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Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

WHAT YOU’LL NEED:

2tsp sesame oil
2 chicken breasts sliced into thin strips
4 shallots thinly sliced
250g Brussels sprouts shredded
1 clove garlic finely diced
Half tsp chilli flakes
Zest of 1 lemon
1 tbsp soy sauce

WHAT TO DO:

1. In a wok or large frying pan heat the oil till very hot then throw in the chicken strips, stir fry then for 1-2 minutes until brown on all sides.

2. Add the shallots, sprouts, garlic and chilli to the pan and continue to stir fry for 3-5 minutes until the sprouts are tender.

3. Stir through the lemon zest and soy sauce and serve.

Thanks to www.loveyourgreens.co.uk

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Perfect for autumn!

This healthy and filling soup is packed full of nutrients thanks to the sweet potato and sweetcorn. It has a warming smoky undertone from the paprika and cumin, whilst the lime juice and sweetcorn add a burst of freshness and flavour.

  •  

    Serves 4

    Prep time: 15mins

    Cook time: 25mins

     

    Ingredients:

    2 tbsp. vegetable oil

    1 onion, chopped

    250g sweet potatoes, peeled and cubed

    1 clove garlic, crushed

    1 red chilli, deseeded and chopped

    1 tbsp. smoked paprika

    1 tsp ground cumin

    2 tomatoes, roughly chopped

    1 litre of vegetable stock

    4 fresh sweetcorn cobs

    Salt & freshly ground black pepper

    Juice of 1 lime

    To serve: soured cream, chopped coriander and a few tortilla chips

     

    Method:

     

    1. Heat the oil in a large pan, add the onion and sauté for 5 mins, then add the potatoes, garlic and chilli and sauté for a further 2 mins. Stir in the paprika, cumin and tomatoes and cook for 30 seconds, stirring.
    2. Add the stock, a good pinch of salt and plenty of ground black pepper. Bring to the boil, cover and simmer for 10 mins.
    3. Whilst the soup cooks, shuck the sweetcorn cobs: pull back the green leaves and ‘silks’ to reveal the sweetcorn, twist the leaves and hold firmly to remove them. Now hold the cob vertically on a board and run a sharp knife down the cob so the kernels fall off. Rotate and repeat until the cob is bare. Repeat with the other cobs.
    4. Add the sweetcorn to the soup with the lime juice. Cover and simmer for a further 7 mins.
    5. Use a stick blender to blend the soup until nice and smooth. Adjust the seasoning to taste. Serve the soup hot in bowls topped with a dollop of soured cream and a handful of chopped coriander. Serve with tortilla chips.
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  • Meet one of just a few of the UK’s Chilli Farmers in the beautiful village of Upton Cheyney, situated on the edge of The Cotswolds
  • From the majesty of our ancient Tithe Barn, learn all about chillies; including their history, health benefits and what makes them hot
  • Tour the chilli farm’s polytunnels and harvest your own pods
  • Breathe in the amazing aroma from our smoke house, and experience the delight of smoking chillies to make chipotle – the world’s most amazing flavour!
  • Visit our kitchen and learn how to use your fiery harvest
  • Discover the huge variation of chilli flavours in our unique chilli tasting experience
  • Sample our home-made sauces produced on the farm, as well as our chocolates, oils, cider and spicy sausages.
  • Goody bag for every chilli tourist

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£25.00 per tour

www.uptonchilli.co.uk

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