Recipes

I wrote this recipe down originally for a book, published many years ago “The Hot Book of Chillies“. I am not sure I have ever made it the same way twice, but a few weeks ago I came across a jar from the batch I made back then, and wow does it taste good. I cannot recommend you keep yours so long, this jar dates back to 2005, but it just shows how well things mature.

Lemon 'n Lime Fire Chutney

Yield: About 1.5L (3 Pints of Chutney)

Ingredients

  • 6 Limes
  • 2 Large Lemons
  • 500 g Onions
  • 50 g Salt
  • 500 g Sugar
  • 700 ml Vinegar
  • 2 tsp Mustard Seeds
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 10 Hot Thai Chillies (finely chopped)
  • 200 g Raisins

Cooking Directions

  1. Place the Limes and Lemons in a pan and cover with water. Bring to the boil and simmer for 2-3 minutes, then leave to stand until cool enough to handle.
  2. Cut the fruit into halves and squeeze the juice into a bowl, removing the seeds.
  3. Chop the remaining skin and pulp onto small pieces with scissors or a sharp knife, mix in the onions ans sprinkle with salt.
  4. In a latge pan bring the vinegar and sugar to the boil and simmer until all the sugar has dissolved. Add the chopped lime, lemon and onion mixture as well as all the dry spices, raisins and chillies, mix well and simmer for 2-3 hours stirring frequently until the mixture has reduced by about 50%.
  5. Pour into sterilized jars and seal while still hot.
  6. Your chutney will be ready to eat within 3-4 weeks.

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Lasagne with a Twist

Lasagne with a Twist

Taste of Texas have hunted down some of the best flavours to come from the BBQ state of Texas, their range is now available from Hot-Headz as well as from their own on-line store, this week they have sent us a recipe using their delicious Truly Texas – Texas Fiesta Salsa.

Taste of Texas Lasagne with a Twist

Yield: Serves 4

Ingredients

  • 500g Lean minced beef
  • 1 Large Onion, Finely Chopped
  • 2 Garlic Cloves, Crushed
  • 500g Mushrooms Sliced
  • 1/2 Jar Truly Texas Texas Fiesta Salsa
  • 1 Large Egg
  • 284 ml Carton Double Cream
  • 175 g Mature Cheddar, Grated
  • 9-12 Sheets Ready Cooked Lasagne
  • Pinch Grated Nutmeg (Optional)
  • A Little Finely Chopped Parsley (Optional)

Cooking Directions

  1. Heat a large frying pan and add the mince ? fry over a medium heat for 5 minutes, stirring with a wooden spoon to break up the lumps. Add the onion and garlic and continue to fry for a further 5 minutes, until the meat is browned.
  2. Add the mushrooms and Texas Fiesta Salsa, and season to taste. Stir well, bring to the boil, then turn down the heat, cover and leave to simmer for 35 minutes, stirring occasionally.
  3. Meanwhile, mix together the egg, cream and about two thirds of the cheese and season to taste. Heat the oven to 180C/gas4/fan 160C. Now, assemble your dish! Spread a couple of spoonfuls of meat sauce over the bottom of an ovenproof dish (measuring about 28 x 22 and 7.5cm deep), then cover with 3-4 sheets of lasagne and drizzle over just a little of the cheese sauce.
  4. Spoon over the remaining meat, then cover with more lasagne and repeat, building up the layers as you go. Pour the remainder of the cheese sauce over the top, then sprinkle over the rest of the cheese with a little grated nutmeg and finely chopped parsley.
  5. Bake in the oven for 30-40 minutes until bubbling and golden.

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During the summer we got to taste some excellent BBQ sauce from Taste of Texas, well Vivian (The Boss) at Taste of Texas wanted to remind us that they did more that BBQ and now that the cold weather is here, she send us a recipe to help with the cold winter nights..

Taste of Texas Chicken Cacciatori

Taste of Texas Chicken Cacciatori

Chicken Cacciatori

Yield: 4

Ingredients

  • 1 Onion, finely chopped
  • 2 Garlic cloves, crushed
  • 3 tbsp Olive oil
  • 1 Jar Truly Texas Texas on Fire Salsa
  • 4 tbsp Mascarpone
  • Handfull Fresh basil leaves, roughly torn
  • 6 Chicken breasts or 12 chicken thigh fillets

Cooking Directions

  1. Heat the oven to 190C/gas 5/fan 170C.
  2. Gently fry the onion and garlic in 2 tbsp olive oil until softened.
  3. Add the Texas on Fire Salsa, season and then simmer for 10-15 minutes.
  4. The take off the heat, and stir in the mascarpone and half of the basil.
  5. Heat the remaining oil in a pan and fry the chicken on both sides until golden.
  6. Transfer to a baking dish and pour over the sauce.
  7. Cook for 25-30 minutes, ensuring the chicken is cooked right through.
  8. Scatter over the rest of the basil, and serve immediately with pasta and a green vegetable or salad.

If you don’t have a jar of Truly Texas’s Texas on Fire Salsa handy then they have a web site where you can order it.. there’s lucky

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For this to work you are going to need a stick blender.. Well a few weeks ago I cam across a recipe for making 2 minute mayo using a stick blender.

I have added a very simple modification to add some smoked paprika powder, it still takes less than 2 minutes to make, what follows next is the original video, it was not worth doing this again.

Original Recipe Ingredients:

  • 1 Egg Yolk
  • 1 tbsp Water
  • A Dollop of Dijon Mustard
  • Juice 1/2 lemon
  • 240 ml neutral oil

To turn this into the most amazing smoky hot mayo just add about 1/2 to 1 tsp of smoked Paprika, but you could just as well make Naga Mayo, or Jalapeno Mayo. The mayo tastes better if left for a few hours for the chilli to infuse.

You can find the original article at www.seriouseats.com its a great site

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