You will need Enough steak for 4 people(depending on how greedy you are) - suggest 2 good size Rump steaks. The better quality the steak the better the meal!
1 Red Scotch Bonnet ( more or less for heat ) 1 Birds eye Green Chilli ( same as above ) 2 Tablespoons of Worcester sauce 1 Table spoons of sugar 3 Table spoons of Tom Puree 3 Cloves of Garlic 6 On the Vine Ripe Tomatoes Handful of Fresh Basil
First, Cut the steak into strips about 5cm by 1cm longs. Then, finely chop the chillies and garlic and mix with the tom Puree, sugar and Worcester sauce. Also add 2 table spoons of water. Then make a paste in a mixer or just grind them together by hand. the add to the strips of stack and mix well. Leave them to marinate for at least 1 hour. Chop the tomatoes into 6 sections. Then, heat a wok or big frying pan t a very high heat. Throw in your marinated steak strips and cook for about 5 mins, or until they are cooked enough for you. I like mine quite well done! Once they are cooked, throw in the tomatoes and mix gently for another 2 or three minutes. I also like to throw in some freshly shredded basil, about a handful.
Serve then on some steamed basmati rice with a nice Crusty French Loaf!
My favourite thing to do with Chillies!
Many thanks to Darren Slade for this recipe
Chilli and Mustard Relish
1-2 Tablespoons of Oil (not olive) 4-5 Birds eye Green Chillies Chopped 2 Teaspoons of Black mustard seeds 1/2 Teasppon salt 2-3 Tablespoons of lemon juice A pinch of fenugreek seeds (optional)
Heat oil till it is very hot. Add the fenugreek seeds if using & wait till they splutter. Add mustard seeds & ditto Add chopped chillies followed immediately by salt. Fry on medium heat for about a minute. Take off the heat, add lemon juice, season and serve with rice and a curry, kedgeree, or just spread on a roti/naan
Thanks to Roy Le Pre for this submission.
Scotch Bonnet Chilli
I love, adore and need the addictive burning that only a Chilli pepper can produce. I have finally hit upon my favourite recipe, please bear in mind this is for serious aficionados only. Ingredients 500 gr Minced/Ground Beef 10 to 15 Fresh Scotch Bonnet/Habenero Chillies 6 Tablespoons of Hot Chilli powder 2 Cans of Premium chopped Tomatoes 1 Can Red Kidney Beans 4 Tablespoons Tomato Ketchup (adds sugar) 2 Good sized Onions 1 chopped, 1 Finely sliced 6 Cloves of Garlic roughly chopped and crushed 1 teaspoon Cumin powder 1 Pint Water Oil Butter Salt and Pepper to taste Soured Cream Grated Cheddar/Parmesan Cheese In a large pan, warm enough oil to cover the base. Add Chilli powder and stir for 2 minutes, add onions and finely chopped chillies, stir for 4 minutes until soft and onions begin to colour, add garlic, Cumin and Beef. Continue to cook on a low heat for 10 minutes. Add the Tomatoes and drained Kidney Beans, gently simmer for 60 minutes adding water to desired thickness. Add a knob of butter and season to taste. Simple but very effective, if you like it HOT!
Sprinkle with large amounts of the Cheese.
Serve with Garlic Bread and Soured cream, for that added relief.
Nuoc Cham (Chilli, Garlic, and Fish Sauce)
Piquant dips do double duty as condiments and seasonings in Vietnamese cooking. The base for these is always nuoc mam and you can add ingredients such as lime juice, chopped chillies, chopped nuts, spring onions, fried garlic, ginger and fresh herbs such as coriander, sweet basil, and mint.
4 red chillies 2 cloves garlic 1 tsp sugar 2 limes, peeled and chopped 1 tbsp hot water 1 tbsp vinegar 5 tbsp nuoc mam (fish sauce)
Remove stalks from chillies and de-seed if you want a milder dip, though this defeats the purpose of nuoc cham. Pound garlic in a pestle and add chillies one by one, processing until you get a fine paste. Add sugar and lime pieces and pound to a pulp. Remove to a small sauce bowl and add water, vinegar, and fish sauce. Mix well and serve. Variations on the sauce can include chopped coriander, chopped ginger, pineapple, and any fresh herbs.
Name: caroleanne
Email: caroleannehol65@hotmail.com
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Country: UK
IP Address: 80.195.227.17
Date: 24 Apr 2007 14:25:57 GMT
Comment: i made a cooking sauce for some chicken breasts with vegetable stock, tarragon, 1/4 pint orange juice, 3 crushed garlic cloves and 3 red chillies. It smells and tastes delicious but its very hot. Is there anything I can add to cool it for my daughters palate. Am serving with steamed basmati and salad.
Hot Chilli Chocolate now available through our webshop and Tiverton Market
We now have the legendary Nagahari, brought back from the depths of the Indian rainforest - Ongoing test's may confirm this as the hottest chilli EVER!!
