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Chilli of the Valley - Recipes page.

 

Here we're going to list some recipes we love. Where taken from 3rd parties, they are credited, but we love so much we just have to share!

 

This is a work in progress, and will continue to be updated, so please, if you have any recipes of your own you'd like to share, please do get in touch

By ChilliOTV, Feb 25 2015 05:04PM

Ingredients (there are a couple of variables here, depending on time) - You can also just as easily swap the veggie mince and chorizo for meat alternatives to make a chilli con carne


Oil for cooking

Butter for cooking (leave out if you don’t eat butter or are vegan)

1 tbsp cumin seeds - whole

1 tsp coriander seeds - whole

1 tbsp paprika

Pinch of Mexican Oregano

1 large onion (or a couple of medium ones) – finely chopped

2 sticks of celery – finely sliced

1 carrot – finely chopped

4 cloves Garlic chopped (better if you have time to roast the garlic, if so, use 6 cloves)

2 – 3 Jalapenos (or 5 - 6 serranos) - chopped

2 red peppers – chopped

5 or so medium tomatoes on the vine – chopped

Jar of sundried tomato puree (sainsburys do a decent one, and not too expensive… or make your own – about 60/40 sundried tomatoes and olive oil, some garlic, salt and pepper – rehydrate toms in boiling water for 15 mins then add everything together and blitz in a blender )

If you cant get above, or be bothered to make your own, a big splurge Tomato puree will do!

1 Corn on the cob (or frozen sweetcorn if you can’t get it fresh)

1 ancho chilli

Red wine

1 (or two if you like lots) tin Black turtle beans (or dried if prepared the night before)

2 chipotles (I go for the meco here – less heat, but more smoky flavour)

3 – 4 Guajillo chillies (normally dried)

450g (a bag or so) - Veggie mince

Pack of veggie chorizo if you can find some, but not essential.

2 limes (or 1 lemon) – juiced and zested too (wash in warm water if using waxed)

Black pepper

Stock (make around a litres worth, so you have enough, just in case!)

Dark chocolate(about a teaspoons worth) – minimum 85% cacao, ideally 100% - grated finely.

Fresh Coriander


Method

Firstly, sort out the dried chillies. I de-seed the Ancho first, but leave seeds in all the others. Dry fry them in a frying pan until they become a little supple and start to discolour and bubble, then tear in half any whole chillies (absorption happens quicker this way), and chuck them in a bowl of boiling water. Cover, and forget about them for a while.


Secondly. If you’re roasting the garlic, it should have been done by now. Otherwise, chuck some garlic in the oven and roast it for 30-40 minutes. Or dry fry the whole, fresh, cloves with their skin on in a pan, until the skin starts to blacken. Turn them every now and then, when done, put them to the side. Then de-skin them, and chop once cooled.


Corn on the cob. If you have fresh corn on the cob, put it under the grill and blacken the kernels, turn pretty frequently. Then once done, hold the cob standing tall and away from you (upright at an angle) and run a sharp knife down it to cut off the sweetcorn kernels. If you’re using frozen sweetcorn, ignore this bit.


In your hot pan used above, put in the coriander seeds first, and dry fry for about 20 seconds or so, shifting them around pretty frequently. Then add the cumin. Dry fry for around another 15 – 2 second, until they start to smell quite fragrant. Empty into a pestle and mortar (or grinder) and grind into a fine-ish powder.


In a large pan, pour in some oil (and butter if you use it –the oil stops the butter from burning), then add the ground cumin and coriander, add the paprika, and cook for around 30 seconds or so. Then add the onions and celery. Fry for around 10 minutes on a low heat so they cook, but the spice mixture doesn’t burn. Add the carrot and garlic, and fry for another five minutes or so.


Get a good pinch of the Mexican Oregano, and rub it between your fingers to release the oils in it, then drop into the pan. Add the chopped jals/serranos and pepper, and fry for another five minutes or so to release the juices and get all the flavours mixing. Add the mince and chorizo, and cook for a good 5 – 10 minutes, making sure you stir every now and then. Depending on what mince you’re using, you may need to add a little liquid here – either some stock, or just water. Not too much though, you want the mince to absorb all of the juices and flavours of everything else cooking.


Whilst the mince is cooking, finely chop up all the dried chillies (keep the water, this can make a good top-up stock addition). Then add to the mix.


Chop tomatoes, then get handfuls and squeeze them over the pan, then drop in. Keep the vine aside for a little later on.


If you have a glass of wine handy, take a sip around now, and feel pleased with yourself, and if you feel like it, put some into the chilli, around a glass or so.


Splurge in tomato puree and stock, and your kept back chilli water. Add in the tomato vine, black pepper and the juice of your selected citrus fruit Give it a good stir, then cover and simmer for around 10 – 15 minutes.


Remove lid from pan, add in beans and sweetcorn, stir in, then reduce heat and continue to simmer gently for around another 30 mins or so. If the mix gets too dry, add a little water.


Remove vine from the mix, add the grated chocolate and a little citrus zest to the top, quick stir and leave to stand before serving. Because of the complexity of some of the ingredients, this tastes much better once it’s had a chance to mature. It will taste much better the next day, or if made early, and served later in the evening.


Serving.

Serve on a bed of rice. Chop up coriander and sprinkle over the top, add a good dollop of soured cream to the top too (or not, if you don’t do sour cream),


In side serving dishes, I put in some more chopped coriander, grated cheese, the rest of the zest, and some chopped fresh chillies for those who want to perk it up a little more, and some more chopped tomatoes.


By ChilliOTV, Oct 14 2013 01:39PM

Aji Picante


(From Vegetarian Cookery School - http://www.vegetariancookeryschool.com/recipes/barbecue)


This hot sauce is traditionally made with Aji chillies which grow in South America. It can be made just as well with habanero chillies but bear in mind that they are VERY hot! Just use one if you prefer milder flavours, or use a milder chilli altogether if you prefer. Aji is usually made from raw chillies but roasting them gives a beautiful flavour and softens the heat. You can keep this sauce in the fridge for up to a week and it also freezes well. It is great served as a dip or added to chillies, roasted vegetables or rice dishes.


Dietary: HOT! Vegan and wheat free


Ingredients

1-3 red habanero chillies (to taste!)

4 garlic cloves-in their skins

10 cherry tomatoes

1 tbsp oil

2 chopped spring onions

2 tbsp wine, sherry or cider vinegar

Juice and zest of a lime

1 tbsp brown sugar

Water as needed

Salt and pepper



Method

Preheat the oven to gas mark 6/200c


Carefully remove the stalk and seeds from the chillies.


Place the chillies and garlic on a baking tray and roast for 10-15 minutes, then add the tomatoes and roast for a further 10 minutes so that the tomatoes burst.


Remove the vegetables from the oven and allow to cool slightly. Squeeze the garlic out of its skin.


Place the chilli, garlic and the tomatoes in a blender and whizz until very smooth.


Add the spring onions and the rest of the ingredients (and about 2 tbsp of water).


Whizz until it is fairly smooth-you can make the sauce really smooth or chunky depending on your taste. If you prefer, you can make this in a pestle and mortar.


Taste and add more water, salt, sugar, vinegar or lime to taste.


Tips:

You can make a green version of this sauce by using green chillies and omitting the tomatoes-add extra coriander for colour.


You can also add roasted peppers-green or red-to add body and flavour to the sauce.


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