Our Favourite Chilli Recipes

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One of our absolute favourites.

Ingredients:

4 chicken breasts cut into 1 inch pieces

1 red pepper. Chopped into 1 inch pieces.

Thumb size piece of fresh root ginger. Grated.

1 green pepper. Chopped into 1 inch pieces.

2 large fresh tomatoes. Chopped into 8 pieces.

Scotch Bonnet chillis finely chopped (add as many as your heat levels tolerate...We usually add 2 or 3).

2 cans coconut milk.

Handful of fresh thyme.

1 tablespoon of turmeric.

1 tablespoon of cumin.

1 can pineapple chunks and juice.

Large handful of baby spinach leaves.

1 small butternut squash or large sweet potato peeled and cubed into 1 inch pieces.

Juice of 2 limes and grated rind of 1 (optional).

Method:

Fry chicken in sunflower oil until opaque.

Add turmeric and cumin and continue to fry until fragrant (2-3 mins).

Add in coconut milk plus an additional can of water) and all other ingredients (except pineapple and juice, lime juice, spinach).

Bring to boil and simmer (covered) for 30-40 mins until chicken and squah/sweet potato are cooked through.

Add all remaining ingredients and cook for further 10 mins uncovered.

Serve with plain rice or unleavaned bread. 

Ingredients:

1 400g can of green Puy Lentils

1 400g can of Chick Peas

100g Bulgar Wheat

1 heaped tsp Cumin Seeds

6 Cloves of Garlic - finely sliced (not crushed)

3-4 long red medium heat chillies (Aji Strawberry drop are ideal) - chopped

400g Kale leaves (remove stalks) - washed but don't shake off excess water.

2 tsp Ground Turmeric

2 Tsp ground Cumin

1 Tsp ground Cinnamon

2 lemons - finely grated zest and juice

2 Tbsp Seeds eg pumpkin/sunflower

100g Feta Cheese or equivalent

Method:

Cook the Bulgar Wheat, Chick Peas and Green Lentils according to the packet instructions

In a large saucepan over a medium heat add a little olive oil and fry the cumin seeds until they sizzle, add the garlic and chilli and stir well.

When the garlic is translucent add in the dry spices and lemon zest.

Add the wet kale to the pan and stir to ensure coated in the spice mixture. Cover and let steam for 3 mins.

Add the drained lentils, drained chick peas and drained Bulgar wheat to the pan and mix well over the heat for a further 2 mins. Remove from heat. Stir through lemon juice, seeds and a little more olive oil (if desired) and crumble over the feta cheese.

Ceviche has to be one of our favourite summer time foods. it takes a little while to prepare but it really is worth it. Dont be put off by the fact the fish isnt cooked over heat! the juice of the limes does this in a more flavourful way!

Ingredients:

For the Amarillio chilli marinade:

5mm fresh root ginger roughly chopped.

3 cloves of garlic roughly chopped.

A handful of coriander sprigs roughly chopped.

Juice of 10 Limes

1 Tsp Sea Salt

1/2 Red Onion roughly chopped.

4-5 Aji Amarillo Chiiles (or Similar)

2 Tbsp Sunflower Oil

For the Ceviche:

2 sweet potatoes cubed into 2cm size squares, roasted until soft and cooled.

2 Sea Bass Fillets

10 Scallops

1 red onion very finely sliced

1 sweet pepper finely sliced

Bunch of Coriander.

2 Tbsp Fine Sea Salt

1 or 2 finely chopped aji chilles (or similar)

Method:

Start by making a chilli paste by frying the chillies and 1/2 red onion in the sunflower oil for 10 mins. You dont want this to colour but gently cook. Add 2 of the garlic cloves and continue to cook for a further 5 mins.

Blitz the mixture in a food processor until smooth.

Add the remaining Garlic, the ginger, salt and corriander springs to the juice of the squeezed limes and leave this to infuse for a minimum of 15 mins

Strain the liquid to remove the chunky pieces and then mix in the chilli paste.

To prepare the fish:

De skin and finely slice the fish. Cut each scollop into 4 thin slices. arrange on a large plate and genrously sprinkle over the salt.  set aside as this will open up the pores of the fish to help with the 'cooking process'.

Meanwhile slice the red onion very finely and add to a bowl of ice cold water. - drain after 10 mins.

Pour the 'marinade' over the fish and mix thoroughly. You will see this fish and scallops start to 'cook' and go opaque. Add the chopped coriander to the fix marinade and leave for a good 5-10 mins.

Put sweet potato cubes, onion, pepper, diced fresh chilli in a large bowl and mix well. Add the fish....one final mix through and this is ready to serve.

Ingredients:

4 Turkey Breast Steaks

2 Eggs

120g Panko Breadcrumbs

2 Tbsp Vegetable Oil

1 Tbsp Salted Butter

For the Katsu curry sauce:

2 Tbsp Vegetable oil

1 Large Onion finely diced

1 Tsp Brown Sugar

1 clove Garlic - crushed

2 Tbsp Plain Flour

1 Tbsp Curry Powder

500ml Chicken Stock

1 Tbsp Honey

1 Tbsp Soy Sauce

1 Tsp Garam Masala

Method:

Add the oil to the pan and cook onion gently for 5 mins until soft. Add the sugar and cook further to caramelise the onions for another 5 mins.

Add the garlic and curry powder and mix thoroughly over the heat.

Add the honey, soy sauce and garam masala to the stock.

Add the flour to the onion mixture on the heat and stir thoroughly. Add the stock mixture bit by bit to the onion/flour mix stirring all the time to ensure a smooth sauce.

Take off the heat and blend in a food processor until smooth.

For the Turkey. Bash with a meat mallet until flat. Dip in beaten egg and then cover in breadcrumbs.

Heat the Oil and butter in a frying pan and fry the turkey breasts for 5 mins each side until golden and crisp. Remove from the pan and slice.

Place the sliced turkey breasts over a bed of rice and pour over the sauce.

 Ingredients: 

500g Chicken Fillets

2 Red Onions

1 Bulb Garlic, minced

Mixed Medium Heat Chillies (quantity to your liking - we used approx. 10)

1/2 Pint Plain Yogurt

750g Fresh Tomatoes

1 Tablespoon Ground Coriander

1 Tablespoon Ground Cumin

1 Tablespoon Ground Turmeric

1 Tablespoon Smoked Chilli Powder

2 Inch Piece Fresh Ginger, grated

Juice of 1 Lime

1/4 Pint Chicken Stock

Fresh Coriander (optional)

1 Tablespoon Vegetable Oil

 Method: 

Firstly make a marinade for the chicken:

Mix the yogurt with 1/2 the garlic, the ginger, lime juice, ground spices and chilli powder. Mix in the chicken and leave to marinade for a minimum of 1hr.

Thinly slice one of the red onions and fry slowly with the other 1/2 garlic until caramelised (5-10 mins).

remove from the pan.

Remove the chicken fillets from the marinade (reserve the remaining marinade) and pan fry until golden. 

In a blender, blitz the remaining onion together with the chillies to make a thick paste. Add this to the pan along with the caramelised onions and continue to cook until aromatic (5 mins).

Add the tomatoes, stock and remaining marinade to the pan and simmer for a further 30 mins until the tomatoes have broken down into the sauce, adding more water if the curry begins to stick.

Garnish with the fresh coriander and server with rice and lime wedges.

Ingredients:

3 medium carotts - grated

1 bunch spring onions finely chopped

2 finely chopped Shishito chilles (or similar mild varieties)

A handful of cooked and cooled Edamae beans

1/4 Cucumber cut into 1cm cubes

1 red pepper cut into 1cm cubes

10 raddishes finely sliced

A handful of salad leaves of your choice (little gem or iceberg work best)

1 Tbsp Black Sesame Seeds

For the dressing:

2 Tbsp of Rice Vinegar

2 Tbsp Mirin

2 Tbsp Soy Sauce

2 Tbsp Sesame oil

A thumb size piece of root ginger finely grated.

Method:

Mix all salad ingredients in a large bowl.

Mix all dressing ingredients together and pour over the salad just before serving.

Recipe to follow

Recipe to follow

Recipe to follow