February 12, 2007 at 8:18 pm
· eat
At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).
A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.
I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).
If you like this, then try these...
King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
category: 'eat'chicken stock on December 4th, 2006
Hating waste as much as I do, I always try to squeeze...
tag: 'chicken'salsa verde on February 14th, 2008
The Italian classic, which in my house serves as a sauce for...
category: 'eat' tag: 'chilli'
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December 4, 2006 at 9:52 pm
· basic
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
If you like this, then try these...
My rusty old Sospan on April 12th, 2008
Okay, so I better put the record straight, this is not a...
category: 'basic'Cauliflower Purée on April 6th, 2008
Great with poached fish especially a whole sea-trout (sewin) or salmon, this...
category: 'basic'white sauce on December 28th, 2006
AKA Béchamel
The classic basic flour and milk sauce, used in everything...
tag: 'sauce' category: 'basic'
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