|
Post by derekrumble on Feb 14, 2010 12:33:50 GMT
Although we are having a prolonged, cold, winter here in the UK the chili plant I raised last summer is still producing fruit. It sits in a bay window catching the afternoon sun if there is any to be had. Picked a really fat one yesterday evening and made good chili..... This is my recipe.... Chop an onion and gently fry in olive oil and butter until soft and starting to brown. Add about 4 cloves of garlic, chopped and crushed, stir into the onions and warm the garlic though - this should smell really good at this stage and with the kitchen extractor on full.... ;D it makes the neighbours jealous. Add three cans of plum tomatoes and crush them roughly. Poor in a glass of white wine. Add a few herbs, ground black pepper, and a little salt. Take, say, 750 grams of good beef. Trim off any gristle and fat and chop into bite sized chunks - add to the tomato mixture. Chop a really fat, fine, juicy chili - as much as you like or can dare, and stir in. Bring to the boil, reduce the heat and simmer for as long as you can wait - an hour and a half is a good idea; cover with a lid if it starts to reduce too far. Towards the end, add a good slug of double cream and a handful of sweetcorn kernels. Stir in and heat through. Tast it and adjust the seasoning... adding more salt, pepper or whatever you need. Canned tomatoes can be acidic so if they are too 'tart' then add two or three teaspoons of sugar to re-balance the flavour. OK? Derek
|
|
Spirit
Been here a while!
That's where I'm gonna go when I die
Posts: 1,107
|
Post by Spirit on Feb 14, 2010 12:47:24 GMT
This brings back memories of cooking spaghetti bolognaise... Robert will know what I'm talking about ;D I shall have to try it next time I make dinner Derek
|
|
|
Post by derekrumble on Feb 14, 2010 12:50:19 GMT
This brings back memories of cooking spaghetti bolognaise... Robert will know what I'm talking about ;D I shall have to try it next time I make dinner Derek Well, as you can see, this IS more of a bolognaise type of sauce - but it works SO well with chili. It's good with cubes of pork too. Derek
|
|
robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
|
Post by robertkd on Feb 14, 2010 15:42:49 GMT
like these for a little omph fresh is best for flavour, I've dried my stocks for the next few months so will have to make do PS for a nice twist I like loaded mushrooms ;D 200 to 300gm fresh diced mushrooms a dob of butter 3 to 5 birdseye chillies finely chopped (including the juice and seeds) balsamic vinegar cracked pepper to taste melt butter add chillies black pepper infuse but do not burn the butter 1 to 2 minutes add mushrooms stir to coat in butter/chilli/black pepper add balsamic and stir whilst simmering for about 5 minutes med heat I call these darlings "loaded mushrooms", enjoy!
|
|
mrarroyo
Been here a while!
Our man in Miami!
Posts: 1,003
|
Post by mrarroyo on Feb 14, 2010 15:55:18 GMT
Next time try ground turkey instead of beef.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Feb 14, 2010 16:48:37 GMT
Good man! I hate these woosey recipies when they say remove the seeds etc. Lost flavour, lost spice, piggin' wimps. If ya gonna use chilli, then use it, don't ponce about.
|
|
|
Post by derekrumble on Feb 15, 2010 10:11:22 GMT
I've dried my stocks for the next few months so will have to make do Likewise ! Here are some I did earlier. The loaded mushroom recipe sounds fabulous. We need a foodie forum now. Derek
|
|
|
Post by derekrumble on Feb 15, 2010 10:16:17 GMT
Good man! I hate these woosey recipies when they say remove the seeds etc. Lost flavour, lost spice, piggin' wimps. If ya gonna use chilli, then use it, don't ponce about. Totally agree with you - if you don't like chili, don't eat it. Simples. And if you mess around de-seeding them then there is more chance of getting juice on your fingers... and we all know where that can lead. Ouch. And is it 'chili' or 'chilli' - Wiki says either?
|
|
|
Post by derekrumble on Feb 15, 2010 10:30:34 GMT
This year (well last year actually, but still going strong) the variety is Apache F1. Good size fruit, hot but not nuclear. You can always add more if you want it hotter. If I want to revitalise the flavour of dried chilis then I add some chopped red 'sweet' pepper. Two years ago I grew some Bolivian Rainbows: www.readytogrow.co.uk/seeds/p_Bolivian_Rainbow_Chilli.htmlAttractive, although not as colourful as the seed catalogues make out, but I didn't like the flavour and didn't bother to harvest and dry them. They were very hot - but had a sort of aniseed background; that's how it came across to me anyway. Crudely, spicy hot with not much else going on. Derek
|
|
|
Post by derekrumble on Feb 15, 2010 10:33:24 GMT
This year (well last year actually, but still going strong) the variety is Apache F1. Good size fruit, hot but not nuclear. You can always add more if you want it hotter. If I want to revitalise the flavour of dried chilis then I add some chopped red 'sweet' pepper. Two years ago I grew some Bolivian Rainbows: www.readytogrow.co.uk/seeds/p_Bolivian_Rainbow_Chilli.htmlAttractive, although not as colourful as the seed catalogues make out, but I didn't like the flavour and didn't bother to harvest and dry them. They were very hot - but had a sort of aniseed background; that's how it came across to me anyway. Crudely, spicy hot with not much else going on. Derek Correction - the current plant is "Cayenne ". Apache F1 was the year before.
|
|
Sol
100+
loves motorcycles !
Chief Technical Numpty
Posts: 135
|
Post by Sol on Feb 15, 2010 12:18:28 GMT
Tast it and adjust the seasoning... adding more salt, pepper or whatever you need. Canned tomatoes can be acidic so if they are too 'tart' then add two or three teaspoons of sugar to re-balance the flavour. Try adding some drinking chocolate powder instead of sugar to rebalance! A heaped teaspoon is normally enough. .... Chilli always needs pinto beans!
|
|
robertkd
Been here a while!
Electronics Engineer from sunny Queensland
Posts: 111
|
Post by robertkd on Feb 15, 2010 13:23:57 GMT
Absolutely agree these birdseye chillies are great on the heat but a little lite on in the flavour, to that end I often add some cayenne or peri peri to extend flavour
|
|
|
Post by PinkFloyd on Feb 15, 2010 15:03:15 GMT
Try some Scotch bonnet peppers, they'll have your sphincter rattling and it'll feel like you're shitting red hot sand.... great things on Pizzas ;D By the way, would you like me to open a recipe board? I am a keen chef too and it would be great exchanging recipes with you geezers
|
|
toad
Been here a while!
I am the Super Toad, the Original Toad, the Whole Toad and nothing BUT the toad.... don't forget it!
Posts: 1,223
|
Post by toad on Feb 15, 2010 15:37:07 GMT
Yeah go for it Mike. I love to experiment in the kitchen too. eg: Mega tasty cheese on toast. Toast bread. Add cheese of choice. Sprinkle with a pinch of powered garlic add a light sprinkling of paprika. Grill and bobs your uncle, excellent tasty snack in a few minutes. Works well with fresh ingredients but that takes time and I'm a sucker for shortcuts. Unless I've got time off then I prefer putting a bit more effort in
|
|
|
Post by clausdk on Feb 15, 2010 15:53:56 GMT
Yeah go for it Mike. I love to experiment in the kitchen too. eg: Mega tasty cheese on toast. Toast bread. Add cheese of choice. Sprinkle with a pinch of powered garlic add a light sprinkling of paprika. Grill and bobs your uncle, excellent tasty snack in a few minutes. Works well with fresh ingredients but that takes time and I'm a sucker for shortcuts. Unless I've got time off then I prefer putting a bit more effort in A pinch of mustard would bring this snack into worldclass
|
|
|
Post by PinkFloyd on Feb 15, 2010 22:21:16 GMT
Yeah go for it Mike. I love to experiment in the kitchen too. eg: Mega tasty cheese on toast. Toast bread. Add cheese of choice. Sprinkle with a pinch of powered garlic add a light sprinkling of paprika. Grill and bobs your uncle, excellent tasty snack in a few minutes. Works well with fresh ingredients but that takes time and I'm a sucker for shortcuts. Unless I've got time off then I prefer putting a bit more effort in A pinch of mustard would bring this snack into worldclass And some branston pickle. I love my cheese on toast with onions on top of it (grilled with the cheese) and then sprinkle some chopped parsley over it. Another quite pleasant variation is to sprinkle some Worcestershire sauce over the cheese before grilling. Another variation is to thinly spread the bread with marmite before adding the grated cheese.
|
|
leo
Been here a while!
Team wtf is it?
Posts: 3,638
|
Post by leo on Feb 15, 2010 22:38:37 GMT
A pinch of mustard would bring this snack into worldclass And some branston pickle. I love my cheese on toast with onions on top of it (grilled with the cheese) and then sprinkle some chopped parsley over it. Another quite pleasant variation is to sprinkle some Worcestershire sauce over the cheese before grilling. Another variation is to thinly spread the bread with marmite before adding the grated cheese. You git!!! Could just eat that RIGHT NOW !
|
|
|
Post by derekrumble on Feb 16, 2010 11:52:30 GMT
Tast it and adjust the seasoning... adding more salt, pepper or whatever you need. Canned tomatoes can be acidic so if they are too 'tart' then add two or three teaspoons of sugar to re-balance the flavour. Try adding some drinking chocolate powder instead of sugar to rebalance! A heaped teaspoon is normally enough. .... Chilli always needs pinto beans! I have had chillied chicken with chocolate - very good it was. Never tried Pinto beans. D.
|
|