Ready to spice up a classic? This bold reimagining of Cordon Bleu takes the beloved French dish into exciting new territory. Fresh red chillies are first lightly fried to deepen their flavor, then carefully tucked alongside melting cheese and ham inside perfectly pounded chicken breasts. Meanwhile, a crispy, spice-dusted panko coating adds an extra layer of heat and satisfying crunch. Best of all, when you slice through the golden-brown crust, you’ll reveal a beautiful cross-section where bright red chillies peek through streams of molten cheese. While traditional Cordon Bleu certainly has its charm, this fiery version might just become your new favourite twist on this classic dish.
The name " cordon bleu" literally means blue ribbon In French. It apparently originates from the 16th century when knights who had been awarded the highest order of chivalry were given the right to wear a blue ribbon as part of their insignia. The term has subsequently used to signify the greatest level achievable in many other contexts, including food. Say no more about just how good this recipe is !
Ingredients
Chicken breast fillets - four
Ham – four slices
Cheese – eight slices ( Mozzarella or Emmental)
Spicy Panko bread crumbs - one cup ( see note)
Red chillies – eight ( stem and top removed, slice lengthwise)
Flour – half a cup
Vegetable oil – two cups and a bit for frying the chillies
Egg – three
Milk - six tablespoons
Salt and pepper – for seasoning
Instructions
Preheat your oven to 180 degrees Celsius
Heat a teaspoon of oil in a pan, fry the chillies for a minute or two.
Remove from the heat and keep to one side.
Cut the chicken through the middle horizontally without cutting all the way through, i.e. butterflying the breast so that it will fold open flat.
Cover these in clingfilm and tenderize and slightly flatten using a meat mallet or rolling pin
Pat both sides of the butterflied breasts with absorbent kitchen towels to get rid of any moisture
Season the breasts with salt and pepper
Place the ham, chillies and cheese on top of one half of the butterflied chicken. .Fold into a roll and secure with toothpicks.
Add the eggs to the milk and mix.
Place the egg wash, flour and breadcrumbs into separate shallow bowls.
Dip the rolled escallops firstly into the flour, then the wash then finally into the breadcrumbs.
Heat two cups of oil to a medium heat
Fry the Cordon Bleus in batches until done. They should golden, brown and crispy.
This beloved Peruvian street food classic pairs crispy, succulent pork belly with sweet potato chips and a vibrant creole sauce. The chicharrón is cooked to perfection, with the pork belly transformed through a careful process that yields crackling-crisp skin and tender meat infused with bay leaves and a gentle heat fromchilli flakes. The accompanying sweet potatoes are fried until golden, offering a perfect sweet contrast to the savoury meat. Bringing everything together is the zesty salsa criolla, a fresh combination of red onions, spicy aji chilies, and cilantro, brightened with lime juice and vinegar – a sauce that exemplifies Peru’s bold and refreshing approach to flavour.
Peru is a country that produced some very fine cuisine. Being the virtual motherland of all Chillies means that a lot of their recipes contain just that. Chillies (or Aji, as they are called), are expertly blended with other ingredients to arrive at exceptional taste and flavour. This recipe for crispy belly of pork illustrates this perfectly.
Sweet potatoes ( peeled and sliced into 12mm slices)
Vegetable oil – three tablespoons
For the Creole sauce
Red onions – two medium - ( peeled and thinly sliced).
Aji Chillies – three ( see note)
Green coriander ( cilantro) - one tablespoon chopped
Juice of one lime freshly squeezed.
White wine vinegar – one tablespoon
Pepper to taste
Instructions
Making the Creole sauce
Add one tablespoon of salt to a cup of water. Mix until all the salt has dissolved
Place the onions in a shallow dish. Cover with salted water
Allow marinating for 10 minutes, then drain the water.
Pat the onion slices dry with paper towels. Once complete, place in serving dish.
Add the balance of the ingredients and season with pepper
Cover with clingfilm and allow the ingredients to intermingle for at least 30 minutes at room temperature.
Serve immediately or keep in the refrigerator for use at a later stage
Cooking the crispy belly of pork and sweet potato
Place the pork belly in a glass or plastic container. Cover with salt and roll until top and bottom is coated in salt.
Cover with cling film and place in the refrigerator for two to three hours.
After this, wipe the salt off the meat and wash in fresh water.
Place the pork belly in a skillet and cover with water.
Add the bay leaves
Bring the water to a steady simmer and cook the belly until all the water has evaporated.
At this point, the belly will start releasing rendered fat and will start frying.
Turn the meat at regular intervals, allowing it to brown on both sides. The rind should be cooked until it is crispy. Remove the crispy belly of pork from the heat, sprinkle with chilli flakes and keep warm.
Heat the vegetable oil to frying temperature in a frying pan. Fry the sweet potato in batches until cooked. Do not allow the slices to burn or become too browned.
Serve with slices of crispy belly of pork topped with creole sauce as a plate, or on bread rolls as a sandwich.
Notes
To make this recipe authentic, <a href="https://www.thespruceeats.com/aji-amarillo-peruvian-yellow-chile-pepper-3029288" data-mce-href="https://www.thespruceeats.com/aji-amarillo-peruvian-yellow-chile-pepper-3029288">Aji Amarillo</a> or <a href="https://chilliworkshop.co.uk/chilli-varieties-from-a-to-z/lemon-drop-chilli/" data-mce-href="https://chilliworkshop.co.uk/chilli-varieties-from-a-to-z/lemon-drop-chilli/">Aji Limone </a>should used. If unavailable substitute with Jalapenos
This dish can also be served withAji Verde sauce, but when doing so, omit the sweet potatoes.
This hearty chili strikes the perfect balance between heat and flavour, combining tender minced beef with a warming blend of spices. The combination of chilli powder, paprika, and cumin creates a rich depth of flavour, while the kidney beans and red pepper add substance to every spoonful. A dollop of soured cream adds a luxurious finish to this comforting one-pot mealthat serves 4-6 people and takes about an hour to prepare. While it’s delicious immediately, the flavours develop even further if you can make it a day ahead, making it perfect for both family dinners and casual entertaining.
Chili con carne. it seems, originated in Northern Mexico or Southern Texas. Its name comes from Spanish and literally means Chilli meat. Starting way before the 2nd world war many small Chili establishments could be found throughout Texas, where it was ( and still is ) very popular. It is so popular in fact that became recognised as the national dish of the State. This popularity has spread throughout the world and it is now a firm favourite in many other parts of the world.
Ingredients
Minced beef – 500 grams
Onion – one large (finely diced)
Olive oil - 2 tablespoons
Garlic – 2 cloves
Pepper – One large (red)
Chilli powder – 2 teaspoons
Kidney beans – one can (drained)
Tinned tomatoes – One can
Paprika – one teaspoon
Beef stock – one cup
Tomato puree – 2 tablespoons
Cumin powder – one teaspoon
Marjoram – ½ teaspoon
Sugar – one teaspoon
Salt – to personal taste
Soured cream - 150ml
Instructions
Preparation
Remove the top from the pepper. Cut in half. Remove the white pith and seeds. Chop the flesh into 12 mm square pieces
Peel the onion and finely dice
Drain the water from the kidney beans
Peel and finely slice the garlic
Preparation
Heat the oil in a skillet until medium heat.
Add the onions and cook until translucent.
Add the peppers and cook for a further five minutes. Stir continuously
Add the garlic, cumin, chilli powder and paprika. Fry for two minutes
Add the mince. Cook until all pinkness has disappeared and is starting to brown (about 1o minutes)
Now add the stock, tinned tomatoes, tomato puree, sugar and marjoram.
Cook for thirty minutes on a low heat until tender
Turn up the heat and add the Kidney beans. Stir and allow to reach a steady simmer
One the beans have been heated through (about ten minutes) season to taste.
Remove from the heat.
Serve with sour cream.
Notes
. This recipe yields of 5 portions of about 350 grams. Can be served with white rice
Okay, okay. This is not a recipe for a traditional Feijoada. It is my take at something I ate in a Portuguese restaurant in Cape Town, South Africa. It runs along the same theme as the dish from Brazil, but with significant differences. In the first place, in this recipe, I use cannellini beans or butterbeans. In traditional Feijoada, black beans are used. Secondly to speed up the recipe I don't soak the beans overnight and slow cook them with the meats. I use canned beans and add them right at the end. Thirdly instead of the carne sec (dried beef) used in Brazil, I use a ham hock. And finally, I add Chillies right in the beginning where typically Hot sauce is generally added to Feijoada after it is cooked and it is being served. Despite these differences, I believe my version of Feijoada is delicious and excellent comfort food. I hope that you will agree!
Ingredients
Ham hock – approx. 750 grams (uncooked)
Chorizo sausage – 250 grams
Baby back pork ribs – 500 grams (cut into individual ribs)
Olive oil – two tablespoons
Onions – two medium (diced)
Bay leaves – 4
Dry White wine – ½ cup
Chillies – 4 to 5 (Sliced)
Cannellini or butter beans – 2 cans (cooked)
Chicken stock – one to two cups
Tomato paste – 2 tablespoons
Black pepper – one teaspoon
Instructions
Soak the Ham hock in water overnight to remove excess salt. Change the water at least an hour before beginning cooking and finally rewash it under cold running water.
Pat the hock dry with a paper towel. Cut into bite-size pieces. Keep the pieces and the bone to one side.
Heat the oil in a skillet to medium heat. Add the onions and cook until translucent.
Add the garlic and chillies. Stir for two minutes
Now add the chorizo. Fry until the fat is the sausage is released and is beginning to turn the onions and garlic red.
Add the ham hock (including reserved bone) and baby ribs and fry until starting to brown.
Add the white wine to deglaze the skillet.
Once deglazed, add the chicken stock, black pepper and tomato paste.
Turn down the heat and place a lid on the skillet. Cook the meat at a low temperature for about two hours. (Keep an eye on it. What you are looking for the meat to become very tender, but not falling apart. It should not need it, but if it seems like the meat is becoming dry, add more chicken stock)
Once it reaches this stage, add the drained beans. Remove the ham hock bone.
Turn up the heat and once the beans have been heated through and the sauce has thickened. Remove from the stove.
Serve with rice or freshly baked bread. (And, of course, a bottle of hot sauce)
Pork Belly & Criolla Sauce
