Stuffed Capsicum and Chillies served with fresh lettuce leaves

IMG_3279

Cut capsicum in half and remove seeds, split chillies and remove seeds

Fill with mince meat, minced turkey or minced kangaroo

Butter generously with minced garlic…season with salt, pepper and sprinkle with olive oil and lime juice.

Sprinkle with any herbs..or mixed herbs

Place in oven 180 degrees and bake 25 minutes.

Serve with a whole fresh minaret lettuce..place baked capsicum in lettuce leave, roll and eat.

 

Advertisements

Salsas….Tomato, Tomarillo, Avocado and Easy Naan

http://texanaskitchen.com/2014/04/28/salsa-is-really-just-another-beverage/

Roasted Tomatillo Salsa Makes about 2.5 quarts

  • 2.5-3 pounds tomatillos, husks removed
  • 3 fresh jalapenos
  • 12 cloves peeled garlic
  • 1 large white onion, cut in eighths
  • 1 bunch (2 cups packed) cilantro
  • 1 tablespoon salt
  • ½-1 cup lime juice

Place tomatillos and jalapenos in a baking pan (with sides), and place in a 425* oven for 15 minutes. Shake the pan occasionally so that all sides start to brown. Remove from oven and place all ingredients in a food processor or blender, and puree until all of the ingredients are chopped small. Place in jars and store for up to a week in the refrigerator.

red salsa

Red Salsa Makes about 4 quarts

  • 3 32 oz. cans high quality tomatoes (diced or crushed)
  • 1 large white onion, cut in eighths
  • 1 bunch (about 2 cups packed) cilantro
  • 12 cloves peeled garlic, smashed
  • Fresh whole jalapenos**, stem removed, cut in 1 inch chunks
  • 1 tablespoon chili powder
  • 3 teaspoons ground cumin
  • 1 tablespoon salt
  • ¼ cup sugar
  • ½-1 cup lime juice

Add all ingredients to a large saucepan or Dutch oven. Simmer over medium heat for 5 minutes. Using an immersion blender (or blend in batches in a blender), blend the mixture until smooth with only very small pieces remaining. Adjust seasoning and add more lime juice if needed.  Pour into jars and store in fridge for up to a week.

**one jalapeno for mild, 3 for medium, and 4 or more for hot

Salsa

Avocado..Guacamole

  • ½ cup very finely minced red onion
  • 4 cloves very finely minced garlic
  • 1-2 very finely minced Serrano peppers (depending on your preference for heat)
  •  juice of 1 lime
  • 1 teaspoon salt
  • 4 large ripe Haas Avocados

 

My recipe is simple…..put avocado in a small bowl, add freshly squeezed lemon juice, salt, pepper, ginger, garlic and oil and blend all..taste and adjust seasoning. Sprinkle with oil and paprika. Serve with home made Naan.

IMG_2665

Naan.….plain flour and warm water..mix, knead, and roll until soft and pliable. Leave about 30 mins.

Take piece and roll into flat naan…cook over hot pan or grid until bubbles form. Turn over and cook.

Prawns in Green Masala…Dhania Jhinga

Green-Banana-Prawns

http://indianfood.about.com/od/seafoodrecipes/r/Dhania-Jhinga-Prawns-In-Green-Masala.htm

  • For the masala: 2 tsps ghee
  • 1 tsp mustard seeds
  • 1 tbsp urad daal (yellow lentil)
  • 2 green chillies (optional but desirable, so add more or less depending on how hot you want the dish)
  • 5-6 curry leaves
  • 1 cup (tightly packed) fresh green coriander
  • 1/2 cup (tightly packed) fresh mint
  • 1/2 fresh coconut grated
  • 5 cloves garlic
  • 1″ piece of ginger
  • Juice of 1/2 a lemon
  • Salt to taste

 

  • The rest: 3 tbsp oil
  • 1 large or 2 medium onions, sliced very thin
  • 1/2 kg prawns/ shrimps, shelled and deveined
  • 2 tbsp chopped fresh, green coriander to garnish with

Preparation:

  • In a small pan, heat the ghee and then hot add the mustard seeds, curry laves, green chillies and urad daal. all the ingredients will splutter so be very careful. I like to use a splatter cover to prevent accidental burns!
  • Fry till the ingredients stop spluttering and turn darker in color.
  • Remove from the fire and add to the coconut.
  • Add all the other masala ingredients and grind together in a food processor until a smooth paste is formed. Keep aside for later use.
  • Heat the cooking oil in a wok/ kadhai or a deep, heavy bottomed pan. When the oil is hot, add the sliced onions and fry until they turn pale golden in color.
  • Now add the masala made as above and fry. In a while, the oil will begin to separate from the masala and it will turn fragrant. This could take up to 10 minutes and is an indication that it is cooked. Stir almost constantly as the masala could easily burn. Keep heat on medium.
  • When the masala is ready, add the prawns/ shrimps and stir to coat them completely with the masala. Stir fry for 3-5 minutes. Remove from heat.
  • Plate up or put in serving dish and garnish with chopped fresh, green coriander. Serve immediately with hot Chapatis!

Crab Curry

I remember the crab man coming in Sri Lanka with baskets on his shoulders full of fresh crab.

crab

As a child, we would gather around to watch the crabs scuttling away and him catching the ones selected by my mother, and the man splitting them in two by ripping off the shell and putting it straight into a pot for the cook to take away and prepare.

To find this recipe was a delight….as Crab curry is still my favorite..next to garlic prawns of course…

  • 8 crabs (factored at 2 medium-sized crabs per person)
  • 1 1/2″ lump of tamarind
  • 1/2 cup hot water
  • 2 large onions sliced
  • 2 large tomatoes sliced
  • 10 dry red chillies (use less if you do not want a hot curry)
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 1 1/2 cups grated fresh coconut
  • 2 tbsps coriander powder
  • 2 tbsps cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 green chillies slit
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • Hot water for gravy (approximately 3 cups)
  • Salt to taste

http://indianfood.about.com/od/seafoodrecipes/r/Crab-Curry.htm?nl=1

  • Remove the crabs legs and keep aside. Cut the crab bodies into halves or quarters with a cleaver. Take off the claws from the legs so the leg is divided into two parts.
  • Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
  • Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (also called masala).
  • Set up a deep, heavy-bottomed pan on a medium temperature and when it is hot, add the cooking oil and heat.
  • Now add the green chillies and the masala paste you just prepared (as above), to the oil and sauté for 5 minutes. Stir frequently to prevent burning.
  • Now add the 3 cups of water (add more or less hot water if you would like more or less gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
  • Gently add the pieces of crab to the gravy and cook uncovered for 10 more minutes.
  • Turn off the fire and serve immediately with plain boiled rice or Jeera Rice. Crab Curry is best eaten with your fingers

Chilli Crab is virtually the same recipe, just add extra coarsely crushed chilli…as hot as you desire…..

Chillies on the Go…what to do with fresh chillies

The garden is now full of small chillies which I have diligently picked and dried.

I searched a recipe for drying chilies ..and you fist wash them,  and sprinkle with salt and dry in the sun, or thread them onto a string using a needle and thread and hang in an airy place to dry. Mine are all sitting in a plastic container waiting the next step

However, Pickling them is another alternative….

http://www.worldofchillies.com/growing_chillies/preserving_chillies/preservechillies.html

Pickling Chillies

Pickling works well for most types of chilli, keeping them crisp and hot as well as looking great in their jars.

Take 1lb chillies, remove any damaged fruit, make a couple of tiny slits into each chilli and wash thoroughly in salt water. Mix with 15 peppercorns, 5 bay leaves and 3 tblsp salt and pack into pre-sterilised wide-mouthed jars, to 1cm below the rim.

Heat 1 litre white wine, rice or cider vinegar with 6 tablespoons caster sugar until the sugar has dissolved and the mixture is almost boiling. Pour into the jars with the chillies, cool a little and seal. Refrigerate and leave for at least 2 weeks.

I use chilies in most dishes..sometimes just one finely chopped for a little bite, sometimes a handful.

They are delicious finely chopped and added to fried rice, crumbs for crumbed foods, and any stir-fry.

My friend has so many chilies he is now powering them after they are dried..Easy to do in a grinder or even a moulee

I also love them dipped in batter and deepfried…but remove the seeds if you do not like them so hot.

Large  chillies can be stuffed with any filling, ( minced meat or fish or mashed potato) then breadcrumbed and fried in oil.