Recipes

I mentioned in a recent review of Pink’s Organics Green Chelli that it would make great jam/jelly tarts, so my wife make some Pate Sucrée ( sweet shortcrust pastry), we have Chickens so we try to use eggs in everything.

Pink's Organics Green Chelli Jam/Jelly Tart

Pink's Organics Green Chelli Jam/Jelly Tart

Well they are as good as I expected, great Lime flavour, and nice warmth.. yummie

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You will find Birds Eye Chillies in most UK supermarkets, (they are also know as Piri Piri Chillies, African Red Devils), Nando’s has popularised the name Piri Piri, so that it what we will call the sauce.

This is a nice easy recipe, it takes about an hour to make

Ingredients:

  • 20-30 Fresh Birds Eye Chillies (Piri Piri Chillies)
  • 1 Bulb Garlic (peeled and chopped)
  • 5cm Length Fresh Ginger (peeled and chopped)
  • 3 Shallots (peeled and chopped)
  • 1 Lemon (Zest and Juice)
  • 1 tbs Clear Honey
  • 1 tbs Paprika
  • 1 tsp Salt
  • 1 tsp black pepper
  • Water as required

Remove the stalk and place the chillies in a food processor with the Garlic, Ginger, Shallots and a little water and blitz into a rough paste, then add to a pan with the other ingredients and bring to a boil, add water as needed to get the consistency you want, simmer for 20 minutes, and them allow to cool.

Once cool return to the food processor and blitz until smooth, should make a few bottles depending on the thickness, before bottling make sure your bottles are clean and sterilised, the sauce will keep will in the fridge for a few months, but will improve over the first couple of weeks.

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Dukkah is an Egyptian dish made from a mixture of roasted nuts, seeds, herbs and spices, you will find there is almost an infinite variety of local versions, it is used to add flavor in many other recipes, but the most traditional use is to server it in a shallow bowl with bread and olive oil, you dip the bread in the olive oil and then in to the Dukkah, a bowl does not last once you start.

Quick and Simple Spicy Dukkah Recipe

Quick and Simple Spicy Dukkah Recipe

Dukkah can also be added so salads to add a bit of crunch or used as a seasoning with almost anything, try adding it to roasted vegetables in the last few minutes of cooking.

My first introduction to Dukkah ( also know as Duqqa or Dukka, so I am told) was via the version make by our local Olive company, Olives Et Al, their version is excellent, but I wanted somthing with a little more bite to it, so we started playing around with our own recipe.

Please feel free to play with this recipe to, we have,  but we always seem to have  either Hazelnuts and or Almonds and Sesame seeds with Coriander and Cumin with a Salt and Black pepper, I always add some Chilli flakes or powder, and a nice smoked Paprika works very well.

Ingredients:

  • 100g  Hazelnuts
  • 100g Blanched Almonds
  • 100g Sesame Seeds
  • 25g Coriander Seeds
  • 25g Cumin Seeds
  • 12g Fennel Seeds
  • 3 tsp Black Pepper Corns
  • 2-4 tsp Chilli Fakes or Smoked Paprika
  • 3 tsp Thyme
  • 100 g Course Sea Salt

Individually dry fry  all the ingredients except the Chilli flakes/Paprika, Thyme and Sea Salt, then either grind in a pestle and mortar (if you are tough) or do like I did and use my blender to , to make it into a course mix (you need the big nuts to break up, and the pepper corns to have blended in.

If it is not hot enough you can add more chilli..

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Red Peppers are cheap at the moment, and are fantastic roasted on the BBQ, and then served in a salad,  made into a soup, or even preserved pickled in vinegar or oil.

You will find roasted red pepper available in jars in most good supermarkets and Deli’s, but they can be expensive, they are however remarkably simple to do at home. I did these a while after I started the BBQ, but before the charcoal was ready to cook the meat. If you don’t have a bbq, you can do if over the flame from a gas hob, but if you do remember to hold the peppers with tongs and they will get very hot.

Roasting Red Peppers on the BBQ

Roasting Red Peppers on the BBQ

They may look burned to a crisp, but only the skin is burned.

Turn them every few minutes until they are evenly burned, once they are black all over seal them in a Tupperware box or a large paper bag to cool, steam from the peppers will help separate the skin from the flesh.

Removing burned skin from roasted Red Pepper

Removing burned skin from roasted Red Pepper

Now carefully pull aways the burned skin from the flesh, do not worry about every little flake,

Note: do not wash the peppers under the tap, while this will remove any flecks of skin, it will also wash away the roasted, smokey flavour.

Removing seeds from roasted Red Pepper

Removing seeds from roasted Red Pepper

Split open the pepper and remove the seeds and stalk, you may find any juice inside the pepper is still very hot, please be careful.

Cleaned Roasted Red Pepper

Cleaned Roasted Red Pepper

A completed roasted red pepper.

Now you can cut it into slices and serve as part of a green salad, or cover with a vinaigrette. Almost anything you do will taste great.

You can use this process of any thick fleshed pepper, but you may wish to ware gloves when work with any particularly hot varieties

Recipe Disclaimer
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