Author Archives: Vivi

Vegedeller with chili, sweet potatoes, celery, and potatoes (will be translated upon request)

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The next little while I will put some different vegedeller with chili on the blog. We eat them often in all sorts of forms and uses really recipe for everyday, but I would like to share a few different 'models’ with you – as well as can be varied almost indefinitely. They work great with a good seasoning and therefore also with a good shot chili. I de første her er især de søde kartofler med til at give chilien et godt modspil og de kan tage en del chili synes vi.

Many vegedeller has a base of lentils / beans / chickpeas, but not the. The others will come, some also. You here is actually the hardest to roast, because they are the loosest in the structure – but now they just first in line on this blog.

Vegedeller with chili, sweet potatoes, celery, and potatoes (will be translated upon request) - velbekomme

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Whole braised pork shoulder with severe and shaft (Pulled Pork (will be translated upon request))

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If you have to cook for many – or may want to fill the freezer with delicious servings easy meals – this is one of the answers. The bow is used as the long piece of fried pig neck most here in DK know as pulled pork. Kødet her er bare en smule mere magert – and is in general a super beautiful piece of meat with very little waste. We use the model with bones and severe – uhm.

Whole braised pork shoulder with severe and shaft (Pulled Pork (will be translated upon request)) - Model 2 - færdigtrukket kød 2

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Appelsinlagkage med bær og chili (will be translated upon request)

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En frisk version af lagkage hvor du selvfølgelig selv bestemmer styrken på chilierne. Jeg synes at det er lækkert at bruge lidt hot frisk chili eller chilipulver i bundene og så en mild frisk chili i fyldet. Brug endelig friskplukkede bær når de er sæson – og variér med lige hvad du kan lide.

Appelsinlagkage med bær og chili (will be translated upon request) - der er serveret

 

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Chili Oil (will be translated upon request)

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Many want to make chili oil and thus have a bottle of delicious hot oil standing in the kitchen to quickly spice up a salad, roast steak in, bruge i en dippingsauce osv. Der sælges da også mange varianter af chiliolie især i de asiatiske butikker.

If you want to make the oil itself, should be aware that the oil can develop botulismebakterier. In contrast to many other bacteria that we can find in food – fresh as well as for old – then botulism something more serious, can cause severe poisoning symptoms and paralysis, and at worst could be fatal. It is also called botulism. It occurs in anoxic environments and do not feel so good with acids. but in our kitchens is the possibility that present when we make ex. chili oil and chili honey.

Before you completely drop to low oil, then you must know that it is very rare to poisoning occurs and there are actions that you can take to minimize or eliminate the risk. Evaluate even if you think the risk is to live with or whether you'd rather spend your chili in other products. Selv vælger jeg at lave olien frisk i små portioner og få den spist med det samme.

In the bottom of the post here, I have a number of links to various info about bacteria etc.. I suggest that you read a bit about it and form an overview.

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På billedet ses 2 friske chiliolier, made by respectively. to finely chop chili (BOC) and stir into the reservoir – and chilli blended into the oil in the mini chopper. The oil I use freshly made and any. residues are stored refrigerated and used the next day.

På Wikipedia skrives der at industrielt konserverede varer skal koges under tryk ved 121 grader i 3 minutter (in U.S. acceptable) – i.e.. in the pressure cooker and Sundhed.dk written “To kill the bacteria, the food is cooked under pressure, so that the temperature reaches 120 ° C, og kogningen skal fortsætte i mindst 20 minutter”.

Jeg har set forslag om at man varmebehandler chilierne i ovnen ved over 120 grader inden de tilsættes olien. How far it is enough or whether it should be boiling, I know simply do not. But I know that chillies the changing tastes by heat cooking and the fruity and interesting by the taste is a bit of – so I still recommend that you make your oil fresh.

Should you choose to make chili oil with dried chili fruit, so you mix just the oil and flakes and let it soak. If the oil can tolerate it, then it may be an advantage for the taste to warm it up with the flakes in before met in bottle. How much it warms up, depends on oil. It can Google to.

Statens Serum Institut – Botulism

http://www.ssi.dk/Service/Sygdomsleksikon/B/Botulisme.aspx

Sundhed.dk
https://www.sundhed.dk/borger/sygdomme-a-aa/infektioner/sygdomme/bakteriesygdomme/botulisme-poelseforgiftning/

Medical Handbook

https://www.sundhed.dk/sundhedsfaglig/laegehaandbogen/infektioner/tilstande-og-sygdomme/bakteriesygdomme/botulisme/

Madlex

http://www.madlex.dk/frontpage.aspx?id=0&dbid=ff29c6c4-5d8a-4f22-98ec-53d8267bb92f

Wikipedia

http://en.wikipedia.org/wiki/Botulism

 

Do you have more info on the subject, I hear like from you including. links to documentation.

Porchetta with chili and other fillings (will be translated upon request)

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The delicious porchetta carving which is very suitable for Rotisserie on the grill, can also be created in the furnace cleverly. In my version here is lots of fillings – as you can obviously vary according to taste and what you have just to fingers of the ex. herbs. I have chosen two kinds of chili – strong to give flavor and a little strength and a mild to give a little more low capsicum taste and also contribute its own fine taste without the strength gets too wild. Leg finally with both chiller and the second fill – der er mange muligheder.

Porchetta with chili and other fillings (will be translated upon request) - ready-to-serve

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Mango chutney with chilli (will be translated upon request)

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Mango chutney is suitable for many kinds of food in both the cold and the hot kitchen. It can be used in the laying, wherein the whistle egg food, pate, the cut meat and cheese etc.. up – turn it with a little sour cream and use it in sanwich- or burgerbollen – or as a sauce for vegetables. Delicious on tallekenen as an accompaniment to many hot dishes as well as on top of rice dishes. As accessories / dip for good bread – like with other kinds of 'dip'. Try it also on fish – både som tilbehør til den færdige fisk og som marinade i pakken med den bagte fisk.

Mango chutney with chilli (will be translated upon request) - on glass

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Chili Vinegar

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Chili Vinegar is delicious anywhere you would normally use vinegar. If you have made it very hot, it's easy to mix with a bit of pure vinegar before use. Use it in salad dressing, in mayonaise, dripped on french fries and baked vegetables, a tsp in the sauce or soup etc. 011

Ingredients:

2/3 White Wine Vinegar

1/3 Applecider vinegar

1 teaspoon of salt per 2 ½ dl vinegar

1 tsp raw cane sugar per 2 ½ dl vinegar

Fresh and / or dried chillies

How to:

Wash chillies well and scald them if you like. Just for a second using a sieve to hold them. Cut either the stem and top of or punch a few holes in them with a skewer. You can also choose to shred them – or mix the different models.

Bring the vinegar to the boil with the salt and sugar and immediately take if off the heat and let it cool for 10 minutes.

Pour the vinegar over the chillies and immediately close the bottle. If the vinegar level is sinking because you poked whole chillies, you can just wait and top up using a bit more vinegar in the bottles as it sinks, before closing them.

Store in a cool and dark place a few weeks before use.

Can be strained and poured back into the bottle when you think that it is hot enough, or if the chillies becomes a bit pale and boring to look at.

Tips:

You can choose to add garlic cloves, other spices maybe. or perhaps ginger in the bottle as well.

If the vinegar has become too hot, you can simply dilute it with a little more. I mix a pinch of salt and sugar with a little apple vinegar and use it to top up with.