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Posts Tagged chilli

Riso all’Arrabbiata

May 4

Posted by the editor in italian, rice, the recipes | No Comments

“Angry Rice. The famous Italian pasta dish with a rice spin”

  • 4 tbsp extra-virgin olive oil
  • 1 tsp dried red chilli flakes
  • 800 g tomato polpa or whole tomatoes, coarsely puréed
  • 3 garlic cloves, mashed to a paste
  • salt to taste
  • 3 tbsp flat-leaf parsley, coarsely chopped
  • 450 g arborio rice (use long grain if you don’t have Italian rice)
  • parmesan, freshly grated

In a medium sauté pan, combine the olive oil and red chilli flakes.  Cook over low heat for 2 to 3 minutes.  Add the tomatoes and garlic and season with salt to taste.  Cook over medium heat until the tomatoes thicken into a sauce.  Add the parsley during the last few minutes of cooking.

Meanwhile cook the rice in abundant salted boiling water until al dente.  Drain well.  Place in a shallow serving bowl and toss with the sauce.  Serve with grated parmesan on the side.

Source : Verdura by Viana La Place, Page 222

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Penne all’ Arrabiata

Mar 20

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

“Arrabiata means ‘Angry’ and therein lies the key to the character of this sauce”.

  • 4 tbsp extra-virgin olive oil
  • 2-3 tsps red chilli pepper flakes
  • 800 g tomato passata (tomato puree)
  • 3 garlic cloves, crushed (minced)
  • 450 g penne
  • salt
  • handful chopped flat-leaf parsley

Heat the oil in a frying pan over medium heat.  Add the chilli pepper flakes.  As soon as the flakes begin to add some colour to the oil, add the passata or add crushed tomatoes as an alternative using a handblender in the sauce to smooth out the chunks.  Add the crushed (minced) garlic into the sauce, and cook over a moderatly high heat for around 15 minutes.  Meanwhile cook penne to packet instructions.  Once the pasta is done, drain and add to the sauce along with the chopped parsley and stir well.

Source : Based on ‘Penne with Spicy Tomato Sauce’ from ‘Pasta Fresca’ by Viana La Place and Evan Kleiman

Servings/Yield : 4-6 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 5.00 out of 5)
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Tuna chilli linguine

Feb 16

Posted by the editor in pasta, seafood, the recipes | No Comments

“Cheap, simple, yet utterly delicious, this pasta dish is an ideal supper for two”

  • 250 g linguine
  • 200 g tuna, from a can
  • 4 tbsp olive oil
  • 1 red chilli, deseeded and finely chopped
  • lemon juice, a good squeeze
  • 1 handful fresh parsley

Cook the linguine according to the packet instructions, then drain well.

Meanwhile, drain a can of tuna. Heat the olive oil in a pan. Add the chilli and cook gently for 1-2 minutes. After letting the oil slightly cool, add a good squeeze of lemon juice and a good handful chopped fresh parsley. Flake in the tuna and gently stir through.

Toss the pasta with the tuna dressing to serve.

Notes : We didn’t have fresh parsley when we made this, so we did without.  Please be very cautious when adding the lemon juice to the chilli and hot oil, if it’s too hot the oil can react quite harshley and splash all over the place, which might burn you.

Wine Recommendation : Simple French vin de pays Chardonnay is good with this.

Source : Delicious Magazine : August 2008 (Slightly reworded)

Servings/Yield : 2 servings

Rating : 3 out of 5

Difficulty : Easy

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 4.67 out of 5)
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Butternut squash chilli with quinoa

Jan 21

Posted by the editor in the recipes, vegetarian | No Comments

“A low-fat, low-gi veggie supper that is packed full of flavour, and is quick to make too”

  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • olive oil
  • 1 tbsp mild chilli powder
  • 1 kg butternut squash, peeled and cubed
  • 100 g quinoa, soaked in cold water for 10 minutes
  • 800 g tomato polpa
  • 400 g red kidney beans, drained
  • small bunch coriander, chopped

Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.

Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Notes : This was great, we used it in a make your own wrap dinner, in which I laid out Ricotta, lettuce, Jalepenos, etc.  The reason why this dish only received 3 out of 5 stars, was that it wasn’t easy on the stomach… the gas this stuff gives you is legendary.

Source : Olive Magazine : December 2007

Servings/Yield : 4 servings

Rating : 3 out of 5

Difficulty : Easy

Preparation Times : Ready in: 30 Minutes

Nutritional notes : Per Serving : 306 kcalories, protein 13.9g, carbohydrate 53.4g, fat 5.6 g, saturated fat 0.7g, fibre 10.1g, salt 1.2 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (No Ratings Yet)
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Spicy Lentil Chili

Dec 1

Posted by the editor in mexican, the recipes, vegetarian | No Comments

Spicy Lentil Chili

“This is a great replacement for a meat chili, even though some may say it’s a dish in it’s own right, serve with fresh bread, or use it in the way you would use a normal chili”

  • 1.5 tablespoons olive oil
  • 1 cups carrots, finely chopped
  • 1 cups zucchini (courgette), finely chopped
  • 1 cups eggplant (aubergine), finely chopped
  • ¾ cups onion, chopped
  • 2 ¼ tablespoons jalapeno, seeded and chopped
  • .5 tablespoon garlic, finely chopped
  • 2.5 teaspoons dried oregano
  • 2 ¼ tsps ground cumin
  • ¼ teaspoon cayenne
  • 1 bayleaf
  • 800 g tomatoes, canned; in juice, diced
  • 300 ml vegetable stock
  • 175 ml lentils

Heat oil in pot over medium heat. Cut the carrots, zucchini, eggplant, onion, jalapeno and garlic into the smallest cubes you can manage and saute in the heated oil until almost tender, about 5 minutes.

Add oregano, cumin, cayenne and bay leaf and stir until fragrant, about 30 seconds. Add tomatoes with juices, stock and lentils; bring to boil. Reduce heat; simmer uncovered until lentils and vegetables are tender, about 40 minutes. Season to taste with salt and pepper.

Source : Bon Appetit : January 1998 – Page 28

Servings/Yield : 4 servings

Rating : 5 out of 5

DSCF9021

My photography techniques leave a lot to be desired, secondly I was more interested in eating it before it got cold than taking the picture.

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Butternut squash soup with chilli & crème fraîche

Nov 17

Posted by the editor in soup, the recipes, vegetarian | No Comments

pumpkinsoup

“Come in from the cold to a warming bowlful of autumn”

  • 1 kg butternut squash, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 red chillies (mild), deseeded and finely chopped
  • 850 ml vegetable stock, hot
  • 4 tbsp creme fraiche, plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Notes : We used Soya Cream instead of creme fraiche as well as pumpkin in leu of butternut squash

Source : Good Food : October 2009

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Preparation Times : Prep: 15 Minutes Cook: 50 Minutes

Nutritional notes : Per Serving: 264 kcalories, protein 5g, carbohydrate 28g, fat 15 g, saturated fat 7g, fibre 6g, salt 0.61 g (These figures will be a hell of a lot lower with the Soya Cream alternative)

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Chilli chicken curry

Oct 19

Posted by the editor in chicken, curry, the recipes | No Comments

curry chilli

“A healthy flavour-packed curry that counts as one of your 5 a day, and it’s low in fat”

  • 1 medium onion, roughly chopped
  • 3 cm root ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • .5 tsp tumeric
  • .25 tsp cayenne pepper
  • 230 g tomato polpa
  • 350 g potato, peeled and cut into rough chunks
  • 500 g chicken breast, boneless and skinless, cut into 3cm chunks
  • .5 tsp garam masala
  • 2 tbsp fresh coriander, chopped
  • natural yogurt, to serve

Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.

Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.

Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.

Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

Source : Good Food : February 2003

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : Southern : Indian

Course : Main

Preparation Times : Cook: 1 Hour

Nutritional notes : Per Serving: 283 kcalories, protein 34g, carbohydrate 21g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.35 g

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