Archive for the ‘Chilli’ Category

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Sardine, garlic and breadcrumb pasta

Monday, December 17th, 2012

 Garlic

This is adapted from the Pain Quotidien cook + book and is basically aglio, olio pepperoncino tarted up with some Omega 3.  Makes a great, cheap and healthy supper.  Whether you can get the kids to eat it is another matter!  The traditional Italian version of this (pasta con le sarde) adds fennel.

1 tin sardines in oil
2 garlic cloves, crushed
1/2 cup breadcrumbs
1 tsp lemon rind
1 tsp thyme
1 tsp chilli
300g spaghetti

lemon wedges to serve
1 tbsp chopped parsley to garnish

Fry sardines, garlic, breadcrumbs thyme and chilli until brown, dry and crispy (about 10 mins), crushing the sardines as you fry.

Boil the spaghetti in plenty of salted water.  When al dente, drain and stir in the sardine mix and garnish with the parsely and serve immediately.

Posted in Chilli, Garlic, Oil, Pasta, Sardines, Thyme | No Comments »

Sweet and Sour Aubergine with King Prawns

Monday, January 30th, 2012

Aubergine

1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce – to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)

Chop aubergine into cubes.  Add the rest of the ingredients apart from the prawns, and heat gently until bubbling.  Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through. 

Serve immediately with basmati rice.

Posted in Aubergine, Chilli, Pineapple, Prawns, Recipe, Tomato | No Comments »

Palava Sauce

Tuesday, July 19th, 2011

Raw MushroomsFresh Spinach Leaves

1 tbsp oil

1 onions, minced

2 tomatoes, finely chopped

1 red chilli, minced (optional)

10 mushrooms, cleaned and chopped

1 bunch fresh spinach, chopped

1 cup water

1/2 cup pumpkin seeds, ground in a spice or coffee grinder 

1 tsp paprika

Salt & freshly ground black pepper

  

Fry the onions until golden. Add the tomatoes, mushrooms, chilli, and paprika (add frozen spinach at this stage, if you are using it). Cook for 20 minutes on low heat, with the lid on, stirring occasionally.

 

Add the spinach and pumpkin seeds. Check that there is enough liquid to stop it from sticking, if not, add some more water.  Cover and simmer on low heat for 10 minutes, until spinach is cooked.  Season to taste.

 

Serve with rice and extra chilli sauce.

Posted in Chilli, Mushroom, Recipe, Spinach, Tomato, Vegetarian | No Comments »

Chinese Stuffed Cabbage

Tuesday, January 25th, 2011

Savoy Cabbage in sunshine 

8 large cabbage leaves
4 oz minced chicken, pork or beef (or cooked puy lentils)
2 finely chopped spring onions
1 chilli (optional)
3 tbsp cooked rice
1 minced clove garlic
1 tsp grated ginger
2 tsp soy sauce (dark)
4 cocktail sticks

Veg or chicken stock to simmer

Bring a pan of salted water to boil and cook the cabbage leaves for 3 minutes.  Drain and flatten on a board and cut out the stem in a triangle shape.

Mix the rest of the ingredients together.  You can now either make eight small rolls, or 4 big ones.  For the big ones, simply overlap two leaves, place a quarter of the filling in the centre, then rollup and fasten with a stick.

Simmer the parcels in chicken or veg stock for 40 minutes until cooked through.  To serve, remove the sticks and  place the parcels in a bowl with a ladle of the cooking stock.

Posted in Beef, Cabbage, Chicken, Chilli, Garlic, Ginger, Pork, Puy lentils, Recipe, Rice, Soy sauce | No Comments »

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