Recipes, home grown goodness, BBQing and food stuff
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Lots of ways to preserve chillies. I have tried:
Freezing - the least successful but does work. The chillies lose texture and go a bit soggy but retain most of the heat, particularly seeds in. Good for stews, casseroles, con carne, etc.Pickling is good. Quick, easy and tasty.
Preserved in olive oil. From memory sat them in salt and vinegar for a day and then cleaned off and covered in oil. Kept for ages. Good option.
You can sun dry them if you get enough hot dry weather for a few days but you are in the Waikato so...I have a dehydrator and did hundreds in that last year. Probably the best option. Can keep them whole or turn into flakes just by crumbling them. Wear gloves if you do that and don't touch your eyes (or the Mrs in any sensitive spots, could be entertaining but probably not a good idea). Chillies will keep for ages when dried.
I just got methods for preserving chillies off that internet thing.
Nice one mate! Thanks for that.
Are you part of the NZ Chilliheads Facebook group? Great group for getting seeds, Information etc but not so much for decent curry recipes etc.
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@Hooroo Will look at the Facebook group, thanks. Getting a few more seed varieties would be good. Was limited to birdseye for a while there. I made Thai sweet chilli sauce last year, that was easy and better than anything in the shops. Chilli, garlic, ginger, rice vinegar, water, sugar, cornstarch for thickening was about it I think. Took about 10 mins to make kept for ages in sealed jar.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Will look at the Facebook group, thanks. Getting a few more seed varieties would be good. Was limited to birdseye for a while there. I made Thai sweet chilli sauce last year, that was easy and better than anything in the shops. Chilli, garlic, ginger, rice vinegar, water, sugar, cornstarch for thickening was about it I think. Took about 10 mins to make kept for ages in sealed jar.
It's also good as it has a quasi-tradition that you video your first pick of each variety. One guy, Chilli Gaz, does a really good job of the videos and gets through some super-hots! Justin Rummel, NZ (and I think recent world) chilli eating champ is on the page. Good to follow his comps.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I have hundreds of Carolina Reapers coming along nicely. Preserving in olive oil gives you the added bonus of chilli oil.
What do you do with them? Do you have a tasty go to curry you can share?
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@booboo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Que? Mistaken identity?
Oui!
@dogmeat as above but to you, not boo boo
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I have been making hot and sweet chilli sauces, which are just from your every day variaties.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo How hard core do you want to go? I don't really need a recipe for curries anymore having been something of an addict for decades now but I have a couple of go to's. However you will be in the kitchen for hours
Very hot as long as it is full of flavour
@dogmeat in England I could comfortably eat Vindaloo and struggle with Phal (?) NZ equiv of Vindaloo heat would be laughed out of the empire up North there
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@booboo and that is next level heat!!! Makes Habs seem like Jalapeños!!
Holy crap - they peak at 2, 200,000 SHU!
Habs are about 350,000 for hot one.I thought Habanero's got to 900,000 SHU?
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Seems to be quite a bit of variation. I did have a look and it said 100,000 to 350,000.
Apparently a chocolate hab (whatever that is?) can be up to 800,000.Apparently the rule of thumb for superhots is 1,000,000 SHU and above.
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Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
A small shoulder of lamb in Dutch oven. Add stone in green olives (pressed/squeezed) a lime cut in half, hard herbs like thyme or rosemary a couple of whole chillies chopped in half and a cup of white wine or Rose.
Cover and cook low and slow
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