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Posts Tagged ‘chili pepper’

  1. Chicken Gizzard and Hearts Skewers – Chinese Inspired Recipe

    August 26, 2014 by Varga László

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    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

     


  2. Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes

    December 16, 2013 by Varga László

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    Ingredients:

    • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
    • 500 g salmon filletaIMG_7679
    • 250 g yellow cherry tomatoes
    • 4 garlic cloves
    • 3 shallots
    • 2 green onions
    • 100 ml semi sweet wine (I used Two Oceans South African wine, very fruity and light)
    • 150 ml goat yogurt
    • dried chili flakes aIMG_7696
    • salt and black pepper to taste
    • a little olive oil for the frying

    Preparation method:

    1. Chop the onion and shallots
    2. Dice the salmon fillet into 2 cm cubesaIMG_7684
    3. Cook the tagliatelle in boiling water for 4-5 minutes
    4. Fry the chopped garlic and onion in hot olive oil
    5. Add 100 ml wine and the salmon cubes, add salt and freshly grounded black pepper to tasteaIMG_7693
    6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
    7. In a separate pan fry the chili flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wiltedaIMG_7706
    8. Slice the green parts of the green onions
    9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
    10. Drain the pasta but reserve its water
    11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yogurt, stir very gently and simmer for about a minute.aIMG_7711
    12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
    13. Chop the parsley and add to the top of the pasta panaIMG_7713
    14. Serve while warm.aIMG_7718

  3. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

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    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

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