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Chilli & garlic spaghetti with lemon crumbs

Apr 3

Posted by admin in pasta, the recipes, vegetarian | No Comments

“The lemon and heat balance out this dish perfectly, and a perfect excuse to use purple sprouting broccoli”

  • extra-virgin olive oil
  • 3 garlic cloves, finely sliced
  • 1 long red chilli, finely diced
  • 20g fresh white breadcrumbs
  • ½ lemon, finely grated zest
  • 150g spaghetti
  • 125g purple sprouting broccoli, trimmed and cut into short lengths

Heat 2 tbsp oil in a small non-stick frying pan and add the garlic and chilli. Cook for 1-2 minutes over a very low heat, stirring occasionally. Tip out into a bowl. Return the pan to the heat and add the breadcrumbs. Cook over a medium heat for 4-5 minutes, stirring constantly until golden. Remove from the heat, stir in the lemon zest and season well. Keep warm.

Cook the spaghetti following pack instructions. Add the broccoli for the last 3 minutes of the pasta cooking time. Drain, reserving 3-4 tbsp of the cooking water, and return to the pan. Pour over the cooking water and garlic and chilli oil. Toss well together and divide between two warmed bowls. Sprinkle with the breadcrumbs.

Source : Adapted from Olive Magazine, April 2011. (only slight changes)

Servings/Yield : Serves 2

Difficulty : Easy

Course : Main

Preparation Times : Prep 5min, Cook 15min

Nutrition: per serving : 338 kcalories, protein 13.1g, carbohydrate 66g, fat 4.3 g, saturated fat 0.6g, fibre 4.8g, salt 0.22 g

Notes: Common broccoli can be used for this recipe, just divide into bite sized floretes for easy cooking.

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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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Piri Piri Chicken

Mar 13

Posted by admin in african, chicken, portugese, the recipes | No Comments

“A classic Portugese and African dish that packs a punch when you’re in the mood for something spicy and a little different.”

Chicken

  • 4 large chicken thighs, preferably higher welfare, skin on and bone in
  • 1 red pepper
  • 1 yellow pepper
  • 6 sprigs of thyme
  • olive oil
  • salt and pepper

Sauce

  • 1 red onion
  • 4 cloves of garlic
  • 1-2 bird’s-eye chillies (2 was quite hot for us)
  • 2 tbsp sweet smoked paprika
  • 1 lemon, zest and juice
  • 4 tbsp white wine vinegar
  • 2 tbsp Worcestershire sauce
  • A large bunch of fresh basil

Preheat the oven to 180C. Peel and roughly chop the red onion and add to the liquidiser with the peeled cloves of garlic. Add the chilli (stalks removed), paprika, the lemon zest and juice. Add white wine vinegar, Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.

Place the chicken thighs skin side down, and score the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

Pour the piri piri sauce into a 20 x 30cm roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. After 10 minutes move the chicken up to the top shelf to cook for around another 10 minutes, or until cooked through

 

Source : Adapted from Jamie’s 30 Minute Meals

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in around 30min+

Note : We love Jamie and everything he does in and out of the kitchen; but he’s kidding you if he thinks you can make his meals in less than 30 minutes without spending another 30 minutes prepping the ingredients first.

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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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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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Nacho Night

Feb 21

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

“Every once in awhile we have a nacho night, just something to bung together and plate out for a good movie, this isn’t finger food, but as enjoyable on the end of a fork as if it were”.

Make a batch of chili as per the ‘Basic Chili recipe’ on the Southtier website, clicking the above link will take you there. When making the basic chili recipe, try and drain off any extra juices from when you brown the mince, as you want this version to be as dry as possible.

Preheat the oven at 190ºC.  Prepare a large baking dish and line the bottom with the tortilla chips.

Add a layer of Mozzarella and as many jalepenos as you dare.  Once the chili is ready pour onto the top of the chips ONLY when you’re ready to put it in the oven, if you leave the chili on the chips for too long, you’ll end up with a mushy layer of chips that doesn’t really have the most appealing texture in the world.  If you’re not too bothered about the amount of cheese you’re using, sometimes it’s great to use another layer of Mozzarella on top of the chili as well.  You should leave the  nachos in the oven for around 5-10minutess, really enough time to melt the cheese.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 2.50 out of 5)
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Frozen Chillis

Feb 16

Posted by the editor in the ingredients | No Comments

Not everyone has a chilli plant growing on their window sill, or on their roof (you know who you are). Better still not all of us have access to a garden to plant our veggie stocks. But this is not a reason to cringe at every recipe that has a chilli in it. I’ve been freezing fresh chillies in my freezer for years, four or five at a time will do you, but the variety is good to have as well, and they do last as long as you don’t defrost them and refreeze them.

Next time you’re at the supermarket, or you have a friend that’s a chilli freak, toss a handful in a container or bag, and keep it in the freezer for future use. You would be surprised how many dishes you’ve missed out on due to the lack of that elusive chilli.

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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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Proper spicy pot noodle

Nov 20

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

“The perfect snack for you or the children – ready in minutes”

  • 2 tsps thai curry paste
  • 3 spring onions, roughly chopped
  • 1 large carrot, grated
  • 500 ml vegetable stock
  • 1 handful Frozen Peas
  • 150 g straight to wok noodles

Add the Thai curry paste to a pan and fry over a medium heat for 2 mins, be careful with this, as depending on the curry paste you use, you could end up burning this to the bottom of the pan; it’s also pretty potent stuff, so decide how spicy you want your soup at this point, sometimes less is more.

Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.

Notes : I like the fact that I know what’s in it. Try finding an off the shelf soup like this without MSG or questionable additives.

Substitutions : In leu of Straight to wok noodles, because real thick noodles is what you want in this soup (Pictured).  We used Bucatini No.9 pasta. Bucatini is a thick spaghetti that’s hollow, very similar to a straw.

Source : Good Food : April 2006

Servings/Yield : 1 servings

Rating : 5 out of 5

Difficulty : Easy-ish

Cuisine : Asian

Course : Appetizer

Preparation Times : Prep: 5 Minutes Cook: 5 Minutes

Nutritional notes : Per Serving: 366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, salt 2.85 g

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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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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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Basic Chili Recipe

Oct 19

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

ChilliConCarne

This chili is basic but tasty; add chopped green chile peppers or your own favorite chili seasonings.

  • 450 g Beef, Ground
  • ½ cup Onion, Chopped
  • 400 g Tomato Polpa
  • 400 g Kidney Beans, Drained
  • ½ tsp Chili Powder (See Recipe Below)
  • 1 tsp Salt
  • ½ tsp Black Pepper, Ground
  • 2 tsp Oregano
  • 2 Garlic Cloves, Sliced

Brown ground beef with onion. Add remaining ingredients. Cover and simmer for 20 minutes.

Notes: Originally had 1 Tbsp of Oregano, but we felt it dried out the chili and you could taste the oregano in it. This has been reduced slightly to 2 Tsps.

Chili Powder Spice Mix from the Joy of Cooking:

  • 3 Tbsp Paprika
  • 1 Tbsp Tumeric
  • 1/8 Tsp Cayenne

After making a batch of this Chili Powder, store it in a jar, and keep for future use.  It’s great to have around the kitchen and you can play around with it until it matches your taste.  Secondly, you can confidently walk down the supermarket aisle and snub your nose at the Chili Con Carne packets lining the walls.

Source : Combination of Joy of Cooking, common sense, and staying away from pre-packed Sauces.

Servings/Yield : 6 servings

Rating : 5 out of 5

Cuisine : North American : Mexican

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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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Penne With Hot Peppers

Sep 4

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

“We really enjoy this pasta sauce.  Originally sourced by my father, this is a sauce that is quite rich and spicy, leaving you to want to mop up the last bits with some bread”
  • 120ml olive oil
  • ½ spanish onions, thinly sliced
  • 2 sm hot red chili peppers; chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon chili pepper
  • 12 shrimp, shelled and deviened
  • 65ml white wine
  • 1 tomato, peeled and chopped
  • 4 tablespoons tomato paste
  • salt and pepper
  • 1 teaspoon basil
  • 1 tablespoon parsley, chopped
  • 350g pasta, cooked and drained
  • parmesan cheese, grated

Heat the oil in a frying pan and saute the onion, peppers and garlic for about 5 minutes. add the chilli pepper, shrimp and cook over medium heat for another 5 minutes. add the remaining sauce ingredients and simmer for 10 minutes before adding parsley and seasoning with salt and pepper. toss pasta with butter and grated cheese and serve with sauce.

Source: Pasquale Caprino Servings/Yield: 4 servings Course: Main Preparation Times: Prep: 30 Minutes

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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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