Yemeni Hot Sauce

6 jalapeños, seeded and chopped
2 garlic cloves, crushed
1 tablespoon fresh lemon juice, plus more for seasoning
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 bunches coriander ( leave and stems coarsely chopped )
1/2 tsp honey
salt

In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the coriander in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.

This will keep for a week .

Serve with roasted veg

Mi Madre Pique

12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.

Fire-Eater Chicken Wings

Recipe blagged from BBQ Bible

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a generous dose of hot sauce.

Yield: Serves 6 as an appetizer, 4 as a light main course Equipment: 1 1/2 cups hardwood chips, soaked in water to cover for 30 minutes.

3 to 3 1/2 pounds chicken wings

Rub

1 tablespoon hot or sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 Onion chopped finely
1 teaspoon garlic powder
1 teaspoon celery seed
2 tablespoon sesame oil or vegetable oil

For the Fire Eater Hot Sauce

8 tablespoons unsalted butter
6 red jalapeño peppers (or other hot peppers—preferably red—or to taste), stemmed and thinly sliced crosswise
1/2 cup coriander leaves, plus a few sprigs for serving
1/2 cup Sriracha (Thai hot sauce)

Step 1: Set up your grill for indirect grilling and preheat to medium-high (400 degrees F).

Step 2: Cut the chicken wings into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock). Place the wings in a large mixing bowl. Sprinkle the paprika, pepper, cayenne, salt, onion and garlic powder, and celery seed over the chicken and toss to mix. Add the sesame oil and toss to mix.

Step 3: Arrange the chicken wings on the grate over the drip pan away from the heat. Leave a little space between each wing. Toss the wood chips on the coals (or place in the smoker box of your gas grill.) Indirect grill the wings until darkly browned and cooked through, 30 to 40 minutes depending on the size of the wings. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone.

Step 4: Meanwhile, melt the butter in skillet. (Bubbles will dance when you dip a chile slice in the butter.) Add the chile slices and coriander to the butter and cook over medium-high heat until fragrant, 2 minutes. Stir in the Sriracha and bring to a boil.

Step 5: Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. Pour the remaining butter mixture on top, top with coriander sprigs, and serve at once.

ROQUAMOLE

Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu.
You don’t need to serve blue corn tortilla chips with this; you don’t have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it.

Serves: 4-6

Ingredients

125 grams crumbled roquefort cheese (or st agur)
60 ml sour cream
2 ripe avocados
35 grams sliced pickled green jalapeno peppers (from a jar)
2 spring onions (finely sliced)
¼ teaspoon paprika
1 packet blue corn tortilla chips

Method

In a bowl, crumble or mash the blue cheese with the sour cream.
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced spring onions.
Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.
Additional information – for vegetarians use St Agur or a similar blue cheese suitable for vegetarians. For gluten free most corn chips are gluten free but check packaging.

New year , new ideas.

Working on something new and different , final couple of months in my current employment.

Who knows what’s going to happen then.

My web guru and I gave to chat about archiving the whole site before I venture into new territory.

In the meantime it’s going to be basic posts and updates.

TANGY TUNA WITH SPICY SAUCE RECIPE

Tuna is a ‘meaty’ fish, so it’s great for filling you up without being too calorific. The pickled ginger and the spicy sauce give it a wonderful tang, making a simple ingredient taste deliciously more-ish.

Serves 2

INGREDIENTS
100g edamame (soya) beans, peas or broad beans
150g canned tuna in brine, drained
1 tbsp ready-made pickled ginger, finely chopped, or 10g (2cm) fresh root ginger, grated
1 tbsp coriander, chopped
1 tbsp chives, chopped
3 tbsp Spicy Sauce (see below)
handful of mixed salad leaves
1 carrot, cut into fine sticks
2 tbsp Herb Dressing or Asian Pesto
salt
flatbreads or pitta breads, to serve (optional)

METHOD
1/ Cook the beans or peas in boiling, salted water for 3 minutes. Drain and refresh under cold water.

2/ Mix the tuna with the ginger, coriander, chives, spicy sauce and a pinch of salt.

3/ Combine the salad leaves with the carrots and dress with the herb dressing or Asian pesto (if you prefer, the dressing can be offered separately). Arrange the salad on a plate and place the beans and tuna mixture on top. Alternatively, place inside 2 flatbreads or pitta breads and roll up.

• 219 calories (plus 160 calories if eaten in flatbread)
• 1.4g saturated fat (plus 0.3g if eaten in flatbread)

Variations: Serve on a bed of rice, or with a hardboiled egg for extra protein. The tangy tuna can also be used as a filling for maki.
Top tip: When using canned tuna, always check its sustainability. Sainsbury’s, Marks & Spencer and Waitrose rate high in the Greenpeace league table.

SPICY SAUCE

At itsu you’ll find spicy sauce everywhere that mayo usually appears. It contains 74 per cent less fat than mayo and tastes ten times as good. Use this delicious sauce on seared salmon sashimi, as well as on smoked chicken, prawns and even in sushi. Stored in a screwtop jar, it will keep for up to two weeks in the fridge. If the sauce thickens slightly during storage, loosen it with a little lemon juice or water before use.

Serves 6

INGREDIENTS
120g soft/silken tofu
3 tsp tahini paste
3 tsp Sriracha chilli sauce or 1 hot red Thai chilli, chopped
2 tbsp lemon juice
3 tsp sugar or sugar alternative
10g or 2cm fresh root ginger, grated
2 garlic cloves, grated or crushed
1 ½ tsp black pepper
½ tsp salt
1 tbsp water
1 tbsp light oil, such as groundnut or grapeseed

METHOD
1/ Put all the ingredients into a blender and whizz to make a smooth sauce.

2/ Use the sauce immediately, or store in a screwtop jar in the fridge until needed.

Grilled Chicken & Brown Rice Potsu with Ithai Sauce Recipe

Juicy pieces of grilled chicken on nutrient-packed brown rice plus a mountain of vegetables topped with itsu’s famous ithai sauce – what could be better?

Serves 4

INGREDIENTS
150g mixed brown and wild rice
150g boneless, skinless chicken thighs
1 tsp light oil, such as groundnut, for coating
1 large carrot, topped, tailed and cut into fine sticks
1 red pepper, cored, deseeded and sliced
100g or a handful of green beans, topped
100g or a handful of mangetout
100g or a handful of shiitake
mushrooms, halved
100g or a handful of spinach
100g or a handful of bean sprouts
1 quantity ithai Sauce (see below)
salt and black pepper

METHOD
1/ Wash the rice thoroughly and cover with warm water. Set aside to soak for at least 10 minutes.

2/ Heat the grill to its highest setting. Put the chicken thighs in a roasting tin, season well with salt and pepper and coat with the oil. Grill for 10 minutes, turning halfway through the cooking time. Remove and allow to cool slightly before cutting the chicken into pieces.

3/ Meanwhile, bring a large pan of water to the boil, add a good pinch of salt and cook all the vegetables except for the spinach and bean sprouts for 3 minutes. Add the spinach and bean sprouts 30 seconds before the end of the cooking time. Drain well and cover to keep warm.

4/ Drain the rice and add it to the vegetable water, which will now be full of nutrients, and boil for 15 minutes, or according to the packet instructions. Drain well.

5/ Put the rice into serving bowls and top with the chicken pieces and vegetables. Pour ithai sauce over each one and serve with the remaining sauce on the side.

Variations: Try different vegetables, perhaps leeks, tenderstem broccoli or pak choi, with edamame (soya) beans. Furikake or sesame seeds, preferably toasted, or toasted pumpkin seeds can be sprinkled on the finished dish to garnish.

• 300 calories
• 3.8g saturated fat

ITHAI SAUCE

After years of tweaking, we have created a unique and delicious Thai sauce with the perfect balance of infused flavours. It’s something we are truly proud of, and its place as an itsu classic is now secure. Use it on potsus,
as a dressing for steamed vegetables, or poured over white or brown rice. Stored in a screwtop jar, it will keep for up to a week in the fridge.

Serves 4

INGREDIENTS
4 tbsp coconut milk
1 tsp tomato passata
4–6 lime leaves, finely chopped
½ lemon grass stalk, finely chopped
10g or 2cm fresh root ginger, grated
1 garlic clove, grated or crushed
1 shallot, finely chopped
2 tsp ground cumin
2 tsp lemon juice
1 tsp fish sauce
1 tsp soy sauce
1 tsp crushed chilli or ½ red hot Thai chilli, chopped
1 tsp sugar or sugar alternative
1 tsp tamarind paste
1 tsp cornflour
½ tsp salt
160ml water
1 tbsp coriander leaves, chopped

METHOD
1/ Put all the ingredients, except the water and coriander leaves, into a blender and whizz to a smooth sauce. Alternatively, hand-chop the ingredients as finely as possible and combine in a bowl.

2/ Put the sauce into a small saucepan and add the water. Slowly bring to the boil, stirring, then reduce the heat to a simmer and cook for 5 minutes.

3/ Use the sauce immediately, adding the coriander to serve, or store in a screwtop jar in the fridge until needed.

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