Chilli, Red Pepper and Feta Haddock Recipe

I’ve been cooking fish more and more lately and the Chilli and Lemon Cod Loin recipe  and other fish recipes on here and the Haddock recipe on my other blog both seem really popular so I thought it was about time I posted another one.

This one serves two and is really easy to make, I bought a sweet pointed pepper, sliced it in two and griddled it until it was nice and charred on both sides, I then let it cool and sliced it up, you can just as easily use a jar of roasted peppers,I also griddled a green chilli in the same way, sliced that up and used that. It was served with some new potatoes and steamed vegetables too.

Chilli red pepper and feta haddock recipe

Light and tasty.

Ingredients

  • 2 x 15og pieces haddock loin
  • 100g feta cheese, finely grated or crumbled.
  • 1 sweet red point pepper, griddled until charred and then sliced.
  • 1 green chilli, de seeded, halved and griddled until charred, then finely chopped.
  • 50g breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 1 clove of garlic, crushed
  • Small bunch of parsley, chopped.
  • 2 mint leaves, finely chopped
  • 2 tsp fresh oregano, chopped.
  • Olive oil
  • Salt
  • Pepper
Method
  1. Pre heat your oven to 190 degrees C.
  2. Place the fish in a baking dish, drizzle with olive oil then sprinkle the paprika and chilli powder over the top, rub into the fish. Season with salt and pepper.
  3. Add the breadcrumbs, garlic and herbs to a bowl and mix well, season with a little salt and pepper, add a tsp or so of olive oil and mix well.
  4. Top the fish with the sliced chilli and red pepper
  5. Crumble the feta across the top
  6. Top with the breadcrumbs
  7. Place in the oven for 15-20 minutes until the fish is cooked and the bread crumbs are crispy, this will depend on the thickness of your fish.

 

Chilli Glazed Spam

A couple of weeks ago the lovely people at Spam sent me a huge parcel of spam and spam related goodies, I’d not had spam since I was a kid and even then I think I only ever had it as fritters at school, so I decided to try and see how many ways I could spice it up.

This is my first go, there will be a few more soon so watch this space.

Ingredients

  • 1 tin of SPAM
  • Your favourite chilli jam or jelly.
  • Lettuce
  • Ciabatta slices.

Method

  1.  Pre heat your grill to a medium heat.
  2. Slice your spam into 1cm thick slices.
  3. Coat each slice in chilli jam
  4. Grill for a few minutes either side until crispy.
  5. Serve on the ciabatta with a couple of slices of lettuce.

 

Can you eat the world’s hottest chilli?

July’s North East Chilli Festival at Seaton Delaval Hall, Northumberland will be holding a chilli eating competition and wants local volunteers to try to ensure the award goes to a north east heat fan.

The event on Saturday, 7 and Sunday, 8 July will be asking brave contestants to eat chillies ranging from the tongue tingling, through to the world’s current hottest specimen, the Trinidad ‘Moruga Scorpion’.

The chilli, which resembles a small wrinkled tomato, was recently rated as over two million times hotter than a pepper under the Scoville heat scale, recognised around the world as the official measure of chilli heat.

Chilli Fest North East

Chilli Fest North East

Organisers of the event are issuing a warning that the challenge is not for the faint hearted and that adult-only contestants will be required to sign a medical disclaimer before taking part.

July’s north east chilli challenge is being run by ‘Chilli Pepper Pete’, a legendary figure in the world of heat, and organiser of numerous eating events across the UK.

Mark Deakin, Northumberland-based owner of Hot Stuff Chilli, and one of the organisers of the event along with Newcastle-based deli mmm… and National Trust, says only the bravest need apply.

He said: “As a producer of hot sauces myself, I obviously like a bit of heat. But after seeing some of the contestants struggle to eat the hottest ones at other events around the country, I think I will be leaving this challenge to others.

“We are organising an amazing event this July, and the chance to crown the King or Queen of north east chilli fans will be the highlight of a great weekend.”

Brave hot heads can register their interest for the chilli eating competition by visiting www.chillifest-ne.co.uk or e-mailing ian@chillifest-ne.co.uk

Organisers are also telling non-chilli lovers the event will be a lot more than just heat – with a host of music, strolling bands, children’s activities, an international food marquee, picnic areas, history, walks, games and more.

Tickets for the event are now on sale – with 2-for-1 adult and children under 14 go free deals – online at www.chillifest-ne.co.uk and at mmm… in Newcastle’s Grainger Market.

The North East Chilli Festival will be held on Saturday, 7 and Sunday, 8 July at Seaton Delaval Hall, The Avenue, Seaton Sluice, Northumberland, NE26 4QR.

For ticket offers, news, opening times, travel details and exhibitor details visit www.chillifest-ne.co.uk

Social media users can also follow @chillifest_ne on Twitter or www.facebook.com/northeastchillifest on Facebook.

Spicy Sausage Pasta Recipe

This is a recipe from Nigel Slater’s Real Cooking, I love it, it’s simple and really tasty although I like to add some sliced onion and mushrooms along with a few sliced peppers along with using the lower fat double cream.

I do have a photo somewhere but can’t find it so will have to make it again soon and take a photo!

Ingredients to serve 2

  • 4 spicy sausages
  • 4 handfuls of dried pasta
  • a glass of white wine
  • dried chilli flakes (a pinch or two)
  • small handful of chopped basil
  • tablespoon of Dijon mustard
  • 200ml double cream

Method

  1. Put a large pan of water on to boil for the pasta.
  2. Split the sausages open and remove the filling, discard the skins.
  3. Warm a little olive oil in a frying pan, crumble in the sausage, fry till cooked through (if using the veg I mentioned above add them here)
  4. Add the pasta to the pan of boiling water along with a little bit of salt,
  5. Pour the wine into the sausage pan and let it bubble,  scrape the sausage goo stuck to the bottom of the pan as it’s full of flavour.
  6. Stir in the chilli and chopped basil
  7. Add a little salt and the mustard, followed by the cream, bring to a simmer and cook for a minute or two, stirring now and again.
  8. When the paster is done drain and tip into the sauce, mix well and serve.

Huevos Rancheros Recipe

huevos rancheros recipeI’m a huge fan of Huevos Rancheros for breakfast, it’s the the perfect hangover cure (especially when topped with some crispy smoked bacon) it’s just a shame that not many places serve it on the breakfast, so on our recent trip to Cornwall I was delighted to see that Stein’s Cafe in Padstow had it on the menu, even more delighted to hear it was included in our Bed and Breakfast as their kitchen was out of action so were treating everyone to breakfast at Stein’s  Cafe.

You can fry the eggs seperately or add them to the tomato mixture, I quite like adding to the mixture as it means less washing up. I’m also partial to adding a bit of grated cheese to the top

The picture on the right is of my breakfast at Stein’s but the recipe below is one of my favourites.

Serves 1 hungry hungover person.

Ingredients

  • 1 2oog tin of chopped tomatoes
  • 1/2 small red onion.
  • 1 small clove of garlic, crushed
  • 1 chilli, finely sliced or chopped
  • 1/2 tsp tarragon
  • 1/2 tsp oregano
  • 2  large fresh free range eggs
  • 2 flour tortillas
  • 1 tsp Tabasco sauce.
  • Pinch of salt
  • Pinch of pepper
  • Few sprigs of fresh coriander, sliced
  • 2 slices cooked crispy smoked bacon (optional)
  • Olive oil

Method

  1. Heat your frying pan, fry the tortillas in the dry pan until they are slightly crispy and start to brown. Remove from pan.
  2. Add a splash of olive oil followed by the garlic, onion and chilli, fry gently until soft. Add the Tabasco and the herbs, stir well.
  3. Season with salt and pepper.
  4. If you aren’t frying your eggs seperately then make 2 wells in the tomato and break an egg into each one, cook until the eggs are done to your liking.
  5. Place the tortillas on a plate and top with the eggs and tomato (and the bacon if you are using it), add another dash of Tabasco and enjoy.

Cheats Tomato pasta with a Twist of chilli

When I spotted the Heinz cream of tomato soup with a twist of chilli I had to buy it.  When I was tipping some of the soup into a pan I noticed  a recipe on the back of the tin, so I kept half of the soup and decided to give the recipe a go, of course I couldn’t resist adding a few more ingredients.

Serves 2

heinz cream of tomato with a hint of chilliIngredients

  • 1/2 tin Heinz cream of Tomato soup with a hint of chilli
  • 100g of dried pasta
  • 1/2 red pepper, sliced
  • 1/2 yellow, sliced
  • 3 slices smoked bacon, chopped
  • 5 chestnut mushrooms, sliced
  • 1/2 small red onion, sliced,
  • Parmesan, grated
  • Pinch of chilli flakes
  • Pepper
  • 1 tsp oregano

Method

  1. Place a pan of water on the stove and cook your pasta according to the instructions.
  2. Heat a frying pan and add a little olive oil then add the bacon, fry until crispy.
  3. Add the vegetables followed by the chilli flakes and oregano, fry until vegetables are nearly cooked.
  4. Tip in the soup and a splash of cooking water from the pasta.
  5. Drain the pasta and mix with the sauce.
  6. Season with Pepper and serve with a topping of parmesan.

Mr Vikki’s King Naga Pickle

Mr Vikkis King Naga Pickle

Hot but packed pull of flavour

Seeing Mr Vikki’s Queen Naga Pickle on Sunday Brunch last week reminded me I still had a jar of his King Naga in the fridge so I grabbed a couple of crackers (and a little bit of extra mature cheddar) and decided to finish it off.

As you will know from previous posts I’m a huge fan of Mr Vikki’s not only do they make some fantastic hot stuff everything I’ve tried has been packed full of flavour.

King Naga was no exception. It’s blindingly hot, not straight away but after a few seconds it really does explode.  The more you eat the hotter it gets, luckily it doesn’t last too long.

But unlike so many other pickles/sauces/chutney’s that are this hot it’s not all about the heat, there’s lovely layers of spices, giving it a lovely Indian feel, this is then followed with a lovely aniseed undertone that not only adds a touch of sweetness it really compliments the other spices and gives it a lovely lingering after-taste that works perfectly with cheese.

The texture is great, its not too thick, there’s a fair bit of oil on the top which i usually mix in but I also quite like using what’s left for frying veg in for stir fries.

If you want to give it a go you can buy it for £3.50 from here (while you are their I suggest you order some of the chilli jam and ranch sauce too.


 

Chilli Chicken and Mushroom Saag

I made this a few weeks ago, it was really quick and really tasty. It serves too but can easily be scaled up for more, you can add more heat by using more chilli if you like. It might also be quite nice with a squeeze of lemon juice in.

chilli chicken and mushroom saag recipe

Tastes better than it looks.

Ingredients

  • 2 chicken breasts, thinly sliced
  • handful of chestnut mushrooms, chopped into chunks
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 2 cardamom pods, crushed.
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 2 tsp ground cumin
  • 1 red chilli, sliced
  • 1 tsp chilli powder.
  • small bunch fresh coriander, chopped
  • 1ooml chicken stock
  • 2 large tomatoes, chopped.
  • 1/2 bag of washed spinach
  • Thumb sized piece of ginger, grated
  • Olive oil
  • Rice + Chappati or Naan to serve with.
Method
  1. Fry the onion and garlic in a little oil until it’s soft,
  2. Add the spices (apart from the fresh coriander) and fry for a couple of minutes.
  3. Add the tomatoes, fry for a couple more minutes.
  4. Add the spinach and chicken stock, simmer for 5-10 minutes.
  5. Tip the contents of the pan into a blender, blend.
  6. Fry the chicken in a little more oil for 5 minutes, add the mushrooms and fry until cooked.
  7. Add the contents of the blender to the pan and cook until the sauce has warmed up again. Just before serving add the fresh coriander and stir.
  8. Serve with rice and choice of bread.

Spicy Meatballs and Cous Cous Recipe

I’ve done meatballs and cous cous before, but these meatballs are a bit different although the cous cous is the same and you can read the recipes here and here (you could also make the bread while your at it as it will go perfect with the meatballs)

You could add some breadcrumbs, crushed up crackers and an egg to help bind the meatballs if you struggle to get them to stick together.

Ideally the meatballs need to be chilled for at least 30minutes before using.

This serves 2 people but you could make more and freeze the meatballs.

Moroccan inspired meatball recipeIngredients

  • 200g lamb mince
  • 1 tsp harissa
  • 1/2 bunch of fresh mint, finely chopped
  • 1 clove of garlic, crushed
  • juice of half a lemon
  • olive oil
  • salt
  • pepper
  • 2 tsp cumin
  • 1 tsp ground coriander

For the sauce

  • 2 tsp harissa
  • 2 tsp tomato purée
  • 2 tbsp greek yoghurt
  • squeeze of honey
  • few sprigs of mint
  • 1/2 red onion, finely sliced.

To serve

  • Cous cous and bread from here (both can be made well in advance so this just concentrates on the meatballs.)

Method

  1. Mix the harissa, lemon juice, garlic, coriander, cumin, a pinch of salt and a pinch of pepper together.
  2. Place the lamb in a bowl along with the chopped mint and a dash of olive oil.
  3. Add the harissa mix and then gently mix with the lamb using your hands.
  4. Form into 6 golf ball sized meatballs, place on a plate, cover with cling film and chill for at least 30minutes.
  5. Pre heat your oven to 180 degrees C.
  6. Heat a frying pan on the stove, add a dash of olive oil and fry the meatballs for 8 minutes, turning regularly so they  crisp up and brown on all sides.
  7. Transfer the meatballs to baking tray and place in the oven while you make the sauce.
  8. Drain a some of the fat from the pan and discard.
  9. Fry the onion in the remaining fat until softened
  10. Add the harissa and tomato purée and fry for 2 minutes.
  11. Now add a squeeze of honey, the chopped mint and the yoghurt, stir well.
  12. Remove the meatballs from the oven, serve with the cous cous, sauce and bread. Enjoy!

 

 

Chillifest North East 7th and 8th July 2012

A north east food festival being planned for this summer is guaranteeing one thing that the event will definitely be is hot!

Chillifest North EastThe inaugural North East Chill Festival will be held in the historic grounds of Seaton Delaval Hall, Northumberland on Saturday, 7 and Sunday, 8 July with a host of the UK’s top chilli producers.

The event organised by Northumberland-based Hot Stuff Chilli, award-winning Newcastle-based deli mmm… and National Trust is set to offer chilli fans the opportunity to taste some of the world’s hottest food – if they dare.

With a host of the UK’s most respected producers already signed up for the event, north east ‘chilli heads’ will be able to taste chillies, including the world’s current hottest specimen, the Trinidad ‘Moruga Scorpion’.

And organisers are also telling non-chilli lovers the event will be a lot more than just heat – with a host of music, strolling bands, children’s activities, an international food marquee, picnic areas, history, walks, games and more.

Tickets for the event are now on sale – with an initial 2-for-1 and children go free deals being offered via the event’s website atwww.chillifest-ne.co.uk and at mmm… in Newcastle’s Grainger Market.

Mark Deakin, owner of Hot Stuff Chilli, sees the event as something to truly put the north east on the UK chilli map.

He said: “Chilli festivals are held all over the UK, attracting thousands of visitors, and for a long time the north east has been missing out.

“There is a host of producers of award-winning spicy food in the region and we want to bring them together with the UK’s finest in a superb venue for what we think will be a regular family event for the region.”

Simone Clarkin, owner of mmm…, is a keen supporter of small food producers, and works with over 100 producers from across the UK.

Chillifest North East Launch

Chillifest North East Launch

She said: “We are constantly amazed at the variety of great handmade food being made in the region and across the UK.

“We are on a mission to get people to really appreciate the time, effort and care these producers put into their food – and really taste the difference.

“This event is a great opportunity to promote the region’s producers of spicy foods and show they sit firmly alongside the UK’s best.”

Alison Forbes, Events Coordinator for National Trust, was delighted organisers saw the almost 300 year old hall as the ideal location for the inaugural festival.

“National Trust is always looking for ways to attract new visitors to historic properties like Seaton Delaval Hall, and we look forward to welcoming thousands of people from the north east and beyond to the hall this July.

“The backdrop for the festival is superb and we can promise a great weekend, with more than just hot chillies on the menu for anyone coming to the event.”

Cllr George Todd, chairman of Northumberland County Council, said: “The plans look really exciting and I’m sure the festival will bring in the crowds.

“This is a fantastic venue that is really becoming a part of the community and we wish the organisers every success.

“Events like this help bring more people into Northumberland to sample for themselves everything we have to offer.”

The North East Chilli Festival will be held on Saturday, 7 and Sunday, 8 July at Seaton Delaval Hall, The Avenue, Seaton Sluice, Northumberland, NE26 4QR.

For ticket offers, news, opening times, travel details and exhibitor details visit www.chillifest-ne.co.uk

Social media users can also follow @chillifest_ne on Twitter or www.facebook.com/northeastchillifest on Facebook.

For more information call:

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