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Posts Tagged ‘chilli’

What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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What you need:

750g braising beef  (cut into large pieces)
2tbsp sunflower oil
4 garlic cloves  (sliced)
1tbsp grated fresh ginger
1 red chilli (de-seeded and finely chopped)
1 leek (finely chopped)
1tsp Chinese five-spice powder
2tbsp plain flour
2tsp sugar
3tbsp dark soy sauce
500ml water
1tbsp chopped fresh coriander
For the cabbage
1 small Savoy cabbage (stalks removed and finely shredded)
2 garlic cloves, sliced
1tsp sunflower oil
1tsp sesame seeds
400g white rice to serve

What you do:

In a bowl, toss the beef in the flour. Heat a large frying pan and cook the beef in 1tbsp of the sunflower oil until nicely browned. Pop onto a plate.

In a large pan and a little of the sunflower oil and cook the garlic, ginger, leek and chilli until soft and fragrant.
Add the beef and Chinese 5 spice and continue cooking for 5 minutes before adding the sugar, soy sauce and water.
Bring to steady simmer and cook over a low heat with a lid on for about and hour and a half until the beef is really tender. Season to taste.

For the cabbage :  take a medium sized saucepan and warm up the sunflower oil over a medium heat.
Add the garlic and before it browns add the shredded cabbage.
Cook with the lid on for a few minutes. Add a mug of water and cook until almost evaporated.

Add the sesame seeds and serve with the braised beef and some boiled rice.

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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What you need:

3 tbsp of oil
1 onion chopped
8oz / 225g long grain rice
1 green pepper, diced & seeded
1tsp chilli powder
1pt / 600ml boiling water
3 1/2oz / 100g sweetcorn ( tinned)
8oz / 225g red kidney beans (tinned) drained
2 tbsp freshly chopped coriander for garnish.

What to do:

In a wok heat the oil. Add the onion gently fry over a medium heat for around 2 mins.
Lower the heat, add the rice, pepper, & chilli powder to the onions in the wok & fry for 1 min. Gently pour in the boiling water, bring to the boil then simmer for around 15 mins.
Then stir in the sweetcorn, kidney beans & some of the coriander and gently heat through stirring occasionally.
Sprinkle the top with the rest of the coriander and serve.

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