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Posts Tagged ‘chili pepper’

  1. Chilli con Carne Recipe

    March 26, 2015 by Varga László

    Chilli con carne 12

    Ingredients (8-10 servings):

    • 2 kg beef chuckChilli con carne 01
    • 4 red onions
    • 1 bulb of garlic
    • 2 cans cubes tomatoes
    • 2 cans tomato paste
    • 4 cans black beans
    • 1 red bell pepper
    • freshly ground black pepper and salt to taste
    • 2 teaspoons cinnamon
    • 2 teaspoon ground cumin
    • 2 tablespoons chili powder
    • 2 teaspoons thyme
    • 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
    • 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
    • 100 ml olive oil
    • 75 g dark bitter chocolate

     

    Preparation method:

    1. Dice the beef into 1 cm cubes.Chilli con carne 02
    2. Chop the onions and garlic.
    3. Cut the red bell pepper in thin stripes.Chilli con carne 08
    4. Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.Chilli con carne 03
    5. Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
    6. Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
    7. Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
    8. Add the chili flakes and saute for another minute.Chilli con carne 04
    9. Return the meat to the pan and add the tomato paste and the diced tomatoes.Chilli con carne 05
    10. Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
    11. Simmer for 1-2 hours stirring now and then, until meat is tender .
    12. Add the red bell pepper stripes and simmer for another 10 minutes.Chilli con carne 09
    13. Add the chocolate pieces and stir to melt them. Chilli con carne 07
    14. Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .Chilli con carne 10
    15. Serve while still hot with some chocolate crunches on top and some extra chili peppers.Chilli con carne 11

  2. Goose with Smoked Pears – Recipe Inspired from Ukraine

    December 13, 2014 by Varga László

    Goose with Smoked Pears - Recipe Inspired from Ukraine 07I have been recently in Ukraine in Zakarpattia – aka Subcarpathia, very nice place, very friendly people, very good food and vodka.

    While I was visiting the city and browsing through the farmers market I found smoked pears, never heard of them before.

    So when I came back, I had to try them and add a splash of vodka to keep the Ukrainian theme. And since it’s goose season the meat of choice was of course goose.

    Here’s the recipe:

    Ingredients (2-4 servings):

    • 2 goose legs
    • 2 goose wings
    • 4 bay leaves
    • 100 ml dry white wine
    • 10-15 smoked pearsGoose with Smoked Pears - Recipe Inspired from Ukraine 05
    • 1 tablespoon cornstarch
    • 2-3 mild red chili peppers
    • 1 large tomato
    • 1 spoon of honey
    • a dash of vodka, optional
    • salt and pepper to taste

     

    Preparation method:

    1. Salt and pepper the goose legs and wings and place them in an ovenproof dish. Add the bay leaves and white wine,Goose with Smoked Pears - Recipe Inspired from Ukraine 02
    2. Place the dish with goose parts in the preheated oven at 180 C and roast the for about 1.5-2 hours, until done, and the skins are crunchy.Goose with Smoked Pears - Recipe Inspired from Ukraine 11
    3. Meanwhile chop finely the red peppers.Goose with Smoked Pears - Recipe Inspired from Ukraine 03
    4. Dice finely the tomatoes.Goose with Smoked Pears - Recipe Inspired from Ukraine 04
    5. Place the diced tomatoes and chopped  peppers in a small pot, add a cup of water, a bit of salt and pepper, and simmer on low heat for about 30 minutes until they are soft and mushy.
    6. In another small pot add the smoked pears and about 1 liter of water simmer over medium heat for about 30-45 minutes until the pears have soaked and soften up.
    7. Remove the pears and set them aside.Goose with Smoked Pears - Recipe Inspired from Ukraine 06
    8. In the smokey-peary liquid add the dissolved cornstarch, a dash of vodka and the honey, simmer for a minute until thickens a bit.Goose with Smoked Pears - Recipe Inspired from Ukraine 12
    9. Server the goose legs with some boiled potatoes, some smoked pears covered with sauce and a spoon of the chili-tomato sauce.     Goose with Smoked Pears - Recipe Inspired from Ukraine 08 Goose with Smoked Pears - Recipe Inspired from Ukraine 09 Goose with Smoked Pears - Recipe Inspired from Ukraine 10

  3. Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe

    August 26, 2014 by Varga László

    a2014-05-11-19.45

    The inspiration for my recipe was my first night in Singapore:

    I arrived to Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.

    But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.

    We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.

    So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavor to the skewers but you can use other grills you have at hand.

     

    Ingredients (4 servings):

    • 500 g chicken gizzards and hearts – mixed
    • 1 rhubarb stalk
    • 3 garlic bulbs
    • Red chilli pepper slices preserved in salty brine
    • 2 green chilli peppers
    • 50 ml soy sauce


    Preparation method:

    1. Cut the gizzards in three and place them in a bowl together with the hearts.
    2. Add the soy sauce and the red chili pepper slices, stir them well together and let them marinate for 10 minutes.
    3. Slice the rhubarb stalk into 1 cm slices.
    4. Slice thinly the green chili peppers.
    5. Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.Chicken Gizzard and Hearts Skewers
    6. Heat a charcoal grill, a grill pan or other grill you have handy.
    7. Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.Chicken Gizzard and Hearts Skewers