Grilled salsa chicken

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With all this stodgy food you have to remember to eat your greens. This may not be a winter recipe but it was a refreshing and healthy change to all the roasts and soups.

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Serves 2

  • 2 chicken breasts
  • 2 tbsp olive oil
  • Seasoning

For the salsa:

  • 1/2 red onion, finely chopped
  • 1 tomato, deseeded and diced
  • 1/2 cucumber, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried coriander
  • Juice of 1/2 lime

Cut each breast in half lengthways but not all the way through. Open each out flat and lay on a grill. Brush with oil and season. Cook under a preheated grilled for 5 minutes on each side.

Meanwhile make the salsa. Combine all the salsa ingredients in a bowl. Mix well and season.

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Serve the chicken hot with the salsa spooned over and around.

 

 

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Chilli harvest

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It’s November and I’m still getting a good amount of cayenne, jalapeños and Scotch Bonnets off my plants.

How’s your chilli harvest going?

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Review: Tropical Pepper Company Ghost Pepper sauce

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Ghost pepper sauce is made from the hottest peppers in the world – Ghost Pepper Naga Jolokia.

My boyfriend recently came back from America where he picked up a bottle of ghost pepper sauce for me to try. It comes in at a whooping 500,000 Scoville Units (Tabasco Habanero sauce comes in at over 7,000) however the Naga Bhut Jolokia is typically rated at over 1,000,000 Scoville Units and there are hotter sauces out there of this kind. I’m working my way up.

This sauce made my mouth burn and I got the chilli-sweats but it did have an enjoyable flavour as well which made it quite morish.

The bottle reads “More than one drop is suicide” and “This sauce will haunt your dreams!”. This is the kind of sauce used to test a real chilli-head.

It is available on Amazon for $8.99 for you to try for yourself.

 

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Moroccan grilled mackerel

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Serves 2

  • 2 mackerel fillets
  • 1 tbsp harissa
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Lemon wedges to serve

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Heat the grill and make deep slashes in the fillet with a knife on both sides. Mix the harissa with oil and lemon juice in a bowl. Use a brush to coat the mackerel fillets with the paste. Grill for 5 minutes on each side. Season to taste and serve with lemon wedges.

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Quick snack: Jalapeño poppers

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Looking for a really quick and easy snack? It doesn’t get easier than these.

First I took a couple of Jalapenos off of my plants, cut them in half and deseeded them. Then I got some plain cream cheese (I used Philadelphia) and placed a teaspoon full in each half. I cut each slice of bacon lengthwise and wrapped half a slice around the peppers. I placed all the jalapenos under the grill until the bacon was cooked. Delicious.

 

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Chilli plant update: Harvest time

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A quick update. All my chilli plants (all 20) are now covered in chillies. That includes Cayennes, habaneros, jalapeños and scotch bonnets.

I’m so excited to begin using these in some new recipes and even have a go at my first hot sauce! Exciting times ahead.

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Taste of the Canaries

Last post I mentioned I’d just got back from Lanzarote where I learnt some new recipes.

Paella

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  • Olive oil
  • 1tsp garlic
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 chicken breast, diced
  • 100g chorizo, diced
  • 2tsp paprika
  • 1tbsp tomato puree
  • 400ml chicken stock
  • 200g rice
  • 50g frozen peas
  • 100g frozen cooked prawns
  • 1/2 lemon

Fry the garlic, onion and pepper in a large frying pan (with a lid) until the onion and pepper are soft. Add the chicken and cook until sealed. Then add the chorizo, paprika, tomato puree and chicken stock. Mix them all together and add the rice. Bring to a simmer and cover. Cook for 15 minutes.

Add the prawns and simmer covered for a further five minutes and then add the peas. Simmer for a further five minutes. Squeeze over the lemon juice and serve.

Mojo Verde and Mojo Rojo
Both of these sauces originate from the Canary Islands and are typically served with potatoes.

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Mojo Verde

  • 100ml oil
  • 2tbsp white wine vinegar
  • 1tsp garlic
  • 1/4tsp salt
  • 2tbsp chopped parsley
  • 1tsp cumin
  • 1 avocado,  mashed
  • 1 green bell pepper, chopped finely

Apart from the oil and vinegar, blend all the ingredients together. Then gradually add the oil and vinegar.

Mojo Rojo

  • 100ml
  • 2tbsp white wine vinegar
  • 1tsp garlic
  • 1/4tsp salt
  • 1tsp paprika
  • 1 red pepper, finely chopped
  • 1 tomato, finely chopped
  • 1 chilli, deseeded and finely chopped

Blend all ingredients (apart from the oil) to a puree. Then gradually add the oil.

 

 

 

 

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