Posts Tagged ‘chilli flakes’
Carrot & cumin soup with fresh coriander
Thursday, March 10th, 2011
Ingredients
* 1 onion , chopped
* olive oil
* 1 tsp cumin seeds , toasted
* small pinch chilli flakes or powder
* 2 tsp soft brown sugar
* 400ml chicken or vegetable stock
* 1 bunch coriander , chopped
* low-fat crème fraîche (optional)
* 6 medium carrots , peeled and chopped
Method
1. Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.
Tags: brown sugar, carrots, chilli flakes, coriander, cumin seeds, onion
Posted in Soup | No Comments »
Lamb cutlets with chilli and black olives
Thursday, January 13th, 2011
Layer the rib chops between cling film and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
Ingredients
* 12 lamb rib chops
* 4 x 15ml tablespoons olive oil, plus 2 tablespoons for frying
* 3 cloves garlic, peeled and sliced
* 1 teaspoon dried chilli flakes
* 1 teaspoon dried oregano
* Zest and juice of 1 small lemon
* 1 teaspoon Maldon salt or 1/2 teaspoon table salt
* 15 black olives, pitted and sliced
* 1 long red chilli, deseeded and finely chopped (optional)
Method
1. Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature.
4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
6. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.
Serves: 4
Tags: black olives, chilli flakes, garlic, lamb chops, lemon, oregano, red chilli
Posted in Meal Suggestions | No Comments »