Posts Tagged ‘chilli’

Thai Roast Chicken

Posted: September 10, 2016 by nietize in Chicken
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From Nigel Slater
Serves 4

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Ingredients

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2 sticks lemongrass
50g/1¾oz ginger, peeled
3 spring onions
2 medium red chillies
2 medium yellow chillies
1 medium green chilli
1 tbsp ground turmeric
200ml/7oz groundnut oil
1 whole chicken

Set the oven to 180C/350F/Gas 4.

Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.

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Brush the chicken generously with the spice mix.
Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.

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Leave to rest for 15 minutes covered in foil before serving.

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Lamb cutlets with mint, chilli and golden potatoes

Posted: August 28, 2016 by nietize in Lamb
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From Nigellissma
Serves 4

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Ingredients

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500g/1lb 2oz baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
½ tsp dried chilli flakes
1 tsp dried mint
½ tsp celery salt
8 lamb cutlets, preferably organic, trimmed of fat
100g/3½oz rocket
1 tsp sea salt flakes or ½ tsp pouring salt
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint

Put the halved baby potatoes on to steam.

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Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.

Using one lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly, and leave to marinate for 10 minutes.

Heat a large, heavy-based, non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer.
Using tongs (for ease), turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicily pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.

Tip the steamed potatoes into the pan and fry for three minutes, then turn them over and fry for another three minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.

Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) and the chopped parsley and mint.

From Nigella Express
Serves 4
Ingredients

Ingredients

12 lamb rib chops
4 tablespoon(s) olive oil (plus 2 tablespoons for frying)
3 clove(s) garlic (peeled and sliced)
1 teaspoon(s) dried chilli
1 teaspoon(s) oregano
1 small lemon juice (zest and juice)
1 teaspoon(s) maldon salt (or ½ teaspoon table salt)
15 black olives (pitted and sliced)
1 long red chilli pepper (deseeded and finely sliced (optional))

Method

Layer the rib chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.
Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.
Cover and leave the lamb to marinate for 20 minutes at room temperature.
Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.
Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).
Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.

Normally, I am not a huge fan of Nigella’s recipes. They tend to be simple and not inspiring unlike Jamie Oliver who always has a few tricks up his sleeves.That said, this lamb chops recipe works wonderfully well, good combination of hot and savoury.

As the sides, I added some cherry tomatoes to the frying pan, to cook it a bit. And I chopped up some potatoes, added thyme, salt and olive oil, and roasted it in my toaster oven for around 40 minutes. Good combination.

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From BBC Goodfood
Serves 6

Ingredients
6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger , peeled and shredded into matchsticks
3 garlic cloves , thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion , shredded long-ways
1 tbsp soy sauce

Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.

Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

My mom taught me how to cook this Chinese dish a long time ago. I have forgotten all about it until I chanced upon this recipe on the BBC website. Really simple dish to make, but full of flavour.

Spiced honey chicken wings

Posted: July 4, 2010 by nietize in Chicken
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From Chicken-the best ever recipe collection
Ingredients
1 fresh red chilli, finely chopped
1 tsp chilli powder
1 tsp ground ginger
rind of 1 lime, finely grated
12 chicken wings
4 tbsp sunflower oil
1 tbsp chopped fresh coriander
2 tbsp soy sauce
3 1/2 tbsp clear honey

Mix the fresh chilli, chilli powder, ground ginger and lime rind together in a small bowl. Place the chicken wings in a wide shallow dish. Rub the spice mixture into the chicken skins and leave for at least 2 hours to allow the flavours to penetrate.

Heat a wok and add half the oil. When the oil is hot, add half the wings, stir-fry for 10 minutes, turning regularly until crisp and golden. Drain on kitchen paper. Repeat with the remaining oil and wings.

Add the coriander to the hot wok and stir-fry for 30 seconds then return the wings to the wok and stir fry for 1 minute.

Stir in the soy sauce and honey and stir-fry for 1 minute. Serve the chicken wings hot, with the sauce drizzled over them.

I love the combination of flavours in this dish; the hotness from the chilli, the sweetness from the honey and the savoury taste of the soy sauce. I am not too sure which cuisine this is from (the cookbook doesn’t say) but I suspect it’s thai.

Anyway, because chicken wings are too unhealthy, I have opted for chicken thighs instead. And I didn’t stir fry it, I grilled it for 20 minutes before adding it to the stir-fried coriander. All in all, it was a good meal, I had it with tomatoes and brown rice.