Tag Archives: chilli

Prawns in Chilli Garlic Oil

Lunch and Light Meals, , , , , , , , ,

Prawns in chilli garlic oil

Sometimes you really don’t feel like cooking, but that doesn’t mean that you want to eat boring. Or at least we don’t. We had a bag of frozen prawns in the freezer, enough in the fridge to make a salad, and sweet potatoes. 

The garlic, chilli oil that the prawns are cooked in takes a fragrance from the chilli and garlic, but does not become spicy. Using large sized chillies also makes sure that it is not hot from the chilli either. 

Ingredients

  • 20-25 large prawns, shelled, de-veined, but with tails still on
  • 3 Tbsp coconut oil
  • 2 large red chillies, cut into small rounds
  • 5 large garlic cloves, peeled but left whole
  • large handful of fresh coriander, chopped
  • pinch of sea salt
  • a few grinds of freshly ground black pepper

Directions

  1. Heat the oil in the frying pan over a moderate heat. Add the garlic and fry until they start to brown
  2. Add the chilli and fry for a couple of minutes more.
  3. Scoop out the garlic and discard it. Add the prawns to the pan.
  4. Season with a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Fry the prawns until they have changed colour from grey to red, and have started to gain a golden colour.
  6. Add the coriander to the pan and stir quickly before removing the pan from the oven.
  7. Transfer to a bowl and serve.
  8. Makes a good meat dish alongside a meal salad and sweet potato chips

Music to go with it…
Listen on Spotify: Neil Young, Promise of the Real – A Rock Star Bucks a Coffee Shop

Zucchini Pappardelle with Avocado sauce and Mushrooms

Lunch and Light Meals, , , , , , , , , , , , ,

Zucchini Pappardelle with avocado nut sauce and mushrooms

This is a light, healthy, lunch that gives you a lot of vegetables in one meal. Is made more substantial through the avocado sauce, and given a little bite through the chilli, which you can leave off if you are not a chilli fan. It is enough for 2 people, but for bigger eaters you might like to add an additional zucchini.

Ingredients

  • 2 zucchinis (1 per person)
  • 50g soft nuts (Brazil, almonds, walnuts, cashew or a mix)
  • 2 avocados
  • juice of half a lemon
  • handful mint leaves
  • 50ml olive oil
  • sea salt
  • freshly ground pepper
  • 150g mushrooms
  • chilli flakes
  • coconut oil to cook

Directions

  1. Using a flat peeler or grater shave slices of the zucchini (courgette) to make the pasta
  2. Slice the mushrooms into 1-2mm slices
  3. Take a blender jar or food processor bowl. Add the nuts and blend for 15-20 seconds to chop the nuts roughly.
  4. Cut open the avocados and remove the pits. Scoop out the flesh and add it to the blender. Add the lemon juice, mint leaves, olive oil, a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Blend the mix to a smooth mix. There might still be some nut chunks, and that is ok. It adds texture.
  6. Pan fry the mushrooms in a pan with a little coconut oil, sea salt and freshly ground pepper for 2-3 minutes until softened. Remove from the pan.
  7. in the same pa, heat a little more coconut oil, add the zucchini pasta and quickly pan fry for about 2 minutes. You are only trying to soften and warm them through, not to cook them until golden. 
  8. Pile the zucchini pasta onto 2 plates. Top with half the avocado mix on each plate. Top with the mushroom mix. Garnish with some chili flakes, freshly ground black pepper and some olive oil. 

Music to go with it…
Listen on Spotify: Gin Wigmore – Gravel & Wine

Chili Pepper

Glossary, , , , ,

chilli

The chili pepper (also chile pepper or chilli pepper) is part of the capsicum family. Chillies come in a lot of different varieties and colours (from green through to yellow, orange and red) and are one of the most popular spices in the world.

Originally from South America, they are thought to have spread through Asia and the rest of the world with the Portugese traders in the 16th century.

Chillies can be used fresh, dried or powdered, and the level of heat varies from type to type, from sweet and mellow to blisteringly hot. As a general rule, the smaller the chilli, the hotter the taste. Green chillies are also generally sweeter than red ones.

The substance that generates the heat is called capsaicin, which is found mainly in the pith and, to a lesser extent, the seeds.

Chilis are also a member of the nightshade family, so people with nightshade sensitivities should be cautious with Chilis.