Vegetarian Chili recipe

 

Vegetarian Soya chunk Chili
Nutrition Information
  • Serves: 6
  • Serving size: 350 grams
  • Calories: 356
  • Fat: 8.8g
  • Saturated fat: 2.2g
  • Carbohydrates: 38.4g
  • Sodium: 308.9mg
  • Fiber: 14.9g
  • Protein: 33.0g
  • Cholesterol: 6.3mg
Recipe type: Chilis
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This is an excellent recipe for a vegetarian Chili if you miss the texture of meat in your diet. Even most non-vegetarians won’t guess the difference between this and a Chili made with meat. Because TVP absorbs flavour so well, the spiciness of this dish is somewhat enhanced. Great food on a cold winters night with a good glass of red white
Ingredients
  • TVP ( Soya ) chunks – 3 cups
  • Canned tomatoes – 2 cans
  • Onions- one large – ( coarsely chopped)
  • Garlic – 3 to 4 cloves – finely chopped
  • Olive oil – 2 tablespoons
  • Dried bay leaves – 2 large
  • Cumin seeds – 1 tablespoon
  • Dried oregano - 2 teaspoons
  • Dark beer – I can
  • Fresh Chillies- 5 – 6 – chopped
  • Garlic powder - 1 teaspoon
  • Roasted bell peppers – 2
  • Dried Chillies – 4 – 5 (see note)
  • Juice of one lemon
  • Salt and pepper to taste
  • Grated cheese
Instructions
  1. Roast bell peppers. ( see method) Allow cooling and then peel the skin off. Chop coarsely
  2. Reconstitute Soya chunks in vegetable stock– see method
  3. Heat olive oil in a heavy-based casserole pot
  4. Heat oil to a gentle temperature. Add the cumin and cook for a minute
  5. Add the onion and cook until it starts to change colour
  6. Now add bay leaves, garlic, and fresh Chillies. Cook for 1 to 2 minutes.
  7. Add the roasted bell peppers. Stir well
  8. Add a little beer
  9. Add the reconstituted TVP chunks. Saute for 2 minutes
  10. Add tomatoes, remaining beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
  11. Bring to the boil. Turn down the heat and place a lid on the pot. The dish will be ready in about 30 minutes
  12. Serve topped with cheese
Notes
This recipe yields 5 - 6 portions

Keywords: Best vegetarian Chili

 

Spicy ranch salad dressing

Spicy ranch dressing
Nutrition Information
  • Serves: 4
  • Serving size: 100g
  • Calories: 193
  • Fat: 15 g
  • Saturated fat: 2 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g
  • Sugar: 7 g
  • Sodium: 1133 mg
  • Fiber: 0 g
  • Protein: 3 g
  • Cholesterol: 23 mg
Recipe type: Salad dressings
Cuisine: American
Prep time: 
Total time: 
Ranch salad dressing always gives a great flavour to a salad. Adding spiciness with Scotch bonnet/ Habanero or Thai birds-eye Chillies plus some chilli powder gives this recipe for a Ranch dressing that little bit extra. Your friends and family will love it either as a dressing or dip.
Ingredients
  • Miracle Whip mayonnaise – one cup
  • Buttermilk – ½ cup
  • Milk - ¼ cup ( maybe a little more)
  • Scotch bonnet chilli – one ( finely sliced) – see note *
  • Chilli powder – ½ teaspoon
  • Paprika – one teaspoon
  • Garlic powder – 1 teaspoon
  • Onion powder – one teaspoon
  • Salt – ½ teaspoon
  • Chives - one tablespoon chopped
Instructions
  1. Add all the ingredients into a blender
  2. Blend until everything is combined
  3. Taste to see that the pouring ability is as required. Add more milk if necessary and blend again
  4. Place in the refrigerator for 30 minutes to allow the flavour to develop
  5. Serve with a salad made with lettuce leaves, onions and tomatoes
  6. This spicy Ranch dressing can also be used as a dip with sliced vegetable crudites
Notes
* Can be substituted by a Habanero or thee red chillies like Thai Bird -eye

Keywords: Spicy ranch dressing

 

Spicy Southern fried chicken

 

Spicy Southern-fried Chicken
Nutrition Information
  • Serves: 4
  • Serving size: 250g
  • Calories: 1039
  • Fat: 11 g
  • Saturated fat: 11 g
  • Unsaturated fat: 66 g
  • Trans fat: 0 g
  • Carbohydrates: 64 g
  • Sugar: 28 g
  • Sodium: 3545 mg
  • Fiber: 2 g
  • Protein: 24 g
  • Cholesterol: 3 mg
Recipe type: Fried Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Ever since the Colonel made his Southern fried chicken popular, people the world over have been tucking into this wonderful dish. This recipe for Southern fried chicken is made even better through the addition of Chilli powder. It is brined for extra flavour, marinated in buttermilk and then fried until crispy in a spicy breading. Good eating
Ingredients
For the chicken
  • Fresh chicken thighs - four
  • Fresh chicken breasts – four
  • Onion powder – one teaspoon
  • Garlic powder – one teaspoon
  • Chilli powder -one teaspoon
  • Black pepper -one teaspoon
  • Salt – one teaspoon
  • Plain flour – one cup
  • Baking powder – one teaspoon
  • Buttermilk – 250 ml
  • Vegetable oil – 1.5 litres
For the brine
  • Water – one litre
  • Coarse salt – 25 grams
  • Brown Sugar - 100 grams
  • Peppercorns – one tablespoon
  • Garlic – four cloves ( peeled and kept whole)
  • Bay leaves – four
Instructions
Pre -preparation
  1. Bring the water to the boil
  2. Add the sugar and salt.
  3. Stir until dissolved, and then add the rest of the ingredients
  4. Bring to a simmer. Then switch off
  5. Allow to cool and pour into a bowl large enough to hold the brine and chicken.
  6. Add the chicken pieces to the brine, ensuring that the chicken is completely submerged.
  7. Cover with cling film and place in the fridge overnight
The next day
  1. Remove the chicken from the brine and pat dry. Discard the brine and garlic
  2. Using a fork, pierce the pieces all over.
  3. Place into a flat dish.
  4. Pour the buttermilk over the chicken pieces. Turn them over with a fork until they are well coated.
  5. Cover with clingfilm and place back in the refrigerator for 8 hours
  6. Mix the flour, black pepper, salt, garlic powder, onion powder, chilli powder and baking powder.
  7. Place a third in a layer in a flat dish. , keeping the balance to one side
  8. Dip four pieces of chicken into the seasoned flour, then cover with another third of the flour
  9. Turn and roll them until they are well coated. Shake off any excess flour,
  10. Place these on a big platter and place them in the refrigerator.
  11. Dip the last chicken pieces in the flour in the dish. Pour the remaining flour over these in the same way as the first pieces were coated. Shake off any excess flour and place them in the refrigerator with the other chicken
  12. Preheat the oven to 150 degrees celsius
  13. Bring the oil to frying temperature ( about 180 degrees Celsius). The oil level in your skillet should be no more than half the skillets height. Aim for a height of oil of about 75mm
  14. Fry two piece of chicken at a time. Remove from the oil with a slotted spoon and place on kitchen towels on a baking tray rack. Place in the oven
  15. Allow the oil to reach frying temperature again ( if needs be, add more oil before doing this), then fry another two pieces. Place these in the oven with the other chicken.
  16. Continue with this procedure until all the chicken pieces are cooked.
  17. Serve with salads of your choice.
Notes
Keywords: Southern fried chicken

This recipe yields 4 portions

Based on recipe by Jamie Oliver

 

 

Chocolate and Chilli ice cream

Home » American

Recipe for ice cream made with chocolate and Chillies

Chocolate and Chilli ice cream
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 448 kcal
  • Fat: 40 grams
  • Saturated fat: 24 grams
  • Carbohydrates: 19 grams
  • Sugar: 12 grams
  • Sodium: 0.11 grams
  • Fiber: 0.6 grams
  • Protein: 4,7 grams
Recipe type: Dessert
Cuisine: American
It is a known fact that the combination of chocolate and chilli are a match made in heaven. When combined this with heat of the chilli and the cold sensation of ice cream you land up with a fantastic taste sensation that not only sets the taste buds alive but also a great coming together of both hot and cold. Fabulous!
Ingredients
  • Red chillies, (finely chopped) - 3
  • Double cream - 2 cups
  • Chilli powder - ½ tbsp
  • Honey- 50 grams
  • Egg yolks – 4 large
  • Sugar - 50 grams
  • Dark chocolate – 150 grams (unsweetened) - broken into small pieces
  • Cocoa powder - two tablespoons
Instructions
  1. Chop the chillies finely
  2. Mix the cocoa powder with a little water and stir into a paste
  3. Heat the double cream gently on the stove
  4. When beginning to get hot but yet boiling add cocoa powder, honey, chilli powder and chopped chillies to the cream. Stirring continuously, bring to a steady simmer
  5. Add chocolates pieces and allow to melt. Once the chocolate has melted and is well mixed into the cream , remove from the stove
  6. Beat the eggs together with the sugar. Now add to the warm cream. Mix well
  7. Allow to cool.
  8. Pour the ice –cream mixture into the mixing bowl of your kitchen processor and mix until peaks begin to develop. Be careful not to mix on too high a speed to prevent the mixture curdling
  9. Place in the freezer and allow to chill to very cold but not yet frozen.
  10. Now whip again in the food processor to break up any ice crystals that have formed
  11. Place in the freezer again until frozen throughout
  12. When ready to serve, remove from freezer and scoop out individual portions
Notes
Keywords: Chocolate chilli ice cream

Serves: 4 - 5 portions

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Chocolate Chilli cheesecake

Home » American

Recipe foe chocolate and Chilli cheese cake

Chocolate Chilli cheesecake
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 299 kcal
  • Fat: 21 grams
  • Saturated fat: 12 grams
  • Carbohydrates: 21 grams
  • Sugar: 14 grams
  • Sodium: 0.36 grams
  • Fiber: < 0.5 grams
  • Protein: 7.7 grams
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The wonderful combination of chocolate and chilli is perfectly illustrated in this great tasting baked cheesecake. It does take quite a bit of preparation in that it is first baked and then needs to to cool to set, but the results will make it all the effort worthwhile. Fantastic served either as a dessert or with good coffee
Ingredients
Base
  • Digestive biscuits – 125 grams
  • Butter - 4 tablespoons
  • Cocoa powder - 1 tablespoon
  • Chilli flakes - ½ teaspoon (Use mild chilli flakes like Aleppo or Kashmiri)
Filling
  • Cream Cheese – 500 grams
  • Caster sugar – 150 grams
  • Custard powder - tablespoon
  • Red Chilli powder - 1 teaspoon ( or more – according to heat tolerance)
  • Eggs – 3 large
  • Dark chocolate - 175 grams (broken into small pieces)
  • Egg yolks – 3 large
  • Double cream – 150ml
  • Cocoa powder - ½ teaspoon
  • Lemon juice - 1 teaspoon
Instructions
For the base
  1. Place the digestive biscuits and chilli flakes into a food processor and blitz until you have achieved a fine crumb
  2. In a mixing bowl, combine crumbed biscuits, butter and cocoa powder
  3. Using wet hands press the crumb base into a round pie dish (approx 250mm). The base should be even in thickness and cover the bottom and the sides of the dish
  4. Place in the refrigerator
For the filling
  1. Melt the chocolate in a microwave (or double boiler if preferred). Allow to cool whilst performing the following steps:
  2. Combine the cocoa and chilli powders together (in a jug) and add two tablespoons of hot water. Mix well into a paste
  3. Soften cream cheese in a food processor and then add sugar and custard powder. Mix well
  4. Mixing slowly add eggs, then egg yolks and cream. Finally add cooled chocolate, chocolate/ chilli paste and lemon juice
  5. Mix until all ingredients are well combined.
  6. Remove the base from the refrigerator
  7. Spoon the chocolate/ chilli filling into the pie dish
  8. Bake in a pre-warmed oven at 160 degrees Celsius (standard oven) for 45 – 60 minutes until filling has set. (For a fan / convection oven bake at 140 degrees Celsius)
  9. Once baked, allow to cool and then place in the refrigerator covered with cling film for at least 8 hours. This will allow the filling to set.
  10. Serve
Notes
This recipe yields 4 - 5 portions

Keywords: Baked chocolate chilli cheesecake

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Beef Chili – USA

Home » American

Beef Chili

 

Beef Chili
Nutrition Information
  • Serving size: 100g
  • Fat: 6.3g
  • Saturated fat: 2.3g
  • Carbohydrates: 2.1g
  • Sugar: 1.8g
  • Sodium: 0.09g
  • Fiber: 0.06g
  • Protein: 11g
Recipe type: Chilis
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Cold winters evening. Fire crackling in the background. Glass of red wine. Nothing beats a chili that has been slow cooked for hours to produce melt in the mouth tenderness. Succulent beef with the acidity of tomatoes, with garlic and spices – all complimented with the warming background hint of Chilli. Couldn’t, get better!
Ingredients
  • Rump Roast – 4 pounds
  • Canned tomatoes – 2 cans
  • Onions- one large – coarsely chopped
  • Garlic – 3 to 4 cloves – finely chopped
  • Olive oil – 2 -3 tablespoons
  • Dried bay leaves – 2 large
  • Cumin seeds – 1 tablespoon
  • Dried oregano - 2 teaspoons
  • Dark beer – I can
  • Fresh Chillies- 5 – 6 – chopped
  • Garlic powder - 1 teaspoon (optional)
  • Roasted bell peppers – 2
  • Dried Chillies – 4 – 5 (see note)
  • Juice of one lemon
  • Salt and pepper to taste
Instructions
  1. Roast bell peppers by cutting in half and holding over a gas flame with tongs until the skin has blackened or by broiling in the oven. Allow to cool and peel the skin off. Chop coarsely
  2. Chop meat into bite size pieces. Season with salt and pepper
  3. Heat olive oil in a heavy-based casserole pot (a Dutch oven is ideal)
  4. Brown the meat in small batches and set to one side
  5. In the remaining oil, add cumin and cook for a minute to release essential oils (if needed add more oil and bring up to heat for this step)
  6. Add onion and cook until translucent.
  7. Now add bay leaves, garlic, and fresh chilies. Cook for 2 minutes. Be careful not to burn
  8. Deglaze the pot with the beer
  9. Re-introduce the meat and add roasted bell peppers. Stir well
  10. Add tomatoes, beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
  11. Bring to the boil. Turn down heat and place lid on the pot. We are looking for the meat to cook at a slow simmer for 3 hours until it becomes melt in the mouth tender
Notes
This recipe yields 5 - 6 portions

Keywords: Best beef chili

 

Ribs with sweet Chilli marinade -USA

Home » American

Spare ribs with a sweet Chilli marinade

Chilli & honey basted spare ribs
 
Author: 
Recipe type: Barbeque
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Unless you have two hours to slow cook your ribs in the oven before you start barbequing, pressure-cooking is the only way to go. It makes the ribs fall off the bone tender and when basted with the sweet chilli and honey marinate of this recipe - they become simply outstanding. Serve with a simple green salad and you’re away
Ingredients
Meat
  • Baby back pork ribs – 3 pounds (1.3 kilograms)
  • Bay leaves – 3 dried
For the marinade
  • Tomato ketchup – 2 cups
  • Garlic -3 cloves (finely sliced)
  • Honey – ½ cup
  • Vinegar – 2 tablespoons
  • Thai sweet chili sauce – ½ cup
  • Tabasco sauce – 4 tablespoons
  • Worcester sauce – 2 tablespoons
  • Salt and pepper to taste
Instructions
  1. Mix together all the ingredients for the marinade and mix in the blender until a smooth paste. Place in the refrigerator
  2. Prepare the barbeque (using briquettes if possible) and light
  3. Place the ribs in a pressure cooker and add water just to cover. Add bay leaves
  4. Allow meat to pressure cook for 20 minutes. Remove from pot and allow to cool for 10 minutes. Remove bay leaves.
  5. At this time the fire should be ready. The briquettes should be white on top with a light coating of ash.
  6. Place the ribs on the grill and brush marinate over the full length. Turn over and coat the other side. Continue turning and basting the ribs until they have turned a golden brown colour and all the marinade has been used.
  7. Serve immediately
Notes
Keywords : Honey and chilli basted baby back ribs

Image credit; stu_spivack / CC BY SA 2.0/ via Flickr