Spicy bean quesadillas

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If you don’t have a griddle it doesn’t matter. You can still make quesadillas using a spatula and brute force.

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Makes 2

  • 400g mixed beans
  • 2 tbsp chipotle sauce
  • 1 tsp coriander
  • 70g grated cheese
  • 4 tortillas

Drain the beans and tip into a bowl. Add a tablespoon of water, the chipotle sauce, coriander and half the cheese. Mash everything together.

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Spread two tortillas with the cheese bean mix. Top with the remaining cheese and the other tortilla. Use your hand to push them together.

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Heat a large frying pan. Microwave the quesadillas for 45 seconds so the cheese begins to melt. Then slide into the frying pan and cook for a few minutes on each side using the spatula to press them together. Cut them into wedges and serve with salad.

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Mexican breadsticks

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Another breadstick recipe but this ones a little more tricky. If you fancy something easier try my Spicy Breadsticks.

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Makes 36

  • 460g strong white bread flour
  • 1 1/2 tsp salt
  • 1 tsp yeast
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 4 tsp paprika
  • 1/4 tsp finely chopped garlic
  • 1/4 finely chopped onion
  • 4 tsp olive oil
  • 300ml lukewarm water
  • 100g drained sliced jalapenos

Put the flour, salt and yeast in a bowl and mix. Tip half of the mixture into another bowl and add the chilli powder, cumin, paprika, garlic and onion. Mix and then make a well in the centre of both bowls.

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Add half the oil and half the water to one bowl and mix with your hands to form a soft dough. Sprinkle some flour on a worktop and knead the dough for 5 minutes. Put back into the bowl (cleaned and oiled) and cover with cling film. Do the same with the other bowl. Leave to rise for one hour.

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Preheat the oven to 180C. Dust two baking sheets and finely chop the jalapenos. Dry them with kitchen paper. Roll out the white dough to a rectangle 1cm thick. Press the jalapenos into the dough. Roll out the other dough to a rectangle. Place it on top of the other dough and press.

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Roll the doughs out to a large rectangle 5mm thick. Cut it in half and then cut into long strips. Roll each strip between your hands to give a candy-cane effect. Place on the baking sheets and cook for 35 minutes. Place on a wire rack and leave to cool.

 

 

 

 

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Singapore noodles

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Singapore noodles is a spicy noodle dish that we love in our house. 

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Serves 2

  • Juice of 1/2 lemon
  • 2tbsp medium curry powder
  • 300g cauliflower florets
  • 1 chicken breast, diced
  • 3 spring onions, sliced with green and white separated
  • 200g white cabbage, cut into chunks
  • 1 red chilli, finely chopped
  • 100g noodles
  • 50g prawns
  • 1tbsp soy sauce
  • 1/2tsp caster sugar
  • 1tsp dried coriander

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Preheat the oven to 180C and line a baking tray with baking paper. Mix the lemon juice with half the curry powder and toss with the caulifower. Bake on the tray for 30 minutes.

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Heat you wok and stir-fry the chicken, spring onion whites, cabbage, chilli, the rest of the curry powder and some water. When the chicken is cooked through add the noodles, prawns, soy sauce, sugar and cauliflower. Fry for a few minutes and then dish out into bowls. Sprinkle over the green spring onion slices and coriander.

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Peppery sausages and mash

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I love bangers and mash. It’s one of the few non-spicy recipes I can eat over and over again. This recipe, however, is a spicy twist just in case you wanted something hotter. I’ve also combined it with a mixed mash of potatoes and sweet potatoes, using up what I had left. 

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Serves 2

  • 250g potato
  • 250g sweet potato
  • 1 tbsp olive oil
  • Ground nutmeg
  • 4 sausages
  • 1 tsp hot pepper sauce
  • Juice of 1/4 lime
  • 2 tsp brown sugar
  • 1 tsp thyme
  • 1 garlic clove, finely chopped
  • 2 tsp tomato puree

Preheat oven to 220C. Put the potatoes in a pan of salted water and boil for 20 minutes.

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Guess which sausages are mine

Put sausages on a baking sheet on a tray. Bake for 10 minutes. In a bowl mix the pepper sauce, lime juice, sugar, thyme, garlic and puree and stir with 2 tsp water. After 10 minutes brush the sausages with the spice mix and bake for another 10 minutes.

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Drain the potatoes and mash with the oil and add nutmeg to taste. Serve with the sausages and some peas.

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Chilli and lime squid noodles

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A refreshing noodle dish with my favourite seafood – squid. 

Serves 2

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  • A bag of little squids, already prepared (defrosted if frozen)
  • 1 tbsp olive oil
  • 2 tsp dried coriander
  • 1 garlic clove, finely chopped
  • Juice of half a lime and 1 lime quartered
  • 1 spring onion, sliced
  • 1 red chilli, sliced
  • Noodles for two (I used Udon noodles)

Cut the squids into 3cm pieces so they become squid rings. Criss-cross each piece with a sharp knife to stop them curling.

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Heat the oil in a large pan and add the squid. After a minute add the rest of the ingredients including the quartered limes. Cook for 3 minutes stirring. Depending on the noodles you have you should cook to the packet instructions. With mine I could just toss them in and cook with the squid. Season and serve immediately.

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Spicy roasted veg soup

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So what if it’s hot outside? This recipe is one of my favourite soups to date and is a great way to use up vegetables.

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Serves 2

  • 1/2 onion, cut into four wedges
  • 150g each of carrots, parsnip and butternut squash, peeled and cut into chunks
  • 1/2 baking potato, peeled and cut into chunks
  • 1 garlic clove, finely chopped
  • 1 tsp chilli powder and flakes
  • 1 tbsp olive oil
  • 1 pint vegetable stock
  • 2 tbsp Greek yogurt
  • 1 tsp dried mint

Preheat oven to 200C. Tips the onion, carrots, parsnip, butternut squash and potato into a roasting tin. Sprinkle over the garlic and some seasoning. Drizzle over the oil. Roast for 30 minutes, turning the veg over half way through.

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Tip the veg into a large saucepan and add the stock. Simmer for 5 minutes and then blend with a hand blender until smooth. Ladle into soup bowls and top each with a dollop of yogurt, a sprinkle of mint and some black pepper.

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Product of the week: Sussex Faire Dragon’s Breath sauce

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Call the firebrigade

When I came across the jar at Godalming Food Festival yesterday I asked what you would it eat with. The reply I got was “Caution”.

During that day I had tried many sauces claiming to be “intense” but none had lived up to my exceedingly hot expectations. That was until I found this little jar.

Taste

The description reads “The ultimate frightenly intense sauce”. After being warned I stepped forward and agreed to try a tiny amount on a cracker. The amount was no larger than half a pea. For a brief second I could taste the delicious flavours of the cumin turmeric, peanut oil and ginger. Then it starts building…

…and building…

…and building…

…and at this point my temperature had probably risen, I was developing “chilli-sweats” and my eyes were watering. That being said I bought the jar for £5 because as I have become more tolerant of spicy foods it’s becoming very rare for me to come across a sauce that can put me in that state.

The reason behind its heat? Naga chillies.

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Who can handle it?

If you’re a spicy fan and I mean you regularly eat spicy food (I would not suggest this sauce to anyone else) then this is for you as the next step up. It can be used in the same way as other hot sauces; in curry, marinades or on its own but always use with caution and add tiny amounts. This is not for the faint hearted.

This item is currently not listed on Sussex Faire’s website but other chilli sauce and chutneys can be found there. There was also a hint that they may be making an even hotter sauce out of Scorpion chillies so watch this space.

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