|
CHILLI CHOCOLATE SPICE PASTE RECIPES
Chilli Chocolate Rissoto with Pumpkin and Prawns
A sloppy smooth plate of Italian rice with lots of flavour.
Serves 4
1 medium onion, chopped
3 tablespoons olive oil
3 tablespoons chilli & chocolate spice paste
300g short grain Italian rice
1 litre chicken stock, boiling (cube)
350g pumpkin or winter squash, peeled and roughly chopped
350g raw prawn tails, peeled
1 small bunch chervil or parsley, chopped
Method
Put the kettle on to make stock. Heat the oil in a large skillet and soften the onion for 6-8 minutes.
Stir in the spice paste and rice. Add the chicken stock, pumpkin and prawns, bring to a simmer and cook uncovered for 15 minutes.
Switch off the heat, cover and allow to stand for 5 minutes. Scatter with herbs and serve red wine.
Chilli & Chocolate Paella with Chicken and Chorizo
Serves 4
3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
2 boneless chicken breasts, sliced
75g chorizo sausage, chopped
3 tablespoons Chilli and Chocolate Spice Paste
300g short grain Spanish or Italian rice
1 litre chicken stock, boiling (cube)
150ml red wine
75g green beans, topped, tailed and halved
Method
Heat the oil in a large skillet or terracotta dish and soften the onion and pepper of 6-8 minutes.
Add the chicken, sausage and spice paste and combine. Stir in the rice, add the stock, wine and beans. Bring to a simmer and cook uncovered for 15 minutes.
Remove from the heat, cover and allow to stand for 5 minutes. Serve with a salad of curly lettuce and a bottle of your favourite red.
Chicken Mole with Butter Beans and Winter Squash
In Mexico mole poblano is made with turkey meat. Since our turkeys have little if any flavour to speak of, we'll settle for free range chicken.
Serves 4
1 large onion, halved and sliced
1 red pepper, deseeded and sliced
3 tablespoons olive oil
10 free range chicken thighs, skin removed
3-4 tablespoons Chilli and Chocolate Spice Paste
125g okra or ladies fingers, halved
250g winter squash or pumpkin, peeled and chopped
1 x 400g can chopped tomatoes
1 x 400g can butter beans, drained
250ml chicken stock (cube)
Method
Heat the oil in a large skillet or terracotta dish, soften the onions and pepper for 6-8 minutes, then add the chicken and spice paste.
Stir in the remaining ingredients, bring to a simmer, cover and cook over a gentle heat on the stove or in the oven; preheated to 170C/325F, Gas 3 for 1 hour and 15 minutes. Serve with rice, sour cream and guacamole.
Mexican Beef Mole
A gutsy belly full of beef as only the Mexicans know how.
Serves 4-6
900g stewing steak, diced
4tbsp olive oil
150ml red wine
2 large onions, chopped
4 tbsp Chilli and Chocolate Spice Paste
500ml beef stock, boiling (cube)
1 x 400g can chopped tomatoes
2 x 400g butter beans, drained
salt and freshly ground black pepper
Method
1/ Preheat oven to 170˚C/325˚F Gas mark 3. Season the beef well with black pepper. Heat half the oil in a large frying pan and brown half of the beef over a high heat. (liquid will appear, which must evaporate before the meat will brown and take on flavour) Transfer meat to an ovenproof casserole. Repeat with remaining beef.
2/ Pour off the fat from the pan and return to heat. Add the wine, stir to loosen sediment, then add to the casserole. Heat the remaining oil in the pan, add the onions and brown lightly.
3/ Stir in the spice paste, beef stock and tomatoes and bring to a simmer. Add to the casserole, cover and cook in a preheated oven for two hours. When the meat will break under a spoon, add the beans, heat through, season and serve with sour cream and guacamole.
Chilli con Carne Mole
An old favourite with a chilli chocolate twist in the tail.
Serves 4
2 tbsp olive oil
2 medium onions, chopped
1 stick celery, chopped
1 green pepper, deseeded and chopped
750g lean minced beef
4 tbsp Chilli and Chocolate Spice Paste
1 tbsp flour
1 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
500 ml beef stock, boiling (cube)
Method
1/ Preheat oven to 170˚C/325˚F Gas mark 3. Heat the oil in a flameproof casserole and soften the onion, celery and pepper for 6-8 minutes. Add the beef, stir in the spice paste and brown evenly. (you can add extra chilli powder if you like it hot)
2/ Stir in the remaining ingredients cover and bring to a simmer on the stove. Transfer the casserole to a preheated oven and cook for 50 minutes. Serve Chilli con Carne with rice, sour cream, guacamole and freshly chopped coriander.
Pastel de Choclo
The Chilean equivalent of shepherds pie.
Serves 4
1 medium onion, chopped
2 tbsp olive oil
1 small green pepper, chopped
750g lean minced beef
4 tbsp Chilli and Chocolate Spice Paste
500 ml beef stock (cube)
3 tbsp currants
3 tbsp instant polenta cornmeal
Topping
1 x 200g can cream style sweetcorn*
1 egg
5 tbsp instant polenta cornmeal
½ tbsp paprika
½ tbsp salt
1 tbsp white sugar
Method
1/ Preheat oven to 190˚C/375˚F Gas mark 5. Heat the oil in a heavy pan, then soften the onion and pepper for 6-8 minutes. Stir in the beef and spice paste, followed by the stock, currants and polenta cornmeal. Stir to a simmer and cook for 25 minutes.
2/ To make the topping, combine the sweetcorn and polenta in a saucepan and stir to a simmer and thicken for 3-4 minutes. Allow to cool a little, the beat in the egg. Turn the meat out into an ovenproof dish and spoon on the corn topping. Combine the paprika, salt and sugar, sprinkle over the top then bake in a preheated oven for 20 minutes. Serve with sour cream, guacamole and hot chilli sauce.
* If you can’t find creamed sweetcorn, remove 4 tablespoons of water from a regular can of sweetcorn and puree roughly.
 Back To Recipe Index
|
