while for
the flavours to blend together and enjoy.
Boil together,150 ml white wine with 2 heaped
teaspoons of finely chopped shallots over a medium heat until the wine is
reduced by half. Now add 1 tablespoon chopped garlic, 2 -tablepoons of
chopped fresh basil leaves, 1 - 2 dried red chillies
(crushed) . 1 - 2 tablespoons sweet chilli sauce, 1
tablespoon of fresh lime juice and half a teaspoon of salt. Remove from the heat
and whisk the mixture into 150 g - butter. Place onto clingfilm, roll into
a sausage and place into the fridge to set. The butter can be then cut into
slices and used in your recipes.
