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Top 5 dishes made from red chilli flakes to taste
1 . Easy Keema Curry
Easy Keema Curry
This is how I make my Keema curry in a hurry. It's easy to make and is so versatile. Stuff into paratha or naan or eat with chapati or rice. I do sometimes top with mash and make a keema cottage pie! This isn't as authentic as my Nana's recipe (recipe also available by going to link in my bio), but it's still really tasty.
Ingredient
600 g
lean beef steak mince,
1 tbsp
tomato puree paste,
200 g
tinned chopped tomatoes,
2 cloves
garlic, minced,
2 tsp
garam masala
2 tsp
ground coriander,
1 tsp
turmeric,
1 tsp
ground cumin,
1/2 tsp
hot chilli powder,
1 pinch
red chilli flakes to taste
2 tbsp
vegetable oil
Cooking instructions
* Step 1
Add the oil to a large saucepan and warm up over a medium heat. Add in the onions. Saute for a few minutes until beginning to soften.
* Step 2
Add in the dried spices, herbs and chilli flakes then stir through. Fry for a couple of minutes then add the minced garlic. Add the tomato paste, stir through again until fragrant.
* Step 3
Add the minced beef. Break up in the pan and fry until browned on all sides. Pour in the tinned tomatoes and the water. Season well with salt. Add a lid and bring to a simmer. Simmer until the water had reduced down by around 70-80%. Add in the peas and simmer another 2 minutes. Stir, taste and add more salt if required. Serve up and enjoy. :)
Note: if there is a photo you can click to enlarge it
2 . My Chicken Enchiladas
My Chicken Enchiladas
These tasty stuffed enchiladas are a family favourite. It's comforting, filling, smoky with paprika and has a mild kick of spice from cayenne pepper. I either use chicken or turkey breast in this recipe however it can easily be adapted to be vegetarian too, simply add a meat alternative or extra veggies instead.
Ingredient
2 tsp
onion granules,
1 tsp
smoked paprika,
1 tsp
garlic powder,
1/2 tsp
cayenne pepper,
2 tbsp
vegetable oil for frying
600 g
tinned chopped tomatoes,
1 tbsp
tomato paste,
2 sprigs
fresh thyme,
1 tsp
dried oregano,
1/2 tsp
garlic granules,
1 tsp
granulated sugar,
1 Pinch
red chilli flakes, to taste,
Cooking instructions
* Step 1
Heat up a saucepan over a medium-low heat. Add in the tomato paste, oregano, smoked paprika, garlic powder and chilli flakes. Fry for a few seconds then add in the tinned tomatoes. Stir. Season well with salt and pepper and add the sugar. Stir again and add the sprigs of fresh thyme. Place over a lid and simmer on medium-low heat.
* Step 2
Add vegetable oil to a skillet or large frying pan. Once hot add in the onions. Fry for a couple of minutes then add the sliced turkey/chicken and the bell pepper slices. Fry over a medium heat until the turkey/chicken slices are opaque all over. Season with salt and pepper.
* Step 3
Add in the smoked paprika, cayenne, garlic powder and onion granules. Stir well until the ingredients are coated. Fry for another 2-3 minutes. Remove from the heat.
* Step 4
Check on the tomato sauce. It should have thickened slightly. Stir and remove from the heat. Fish out the sprigs of thyme and discard them.
* Step 5
Preheat your oven to 180 (fan) or gas mark 6. Assemble the wraps by placing in some of the turkey/pepper/onion mixture into each then rolling them up, like you would a burrito, tucking in the ends.
* Step 6
Spoon a little of the tomato sauce into the base of your oven proof dish to form a thin layer then lay the rolled up filled tortillas inside, one by one next to each other in a row. Pour over the remaining tomato sauce. Scatter over the grated cheese. Bake in the oven for approximately 15-20 minutes or until the cheese is golden and bubbly. Leave to cool for a couple of minutes before serving it up. Dollop over some cooling crème fraiche and garnish with a few fresh chives. Enjoy! :)
Note: if there is a photo you can click to enlarge it
3 . Sticky Orange Chicken
Sticky Orange Chicken
Succulent chunks of fried crispy chicken in a tangy sweet orange sauce spiked with ginger. Perfect served with steamed rice or some noodles. Why not try this dish for the family as a weekend fakeaway treat?
Ingredient
2 tbsp
Light soy sauce,
2 tsp
sesame oil,
2 tbsp
Chinese rice wine
4 cloves
garlic, minced,
2 inches
freshly grated ginger,
1/2 tsp
MSG (optional)
2 tsp
sesame seeds
Cooking instructions
* Step 1
Slice the thigh/breast into chunks after trimming any sinue/fat and then mix together some plain flour, cornflour and season with salt and white pepper. Dredge the chicken pieces well in the mixture until completely coated then lay the pieces out on some kitchen roll until the moisture begins to soak into the flour. This will probably take 8-10 mins. After this has occured, dredge them once more. Set aside.
* Step 2
Heat enough cooking oil in a pan to fill it for shallow frying the chicken pieces. Once nice and hot at 175 C, fry the chicken pieces in batches until golden and crisp and cooked through turning occasionally. Check the chickens cooked by removing a piece and slicing it in half to ensure it's not pink. Set them upon some more kitchen towel to remove any access oil.
* Step 3
Mix together all the sauce ingredients. Also have your cornflour water slurry mixture made up and ready. Heat up a wok until nice and hot and add in a touch of oil then add in the garlic, ginger and chilli flakes plus the whites of the onion and MSG. Fry for a few seconds until fragrant then add in the sauce mixture. Once the sauce is bubbling away add in the cornflour mixture and stir quickly to thicken up the sauce further.
* Step 4
Re-add the crisp cooked chicken pieces and toss well in the sticky sauce. Remove from the heat and serve up. Garnish with the greens of the onion and some sesame seeds. Enjoy! :)
Note: if there is a photo you can click to enlarge it
4 . Red Vegetable Stew With Pearl Barley & Split Peas
Red Vegetable Stew With Pearl Barley & Split Peas
This is a hearty slow cooked vegetarian stew that's low in calories and fat but high in fiber and protein. It's substantial and filling, great eaten alone or with some crusty buttered bread.
Ingredient
200 g
finely chopped carrots,
2 sticks
celery,
1.5
chopped onions,
100 g
yellow split peas,
60 g
pearl barley,
1/2 cup
tomato passata,
1 tbsp
tomato pureé paste,
1/2 tbsp
runny honey,
2 tsp
smoked paprika,
1 tsp
garlic granules,
1/4 tsp
ground cumin,
1/4 tsp
cayenne pepper,
1 tsp
dried oregano,
1 pinch
red chilli flakes, to taste,
1 tbsp
vegetable oil,
3.5 cups
water,
Cooking instructions
* Step 1
Heat a large saucepan up over a medium heat. Add in the oil and onions. Cook gently for a few minutes stirring occasionally until translucent. Season well with salt and pepper. Add in the smoked paprika, cayenne and cumin. Stir.
* Step 2
Turn the heat down a little. Add in the celery and carrots. Cook for a few more minutes. Next add in the red peppers, courgette, tomato paste and chopped cherry tomatoes. Crumble in the vegetable stock. Add the passata, oregano, garlic and chilli flakes. Add in two cups of water and the honey and bring to a simmer. Simmer for 15 minutes.
* Step 3
Add the pearl barley, and split peas. Simmer with a lid on for around two hours or until the pearl barley and split peas are cooked. As the stew cooks, keep an eye on it and each time the sauce begins to really thicken, add in another 1/2 cup water to loosen up. Do this continuously during the cooking process when needed so the stew doesn't dry up or catch. At the end of cooking, season with more salt and pepper to taste. Serve up, and enjoy!
Note: if there is a photo you can click to enlarge it
5 . Squid In A Tomato & Chilli Sauce
Squid In A Tomato & Chilli Sauce
A smoky, fragrant dish with tomatoes, smoked paprika and chilli. The red pepper and red onions add a bit of sweetness. Perfect served over some rice.
Ingredient
300 g
squid, cut into rings,
1 tin
chopped tomatoes (400g),
1 tbsp
tomato pureé paste,
1 handful
baby plum tomatoes,
2 cloves
garlic, crushed,
2 tsp
smoked paprika,
1/4 tsp
cayenne pepper,
1 pinch
red chilli flakes to taste,
2 tsp
sugar,
300 ml
water,
Cooking instructions
* Step 1
In a large frying pan heat up around 1tbsp cooking oil over a medium heat. Add in the red onions and cook gently until just becoming translucent. Add in the red pepper and baby plum tomatoes. Stir then season well with salt and pepper. Add the smoked paprika, garlic, cayenne pepper and chilli flakes along with the tomato paste. Combine together well.
* Step 2
Add in the tinned tomatoes, water and the sugar. Stir to combine. Bring to a gentle simmer. Simmer for around 10-12 minutes or until the sauce reduces down a little.
* Step 3
Add in the squid and simmer for another few minutes until the squid is cooked through and nice and tender. Don't overcook otherwise it'll be chewy.
* Step 4
Serve up garnish with fresh basil leaves and enjoy! :)
Note: if there is a photo you can click to enlarge it
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