CHILLIES RECIPES RECIPES

EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES

Easy curry paste recipes | Jamie Oliver recipes image

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo

Number Of Ingredients 63

Ingredients

2 cloves garlic
5 cm piece of ginger
½ teaspoon cayenne pepper
1 teaspoon garam masala
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh green chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
1 teaspoon brown mustard seeds for toasting
1 teaspoon fenugreek seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
½ a bunch fresh coriander (15g)
2 teaspoons cumin seeds for toasting
2 teaspoons coriander seeds for toasting
1 teaspoon black peppercorns for toasting
2 cloves garlic
5 cm piece of fresh root ginger
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons garam masala
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds for toasting
1 teaspoon coriander seeds for toasting
2 cloves garlic
5 cm piece of fresh root ginger
4 dried red chillies
1 tablespoon turmeric
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chillies
½ a bunch fresh coriander (15g)
1 teaspoon black peppercorns for toasting
4 cloves for toasting
2 teaspoons coriander seeds for toasting
2 teaspoons fennel seeds for toasting
1 teaspoon fenugreek seeds for toasting

Steps:

1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

Versatile veggie chilli | Jamie Oliver chilli recipes image

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.

Total Time 1 hours

Yield 4

Number Of Ingredients 13

Ingredients

500 g sweet potatoes
1 level teaspoon cayenne pepper plus extra for sprinkling
1 heaped teaspoon ground cumin plus extra for sprinkling
1 level teaspoon ground cinnamon plus extra for sprinkling
olive oil
1 onion
2 mixed-colour peppers
2 cloves of garlic
1 bunch of fresh coriander (30g)
2 fresh mixed-colour chillies
2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
2 x 400 g tins of quality plum tomatoes
lime or lemon juice, or vinegar to taste

Steps:

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

Nutrition Facts : Calories 369 calories, FatContent 10.1 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 58.3 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 12.9 g fibre

More about "chillies recipes recipes"

EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES

My easy curry paste recipes for making a mean korma, jalfrezi, rogan josh, tikka masala and vindaloo
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving

1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

See details

VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

See details

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

See details