All posts tagged: chilli

Vegan Butternut Squash Chilli

Last week, I hosted a Mexican dinner party at my place. We had palomas (grapefruit and tequila cocktails), queso, cornbread and the best vegetarian chilli I have ever tasted. It was all centered around smoky, blackened aubergine – but everything else about it was perfect too. The balance of the spices, the inclusion of hearty lentils. Oh, boy, I’ll be making it again and again. So eager was I to make it again already that I adapted it for the Pressure King Pro. The only real difference here is using cut up squash instead of aubergine, so all credit for this wonderful recipe goes to Izy Hossack. This recipe is where the Pressure King Pro comes into its own. In just 25 minutes (the full cycle of the stew setting) lentils are cooked to perfection, butternut squash is soft and buttery, and you have a fully fledged flavourful veggie chilli waiting to be devoured. Granted, the flavours don’t develop in quite the same way as they would cooked slowly for two hours on the hob, …

Chilli Chicken Soup

It’s cold season, people are coughing and sniffling in office blocks nationwide. It’s gross. Over the last couple of weeks I’ve been victim to the pathetic symptoms of the common cold and attempting to self cure with ginger tea and hot honey and lemon; which by the way are both awesome things to be drinking when you’re all bunged up. Despite many attempts by The Chilli Geeks, I will not be coerced into drinking shots of chilli – but I knew I had to get the hot stuff down me somehow because its a world renowned cold-curer. ¬†Another classic home comfort for those burdened with the lurgy is chicken soup, so what better way to give my immune system a boost than turn chicken soup into a bowl of fire? Try this at home if you’re not afraid to let your mouth burn a little – or reduce the chilli content, it’s totally your call. PS – This recipe is Slow Carb Diet friendly. Serves 2 100g leftover roast chicken 80g shelled edamame beans 4 …

Spicy Sriracha Fish Noodles

It’s starting to feel like Summer’s on its way out. The light isn’t lasting quite as long every evening and the temperature is slowly creeping downwards – so what better way to whack it back up than with insanely spicy suppers. My first class foodie godparents got us this¬†Sriracha Kaffir Lime Rub and up until this evening I’ve not known quite what to do with it. I’m usually all for making this kind of stuff yourself but let’s face it, it’s a Tuesday and I’m hungry and I’ve been at work all day. Plus, the flavours in this little tin will blow your socks off – if you can get your hands on some, do. If you’re not a fan of spicy food (I’m talking to you Grandad) then this recipe is not for you, however if the very title of this recipe had you interested (I’m talking to you chilli geeks) then please, read on. Serves 2 2 fillets of white fish (I used river cobbler, cheap/cheerful/sustainable) 200g fine green beans (remember to top …