11 Chilis (I mixed semi dried red chilis and green chilis just off the plant)
1 thumb sized piece of ginger root
8 garlic cloves
7 red bell peppers
2,5 decilitres of red wine vinegar
400 grams of chopped tomatoes
750 grams of sugar (3/4 cane sugar 1/4 refined sugar)
Making Homemade Chili Jam
Chop off the chili stems and chop the chilis into fours and add them to a food processor, Peel the ginger chop it up roughly and in it goes as well. Peel the garlic and add them too. I only have a stick blender so I just added the lot to a high deciliter cup and pulled a plastic bag over the whole thing to protect my kitchen walls (obviously I have the old kind that spits liquid everywhere).
Add the mix to a big casserole and continue with the bell peppers, de-seed them and take of the stem and the white bits. Cut the peppers into smaller pieces and blend them as well. (Obviously if you have a big blender just pour it all in there, I used a bigger bowl and an even bigger plastic bag, still didn’t help that much). Finely blend the peppers and add them to the casserole with chopped tomatoes, sugar and vinegar. Let boil up and turn down to simmer stirring occasionally. This will take a while … Depending on how watery your peppers are. If you get tired of waiting for it to boil down to jam consistency you can turn the heat up after a few hours, but stirring more obsessively. When it looks like hot boiling lava and most of the water have left the pot (and it sticks to the back of a spoon) you can add the jam to sterilised glasses (sterilised with boiling water or in a hot oven) filling it all the way to the rim so that the lid seals up nicely.
3 months it should keep in a cool dry place unopened. When opened store in the fridge and serve up with cold cuts, cheese or add to asian dishes for an extra kick.
Makes for a brilliant Christmas present if you add a pretty label and maybe share the recipe as well.
Rapeseed oil for pre frying
3 handfuls of soy beans
1 yellow pepper
1 red pepper
2 asian spring onions
3 cloves of garlic
1 thumb sized piece of ginger
1/4 piece of cabbage
300 grams of minced pork
1 yellow onion
1 hand of chopped coriander
2 tablespoons of thai fish sauce
1-2 tablespoons of sugar
5 tablespoons of soy sauce
20 spring roll pastry sheets
Making Homemade Spring Rolls
Slice the peppers, carrots, spring onions, onion and cabbage into very thin sticks and chop the garlic and ginger into small pieces. Heat oil in a wok and fry the minced pork until it gets a bit of colour. Then add sliced vegetables, chopped garlic and ginger, soy beans, coriander, soy sauce, fish sauce and sugar to the wok and let it all cook/fry for a few minutes. When the mix has tendered add to a sift and leave to drain.
Take out one of the pastry sheets and lay it in front of you, one of the corners facing you. Put some of the veg-mince- mix onto the sheet and fold it, as this guy does in the video 0:32 seconds in. Repeat until you have used up all the veg-mince- mix.
Heat up oil in a saucepan or a deep fryer, if you have one. Deep fry the spring rolls until they become golden in colour, take them out of the oil and let them drain before tucking in.
Serve with a side of wild rice, side salad, and sweet sour sauce.
3 asian spring onions
1/2 yellow onion
1 red seedless chili
1 table spoon of homemade rosemary olive oil
Juice of 1 lime
200 grams of shrimp
Grated pepper and salt
Making Pasta with Lime and Chili Shrimp
Take out your frozen shrimp (you can also use shrimp in brine, just drain them well).Boil water for pasta, add salt and pasta when boiling. De-seed and finely chop a chili and finely chop the onion. When the pasta is ready add it to a sift and drain well. Add rosemary oil to the pan that held the pasta and put back on the heat. When the oil is hot add chopped chili and onions, let sweat for a minute before you add shrimp and lime juice. Since my shrimp were still a bit frozen I let them fry in the oil until they were almost thawed. Add cooked pasta and give it a good stir.
Serve with french flutes and mixed salad.
Tip: Can also be enjoyed as a cold salad.
3 small red peppers
1 big yellow pepper
1 yellow onion
1-2 table-spoons of sunflower oil
300 grams of minced beef
1 box of beans
1 box of chopped tomatoes
1 box of sweet corn
2 cloves of garlic
3 tea-spoons of chili salt
1 tea-spoon of paprika powder
1 tea-spoon of chili oil
Salt and pepper
Serve with rice or sweetcorn bread
Making Homemade Chili
Chop onion and garlic and sweat in the pan with minced beef and sunflower oil. When golden in colour add the chopped peppers, stir in for a while before adding the box of chopped tomatoes. If you bought a box of tomato beans make sure you rinse them. Do the same with the sweet corn. Add it at the end of the boiling time, so that they keep some of their firmness. Before adding these two you should add some spice to your sauce. We added chili-salt some home made chili-oil, paprika powder, salt and pepper. Also I added sugar, sugar is always needed when you make something with tomatoes I think. Boil in some of the fluid before you add the sweet corn and the beans. If you want more of a kick to it, I would suggest adding some chopped chilis. I used all mine for the chili salt, so didn’t have that option.
When it’s boiled away most of its fluid it should be ready. I put the stove on the high heat and let it boil away, that way the vegetable don’t go mushy. Make sure you taste it once a while and then you choose when its ready. I can’t give you a ready in so and so many minutes, because it is really up to you.
Serve with rice or sweet corn bread.