Hi all
Can anyone tell me a good receipe for a chilli paste please. Preferably one where the heat can be varied. I like mine quite mild whil Himself likes volcanic!!!
You can get ones in the supermarket where you use so much and the rest will keep.
Ta
Chilli paste
Moderators: KG Steve, Chantal, Tigger, peter
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Anonymous
Hi Lizzie,
Looking through the cookbook library, this is the only recipe that actually calls itself chilli paste.
RED CHILLI PASTE
Not suitable for freezing, use when extra heat is required in order to spice up soups, stews and casseroles. Add towards the end of cooking time to give a distinctive and fiery flavour.
4 red habanero chillies, deseeded
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tbsp freshly chopped coriander
1” piece of root ginger, peeled and grated
grated rind and juice of 2 limes
1 tsp salt
½ tsp black pepper
3 tbsp corn or olive oil
Rinse the chillies and put into the top of a steamer over a pan of gently simmering water. Steam for 5 minutes or until soft. Alternatively, cover with boiling water and leave for 15 minutes, then drain.
Put all the ingredients into a food processor/blender, and blend to form a thick paste, adding more oil if necessary. Transfer to a screw-topped jar and store in the refrigerator. Use within one week.
Obviously to make it milder you would need to use sweeter chillis/peppers.
Anyway, hope the above is of some help.
Best wishes,
valmarg
Looking through the cookbook library, this is the only recipe that actually calls itself chilli paste.
RED CHILLI PASTE
Not suitable for freezing, use when extra heat is required in order to spice up soups, stews and casseroles. Add towards the end of cooking time to give a distinctive and fiery flavour.
4 red habanero chillies, deseeded
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tbsp freshly chopped coriander
1” piece of root ginger, peeled and grated
grated rind and juice of 2 limes
1 tsp salt
½ tsp black pepper
3 tbsp corn or olive oil
Rinse the chillies and put into the top of a steamer over a pan of gently simmering water. Steam for 5 minutes or until soft. Alternatively, cover with boiling water and leave for 15 minutes, then drain.
Put all the ingredients into a food processor/blender, and blend to form a thick paste, adding more oil if necessary. Transfer to a screw-topped jar and store in the refrigerator. Use within one week.
Obviously to make it milder you would need to use sweeter chillis/peppers.
Anyway, hope the above is of some help.
Best wishes,
valmarg
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ROD 'MR CHILLI' HOLMES
- KG Regular
- Posts: 42
- Joined: Mon Jan 09, 2006 3:59 pm
- Location: WEST BERKSHIRE
Hi
Take a look at the 'Chilli Vodka' stream in the readers recipes. I placed a couple of things in their (Harissa + Sambal)
Mr Chilli
Take a look at the 'Chilli Vodka' stream in the readers recipes. I placed a couple of things in their (Harissa + Sambal)
Mr Chilli
Thanks for that folks.
I just saw the price of the stuff you can keep in the supermarket and nearly passed out. It's seems to me that the supermarkets are extorting cash out of us left right and centre. Thought i'd try to make as much as I can myself.
Always dabbled in pickles and stuff but this year, i'm going for it. Try to do as much as I can.
I just saw the price of the stuff you can keep in the supermarket and nearly passed out. It's seems to me that the supermarkets are extorting cash out of us left right and centre. Thought i'd try to make as much as I can myself.
Always dabbled in pickles and stuff but this year, i'm going for it. Try to do as much as I can.
Lots of love
Lizzie
Lizzie
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ROD 'MR CHILLI' HOLMES
- KG Regular
- Posts: 42
- Joined: Mon Jan 09, 2006 3:59 pm
- Location: WEST BERKSHIRE
Hi Lizzie,
I forgot to mention that you can use any chilli to your own personal tastes (His + Hers). If you get a chance to use smoked chillies this really takes the taste to a new dimension, even better if you can smoke your own.
Ciao
Mr Chilli
I forgot to mention that you can use any chilli to your own personal tastes (His + Hers). If you get a chance to use smoked chillies this really takes the taste to a new dimension, even better if you can smoke your own.
Ciao
Mr Chilli
Chillies make the heart grow fonder
James Martin has a few chilli paste recipes - I'll sort them out for you later today. Can't give you a time - I tend to get distracted by the photographs of him when I attempt to read any of his books. He is to me what Mr Titchmarsh is to Grock!
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Chantal
- KG Regular
- Posts: 5665
- Joined: Thu Nov 24, 2005 9:53 am
- Location: Rugby, Warwickshire
- Been thanked: 1 time
I must be leading a sheltered life, apart from James Martin (drool) and Alan T (nice guy but all Grock's) who the heck are the others? 
Chantal
I know this corner of the earth, it smiles for me...
I know this corner of the earth, it smiles for me...
Paul Hollywood is the current King of Bread, a man from Liverpool with Irish descent - gorgeous, bearded, gorgeous, bearded, gorgeous. Ed Baines is another Chef -often on Good Food Live, Food Uncut, Good Food Magazine. Delightful.
Can we go back to James Martin now, again , again, then Paul Hollywood, then Ed Baines.
Can we go back to James Martin now, again , again, then Paul Hollywood, then Ed Baines.
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Cherry
don't forget Gino - in fact you don't even need to see him - his voice is all I need!
Back to chilli's - the vodka and sherry infusion is mty all time favorite way of using these.
A great salsa is firm mango chopped with red chilli (to taste), red onion, lime juice salt and pepper.
A paste of chilli, garlic and ginger will give a curry and lovely kick.
Back to chilli's - the vodka and sherry infusion is mty all time favorite way of using these.
A great salsa is firm mango chopped with red chilli (to taste), red onion, lime juice salt and pepper.
A paste of chilli, garlic and ginger will give a curry and lovely kick.
Oooooh. Mustn't forget out Piglet, that fine porky specimen of crackling.
Me thinks that Mrs Piglet knows she's a very lucky woman.
All I can say is Robin, steady Tiger. Be careful with Piglet, treat him gently cos he's still got the sores from when Grock and I decided to spit roast him. If that wasn't bad enough, Chantal was basting his crackling and touched him with her nails covered in chilli juice. Be gentle, he's still on medication
Me thinks that Mrs Piglet knows she's a very lucky woman.
All I can say is Robin, steady Tiger. Be careful with Piglet, treat him gently cos he's still got the sores from when Grock and I decided to spit roast him. If that wasn't bad enough, Chantal was basting his crackling and touched him with her nails covered in chilli juice. Be gentle, he's still on medication
Lots of love
Lizzie
Lizzie