Chilli mushroom curry

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A good option for a vegetarian curry. Serve with rice and naan bread.

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Serves 2

  • 20g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400g chopped tomatoes
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 400g mushrooms, sliced
  • Pinch of sugar
  • 75ml natural yogurt

Melt the butter in a large saucepan and add the onion. Cook until soft and then stir in the garlic. Cook for 2 minutes and add the tomatoes, turmeric, garam masala and chilli powder. Cook for 3 minutes.

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Add the mushrooms, sugar and season. Stir well and simmer for 8 minutes. Remove from the heat and stir in the yogurt. Serve with rice.

 

 

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Spicy chicken and tomato pasta

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A tasty easy meal that packs a lot more punch than you may think.

Serves 2

  • 2 chicken breasts, cut into strips
  • 1tbsp chopped basil
  • 2 garlic cloves, crushed
  • 150g penne pasta
  • 1/2tsp paprika
  • 1/2tsp chilli flakes
  • Half a small jar of sundried tomatoes, chopped
  • 1 ball of mozzarella cheese

In a saucepan fry the garlic and sun-dried tomatoes in a tablespoon of oil. After a minute, remove from the heat and keep to one side. Add the chicken with the paprika and some salt. Cook until sealed.

Meanwhile cook the pasta to the instructions. Reserve some of the pasta water. Drain the pasta.

Add the tomatoes to the chicken and the mozzarella. Stir until the cheese melts. Add the pasta and stir to combine.

Stir in the basil and the chilli flakes. If the sauce is too thick use the pasta water to get the right consistency.

Season and add more chilli flakes if you want. Serve.

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Review: Ass Kickin’ Habanero Popcorn

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There are a lot of new spicy products appearing in the shops. Some just don’t work for, example, chilli gummy bears – just no. Some make you wonder why it’s taking so long to put the two together.

Ass Kickin’ Habanero Popcorn combines a popular movie snack with “ass kickin'” habanero seasoning. Warm buttery popcorn with a fiery kick.

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It may not be that hot for some of you but if you are like me and don’t pay too much attention to what you’re eating whilst watching a movie, then a couple of handfuls in you are going to feel the burn. Popcorn is very morish and even when it got to the point when I really should have stopped I…still…kept…eating!

So if you’re a chilli head looking for a snack for the movies, Ass Kickin’ Habanero Popcorn 3-Pack can be bought from Southwest Specialty Food, Inc. for $5.95.

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Potato and mince curry (with a scorpion chilli!)

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I decided to spice up a slightly bland curry recipe with half a dried Trinidad scorpion. The result was fiery!

Serves 2

  • 200g beef mince
  • 1/2 tbsp vegetable oil
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tbsp ginger, chopped
  • 1/2 Trinidad scorpion, deseeded and finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tbsp korma curry powder
  • 250g new potatoes, halved
  • 50g spinach
  • 75ml yogurt
  • Naan bread to serve

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Brown the mince in a pan and set aside. Add the oil and onion and cook for 5 minutes until the onion is soft.

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Stir in the garlic, spices and curry powder. Cook for 1 minute and then add the mince, potatoes and 300ml water. Bring to the boil, cover and simmer for 30 minutes.

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Season and then stir in the spinach. Cook for a further minute. Stir in the yogurt and serve with the naan bread.

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Flashy Food’s spicy sausage pasta

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wpid-dsc_1089.jpgContinuing with my reviews of products I bought at a local food festival, next up is Rosso Uno chilli from Flashy Food.

This Sicilian inspired product is a delicious red chilli concentrate perfect for adding to curries and marinades. I’ve added it to this easy peasy pasta dish.

 

Spicy Sausage Pasta

Serves 2

  • 1tbsp olive oil
  • 4 sausages
  • 1 small onion chopped
  • 1 garlic clove, finely chopped
  • 200g chopped tomatoes
  • 1/2 tsp oregano
  • 175g penne
  • 1tbsp Rosso Uno chilli

Heat the oil in a pan and cook the sausages until brown all over (about 5 to 8 minutes). Remove and cut into pieces. Fry the onion and garlic for 5 minutes. Add the tomatoes, sausage pieces and oregano and season. Cover and simmer for 10 minutes. Cook the pasta to the packet instructions.

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After 10 minutes stir in the Rosso Uno chilli. Drain the pasta and stir in the sauce and sausage mixture. Serve immediately with Parmesan sprinkled on top.

Buy your pot now at flashyfood.co.uk for £3.50.

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Cooking with Raging Raja (from The Art of Curry)

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A few weeks ago I enjoyed a great day out at a local food festival and picked up some new spicy products. This week I’ve finally got round to trying some of them out starting with this flavoursome fresh curry sauce from The Art of Curry in Godalming, Surrey.

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The Raging Raja is the hottest of the sauces on offer which also includes Queen Bhuna and Royal Dopiaza. (Note to readers: ignore the date on the packet in the photo. These sauces are freezable.)

This is a suitable sauce if you are cooking for someone who can handle a bit of spice but not overbearing heat. It’s described as a “fiery sauce inspired by madras in Southern India with paprika and whole piquant red chillies”.

Minus the chillies, the sauce has a traditional curry flavour, full of spices to tantalize the taste buds. When you do get a chilli then you get the full heat of the dish. It’s just the right balance to make it a thoroughly enjoyable curry.

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I used chicken for this but the packet also recommends it with vegetables, lamb, beef, fish or paneer (Indian cheese). It even suggests using it as a marinade for roasts!

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The sauces are £4.99 each. For more information go to www.theartofcurry.co.uk.

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Moroccan chicken

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I have some new product review coming up in the next few weeks so look out on the blog or the Chilli Pad Twitter account (@TheChilliPad1). 

  • 2 chicken breasts
  • 150ml vegetable stock
  • 1 red onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander
  • Pinch of chilli powder
  • Pinch of cinnamon
  • 1 courgette, cut into sticks
  • 200g chickpeas
  • Juice of 1/2 lemon
  • Rice to serve

Put the chicken breasts, stock, onion, oil, cumin, coriander, chilli powder and cinnamon all in one large pan. Season. Bring to the boil, cover and cook for 20 minutes.

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Add the courgettes and chickpeas and cook for 10 minutes.

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Stir in parsley and lemon juice and serve with rice.

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