set aside.
Make tomato chilli jam: Spray a hot pan with
o low, add cranberry jelly, chilli, sugar and fish sauce to
To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
Set aside.
Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
Mix all salad ingredients together add pumpkin and drizzle over dressing!
Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.
Heat jam in asaucepan but do not boil, add chilli sauce to taste and add cream to soften strength of chilli if desired.
urn the garlic, onion and chilli mixture.
Next, to the
1. Heat the oil in a wok or large frying pan over high heat.
2. Add the ginger and chilli and cook for 2-3 minutes or until golden brown.Add the beef to the wok and cook,Add the chilli jam and cook for 1 minute. Add a little water and cook for 6-7 minutes or until the liquid is reduced.
3. Divide the Farfalle between bowls and top with the beef mixture, onion, extra chilli and sesame seeds and green onions.
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
ampantscotland.com, most pie crust recipes are made with half lard
oil while you prepare the jam. Allow it to boil for
Place first 6 ingredients into a food processor and process until finely chopped.
Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.
etal spoon.
Ladle hot jam immediately into prepared jars, filling
Process chillies, oil, capsicum, garlic and shallots until smooth.
Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
Add sugar and tamarind and simmer for 10 minutes.
Use as a stir-fry sauce or grilling marinade.
Look up no-sugar-needed recipes for those amounts.).
Mix
Place chillies, onions and garlic in food processor.
Process to rough textured paste.
Heat oil in saucepan.
Add chilli mixture.
Cook over medium low heat for 10 minutes till soft but not browned.
Add sugar and vinegar, bring to the boil.
Stir till sugar dissolves.
Lower heat and simmer for 15 minutes till it is reduced and syrupy.
Season with fish sauce to taste.
Pour into clean glass bottles, seal tightly.
Brown ground turkey, onion, salt and pepper.
Add chilli seasoning, chilli beans and salsa.
Add tomato juice if you want thinner chilli.
Simmer about 1 hour and serve.
br>To make the chilli mayonnaise, whisk chilli, coirander and lime juice
To make the burnt chilli paste, heat the oil in
hopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over
nd seeds. Now add the chilli peppers, spring onion, baby sweetcorn
Make the chilli con carne: In a large