Posts tagged ‘Chilli’

November 14, 2013

Home made beans and wedges

by therecipebank

Recipe below from BBC Good Food:

  • 1 tsp oil
  • 1 onion, halved and thinly sliced
  • 2 rashers streaky bacon, cut into large-ish pieces
  • 1 tsp sugar, brown if you have it
  • 400g can chopped tomatoes
  • 200ml stock from a cube
  • 410g can cannellini beans, butter or haricot beans in water

For the wedges

  • 1 tbsp white flour (plain or self-raising)
  • ½ tsp cayenne pepper, paprika or mild chilli powder
  • 1 tsp dried mixed herb (optional)
  • 2 baking potatoes, each cut into 8 wedges
  • 2 tsp oil
  1. Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
  2. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

It was lovely… however a little too much tin tomato flavour… added a slug of BBQ sauce, pinch of Chinese 5 spice and a little chilli powder and it was much better. Next time I will be roasting up some belly pork to pop in it as the bacon just wasn’t enough! OR leave out the pork/bacon for vegetarian option.

http://www.bbcgoodfood.com/recipes/7738/betterthanbaked-beans-with-spicy-wedges

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November 9, 2013

Black Grape Chilli Jam

by therecipebank

There are 4 jars in the cupboard, it tasted pretty amazing when I tested it before bottling… spicy but not too hot.

http://www.laundryetc.co.uk/2010/10/17/black-chilli-jam-whoah/

Have included recipe here too as the link doesn’t seem to work:

BLACK GRAPE CHILLI JAM

Makes approx 6 250g (1/4 pint) jars

2Kg (4.4 lbs) black grapes, whole with stems removed
350ml (1 1/2 cups) white wine vinegar
juice of 1 lemon (50ml / 1/4 cup)
1 clove of garlic, peeled and roughly chopped
300g (0.6 lbs) (approx 5) sweet red peppers, de-seeded and roughly chopped
100g (0.2 lbs) (approx 5) cayenne chilli peppers, de-seeded and roughly chopped
1 tsp salt
1Kg ( 2.2 lbs) sugar
1/4-1/2 tsp of dried chilli flakes

Place the grapes in a pan and heat gently till the juice begins to flow. Once there is plenty of juice surrounding the fruit simmer for 20 minutes, stirring from time to time to make sure it doesn’t catch on the bottom of the pan and squashing the fruit with the back of the spoon. Pour the grapes into a jelly bag suspended over a bowl and collect the juice that drips through, leaving it to drip overnight. The next day measure the juice collected. (You can also put the pulp that remains in the jelly bag through a food mill and use the de-seeded grape flesh you collect to add to another preserve.) I collected 700ml (3 cups) of juice but if your amount is different to this adjust the other ingredients accordingly.

Prepare the water bath, jars and seals ready for canning. For more info about how to hot water process, refer to the guide here. Put the peppers, chillis and garlic clove in a food processor with half of the vinegar and blitz it thoroughly to a smooth sauce consistency. Pour into a preserving pan along with the grape juice, lemon juice, salt, remaining vinegar and chilli flakes. (Another way to adjust the heat would be to include some of the fresh seeds from the chilli peppers instead of using dried flakes.) Bring to a simmer and cook through for 10 minutes then remove from the heat to cool slightly.
Add the sugar and stir over a gentle heat until the sugar is completely dissolved, then up the heat and bring to a rolling boil until it reaches setting point and a small dollop on a cold plate quickly forms a skin when you push your finger over the surface (it took me about 20 minutes). Turn off the heat and leave for 10 minutes, then stir to distribute the chilli peppers evenly through the jam. Pour into hot sterilised jars, seal and process for 10 minutes. Remove from the water bath and leave till completely cold before testing the seals and labelling.
As this is a jam with good acidity and sugar levels, it should keep well without processing so long as you follow the usual guidelines regarding care taken sterilising jars. If you do can it you are making doubly certain that your jam will be preserved safely for a year or even longer.

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