Posts Tagged ‘pepper’
« Older EntriesHoney and mustard pork and cajun chicken
Wednesday, May 2nd, 2012
Prep time: 20 min, plus 30 mins marinating
Cook time: 10 minServes:4
Sticky pork and spicy chicken
Ingredients
For the Honey and Mustard Pork:
1 pepper
1 onion, cut into large cubes
200 g pork fillet, cut into large cubes
100 ml olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tbsp honey
1 tsp English mustard
black pepper
vegetable oil, for frying
For the Cajun Chicken:
75 ml olive oil
2 cloves garlic, finely chopped
2 tbsp Worcestershire sauce
few drops of tabasco
200 g boneless cubed chicken
100 g plain flour
1 tsp curry powder
3 tsp mixed herbs and spices, of your choice
black pepper
1/2 tsp paprika
vegetable oil, for frying
Method
1. To make the honey and mustard pork, thread the onion, pepper and meat alternately onto the skewers and lay them in a shallow dish.
2. Mix together the oil, garlic, oregano, honey and mustard and season with salt and freshly ground black pepper. Pour the mixture over the meat and leave it to marinate for half an hour or so (longer if possible).
3. Remove the kebabs from the marinade and barbecue or grill until the meat is cooked through. Serve immediately.
4. For the Cajun Chicken, pour the olive oil, half of the garlic, the Worcester sauce and Tabasco sauce over the meat and leave it to marinate for half an hour or so (longer if possible).
5. Put the flour into a plastic bag with the curry powder, herbs and spices, remaining garlic and paprika. Season with salt and freshly ground black pepper. Mix well.
6. Put the chicken into the bag of spices and thoroughly coat the chicken pieces.
7. Heat the oil in a frying pan over a high heat; shake off any excess flour from the meat and fry until the chicken is cooked through and golden brown.
8. Serve immediately.
Tags: chicken, garlic, honey, mustard, onion, pepper, pork fillets
Posted in BBQ | No Comments »
Artichoke & roasted red pepper soufflé omelette
Wednesday, August 11th, 2010
Click HERE
Ingredients
* 5 eggs , separated
* 2 whole eggs
* ½ can artichoke hearts , drained, quartered if whole
* 1 whole roasted pepper from a jar or can drained, patted dry and roughly chopped
* 50g vegetarian Parmesan-style cheese
* 10 large basil leaves , shredded
* 1 tbsp butter
* 1 tbsp extra virgin rapeseed or olive oil
Method
1. In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.
2. Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.
Tags: Artichoke, pepper
Posted in Meal Suggestions | No Comments »
Sweet chilli jam
Monday, April 12th, 2010
Ingredients
* 8 red peppers , deseeded and roughly chopped
* 10 red chillies , roughly chopped
* finger-sized piece fresh root ginger , peeled and roughly chopped
* 8 garlic cloves , peeled
* 400g can cherry tomatoes
* 750g golden caster sugar
* 250ml red wine vinegar
Method
1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
2. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
Tags: cherry tomatoes, chilli, garlic, ginger, pepper
Posted in Pudding and desserts | No Comments »
Roasted butternut squash with goat’s cheese
Monday, April 12th, 2010
Ingredients
* 2 small butternut squash
* garlic clove , crushed
* 3 tbsp olive oil
* a pinch dried chilli flakes
* 1 tsp thyme , chopped
* courgette , cut into 2cm chunks
* red pepper , cut into 2cm chunks
* 2 small red onions , cut into thin wedges
* 200g cherry tomatoes
* 50g pine nuts
* 100g goat’s cheese , crumbled
* 1 tbsp breadcrumbs
* 1 tbsp parsley , chopped
* 1 tbsp parmesan
Method
1. Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
2. To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.
Tags: butternut squash, cherry tomatoes, courgette, garlic, parsley, pepper, red onion, thyme
Posted in Meal Suggestions | No Comments »
Chilli con carne
Monday, April 12th, 2010
Ingredients
* 1 tbsp oil
* 1 large onion
* 1 red pepper
* 2 garlic cloves , peeled
* 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
* 1 tsp paprika
* 1 tsp ground cumin
* 500g lean minced beef
* 1 beef stock cube
* 400g can chopped tomatoes
* ½ tsp dried marjoram
* 1 tsp sugar
* 2 tbsp tomato purée
* 410g can red kidney beans
* soured cream and plain boiled long grain rice , to serve
Method
1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Other ways to enjoy chilli
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
A Mexican twist
Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much – you don’t want to be able to identify the flavour of the chocolate.
Tags: chilli, cumin, garlic, mince, onion, paprika, pepper
Posted in Meal Suggestions | No Comments »
Halloumi wrapped in red pepper with lemon & chilli
Sunday, February 28th, 2010
Ingredients
* 4 red peppers
* 200g block halloumi cheese , sliced into 4
* 1 red chilli , finely chopped
* oregano chopped to make 2 tsp or 1 tsp dried
* 4 black or green olives , cut into slivers
* 1 lemon , zest and juice
Method
1. Grill or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won’t be able to cook them again.
2. Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn’t matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.
3. Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).
Tags: chilli, pepper
Posted in Veg Ideas | No Comments »
Mango, green pepper and lime salsa
Sunday, January 17th, 2010
Mango, green pepper and lime salsa for barbecued venison
Ingredients
* 1 large ripe Mango
* 0.5 red Onions, finely chopped
* 1 green peppers, halved seeded and finely diced
* 0.5 small red chillies, halved seeded and very finely chopped
* 3 tbsp chopped Coriander
* 1 grated lime zest, and juice
* 3 tbsp Olive oil
* 1 pinch black pepper
Method
Half the mango by slicing off the sides close to the stone. Peel off the skin with a potato peeler and dice into small pieces.
Mix with the onion, pepper, chilli and coriander.
Mix the limejuice, rind and olive oil together and season with salt and pepper.
Pile into a serving dish and serve with barbecued venison.
Tags: chilli, coriander, mango, onion, pepper
Posted in Veg Ideas | No Comments »
Venison chilli casserole
Sunday, January 17th, 2010
Todays Sunday lunch – 17th January 2010
Ingredients
1 tbsp vegetable oil
450g/1lb venison shoulder, trimmed and cut into large pieces
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 stick celery, chopped
8-10 red chillies, chopped (8-10! We used 2 and that was enough – and we like spicey)
250g/8½oz mushrooms, sliced
1 garlic clove, crushed
1 tbsp tomato purée
pinch ground cumin
pinch ground paprika
150ml/5fl oz game or beef stock
125ml/4½fl oz red wine
400g/14oz canned chopped tomatoes
salt and freshly ground black pepper
50g/1¾oz dark chocolate, grated
To serve
plain rice, cooked according to packet instructions
Method
1. Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set aside to keep warm.
2. In the same frying pan, add the onions, red and green peppers, celery, red chillies, mushrooms and garlic and fry until the vegetables are soft but not coloured.
3. Add the tomato purée to the pan, then turn down the heat and gently fry for a further ten minutes.
4. Add the spices, stock, red wine and canned chopped tomatoes to the pan and bring to the boil.
5. Return the venison to the pan and add the grated chocolate. Reduce the heat to very low and simmer for one hour, or until the venison is tender. (we cooked ours for just over 2 hours to get it really tender)
6. To serve, place the venison chilli onto plates. Spoon some plain rice alongside and serve.
7. EAT!!
Tags: celery, chilli, cumin, garlic, mushrooms, onion, paprika, pepper, venison
Posted in Meal Suggestions | No Comments »
Potato and roast red pepper soup
Saturday, December 5th, 2009
Ingredients
4 red peppers
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced to 1/3in dice
1 tsp salt
freshly ground pepper
900ml/1½pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
sprigs of flatleaf parsley
roasted chillies (optional)
Method
1. Roast or chargrill the peppers for 10-15 minutes in the oven and then leave to cool in a plastic bag.
2. Peel and deseed, save the sweet juices and carefully purée the flesh with the juices. Taste and adjust seasoning if necessary.
3. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
4. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
5. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
6. Add the milk. purée the soup in a blender or food processor. Taste and adjust seasoning.
7. Just before serving, swirl the red pepper purée through the soup or simply drizzle on top of each bowl. Top with some snipped flat parsley. You might try adding one or two roast chillies to the pepper for a little extra buzz – serrano or jalapeno are good.
Tags: chilli, onion, parsley, pepper, potato
Posted in Soup | No Comments »
Carrot and coriander soup
Tuesday, October 27th, 2009
Ingredients
1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Method
1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
Tags: carrot, coriander, pepper
Posted in All Recipes, Soup | No Comments »