Tag Archives: chilli

Green Sauce

Coriander 003b
This green sauce is a quick and easy way to dress up barbecued or roasted lamb, chicken or fish. It takes next to no time to make and will keep in a sealed container in the fridge for several days.
Leftovers are also delicious as a sandwich spread or dip for raw
vegetables.

Green Sauce

Makes about 1 cup

2 jalapeño chilies, roughly chopped
a good handful of coriander leaves
2 cloves garlic
½ cup mayonnaise – homemade or good quality bought
Juice 1 lime or small lemon
olive oil
salt and freshly ground black pepper

1             Place jalapeños, coriander, garlic, mayonnaise and lime or lemon juice a blender and process to roughly chop and combine.

2          With machine running slowly drizzle in olive oil until you have a smooth sauce. Season to taste with a good grind of salt and black pepper. Store in a sealed container in the refrigerator until required.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Foods Linked to Longevity

Spicy Korean Pork

Spicy Korean Pork

If like me, you love spicy foods you have no doubt read various
reports linking the eating of spicy foods to longevity.

This was a proper study undertaken in China and involved nearly half a million people aged between the ages of 30 and 79 years who consumed spicy food frequently.

A little further research and I found the actual paper which for me makes really interesting reading and reaffirms my love of spicy food can only be a good thing. If you too would like to read the results of this research, click here.

So having read this I will continue adding spice to my meals from a chilli or two in stews and curries to drizzling hot sauce over
scrambled eggs for breakfast and anything that takes my fancy.

Some recipes using chilli you might like to try:

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Beef Chilli with Spinach & Celery

Beef Chilli with Spinach & Celery

As I have mentioned before, the capsicum season is well and truly over here in Hawke’s Bay with most capsicums available now being imported and very expensive, so I either avoid recipes which use them or look for alternative in-season vegetables.

For this chilli I replace capsicum with celery, then added spinach at the end to make a fabulous one dish winter meal that is packed with vegetables and flavour.

Beef Chilli with Spinach & Celery

Adjust the quantity of chilli powder to suit your taste – it can even be omitted, if you wish.

Serves 4

1 onion, chopped
3 sticks celery, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp dried oregano
¼-½ tsp chilli powder or to taste
500g beef mince
400g can crushed tomatoes
2 tbsp tomato paste
sea salt and black pepper
1 bunch spinach, leaves shredded
400g can red kidney beans, rinsed and drained
yoghurt, to serve
grated hard cheese, to serve
smoked paprika, to serve

1              Place onion, celery and a splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic, cumin,
oregano and chilli and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring to break up, for 5 minutes to brown. Add tomatoes and tomato paste, half fill can with water and swirl to rinse out. Add to pan, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until mixture reduces and thickens.

3              Add spinach and beans, cover and cook, for 5 minutes or
until spinach wilts. To serve, ladle chilli into bowls, top with a dollop of yogurt, a scattering of cheese and a sprinkle of paprika.

So tell me, do you use or would you consider using seasonal vegetables in chilli rather than the more traditional capsicum?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, celery, spinach, garlic:
Krismaw Gardens – Hastings; Smoked paprika, chilli powder –
Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Yoghurt, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, canned tomatoes, tomato paste, red kidney beans, ground cumin, dried oregano, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

 

Fresh Tomato Salsa

Fresh Tomato SalsaWanting a more glamourous name for this classic Mexican salsa? You could try pico de gallo, salsa tomate roja cruda or salsa fresca – all are basically the same – tomatoes, onion, coriander and lime or lemon juice.

I make this versatile salsa regularly during summer and use it for everything from a side for a Mexican-style meal to an
accompaniment for barbecued, pan-cooked or grilled fish, chicken, lamb or beef and leftovers often feature on sourdough toast for breakfast

Fresh Tomato Salsa

To mince the onion, chilli and garlic, I put them together in my mini food processor and blitz to mince – this way it is easier to distribute these
ingredients evenly through the salsa.

Serves 4

3 medium tomatoes, diced
1 small red onion, minced
½ cup chopped fresh coriander
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tbsp fresh lime or lemon juice, or to taste
sea salt and freshly ground black pepper

In a medium bowl, combine tomatoes, onion, coriander, chilli, garlic and lime or lemon  juice . Season to taste with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Tomatoes, onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers  – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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John Dory with Ginger & Lemon Butter Sauce

John Dory with Ginger & Lemon Butter Sauce

This is just a bit of a twist on the classic fish with lemon butter sauce – it’s quick, easy and perfect for summer eating.

I served it simply with crispy roasted potatoes – but fries or wedges are also delicious – and steamed green beans.

John Dory with Ginger & Lemon Butter Sauce

Use other fish such as flounder, sole, hake, hoki or snapper for this tasty fish dinner – as always with fish, chose what looks best on the day.

Serves 2

¼ cup plain flour
sea salt and freshly ground black pepper
2 John Dory fillets
olive oil
GINGER & LEMON BUTTER SAUCE
50g butter
2 tbsp fresh ginger
fresh chilli slices (optional)
2 tsp grated lemon zest
¼ cup lemon juice
2 tbsp chopped fresh coriander

1              Place flour and salt and black pepper to taste in a plastic bag and shake to combine. Add fish and shake to coat lightly with flour mixture.

2              Heat a frying pan over a high heat, add a little oil and swirl to coat base of pan. Add fish, skin side down and cook for 3-4 minutes each side or until flesh flakes when tested with a fork. Remove fish from pan, set aside and keep warm.

3              Add butter to pan, melt and heat until it bubbles, then cook for 2-3 minutes or until it turns a nut-brown colour. Reduce heat to low, stir in ginger, chilli slices and lemon zest and juice and heat for 30 seconds. Stir in coriander.

To serve: Spoon butter sauce over cooked fish fillets.

Where did the ingredients for this dish come from:
Fish:
Tangaroa Seafoods – Napier; Coriander: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings; Chillies: Orcona – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper, butter, ginger.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Peach & Ricotta Crostini

Spicy Peach & Ricotta CrostiniI saw this idea over on Honest Cooking and have adapted it to use local, seasonal ingredients and you could easily adapt it to use what is local and in-season for you.

Yesterday, I told you one of the ways to use leftover bread is to make crostini, now here is an easy way to use that crostini.

Taking next to no time to make, these sweet, spicy, salty and crunchy mouthfuls are perfect to serve with a glass of bubbles at your New Year’s celebration.

I have once again used the lovely sheep ricotta from Origin Earth for these morsels, but use whatever is available in your local area. I have also made these with Origin Earth Lebanese Sour Cream (a lebane like product) – delicious.

Spicy Peach & Ricotta Crostini

A grind of black pepper can be used instead of the chipotle flake.

To prevent the crostini from going soggy, assemble just prior to serving.

Serves – adjust to the amount you need

crostini – see here how to make crostini
Origin Earth Sheep Milk Ricotta
fresh peaches, peeled and thinly sliced
honey – I used local honey from The Naked Honey Pot
Orcona Smoked Chipotle Flake
sea salt

Spread crostini with a ricotta. Top with a slice or two of peach, then drizzle with honey and sprinkle with chipotle flake or black pepper and a good grind of sea salt.

Recipe adapted by Rachel Blackmore

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Other recipes which use Origin Earth sheep milk ricotta that you might like to try:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Caribbean-style Oxtail

Caribbean-style Oxtail 004aIn this recipe, oxtail and vegetables are cooked and served in a chilli-flavoured, un-thickened broth to create a lighter, but satisfying meal for change of season eating.

This dish came about when I discovered some oxtail in the freezer and thought I better to use it while the weather was still a bit cool.

For more information about oxtail refer to a previous post for
Chinese Braised Oxtails. As recommended for that dish, this one also benefits from being made in advance and refrigerated so that the fat can be removed from the surface of the cold dish.

For best results, make this recipe to the end of step 4 and when ready to serve, preheat oven to 160°C. Remove fat from surface, place over a medium heat and bring to simmering. Add vegetables, transfer to the oven and cook for 1 hour. Do not worry about
overcooking oxtail, the longer and slower it is cooked the more
tender and delicious it becomes.

Caribbean-style Oxtail

An oxtail weighs 1-1.5kg and feeds 2-3 people.

Canned or cooked lima beans could be used instead of potatoes.

Serves 4-6

2kg oxtail pieces
salt and freshly ground black pepper
vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp dried oregano
½ teaspoon Orcona Smoked Sweet Paprika
2 tbsp tomato paste
½ tsp Orcona Smoked Chipotle Flake
1 bay leaf
6 cups beef stock
4 potatoes, cut into chunks
4 medium carrots, cut into 5mm slices
4 sticks celery, sliced
2 green onions, chopped

1              Preheat oven to 160°C.

2              Season oxtail with salt. Heat a large heavy-based, flame- and ovenproof casserole dish over a medium heat. Add a little oil and swirl to cover base of dish. Brown oxtail in batches, adding more oil as needed – as each batch browns remove and set aside.

3              Pour off any excess fat leaving about 2 tbsp in dish. Add
onion, garlic, oregano and paprika, cover and cook, stirring
frequently, for 8-10 minutes or until onion softens. Add tomato paste, chipotle flake and bay leaf and cook, stirring, for 1 minute longer.

4              Add stock, mix to combine and bring to simmering. Return oxtail to dish pushing into mixture to cover with liquid. Transfer to oven and cook for 2½-3 hours or until meat is very tender and falling off the bone

5              Add potatoes, carrots and celery and cook for 45 minutes longer or until vegetables are cooked. Season to taste with salt and freshly ground black pepper. Serve scattered with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another oxtail recipe you might like to try:

Chinese Braised Oxtails

Chinese Braised Oxtails

 

Spicy Korean Pork

Spicy Korean Pork 004aAs mentioned a few weeks ago I am exploring Korean cuisine and here is another tasty Korean dish. It is so quick and easy that it is the sort of dish that you can have on the table within half an hour of walking in the door.

This recipe is adapted from one on the blog Beyond Kimchee where author Holly calls it Easy Spicy Korean Pork for Dummies because she says it is so easy that absolutely anyone could cook it. My
adaption isn’t huge, but it does reduce the heat, but by all means
increase the amount of Korean chilli paste if you wish.

Korean Chilli Paste 005a

Korean chilli, red or hot pepper paste (Gochujang), a staple of
Korean cuisine is a savoury, pungent fermented condiment made from red chilli, glutinous rice, fermented soy beans and salt. It gives dishes a spiciness and sweetness, is available from Asian
supermarkets and comes in resealable tubs which once opened can be stored in the fridge. I’m sure as I continue to explore this cuisine that this ingredient will be used again, but in the meantime add to stir-fries, sauces, dressings and marinades – anytime you want some spice!

Spicy Korean Pork

The secret to dishes such as this is to cut the meat very thinly, this is easier if the meat is very cold or partially frozen.

I served this with a bowl of steamed rice and steamed Chinese broccoli.

Serves 4

2 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
1 tbsp brown sugar
1 tbsp Korean chili paste or to taste
1 tbsp soy sauce
1 tbsp sesame oil
500g pork, any cut, very thinly sliced
vegetable oil
1 large onion, cut into thin wedges

1              Place garlic, ginger, sesame seeds, sugar, chilli paste, soy sauce and sesame oil in a bowl and mix to combine. Add pork and mix to coat pork.

2              Heat a heavy-based frying pan over a high heat, add a drizzle of oil and swirl to coat base of pan, add onion and cooking, tossing for 3-4 minutes or until starts to soften.

3              Push onions to side of pan, add pork and toss several times, then toss with onions and cook, tossing for 3-4 minutes or until pork and onions are cooked.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Another Korean-inspired recipe you might like to try:

Korean-inspired Beef Casserole with Cabbage

Korean-inspired Beef Casserole with Cabbage

 

Roasted Lemongrass & Chilli Marinated Chicken

Lemongrass & Chilli Marinated Chicken 013a

Unfortunately, we don’t see fresh lemongrass here in Hawke’s Bay very often, so when I do spot it, as I did the other day at my local
vegetable shop, I always grab it.

I also know, from a previous job, there are several Hawke’s Bay home gardeners who grow this fragrant herb, so when I saw it I asked who had grown it and was told it was grown locally – so am pleased to know those home gardeners are still growing and
supplying local businesses.

Lemongrass, as the name implies, is a grass-like herb which has a zesty lemon flavour and aroma and is used extensively in Southeast Asian cuisine – most particularly in Thai cooking and is the key
ingredient in a dish which I love Tom Yum Soup and is what  I nearly made with this lovely fresh lemongrass.

If purchasing fresh lemongrass, stalks should be firm, not soft or
rubbery, and the lower stalk should be pale yellow in colour and the upper stalks green and fresh looking. Prepared, ready-to-use lemongrass is available in several forms in supermarkets and Asian food stores.

Roasted Lemongrass & Chilli Marinated Chicken

This simple chicken dish is packed with Southeast Asian flavours – great for cold or warm weather eating.

Serves 4

4 free-range chicken thighs, bone-in
lemon wedges, to serve
coriander leaves, to serve
LEMONGRASS & CHILLI MARINADE
3 stalks lemongrass, finely sliced
3 garlic cloves, chopped
knob fresh ginger, peeled and chopped
2 tbsp chopped fresh coriander
1 fresh Thai red chilli, sliced
1 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp lemon juice

1              To make marinade, place lemongrass, garlic, ginger,
coriander, chilli, sugar, oil, fish sauce and lemon juice in a food
processor and pulse to make a rough paste.

2              Place chicken in a shallow dish, pour over marinade, turn to coat and set aside to marinate at room temperature for 30 minutes. Alternatively, cover and marinate in the refrigerator for up to 8 hours or overnight.

3              Preheat oven to 200°C. Drain chicken, place on a baking tray and roast for 30 minutes or until golden and cooked through.

Serving suggestion: Serve with steamed white or brown rice and steamed green vegetable of your choice or a salad of mixed leaves, accompanied by lemon wedges and topped with coriander leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other spicy chicken recipes you might like to try:

Chicken Adobo

Chicken Adobo

Honey, Lime & Soy Roast Chicken

Honey, Lime & Soy Roast Chicken

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

African Smoked Fish & Kumara Stew

African Fish & Kumara Stew 007aSmoky, spicy and warming, this is my take on a rather vague recipe, called African Smoked Fish Stew, which I came across while
researching something else.

So I did some further research on it and found that apparently it is a favourite Ghanaian and Guinean dish – some recipes include a
variety of vegetables while others are simply a chilli-flavoured
tomato sauce with smoked fish. Some recipes also use fresh fish.

In this part of the world cooking in a tomato sauce is traditional and a way to enrich, thicken and extend dishes such as stews and soups.

I had a lovely piece of hot smoked gemfish so mine is a smoked fish version. Any variety of naturally smoked fish could be used –many of the recipes I saw used smoked salmon. I have also given it a bit of New Zealand twist by including kumara. The one thing all the
recipes I came across had in common was the inclusion of chilli and most noted that spiciness was the main characteristic of this dish. You can, of course, adjust the amount according to the tastes of those you are feeding.

African Smoked Fish & Kumara Stew

One of the traditional ways to serve this stew is over steamed white rice.

Serves 4

1 large onion, chopped
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
good pinch dried chilli flakes, or to taste
1L chicken or vegetable stock
440g can diced tomatoes
2 tbsp tomato paste
500g kumara, diced
600g hot smoked fish of your choice
salt and freshly ground black pepper, to taste

1              Place onion and oil in a heavy-based saucepan over a
medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent.
2              Add garlic, ginger and chilli flakes and cook, stirring, for 1-2 minutes or until fragrant.
3              Add stock, tomatoes and tomato paste, bring to simmering and cook, stirring occasionally, for 10 minutes.
4              Add kumara, cover, bring back to simmering and simmer, stirring occasionally, for 20 minutes or until kumara is tender.
5              Meanwhile, flake fish, removing skin and any bones.
6              Once kumara is cooked, stir in fish, bring back to simmering and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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