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Posts Tagged ‘red pepper flakes’

What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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What you need:

4 tbsp olive oil, divided
2 skinless, boneless chicken thighs
Kosher salt
3 large garlic cloves (crushed)
2 tbsp ground cumin
2 tbsp tomato paste
3/4 tsp dried red pepper flakes
2 bay leaves
2 15-ounce tins of chickpeas, rinsed, drained
1/2 cup chopped drained roasted red peppers from a jar
2 tbsp (or more) fresh lemon juice
2 cups 1″ cubes country-style bread
3 tbsp coarsely chopped flat-leaf parsley

What you do:

Heat 2 tbsp of oil in a medium saucepan over medium-high heat. Season the chicken with salt; add to the saucepan and cook, turning once, until browned, 8–10 minutes. Transfer to a plate.

Reduce the heat to low and let oil cool for 1 minute then add the  garlic and cook, stirring often, until fragrant, 30–60 seconds. Add the cumin, tomato paste, and red pepper flakes then stir until a smooth paste forms…( about 1 minute). Add the cooked chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil then reduce the heat to medium-low and simmer,  occasionally stirring, until the chicken is tender (about 20 minutes).

Transfer the chicken to a plate.

Add chickpeas to pot then bring to a simmer and cook for 5 minutes. Tear all the chicken off the bones and  add to stew. Add the red peppers. Stir in remaining 2 tbsp of  oil and 2 tbsp of  lemon juice and simmer for 1 minute. Season with salt and more lemon juice, if desired.

Divide bread cubes among bowls. Ladle soup over. Garnish with parsley.

Serve hot.

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What you need:

2 tbsp vegetable oil
4 oz / 115 g thinly sliced shallots
Kosher salt and freshly ground black pepper
4 0z /115 g  slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tbsp thinly sliced garlic ( or crushed)
1 1/2 tbsp  peeled ginger ( crushed)
1/4 tsp crushed red pepper flakes
1/2 chopped iceberg lettuce
2 bunches of  fresh watercress, trimmed, cut into 2″ pieces
1lb cooked brown rice

What you do :

In a large non stick frying pan heat the oil over low heat. Add the shallots stirring often, until golden brown for around 10 – 12 minutes.

Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper ( the shallots will crisp as they cool).

Increase heat to medium & add the sausage , garlic ,ginger, & red pepper flakes to the same frying pan, stirring for around 2 minutes.

Add 1/4 cup water, scrapping  up any browned bits. Increase heat to medium-high, add the lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes.

Season with salt and pepper. Sprinkle fried shallots over.

Serve with brown rice.

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What you need:

4  slices bacon (chopped)
2 lb baby bok choy
1 tsp olive oil
1/2 small red onion chopped
1 tsp red pepper flakes
1 tsp minced or dried garlic

What to do :

In a large frying pan  or saucepan fry the bacon over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet.

Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.

Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt.

Serve hot.

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