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Spicy Moroccan lamb tagine

CGS Cooking with Chillies, Moroccan cuisine 0 Comment

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Traditional Tagine with a Fiery Fusion Twist

There’s something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, our contemporary version adds carefully chosen chillies to create an exciting new dimension of flavour.

Picture succulent pieces of lamb shoulder, so tender they yield to the gentlest pressure of a fork, swimming in a rich sauce that balances sweet, sour, and spicy notes. Fresh red chilies and a scatter of dried chili flakes bring warmth that builds gradually, while preserved lemons add bright citrus notes and honey-sweet apricots provide a natural sweetness that perfectly complements the meat. Underneath it all, the classic Moroccan spice blend ras el hanout provides a foundation of warm spices – cinnamon, cumin, coriander, and more – that reminds us of this dish’s noble heritage.

 

Spicy Moroccan lamb tagine
 
Author: 
Nutrition Information
  • Serves: 6 generous portions
  • Serving size: 350 grqms
  • Calories: 785
  • Fat: 20 grams
  • Saturated fat: 16 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 60 g
  • Sugar: 21 grams
  • Sodium: 3462 mg
  • Fiber: 5 g
  • Protein: 77 g
  • Cholesterol: 128 mg
Recipe type: Dinner
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
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There's something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, this contemporary version adds carefully chosen chilies to create an exciting new dimension of flavor. The slow cooking process allows the chilies to mellow and meld with classic tagine ingredients like preserved lemons, honey-sweet apricots, and aromatic spices, creating a rich, complex dish that honors traditional techniques while adding a subtle but distinctive heat.
Ingredients
  • 1.2kg lamb shoulder, cut into large chunks
  • 3 red chilies, 2 finely chopped, 1 left whole (adjust to taste)
  • 1 teaspoon dried chili flakes
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2 tablespoons ras el hanout
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 cinnamon stick
  • 2 tablespoons clear honey
  • 2 tablespoons tomato paste
  • 2 preserved lemons, quartered
  • 200g dried apricots
  • 100g green olives, pitted
  • 500ml lamb or chicken stock
  • 3 tablespoons olive oil
  • Large bunch fresh coriander
  • Salt and black pepper to taste
Instructions
Method:
  1. Mix the lamb with half the ras el hanout, 1 teaspoon each of cumin and coriander, salt, and pepper. Leave to marinate for at least 30 minutes, preferably longer.
  2. Heat oil in a tagine or heavy-based casserole over medium-high heat. Brown the marinated lamb in batches until golden all over. Remove and set aside.
  3. Lower heat and sauté onions until soft and translucent (about 8 minutes). Add garlic, ginger, chopped chilies, and remaining spices. Cook for 2 minutes until fragrant.
  4. Return lamb to the pot. Add tomato paste, whole chili, chili flakes, honey, and stock. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
  5. Add preserved lemons and apricots. Continue cooking for 45 minutes.
  6. Add olives and cook for a final 15-20 minutes until lamb is meltingly tender and sauce has thickened.
  7. Remove whole chili. Adjust seasoning, scatter with fresh coriander.
To Serve:
  1. Accompany with couscous or flatbread, and a fresh herb salad. For those who enjoy extra heat, serve harissa paste on the side.
Notes
Tips:

Ask your butcher to cut the lamb into large chunks - they'll do a neater job
The tagine tastes even better the next day
Adjust the amount of chillies to suit your heat preference
For best results, use a proper tagine pot or heavy-based casserole with a tight-fitting lid

 

Make your own chorizo

Stoffel European cuisine 0 Comment

Homemade Chorizo

Ready to spice things up in the kitchen with a tasty new adventure? If you’ve ever wondered how to make chorizo or searched for the best homemade chorizo recipe, then you’re in the right place. Many home cooks ask, “How can I make chorizo as good as what I get from the store?” or “What is the secret behind having the best homemade chorizo?” Well, good news: making chorizo at home might be easier than you think. With the right ingredients and a little bit of guidance, you’ll be well on your way to mastering this chorizo homemade recipe.

Before diving into the recipe, let’s take a moment to talk a little about the somewhat interesting history of chorizo. This genuinely adored sausage was created many centuries back in Spain before it hit the rest of the world. In the olden times, it was made from pork and seasoned with a mix of various spices, most of which are paprika. Chorizo was at first made as a technique for preserving meat. Throughout the years, many areas developed their own particular variations, numerous of which boast distinct flavors. Nowadays, you’ll find a myriad of kinds of chorizo: from the dry, smoky Spanish ones to the fresh, incendiary ones favoured by Latin Americans.

In this article, I am going to guide you through the steps for preparing chorizo from scratch. I will take you through every little detail, from choosing the best possible meat and spices to mixing and cooking your chorizo. So whether you want to prepare an original authentic Spanish chorizo or try your hand at something a bit more experimental, I have you sorted. By the end, you’ll know exactly how to prepare homemade chorizo and be confident enough to try out your own touches in the recipe.

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Jambalaya

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Louisiana Classic

Jambalaya is more than just a dish; it’s a journey through history and culture. This Louisiana classic, known for its bold flavours and hearty ingredients, tells a story with every bite. Rooted in the rich cultural melting pot of Louisiana, jambalaya reflects a blend of French, Spanish, and African influences. The dish’s name and diverse ingredients speak to its origins as a way to bring people together and make the most of available resources. Let’s delve into the fascinating history of jambalaya and discover how it evolved into the beloved dish we savour today.

The history of jambalaya is as rich and varied as its flavour. This beloved dish has its roots in the cultural melting pot of Louisiana, where French, Spanish, and African influences blend seamlessly. The name “jambalaya” is believed to derive from the Provençal word “jambalaia,” meaning a mix or mishmash, which reflectsthe dish’s diverse ingredients. Originally, it was a way to stretch limited resources and feed large families or gatherings. The dish evolved in the 18th century as Spanish settlers tried to recreate paella with local ingredients, leading to the rice-based creation we know today. African slaves added their own touches, such as the “Holy Trinity” of onions, celery, and bell peppers, which are now essential to the dish. Over time, jambalaya has become a symbol of Louisiana’s vibrant culinary heritage, celebrating its multicultural roots.

Only the real key ingredients are just rice, the “Holy Trinity” of onions, celery, and bell peppers, your chosen protein, and spices. That’s where we come in: The Chilli Workshop has got the goods to kick your jambalaya up a notch. Fancy giving it a go? It’s a piece of cake, really! Chuck your veggies in a pan, toss in your meat and seafood , sprinkle some rice and spices, and slosh in the broth. Let it bubble away for a bit. Oh, and don’t forget to give it a breather before dishing up! Serve it up with a side of crusty bread or a green salad for a complete meal. Your friends and family will be asking for seconds before you know it.  So, roll up your sleeves and dive into the joy of making jambalaya!

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 Buffalo Style Sauce!

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Buffalo chicken wings

Ever wonder what buffalo chicken sauce really is? Or maybe the dilemma for you is how to get your wings to sing? Well, you have a treat coming! Here at The Chilli Workshop, we just love all things spicy. Now, though, we are totally obsessed with the subject of Buffalo sauce. So let’s take a little journey back to 1964. Just imagine this: late at night in Buffalo, New York. Teressa Bellissimo, co-owner of the Anchor Bar, whips something up to feed her son and his buddies. She takes some chicken wings, tosses them in some spicy sauce, and—just like that—the Buffalo wing is born. What about the sauce? Well, here comes the interesting part: Teressa’s recipe was a secret from day one. Yet food enthusiasts and chefs did crack the code over the years to make this tangy spicy delight we get to enjoy today.

A late-night snack has grown into a worldwide sensation: Buffalo hot wings sauce isn’t just for wings anymore. It’s on pizzas, mixed into dips, and even pops up on sophisticated restaurants’ menus. In the UK, we’ve opened our arms wide to this American classic. In The Chilli Workshop, we have been watching it grow in popularity. No longer is it a takeaway staple, but more and more people are looking to create their buffalo chicken sauce recipe in the home kitchen. But pray tell, what is this flavour bomb? At the core, buffalo chicken sauce is a zesty mix of hot sauce, butter, vinegar, and spices. It is named after its birthplace, Buffalo, New York—not the animal! This is the secret sauce for killer wings, but it is so much more versatile than that.

Ever wondered how to make buffalo chicken sauce from scratch? At The Chilli Workshop, we tried our hand at making a sauce that tickles your tinglies. It is fantastically balanced with heat, tang, and richness in all the right proportions. This is the perfect sauce for that big game night you’re planning, or just to jazz up your midweek dinner. It’s dead easy to make with just things you probably have in your kitchen. Plus, way tastier than anything you’d buy in a bottle. So, roll up your sleeves, grab your saucepan, and let’s get cooking! Trust us, once you try this homemade buffalo hot wings sauce, you’ll never go back to store-bought.

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Sweet Chilli chicken wings

Stoffel International cuisine 0 Comment

Some history

The history of crispy chicken wings, particularly those paired with a sweet chilli sauce, is rooted in a blend of culinary traditions from around the world. The concept of frying chicken has been a staple in various cultures for centuries, with the Chinese, Scots, and West Africans all having their versions of fried chicken.

The modern popularity of chicken wings can be traced back to the United States in the mid-20th century. Specifically, the creation of Buffalo wings in Buffalo, New York, in 1964, marked the beginning of the chicken wing craze. This originalCooking with Chillies. Hot sauces version featured deep-fried wings coated in a spicy vinegar-based cayenne pepper hot sauce and served with celery sticks and blue cheese dressing.

Sweet chilli sauce, on the other hand, has its origins in Southeast Asia, particularly Thailand. This sauce, known for its balance of sweetness and heat, is traditionally made from red chillies, vinegar, sugar, and garlic. It is widely used as a dipping sauce and in various dishes across Asian cuisines.

The combination of crispy chicken wings with sweet chilli sauce likely emerged as part of the global fusion cuisine trend, where chefs and home cooks began blending elements from different culinary traditions. This fusion dish captures the essence of American comfort food and the vibrant flavors of Southeast Asian cuisine, resulting in a deliciously satisfying dish. Today, it is a popular appetizer and party food enjoyed by people all over the world, showcasing the versatility and universal appeal of both crispy chicken wings and sweet chilli sauce.

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Butter chicken


Butter chicken
 
Author: 
Nutrition Information
  • Serves: 4 to 6
  • Serving size: 400 gr
  • Calories: 667
  • Fat: 47 gr
  • Saturated fat: 22 g
  • Unsaturated fat: 15 grams
  • Carbohydrates: 24 gr
  • Sugar: 10 g
  • Sodium: 670 mg
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 242 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Butter Chicken, or Murgh Makhani, is a beloved classic of Indian cuisine that has won hearts around the world. This indulgent dish originated in Delhi in the 1950s and has since become a staple in Indian restaurants globally. Our recipe captures the essence of this iconic curry - tender, slightly charred pieces of chicken bathed in a velvety smooth, tomato-based sauce that's enriched with butter and cream. The magic lies in the balance of flavors: the tanginess of the tomatoes, the richness of the dairy, and the aromatic blend of mild spices that add depth without overwhelming heat.
Ingredients
For the chicken marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Salt to taste
For the sauce:
  • 50g butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 400g canned tomatoes, pureed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 200ml heavy cream
  • 2 tbsp sugar
  • Salt to taste
  • Additional butter for finishing
Instructions
  1. Marinate the chicken: Mix chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Refrigerate for at least 2 hours or overnight.
  2. Grill the chicken: Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking sheet and grill for 15-20 minutes until slightly charred and cooked through.
  3. Prepare the sauce: In a large pan, heat butter and oil. Sauté onions until golden brown.
  4. Add ginger-garlic paste and cook for a minute until fragrant.
  5. Add pureed tomatoes, cumin, coriander, and garam masala. Simmer for 15-20 minutes until the sauce thickens and oil begins to separate.
  6. Stir in cream, sugar, and fenugreek leaves. Simmer for 5 minutes.
  7. Add the grilled chicken pieces to the sauce and simmer for another 5 minutes.
  8. Adjust seasoning with salt if needed.
  9. Finish with a swirl of cream and a dollop of butter.
  10. Garnish with fresh coriander leaves if desired.
  11. Serve hot with naan bread or steamed basmati rice.

 

Chicken Rogan Josh

Kashmir’s Aromatic Legacy

Chicken Rogan Josh, a beloved dish in Indian cuisine, has its roots in the Kashmir Valley. While traditionally prepared with lamb, the chicken variation has gained popularity for its milder flavor. The dish’s name offers insight into its history: “Rogan” in Persian means oil or clarified butter, while “Josh” refers to heat or passion, suggesting a dish cooked with intense heat and generous ghee.

Rogan Josh originated in Persian cuisine, brought to Kashmir by the Mughals in the 16th century. It adapted to local tastes, incorporating Kashmiri cuisine’s aromatic yet mild flavours. The signature red color comes from Kashmiri red chillies, not tomatoes, imparting vibrant hue without overwhelming heat. The dish also features a unique blend of spices including fennel, ginger, and Kashmiri veri masala.

The evolution of Rogan Josh to include chicken reflects changing dietary preferences and the adaptability of Indian cuisine. This variation maintains core flavors and techniques while appealing to a broader audience. Today, Chicken Rogan Josh offers a taste of Kashmir’s rich culinary heritage and history in every aromatic bite.

 

Chicken Rogan Josh
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 250 grams
  • Calories: 592
  • Fat: 27 g
  • Carbohydrates: 17 g
  • Sugar: 8 g
  • Sodium: 1091 mg
  • Fiber: 5 g
  • Protein: 73 g
  • Cholesterol: 252 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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This recipe captures the essence of the Kashmiri-style Chicken Rogan Josh, featuring the aromatic whole spices, the rich yogurt and tomato base, and the distinctive color from Kashmiri chili powder. The slow simmering allows the flavours to meld, creating a comforting and elegant dish with layers of flavour.
Ingredients
  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, finely sliced
  • 4 tomatoes, pureed
  • 4 tbsp ghee or oil
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4-5 cloves
  • 2 bay leaves
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste
  • Fresh coriander leaves for garnish
Instructions
  1. Marinate the chicken pieces in yogurt, 1 tsp Kashmiri chili powder, and a pinch of salt for 30 minutes.
  2. Heat ghee or oil in a large pan. Add whole spices (cardamom, cinnamon, cloves, bay leaves) and sauté until fragrant.
  3. Add sliced onions and cook until golden brown.
  4. Stir in ginger-garlic paste and cook for another minute.
  5. Add the marinated chicken and cook on high heat for 5 minutes, stirring occasionally.
  6. Add tomato puree, remaining Kashmiri chili powder, turmeric, cumin, and coriander. Mix well.
  7. Reduce heat, cover, and simmer for about 20-25 minutes or until the chicken is tender and the sauce has thickened.
  8. Adjust salt to taste.
  9. Garnish with fresh coriander leaves before serving.
  10. Serve hot with steamed basmati rice or naan bread.

 

Creating Your Own Homemade Steak Sauce

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Making homemade steak sauce

While shop-bought sauces can be convenient, there is nothing quite like the satisfaction of creating your own homemade steak sauce from scratch. By making your own sauce,you have full control over the ingredients, flavours, and consistency, allowing you to tailor it to your specific preferences.

To start, choose a base for your sauce such as a reduction of wine, stock, or cream. This will provide the foundation for your flavours to build upon. Then, experiment with different herbs, spices, and aromatics to create a sauce that complements the steak perfectly.

For a simple yet delicious homemade steak sauce, try caramelising onions and garlic in butter, then deglazing the pan  with red wine and beef stock. Add a touch of mustard and Worcestershire sauce for depth of flavour, and finish with a knob of butter for a luxurious shine.

For a spicy kick, consider making a homemade chilli sauce. Blend fresh chillies with garlic, vinegar, and a touch of sugar for balance. Simmer the mixture until thickened, then adjust the seasoning to taste. This sauce can be as mild or as fiery as you like, adding a customisable heat to your steak.

Remember, the key to a great homemade sauce is to taste as you go and adjust the seasonings accordingly. Don’t be afraid to get creative and try new flavour combinations until you find the perfect sauce that takes your steak to the next level.

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Chilli con carne recipe

Stoffel Chilli recipes 0 Comment

The best Chili con carne

Chili con carne is a beloved dish with deep roots in Tex-Mex cuisine, renowned for its hearty, flavourful, and comforting qualities. Whether you’re a culinary novice or an experienced cook, creating the best chili con carne is a rewarding and enjoyable experience. This dish, also known by variations such as chilli con carne, chile con carne, or even chili carne con, consists of ground beef, beans, tomatoes, and a carefully selected blend of herbs and spices that deliver its signature taste. With numerous recipes and methods available, finding the best recipe for chilli con carne can transform your meal into a culinary masterpiece.

Exploring different chile con carne recipes can lead to finding your perfect version. Some of the best chili con carne recipes incorporate unique twists like adding chocolate, beer, or different types of beans. These variations can add depth and complexity to the flavour, making each bowl of chili con carne unique and personalized.

Adjust the level of chili powder and paprika based on your heat preference. Herbs for chili con carne like oregano and cumin are essential for that authentic flavour. For a thicker chili, let it simmer uncovered or add a bit of cornmeal. Enhance your chili carne con with toppings like shredded cheese, sour cream, chopped green onions, or jalapeños. These additions can provide a nice contrast in texture and taste, making your chili con carne even more enjoyable.

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