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8 green chilli peppers try anaheim or kenyan Carefully remove chilli tops and remove seeds. Stuff each chilli with cheese mixture. |
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1lb steak mince Heat 1 tbls oil in pan and brown mince, remove meat and set aside. Heat remaining oil and fry onion and garlic, add tomato puree, tin of tomatoes, pureed chilli, cumin and stock, bring to boil. Add meat and simmer for 20 minutes, add rice and season, simmering for a further 20 minutes making sure there is sufficient liquid to serve as a soup. |
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5 tbls olive oil Heat half of oil and brown meat in batches and remove, dice green peppers fairly chunkily and fry in remaining oil with crushed garlic. Return meat to pan and add rest of ingredients keeping back 1 lime and coriander, cook at gas 5 or 190C/375F for 2 hours. Remove from oven, uncover and reduce on top of stove until sauce thickens, squeeze in juice of last lime, season to taste and add coriander as garnish. |
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3 chicken breasts Cut the chicken breasts into strips and marinate in the juice of 1lime, oil and chilli powder for 30 minutes. Roast red pepper under hot grill until blackened, let cool slightly and rub off charred skin. Cut green pepper into strips and slice onion. Heat a large cast iron griddle, brush with oil and grill green pepper, onion and chicken strips until charred and cooked through, mix with red pepper which has been sliced and squeeze over rest of lime juice. Warm through 6 to 8 tortillas, spoon on chicken mixture and soured cream or chilli sauce and roll up. |
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6 tortillas Lightly fry the tortillas, do net let them crisp up, spread over some chosen chilli sauce - see sauces, divide crab, and cheeses over tortillas keeping some cheese back. Roll up tortillas and place in a greased dish, spread over more chilli sauce and the rest of the cheeses and bake for 15 minutes in a moderate oven. Garnish with coriander and serve with sour cream and guacamole. |
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1lb large raw prawns Peel and clean the prawns, leaving on the tail tips and set aside, make about half a pint of stock with the shells. Heat the butter in a large pan and saute the chopped garlic and onions, adding the coriander and chilli after 2 minutes, fry for 2 more minutes. Add tomatoes, tomato puree and lime juice and simmer until the mixture thickens, add prawn stock and simmer for 5 minutes then add prawns and cook until they turn pink. Serve with lemon and lime wedges with mexican green rice. |
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Lamb in Ancho & Guajillo Chilli Sauce 2 dried Ancho chillis Remove seeds and rehydrate chillis, then blend with some of the water to make sauce. Heat oil and brown lamb shanks in batches. Drain fat from pan and add chopped onion and garlic, cooking until soft. Return lamb to pan and add all ingredients except the chilli sauce mixture, and simmer, covered for about 1-2 hours until lamb is tender. Remove lamb shanks and strip meat from bones and return to soup mixture discarding the bones. Leave to cool and refrigerate overnight. Skim fat from mixture, stir in chilli sauce and heat through for 20 minutes. Garnish with lime wedges and coriander. |
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Meatballs in Chipotle Chilli Sauce 11b minced beef Combine mince, 2 garlic cloves, onion, bread crumbs, spices, egg, and herbs in a bowl, mix well. Roll mixture into golf shaped balls and chill in fridge for 30 minutes. Blend the remaining garlic, tomatoes and roasted onion and rehydrated chilli to form a smooth paste. Heat oil in pan and add paste stirring for 2 minutes, add stock and stir for 3 minutes, then carefully add meatballs simmer for 30 minutes until the meatballs are cooked through. Serve sprinkled with coriander. |
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1 large chicken Cut chicken into 8 portions, and simmer in the stock covered for 15 minutes, remove the breast pieces and simmer remainder for a further 10 minutes. Reserve 6 fl oz of the stock. Rehydrate dried chillis, removing seeds, for 30 minutes, reserving 1 tbls of liquid. Fry chopped onions and garlic until softened and stir in spices. Place fried onion mix, chillis, tomatoes and raisins in food processor and blend until smooth, place this mixture into a pan with reserved stock and chilli liquor, nuts, sugar and salt and pepper and simmer for 10 minutes, when it should have thickened, add chocolate and simmer for a further 5 minutes. Place chicken pieces in an oven proof dish and cover with the sauce, bake in a moderate oven for 30 minutes, remove and cover with the sesame seeds. |
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1 cup long grain rice Grill peppers, garlic and onion until they start to char, then blend in processor with some stock to make a paste. Heat a splash of olive oil in a pan and gently fry the paste for a few minutes, add the rice and remaining stock and simmer covered for 15 minutes or until all liquid has gone and rice is cooked. Fluff up rice and recover for a few more minutes. |
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12 oz dried pinto beans Soak the beans overnight, covered in plenty of water. Place rest of ingredients roughly chopped into a pan with the soaked beans and cover with water, bring to the boil and simmer for about 2 hours or until the beans are cooked. Remove the beans and either pulse them in a food processor or place them all in a large pan with some heated olive oil. Fry the beans over a medium heat, stirring and mashing if they haven't been pulsed with a potato masher. If they start sticking to the pan base they require more oil, when the beans are thick they are ready for use, or if you like them truly refried keep frying until they stick together and you can almost toss them in the frying pan. To reheat the beans add a little water to soften then go through the above procedure again. |
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1 lb rolled pork joint Make up chilli BBQ sauce and add more stock to make up about 3/4 pint. Unroll the pork joint and cut into large chunks, brown the meat off in a large pan and add the chilli sauce, simmer for up to 2 hours until meat is very tender and almost falling apart. While meat is cooking rehydrate the Chipotles and grill tomatoes and onion until charred, remove tomato skins and blend Chipotles, tomatoes and onion to a smooth paste. This paste can be added to the meat anytime during the cooking. When pork is done remove and slightly shred with fork dividing between tortillas. Spoon some sauce into a dish, place rolled up tortillas on sauce and spoon more sauce over the top, finish of with a sprinkling of cheese and bake in oven, moderate temperature for 1/2 hour. |
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Fruity Lamb Stew with Ancho and Jalapeño's 1 lb cubed lamb Roast the dried anchos for a minute in a hot pan and rehydrate. Brown the lamb in casserole pot and set aside. In the same casserole pot add a bit more olive oil and saute the sliced up jalapeño, onion and garlic until soft. Add chopped tomatoes, raisins and cinnamon and stir for a minute or so. Purée the Ancho's with some of the rehydrating liquid and add to pot with the lamb, cover with water or stock and let simmer for about 2 hours. |
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1lb cubed pork Brown the cubed pork in a little oil in a casserole pot and remove. Dice up the onion, red pepper and the Habanero and soften in the casserole pot with a little more oil if needed. |
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Fry the mushrooms in 2 - 3 tablespoons of oil in a large frying pan. Slice the Chipotles long ways and finely chop the onion and garlic. When the mushrooms have started to cook add Chipotles onion and garlic and well mix in the pan. Cook for another 5 - 6 minutes until mushrooms are well cooked add some adobo sauce if required and top with chopped fresh coriander. Season with salt to taste. |
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1362 g (3 lb.) small potatoes Peel potatoes, cut into slices. Chop onion and garlic. Heat oil up in wok. Add onion, potato, garlic and chilli chutney. Stir fry for about 5 minutes until potatoes are slightly cooked. Put into an ovenproof dish and mix in the cheese, sprinkling plenty of cheese on the top. Bake in hot oven for about 40 minutes until cheese is nice and brown.
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2 tbls vegetable oil
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2 tbls olive oil Peel sweet potato's, and slice into across every 2cm along length. Finely chop habanero and thyme, and mix with olive oil. Pour over sweet potato's and rub in well. Reform back together the potato rings in a line on a piece of foil, pour over the remaining oil and seal the foil. Bake in the oven on a fairly high heat or on a BBQ until potato's are tender. |
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| Bob's Pale Ale Chilli
1-2 pounds of chump steal cut into small pieces Fry off the beef in a small amount of olive oil. Salt if desired. Chop the onions and crush the garlic, cut the chillis in two and remove the seeds using a knife. Add the onions to a saucepan with a drop of oil and a knob of butter. Add the caster sugar and sweat the onions on a low heat for a couple of minutes. Add the garlic and cook for a further while until the onions have become slightly yellowed. Put the onions and garlic aside and fry the lardons and chorizo in a small amount of oil in the pan. Now, using a large cooking pot, add the beef, lardons, chorizo, onions and garlic to a knob of butter. Cook on a low heat and add the chillis. Drain the kidney beans and rinse under a cold tap, also drain the baked beans, leaving a small amount of the sauce to add sweetness. Add the chopped tomatoes along with the beans. Add the ketchup and tomato puree, along with the beef stock cube (dissolved in a small amount of boiling water) Stir the mixture well and cook on a low heat for several minutes. Add the steakhouse mixed pepper, hot paprika and seasoning to taste. Now, add the beer, sprinkle in some grated cheese and keep the mixture on a low heat and simmer for 15-20mins to let it reduce. Best served reheated after 12hours or more to let the flavour's become more pronounced.
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| Chilli & Garlic Prawns 1kg green headless prawns, shelled and deveined Remove rind and fat and chop bacon into about 2cm pieces. Finely chop garlic and chilli. Heat pan and olive oil. Saute bacon pieces for 2 minutes. Remove bacon to drain. Reheat pan and add extra oil. When hot add chilli and garlic, stir quickly for 1 minute. Don't let them burn. Add wine. Let it reduce to at least half. Add prawns and cook over high heat for 3 minutes. Mix bacon and sour cream to prawn mixture. Bring to near boil. Reduce to low heat and let simmer for 2 minutes. Plate up immediately with sliced shallots to garnish and heated dinner rolls to serve.
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Mexican Recipes |
