Posts Tagged ‘red chilli’
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 »
Spicy spaghetti with garlic mushrooms
Monday, August 9th, 2010
Ingredients
* 2 tbsp olive oil
* 250g pack chestnut mushrooms , thickly sliced
* 1 garlic , thinly sliced
* small bunch parsley , leaves only
* 1 courgette, chopped
* small bunch parsley , leaves only
* 1 onion , finely chopped
* 400g can chopped tomatoes
* 1⁄2 red chilli , deseeded and finely chopped, (or use drieds chilli flakes)
* 300g spaghetti
Method
1. Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
2. Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.
Tags: courg, garlic, mushrooms, onion, parsley, red chilli
Posted in Meal Suggestions, Veg Ideas | No Comments »
Hot & spicy sweet potatoes
Friday, July 9th, 2010
Ingredients
* 2 large sweet potatoes (about 500g/1lb 4oz each)
* 4 tbsp olive oil
* 2 tbsp fresh thyme leaves, plus 2 sprigs of fresh thyme
* 1 red scotch bonnet chilli , seeded and finely chopped
Method
1. Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
2. Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
3. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they’re ready).
Tags: red chilli, sweet potato, thyme
Posted in BBQ, Veg Ideas | No Comments »
Spicy Singapore noodles with prawn stuffed courgettes and sweet chilli sauce
Friday, May 7th, 2010
Ingredients
For the noodles
1 tbsp vegetable oil
1 green courgette, julienned
1 tsp ground turmeric
200g/7oz rice noodles, cooked according to packet instructions
1 clove garlic, chopped
2 tbsp soy sauce
1 red chilli, chopped
1 small handful broccoli florets
For the prawn stuffed courgettes
1 yellow courgette, cut into three equal thick rounds
2 king prawns, de-veined, peeled, finely chopped
salt and freshly ground black pepper
1 tbsp soy sauce
dash sesame oil
2 tsp sesame seeds
For the chilli sauce
2 tbsp tomato ketchup
1 tbsp honey
1 tsp dried chilli flakes
1 tsp white wine vinegar
splash water
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the noodles, heat the vegetable oil in a wok, add the courgette and ground turmeric and fry for 2-3 minutes, or until the courgette is tender. Add the cooked rice noodles and garlic and fry for 2-3 minutes, then stir in the soy sauce, chilli and broccoli and fry for 1-2 minutes.
3. For the stuffed courgettes, scoop the seeds out of the courgette rounds and discard. Place the hollowed out courgette rounds on a baking sheet.
4. Season the chopped prawns with salt and freshly ground black pepper and soy sauce, mix well and press spoonfuls of the prawn mix into the middle of each courgette round. Drizzle with sesame oil and sprinkle over the sesame seeds, then bake in the oven for 6-8 minutes, or until the prawns are cooked through and the courgette is tender.
5. For the chilli sauce, place all of the chilli sauce ingredients into a small saucepan and simmer gently for five minutes, adding enough water as necessary to make a pouring consistency.
6. To serve, pile the noodles onto two serving plates, place the stuffed courgettes around the sides of the plate and drizzle over the chilli sauce.
Tags: broccoli, courgette, garlic, honey, red chilli, yellow courgette
Posted in All Recipes, Meal Suggestions | No Comments »