CHILI VINEGAR RECIPE - FOOD.COM
Yahoo Group Files Once steeped, this vinegar is supposed to “keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)”
Total Time 15 minutes
Prep Time 15 minutes
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a very clean 1 quart glass jar combine the chilies and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at lease 2 days and up to 2 weeks, depending on the strength desired.
- Strain the vinegar through a fine sieve into a glass pitcher, reserving 2 chilies for garnish and discarding the rest, and pour it into 2 very clean 1/2 pint glass jars. Ad the reserved chilies and seal the jars with the lids.
Nutrition Facts : Calories 16.2, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 4.5, CarbohydrateContent 3.5, FiberContent 1.4, SugarContent 2, ProteinContent 0.5
GARLIC-CHILE VINEGAR RECIPE | BON APPÉTIT
This spicy-tangy-funky condiment will become your secret weapon. Make a big batch (you can also try using different chiles, such as jalapeño, serrano, habanero, Fresno) and add a splash to soups, stews, braises, and creamy dressings. It'll bring some heat, acid, and lots of garlic flavor.
Provided by Andy Baraghani
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
- Do Ahead: Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.
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BRAISED BEEF WITH CHILLI AND VINEGAR RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Dinner
1. Preheat the oven to 160°C.
2. Add oil to a deep frying pan big enough to fit the beef shin and place on a medium-low heat.
3. Season the shin with salt then add to the pan. Colour on all sides until golden brown, about 5-7 minutes. Remove from the pan and reserve.
4. Add onion, star anise and cinnamon to the pan. Sweat for about 5 minutes, then add garlic and cook for a few more minutes.
5. Add Shaoxing wine, scraping the bottom of the pan, then add both soy sauces, black vinegar, sugar and chilli bean paste. Bring to the boil, then simmer for 2 minutes. Add stock, bring to a simmer, then check seasoning.
6. Transfer the beef shin into a casserole dish or heavy-bottomed oven tray. Carefully add sauce - it should cover half to three-quarters up the shin (add a little boiling water if needed), then cover tightly with foil or a lid. Cook in the oven for 6 hours, until the beef falls off the bone easily.
6. Remove from the oven, allow to sit for 20 minutes. Carefully transfer the shin and sauce to a deep serving platter. Garnish with coriander and crispy-fried onions and serve.
*You'll find Shaoxing wine and Chinkiang vinegar at Asian supermarkets - the Chinkiang is more savoury and fragrant than balsamic vinegar, and makes a great dipping sauce.
GINGER CHILLI PICKLE RECIPE | DELICIOUS RECIPES
Reviews 3.1
Cuisine American
Calories 178 calories per serving
- In a bowl add all the ingredients and mix well.Pickle is ready to serve.
STEAMED SCALLOPS WITH CHILLI AND BLACK VINEGAR RECIPE ...
From goodfood.com.au
Total Time 30 minutes
Category Side Dish
1. Place cabbage leaves and spring onion batons in the bottom of a heatproof bowl that will fit into a steamer and place the scallops on top. (See tip at end if you're using an oven instead.)
2. Mix soy sauce, sesame oil, chilli oil, black vinegar and caster sugar and pour this over the scallops, then top with the ginger. Put the bowl in the steamer over rapidly boiling water and steam for about 8 minutes (the time will vary, depending on the circulation of the steam). The scallops should be just barely cooked.
3. Remove the bowl from the steamer and scatter the shredded spring onion over the scallops.
4. Heat the peanut oil in a small pan until it is smoking, then douse the scallops with the oil – be careful, it will spit! (The scallops can be served straight from the steamer bowl, but if you prefer to transfer them to a platter, do this before you pour over the hot oil.) Top with the coriander and serve immediately with steamed rice.
Tip: if you're using an oven, preheat to 180C (200C conventional), cover the bowl in foil and cook for 8-12 minutes, depending on the thickness of the scallops. This is a good way to cheat if you don't have a large enough steamer.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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