Archives for posts with tag: chilli

It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

Advertisements

I’m a big fan of chilli but I find beef so heavy. Turkey meatballs are so easy to make and taste great with the chilli sauce.

[15 mins prep / 20 mins cooking / serves 2-3]

1) in a bowl, mix a packet of minced turkey with chopped coriander and black pepper. Form into balls and fry til cooked on the outside. Remove from the pan and leave to one side.

2) in the pan, fry half an onion, chopped carrot, mushrooms and any other bits of beg you have left over (I had cubed swede!)

3) add a tin of tomatoes, a tin of rinsed kidney beans and 1/2 cup of veg stock.

4) add good shakes of chilli powder, cumin, paprika, black pepper and a pinch of salt.

5) place the meatballs back in the pan, pop on a lid and simmer for 20 mins. In this time cook the rice.

6) to make the coriander rice, just chop some coriander and stir into the cooked rice.

I served mine with grated cheese and had the rest for lunch the next day.

  
I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 

  
Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

  
I absolutely love spicy nuts. But they’re so expensive and full of rubbish that I decided to have a go at making my own. They’re amazing and I will never be buying the packet ones again!

In a bowl mix a packet of plain almonds with a squeeze of honey, a shake of chilli powder, a sprinkle of dried thyme, a grind of black pepper and little pinch of salt.

Place nuts on a lined baking tray and roast on 180 for 10 mins!

I put the question out on Twitter of what to do with my turkey mince. Thanks to @about_taste for inspiring me to try a ‘White Chilli’. I was able to use up a bunch of veg in the fridge, a tortilla wrap, and I had leftovers for lunch today. Overall a winner. Now, I had a bit of cooking fail because I accidentally put cinnamon in the chilli, instead of chilli. However, I did add lots more chilli and it still managed to taste delicious!

1) in a heavy pan on the hob, brown some onions in olive oil.

2) add the turkey mince and cook till white.

3) add a chopped yellow pepper and shake on CHILLI (not cinnamon!) powder, cumin seeds, paprika and black pepper.

4) pour over 200ml of chicken stock and add a tin of rinsed cannellini beans.

5) stir and pop a lid on, cook on a med-low heat for 10 mins.

6) place a tortilla in the oven and bake on 180 degrees C for 5-10 min or til your desired crunchiness.

Serve up with some coriander (mine looks disheveled because it was frozen!).

 After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg – then dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!

 This was soooo tasty and such a good way of using up odds and sods in the fridge. I had a pak choi leftover from last week which just needed a trim and a wash, leftover Thai green curry paste, and odd bits of fish in the freezer which needed using up. I made a sauce from cupboard ingredients and it tasted amazing! 

1) in a blender whizz up your fish (I used 1 cod fillet, 3 basa fillets and 1 small tuna steak, all defrosted) with 2 tbsp green Thai curry paste, 2 dessert spoons of soy sauce, 1 tsp minced ginger and a big handful of chopped spring onion. 
2) once whizzed to a smooth-ish consistency, set aside and put the rice on.

3) put 3/4 cup of rice in a pan on the hob. Add 1/4 cup of water and a tin of coconut milk. Bring to the boil and simmer with a lid on for 10 mins.

4) whilst the rice is cooking, form small patties with the fish mix and fry in some oil on the hob.

5) put the pak choi in boiling water on the hob and cook for 5 min.

6) to make the sauce mix 2 dessert spoons of soy sauce, 2 level tsp of peanut butter, 1/2 tsp minced ginger, shake of chilli flakes and sesame seeds. Stir and spoon on top of the fishcakes.

I’ve got leftovers for lunch tomorrow and I’m very excited!

  

 This teriyaki tuna totally knocked Friday night out of the park. I surprised myself with how good it was. The first time I made a teriyaki marinade was for these meatballs and I usually do tuna with herbs or cajun, so I decided to go Asian for this one.

1) cook rice – 1 cup basmati rice, 2 cups of boiling water, bring to the boil and simmer for 10 mins with a lid on.

2) chop and fry a red onion and 3 large mushrooms until softened – season with salt, pepper and leave to one side.

3) in a bowl mix up: soy sauce, minced ginger, minced garlic, runny honey and chilli flakes.

4) place the tuna steaks in an oiled pan and pour over half the sauce.

5) after a minute, turn the tuna over and pour on the other half of the sauce. Keep turning every minute or so until cooked.

6) put the pak choi on to boil for 3-5 mins.

7) spoon the rice into the frying pan with the onion and mushroom, sprinkle over some chilli powder, chilli flakes and a dash of soy sauce, fry for a minute or 2.

Plate up the tuna on top of the rice, drizzle over the leftover sauce from the pan and sprinkle with sesame seeds. Be proud that you didn’t get takeaway on a Friday night – and it tasted better anyway!

 Didn’t realise quite how fuzzy that picture is, sorry team! Anyway, this was a proper filling and satisfying dinner after working late last night. I’ve also filled a tuppaware so I can have it for lunch tomorrow or pop it in the freezer. I followed this recipe from Women’s Health but changed a few things here and there.

1) in a pan dry fry for 1 min: 1 tsp turmeric, 1 tsp chilli powder, 2 tsp ground cumin.

2) in a separate heavy pan on the hob cook a chopped red onion in some oil. After 5 mins add a dessert spoon of minced ginger and 2 minced garlic cloves. Cook for a min and add the spices you’ve just fried.

3) add 1 tin of coconut milk and 1/2 tin of water (I added water as it didn’t seem enough liquid).

4) add a tin of rinsed chickpeas and 125g of red lentils.

5) pop a lid on and cook on low for 30 mins.

6) after 30 mins, pop in a big handful of spinach plus salt and pepper. Put the lid back on and cook for 5 more mins.

Serve up with cauliflower coconut rice as the Women’s Health recipe suggests, I preferred mine on its own, or with a flat bread. Happy cooking!