Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced

Butter

Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce

Egg

White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

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3 Responses to “Chilli Recipes To Get You Hot On A Winter’s Night”

  1. Rufus' Food and Spirits Guide June 15, 2011 at 12:36 am #

    That soup looks just wonderful!

    • Jessica June 15, 2011 at 11:42 pm #

      Thanks Rufus, it’s delicious!

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