This dish is a take on the standard Thai chicken curry but for me, it packs more flavour and has a tropical touch. It is based on a recipe from the BBC Good Food magazine and I strongly recommend you to try it! Simple to cook though you need to get all your prep done carefully first so it is all ready to go!
Oil of choice
8 skin on bone in chicken thighs
1 large onion roughly chopped
4 garlic cloves finely chopped
3 cm piece of ginger peeled and grated
1 1/2 tsp turmeric
2 tsp cumin powder
3 green chillies halved deseeded and finely chopped
200 gm butternut squash, peeled, deseeded and cubed
150 gm cauliflower florets broken up
225 gm Basmati rice
Bunch of coriander chopped
2 limes zested and juiced
400 ml coconut milk
400 ml chicken stock
- Heat oven to 200C / 180 c fan. Heat a good splash of oil in a shallow casserole or high sided pan that can go in the oven I use a stoneware one, see pic, which is ideal. Fry chicken thighs skin side down til well coloured then remove and put to one side. They will take on a deeper colour in the oven so do not fret. Fry the onion in the same pan til soft and coloured- add the garlic, ginger, turmeric, cumin and chilli. Cook for 2 minutes, then stir in the cauliflower and squash. Add the rice, half the coriander, the lime zest and half the lime juice and a little seasoning. Put the chicken back in the pan on top skin side up this time! Add a little more black pepper to them.
- Heat the coconut milk and stock together gently til just about to boil then pour this around the chicken. Pop the pan uncovered into the oven for 40 minutes or until the liquid has been more or less absorbed and the rice is as you like it. Remove from the oven and add the remaining lime juice and coriander, mixing it in a little amongst the chicken. Serve and enjoy!
Beef Pork and Chorizo Chilli
Chilli is an evocative word – just like this painting of Bonnie Lalley‘s – it conjures up warmth, spice, something primeval and yet oddly comforting – a little like watching a horror movie – you know you shouldn’t watch but you do – it is a no holds barred experience – a recipe not to undercut or do on the cheap, a no corner cutter – you need to take the cushion away from your face and go in eyes wide open – there may be scary moments ahead – especially if you are free and easy with the chillies – but hang on in there – the ride will be worth it.
I have put this out there before – but I want to remind you all once again that this is a serious dish – to treat with respect and to meet the meat head on.
I saw Bonnie’s painting and I knew I had to return again to the thriller that is the Full Meat Chilli Chiller!
INGREDIENTS FOR 8-10 PEOPLE – OR 4 VERY VERY HUNGRY FOLK
1kg minced beef
500 gm diced shoulder pork
250 gm chorizo sliced into chunks
500 gm borlotti beans or kidney beans or a mix of both
2 large onions chopped
3 green chillies deseeded and chopped
2 tbsp white wine vinegar
2 tsps dark brown sugar
2 400gm tins of good chopped tomatoes
250 ml beef stock
1 cinnamon stick
2 bay leaves
Some dried oregano and thyme
3 tbsp of hot chilli powder
Soured cream to serve
Heat oil in large pan. Brown all meats in batches. Transfer to a large stock pot or casserole dish. Add more oil. Sweat onions on a slightly lower heat until a little brown. Add to meat along with all other ingredients except the beans and coriander.
Bring to the boil and simmer gently. Cook for at least an hour – I usually leave it for at least an hour and a half. No lid!
Add the beans for last twenty minutes. Taste – adjust seasoning – maybe just black pepper – I have never had to add salt. Add the roughly chopped coriander just before serving and stir through.
Serve with rice – I put a little turmeric in mine. And a pot of soured cream. Or you could serve with naan bread or tacos or crusty bread – or even a baked potato.
This is a demon of a dish – a veritable feast of flavours. Not for the faint hearted.
One for the connoisseur of heat and meat.
Tonight was a time for a store cupboard piece of magic. And it happened. We all fancied something with bite, something with a kick…but the cupboards seemed bare. So…imagination kicked in…ingenuity….and I came up with this dish…which I will definitely make again.
Half a black pudding
400gm tin chopped tomatoes
1 red chilli, deseeded and chopped
Pinch of dried chilli seeds
2 cloves of garlic finely chopped
1 red pepper cut into strips
2 slices smoked bacon cut into small pieces
Small bunch of coriander chopped
Mix of borlotti beans, cannellini beans, kidney beans
In a wok, heat the olive oil and add the red pepper and garlic. Fry for about 2 minutes then add the red chilli, chill seeds and the bacon. Fry for a further 4 to 5 minutes. Add the tomatoes, beans and coriander. Simmer for 20 minutes until the sauce is nice and thick. Pan fry separately the black pudding and then crumble into the sauce.
Serve with steamed saffron rice. This is a winner of a dish. Simple, fragrant, tasty and rich. And cheap too!