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...
chilli beef on November 26th, 2006
The mexican classic with no minced meat and no kidney beans.
tag: 'chilli'King of Fish ~ Tywi Sewin on April 9th, 2008
The sea-trout (locally known as sewin) from the River Tywi between Carmarthen...
category: 'eat'cranberry sauce on November 15th, 2006
Festive classic, good all year and even better cranberries are a super...
category: 'eat'
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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'chilli mint chicken on February 12th, 2007
At the risk of appearing to only cook with chilli, here's another...
tag: 'chicken'
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