Good Chili Recipes
·Delicious good chili recipes recipes from www.nonnascooking.com
Last updated 4 years ago
Spaghetti with garlic and olive oil (spaghetti aglio e olio)
Spaghetti with garlic and olive oil (spaghetti aglio e olio) | This is the simplest of pasta dishes; besides garlic and oil, Guy Grossi adds a touch of chilli, capers and anchovies for his recipe. It’s Italian fast food, so you can get home after a long day or a late night and it’s ready in a moment.
Chilli and coriander fish parcel
Chilli and coriander fish parcel | Baking fish is a great way to reduce calories. Give the fish extra oomph with chilli and coriander. For this recipe you will need a blender or a food processor. As part of an Intermittent diet plan, 1 serving provides 1 of your 6 daily vegetable portions and 148 calories.
Baked snapper with parsley, chilli and oregano
Baked snapper with parsley, chilli and oregano | In this delicious recipe a whole snapper is propped up on its belly on the tray, brushed with a mixture of oil and herbs and baked. In Italy a coin is traditionally popped into the mouth of the fish to thank God.
Ethiopian red chicken stew (doro wat)
Ethiopian red chicken stew (doro wat) | A wat or wet is a red stew that uses the marvellous red berbere spice mix and a rich base of onion. A vast quantity of onions is used so it is a good idea to finely dice these in a food processor. If six tablespoons of berbere sound like a lot (it contains plenty of chilli powder), reduce the amount when you first cook this recipe – you can always make it hotter next time! For a healthier alternative you can replace the niter kibbeh with more olive oil. If
Heston Blumenthal's chicken consommé
Heston Blumenthal's chicken consommé | Consommé is a beautifully clear rich soup but it can be a real hassle to make. However, I’ve found a way to make it at home that’s as good as you’d find in any Michelin-starred restaurant. The technique used in this recipe of freezing and defrosting the natural gelatine is great for clarifying any stock. You can then serve it on its own or use it as a base for different flavours such as soy, ginger, garlic, chilli, spring onions, noodles and pak choi.
Vegetarian pho with shiitake mushrooms
Vegetarian pho with shiitake mushrooms | Pho is all about the broth and its seasonings, so a little effort and a good homemade stock will make a huge difference to this vegan- and vegetarian-friendly soup. Flavour balance will take a little trial and error, and as this recipe contains no meat or fish sauce, you’ll have to play around with the lime/hoisin/chilli sauce medley to find your perfect broth.
Pebre | In Chile this all-purpose salsa is a big favourite, often served with pumpkin fritters and some good local wine. It’s also an excellent accompaniment to barbecued meat and fish. Pebre includes a large quantity of onion, but the recipe calls for soaking the onion in sugar, then salt, which softens the raw flavour. (Instead of onion you could use a bunch of finely chopped chives.)
Roasted peanuts with shichimi spices and roasted nori
Roasted peanuts with shichimi spices and roasted nori | Our recipe for these nuts was inspired by David's recent visit to Hartsyard restaurant in Newtown. The peanuts he ate had delicious morsels of crispy duck skin. But to make things easier for you at home we have made a few changes and we are sure you’ll love them just as much as he did. Shichimi (seven flavour chilli pepper) is a blend of 7 Japanese flavours and is often served alongside soups and rice dishes. We have used a readymade spice
Stewed green beans with tomato, chilli and cinnamon
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cin
Mussel and chilli leaf broth
Mussel and chilli leaf broth | This is a dish Luzviminda and her family would cook regularly. Simple, quick and easy, fresh ingredients and a good stock are the secrets to making this dish sing, along with an ingredient that is rarely used in Australian cooking – fresh chilli leaf. Grow your own chilli plants and you’ll have plenty all year round. You can also experiment by adding it to other recipes.
Chilli and black bean blue swimmer crabs
Chilli and black bean blue swimmer crabs | Serve this finger licking crab with some rice or warm roti to soak up the delicious sauce. This recipe uses our very own delicious chilli jam but if time doesn’t allow use a good quality one from an Asian grocer. Remember to have a crab picker on hand to crack open the crab and remove every last morsel of crabmeat.
Orecchiette with broccoli
Orecchiette with broccoli | This recipe was prepared at the launch of Measure Up – the Government’s latest initiative in the fight against obesity – by Lucio Galleto and Logan Campbell of Lucio's Italian Restaurant. The pasta (in this case, ear-shaped orecchiette) is low-GI, while the broccoli, garlic and chilli are all good for you. These quantities will serve four people as a main meal, or six people as an entree.
Beef larb | Also known as laab and laap, this recipe for spicy Laotian beef salad is packed with flavour thanks to a plethora of Asian herbs, a good hit of chilli and a dash of the pungent fermented fish sauce called padaek. Larb is usually served with steamy hot sticky rice as a main dish or as an appetiser.
Mexican chilli crab (cangrejo a la diabla)
Mexican chilli crab (cangrejo a la diabla) | The Mexican term “a la diabla” literally means “to the devil”, and there should be something with a good kick of chilli to get you there. This recipe uses the heat of the habanero chilli along with the piquant flavour of guajillo chilli to make a rich paste that goes beautifully with shellfish. The avocado leaves impart a delicate and fragrant aniseed flavour.