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Top 5 dishes made from red chilli with seeds, sliced
1 . Tomato, Assorted Alliums & Chilli Frittata
Tomato, Assorted Alliums & Chilli Frittata
Bit of an experiment for a light lunch or supper. Pretty well all the ingredients (but not the milk or eggs!) are sliced so choose how thickly you cut them to suit your preference.
Ingredient
40 g
butter
1/4 tsp
dried rosemary
5 cloves
garlic, sliced
1/4 tsp
dried oregano
5
eggs
150 ml
milk
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)
* Step 2
Boil the potato until nearly cooked and as soon as sufficiently cool, cut into small slices. Use a little butter and the rosemary to sauté the potatoes and a little more butter to lightly grease a baking dish. Layer the potato slices on the bottom of the dish.
* Step 3
Melt the rest of the butter in a frying pan and gently fry the leek, red onion and shallots for 3 minutes, only stirring to avoid sticking. Add the garlic and red chilli and cook, stirring occasionally, for a further 5 or so minutes until all is softened.
* Step 4
Meanwhile sprinkle the oregano and a little salt over the tomatoes and set aside for Step 6.
* Step 5
In a large mixing bowl, whisk the eggs and milk together and season to taste.
* Step 6
Gently but thoroughly stir in the leek, red onion, shallots, garlic, chilli and tomato. Stir thoroughly and carefully and add to the baking dish without disturbing the layer of potatoes. Cook in the pre-heated oven for 35-40 minutes.
Note: if there is a photo you can click to enlarge it
2 . Lively Chicken & Veggie Broth
Lively Chicken & Veggie Broth
The weather called for something warming and with a bit of a kick. Please note that this is a nourishing broth with lots of “body” rather than a more liquid-y soup.
Ingredient
5 cloves
garlic, chopped
1 tsp
Cajun mix
1 1/2 l
chicken stock (I used homemade coz I’d cooked a chicken but otherwise would use stock pots/cubes)
A few
sprigs of thyme
A few
dried bay leaves
1 tbsp
paprika
1/2 tsp
cayenne pepper
Cooking instructions
* Step 1
Bring the oil to a medium-high in a stockpot and fry the leek, garlic, red onion and chilli for 5 minutes, occasionally gently stirring.
* Step 2
Stir in the Cajun mix, carrots and potato and fry for a further minute. Then stir in the beans and add the stock. Bring to the boil, stirring occasionally but thoroughly.
* Step 3
Stir in the remaining ingredients except the salt, reduce to a rolling simmer, cover and cook for 25 minutes.
* Step 4
Remove the thyme sprigs and bay leaves, stir thoroughly, season to taste and serve piping hot with your choice of bread - or on its own coz it’s quite filling.
Note: if there is a photo you can click to enlarge it
3 . Bubble & Squeak - main dish
Bubble & Squeak - main dish
This is simply an augmented version of my “B & S - side dish” recipe. However, the extras do produce a quite different taste, as well as greater substance. Once again, this recipe will take alternative ingredients if you’ve other leftover vegetables. #WastenotWantnot.
Ingredient
500 g
leftover boiled potatoes
1 1/2 tbsp
rapeseed oil (cold-pressed recommended)
1/2
onion, chopped
2 cloves
garlic, chopped
150 g
bacon, cut smallish
Cooking instructions
* Step 1
1 1/2 tbsp rapeseed oil (cold-pressed recommended)
* Step 2
Bring 1 tbsp of oil to a medium-high heat in a largish frying pan and soften the onion, shallot, spring onions, garlic and chilli. Set aside for Step 4.
* Step 3
Fry the bacon pieces and add to the onions, etc.
* Step 4
Add the onions, bacon, etc. to the bowl containing the mashed potato, cabbage and butter and quickly mix well. Add the remaining 1/2 tbsp oil to the pan, bring back to a high heat and add the mash mix, patting it down to flatten across the pan.
* Step 5
Cook it for about 7-9 minutes, until a crust starts forming on the bottom. Flip it over and repeat this process.
* Step 6
Meanwhile, poach or fry the eggs. Serve the Bubble & Squeak piping hot with an egg topping each portion. A dollop of brown sauce or your other preferred condiment might also appeal!
Note: if there is a photo you can click to enlarge it
4 . Spaghetti with Flaked Trout, Baby Tomatoes, Mushrooms, Garlic, Courgettes & Chilli
Spaghetti with Flaked Trout, Baby Tomatoes, Mushrooms, Garlic, Courgettes & Chilli
This dish can conveniently be cooked in two stages by baking the trout a little ahead. Omit the chilli seeds for a milder effect.
Ingredient
1 knob
butter
3 cloves
garlic, thinly sliced
300 ml
low-fat crème fraîche
Cooking instructions
* Step 1
Pre-heat the oven to Gas Mark 6 or electric equivalent. 170C on Circotherm.
* Step 2
Pat the trout fillets very gently with kitchen paper and season lightly with pepper.
* Step 3
Make a parcel of kitchen foil containing the trout fillets with the wine dribbled over them and bake in the oven for 15-18 minutes, or until the fish is cooked. Open the parcel and set aside for Step 7.
* Step 4
Add the pasta to a pan of boiling, salted water. Cook according to instructions to reach al dente by the end of Step 8. Reserve a little of the pasta water and drain the spaghetti through a colander, adding the knob of butter and keep warm.
* Step 5
Bring the oil to a medium-high heat in a deep saucepan and gently fry the shallots for 3 minutes only stirring to avoid sticking.
* Step 6
Add the garlic, chilli, courgettes, tomatoes and mushrooms and stir gently but thoroughly. Cook for a further 5 minutes or until the vegetables are softened but not burnt, stirring occasionally.
* Step 7
Meanwhile flake the trout and, once the vegetables are cooked, stir in the trout flakes then the crème fraîche and cook for 30 or so seconds - just sufficient to re-heat. Lightly season if wished.
* Step 8
Add in the drained pasta and a little of the reserved pasta water if but only if needed. Stir all thoroughly and immediately serve onto hot pasta dishes. Garnish with grated Parmesan cheese as wished.
Note: if there is a photo you can click to enlarge it
5 . Use-up Broccoli & Stilton Frittata
Use-up Broccoli & Stilton Frittata
Makes a change making soup with these leftovers! Very easy as well. Can be eaten by itself or with a salad. p.s. It didn’t all get eaten at once: the leftover bit was nice cold after 24 in the fridge. #WastenotWantnot
Ingredient
30 g
butter
200 g
broccoli florets
4 cloves
garlic, part-chopped, part-sliced
5
eggs
150 ml
milk
Cooking instructions
* Step 1
Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).
* Step 2
Boil the potato in salted water, drain and cool. Cut in thick slices and set aside for Step 3.
* Step 3
Use a very little of the butter to grease an ovenproof dish and layer in the potato slices.
* Step 4
Heat the rest of the butter in a frying pan and quickly fry the broccoli florets - a bit like a stir-fry. Set aside for Step 6.
* Step 5
Fry the onion and shallot on a medium-high heat for 2 minutes, stirring only to avoid sticking. Stir in the garlic and chillis and cook for a further 2 minutes, stirring occasionally. Finally add the red pepper and fry until all is softened but not burned, around 2-3 more minutes.
* Step 6
Meanwhile beat the eggs and milk together and season. Stir in the frying pan contents, Stilton and the broccoli and mix well together.
* Step 7
Pour this mixture over the potatoes into the ovenproof dish and cook for 40-45 minutes.
* Step 8
Serve piping hot onto warmed plates.
Note: if there is a photo you can click to enlarge it
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