Tag Archives: chilli

Fennel & Orange Roasted Chicken – Video Blog

31 Mar

The union of fennel with orange is one of my favourites. Thanks to Diego Bonetto’s foraging tour I learnt how to identify edible plants growing wild in my backyard including fennel.

Chilli & Cinnamon Chocolate – Video Blog

24 Mar

A recipe for rich chocolate that will not only satisfy your cravings but you need never feel naughty about eating!

Video

Chicken Biryani with Pepe Saya Ghee – Video Blog

19 Mar

I love Pepe Saya butter and I tried Pepe’s ghee for the first time in my Chicken Biryani

Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.

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Bavette Pasta with Peas, Asparagus, Pesto and Smoked Salmon

3 Jul

 

My fresh, raw juice was enough to sustain me through a divine facial and massage today but by the time I arrived home I was starving! So I made a nice big plate of pasta (to share of course). Usually the pasta is the star and the sauce is quite minimal but I decided to bulk up on the crisp, green, seasonal vegetables.

You can adjust the ingredients to suit your taste but be careful not to add too much extra pesto. The pasta should be slightly flavoured, not thickly coated.

250g bavette pasta 

Salt 

Hot water

Hand fulls of fresh peas

Handful of chopped fresh asparagus

1 clove of garlic, sliced

1 red chilli, sliced

1 lemon

Extra virgin olive oil

1 heaped dessert spoon of pesto

Smoked salmon

Put a pot of water on the stove to boil, add a generous amount of salt and toss in the pasta. Heat some olive oil in a pan and saute the garlic and chilli until fragrant. Add the asparagus and peas and as they start to turn bright green, add the pesto and a generous squeeze of lemon juice. Drain the cooked pasta and reserve some of the water. Toss the pasta through the sauce using the leftover water to loosen the sauce.

Serve the pasta piled up on a dish, sprinkle coral pink shreds of smoked salmon over the top and drizzle with extra virgin olive oil. Let the pasta cool slightly before topping it with the salmon to avoid cooking it. Don’t squeeze lemon juice over the pasta once it is served as the acid will cook the salmon.

 

 

Spicy Hot Cocoa

27 Jun

I love my spicy hot cocoa recipe! Pre mixed hot chocolate powders often contain high levels of sugar and other unnecessary additives but this recipe allows the quality of the pure cocoa powder to shine through.

The chilli powder should give a subtle warmth down your throat as you swallow. If it’s burning your mouth or overpowering the flavour, you’ve added too much. Start with the smallest pinch and taste for heat before adding more.

I sometimes substitute the cocoa powder for fine dark chocolate (at least 70% cocoa) and eliminate the sugar since the chocolate is already sweetened.

Play around with the recipe to suit your taste and try adding a twist such as orange peel or vanilla bean paste. What more could you want on a winters night than a steaming hot cup of cocoa.

1 cup of full cream milk

A pinch of hot chilli powder

Vanilla sugar to taste

Cinnamon powder to taste

2 heaped dessert spoons of cocoa powder

Add all ingredients to a saucepan and bring to a simmer over medium heat. Stir well until all the dry ingredients are dissolved into the milk and serve hot.


Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli

Butter

Extra virgin olive oil

Vegetable stock

White wine

Salt

Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!

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.

Fennel, Red Onion and Chilli Tuna Sandwich

1 Apr

Fennel, finely sliced

Red onion, finely sliced

Red chilli, to personal taste

Tuna chunks in chilli oil

Red wine vinegar

Extra virgin olive oil

Salt

Bread

Place the fennel and red onion in a bowl, drizzle with red wine vinegar, extra virgin olive oil and a pinch of salt. Stir well. Place the tuna chunks on the bread and top with the fennel and red onion. Simple and healthy! You could swap the tuna for smoked salmon or have the salad as a side dish with grilled seafood.

The floral arrangement is courtesy of mum’s gorgeous garden 🙂

Garlic Spinach & Broad Beans on Rice with Roasted Sesame Oil, Chilli & Tamari

14 Mar

This is one of my favourite dishes for lunch and dinner. I make variations of this recipe using diced cucumber with tuna; broccolini, asian greens like bok choy or choy sum and sometimes top it with a fried egg leaving the yolk soft so it runs through the rice when you break into it. When I cook rice, I often make extra so I can use the leftovers for quick meals like this one.

Cooked rice

2 large cloves of garlic sliced

Roasted sesame oil

Tamari (wheat free soy sauce)

Chilli flakes

A handful of spinach

A handful of frozen broad beans

Pour boiling water over the broad beans, drain after one minute and peel off the skins. Sauté the garlic in sesame oil over a low heat until fragrant, add the spinach and sauté until it wilts. Turn off the heat and stir through the broad beans. Serve the garlic spinach and broad beans over hot rice, drizzle generously with roasted sesame oil, tamari, a sprinkle of chilli flakes and freshly chopped coriander.


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