Tag Archives: chili

Orange marmalade with chili (will be translated upon request)

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Jam here is based on one of the classic orange marmalade, one med Hulens hot chili i – the min version. Would you like to try out the, it can be used with exactly the amount and strength chili you want, without having to adjust the volume of the other ingredients (within reasonably).

Jeg får ca 1,7 liter ud af én portion.

Ingredients:

About . 1 kg usprøjtede appelsiner

1 usprøjtet citron

fresh chili to taste

ca 800 gr rå rørsukker

½ liter of d

maybe some. gelling (eg. Melatin)

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Wash the oranges and lemon.

Peel the orange with a thin peels or potato peeler – only the outer orange layer of the shell to be used. Put peel in a saucepan together with the sliced ​​lemon (remove seeds). There should not be done otherwise by the lemon first.

Hæld ½ liter vand på og lad det simre under låg 15-20 minutter.

Meanwhile cut the majority of the white bitter peel the oranges – it need not be the whole, but the 'worst’ – you should not use. Now cut the oranges into slices. Deseed underway – it is easier now.

When the orange peel and lemon has simmered, added orange slices to the pan them and it all simmer now move further ½ hour with the lid on. Turn around at once underway.

Si content and then pour the liquid back into the pan.

Let the mass of the sieve cold light of (most blenders are not so fond of boiling food).

Orange pulp is then superimposed with chili, to proper consistency – there may well be little pieces of chili in I think – and met then return to the pan until the liquid.

If you want the chili completely crushed, it is a good idea to blend the first.

Tilsæt sukker og lad det simre videre 10 minutters tid.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Remove from the heat and add atamon. Hæld on regjorte, scalded and atamonskyllede glass. Stopper to immediately and reversed equally quickly once on the head and back.

Works really well purely on bread, the cheese, in sauces and soups. Genial in pumpkin soup. Super i pandekager, possibly along with homemade butter chocolate.

Created in particular. with half 7pot Yellow

Lemon marmalade with chili (will be translated upon request)

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Egentlig blot en mere eller mindre stærk variation over en almindellig citronmarmelade. I think it lends itself very well to chillies which already has fruit notes and is in my opinion great for particular. many Habaneroer and the yellow Aji'er.

Can also laves as bitter lemon marmalade – se nederst.

Portionen her giver ca 3 liter.

Ingredients:

ca 1 kg citroner, økologiske

5 dl vand

1,5 – 2 kg raw canesugar (erstat evt. lidt af det med glukose)

1 håndfuld friske chili

2 tsp salt

maybe some. little citric acid

Sodium benzoate

maybe some. gelling (eg. red Melatin)

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Lemons are loaded in a pot, like where they can be placed in one layer on the bottom. Pour water.

Let them simmer for an hour under the tight-fitting lid.

Fish lemons and let them cool light of – until you can handle them without burning out. Lemon water is in the pot.

The chili chopped fine in the food processor and place in lemon water.

I pills just stalk of chillies in, but you can remove the cores and frøvægge if you think.

Remove the flower from the lemons and cut them into some pieces – jeg deler dem i 4 – 5 tykke skiver. Deseed underway. Blend Now lemon in food processor (or blender). I think that a coarse mash with little pieces are delicious – but chop them as you like it in your lemon marmalade.

Pour the mixture back into the pan with lemon water. Add salt and 1 ½ kg sugar. Lad det hele småsimre 10 minutters tid.

Taste and add more sugar if you like – boil up again.

Maybe you found some ripe and almost sweet lemons and now appears to jam could use a bit more acid – then carefully add a little citric acid.

Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or should gelling agent in?

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat.

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Remove from the heat and add atamon according to directions on the bottle.

Pour on clean, scalded and atamonskyllede glass which immediately closed. Turn them just once on the head and back immediately to kill a bug. stubborn bacterial.

Eaten at just what you want. We use the example. clean the bread, at various cheeses, touched into something sour cream and used as a dressing for salad, greens, fisk, dip for bread and vegetables. Delicious in moderate amount of fish before the grill / oven / pan (can be stirred into a little oil before) – like along with some salt rewarding. Also good for pancakes and glaze for export. muffins.

If you use small lemons, there comes relatively very peel and the white shell with the mixture. thus, will have a taste along the bitter lemon. Store, juicy lemons gives a rounder – more 'ordinary’ citronsmag. The small demands like a little more sugar than the large.

Lemon marmalade with chili (will be translated upon request) - 4 kg kogte citroner køler af

Bl.a. lavet med 1 Habanero Golden og 4 Aji Pineapple til 1 portion. Og en stor håndfuld Habanero Hot Lemon en anden gang.

 

Bitter Lemon marmalade:

Hvis du koger marmeladen og evt. lidt ekstra glukose (du risikerer at den krystalliserer hvis du kun bruger sukker nu) noget længere til det bliver mørkere (caramelized slightly), får man noget som er meget lig den engelske bitter orange marmelade. It is really delicious, we seem – and prepares a hot chili. Jeg smider ca 100 gr ekstra glukose i og koger det til farven er rigtig – one can also perceive that the consistency. Tastes like with a little citric acid is also.

Bitter Lemon marmelade med chili 3

Bl.a. lavet med 1 Habanero Golden og 1 7pot Yellow

Barbecue spice (will be translated upon request)

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I can not remember where I got it from here – so maybe it pinched somewhere and possibly adjusted? – but works well – also like the little rush of chili, there are still plenty of other flavors to match the.

Ingredients:

3 spsk muscovadosukker

3 spsk paprika

2 spsk flagesalt

4 tsk hvidløgspulver eller granulat (may be replaced by onion powder electricity. granular)

4 tsk sennepsfrø

3 tsk sorte peberkorn

1 tsk korianderfrø

1 tsk hel spidskommen

1 tsk tørret timian

1 tsk tørret knust el. pulveriseret pounds (or more, aftertaste and chiliens strength )

How to:

The whole spices are roasted on a medium-hot frying pan to the smell - they must not become too brown.

Is cooled by and mixed with the rest of the spices. Everything is poured into mortar or grinder and grinded.

You can wait to grind them just before use.

Store in dry, airtight as other spices.

Important:

If you want to use barbecue mixture into something to be grilled or fried long – i.e.. to rub on a step – so do sugar, since it has a tendency to scorch if it is grilled / fried over a short time. You can, if necessary sprinkle a bit of sugar in the last few minutes of cooking time to allow the dark caramelized zing.

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Among other things, used to: T-bone (bell peppers are grilled with Barbecue sauce), the ribs after marinating but before grilling

Muscovado caramel sauce with chili and salt (will be translated upon request) (possibly. licorice)

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Pas på – lige pludselig har man lyst til is når man har denne stående på køl ;o)

Caramel sauce here will be salted 'right to the edge’ – so you think it's just the salty side when tasting it. When it then comes to a lækker, soft vanilla ice cream it all fits into a higher unity with sweetness, strength and balanced with the salts caramel flavor.

It can also be weakest in a variant with lakrids – it beats most lakridssirup'er to ice.

Ingredients:

300 gr mørk muscovado sukker

2 1/2 dl. whipping cream

ca 125 gr smør

1 – 2 tsp. good salt

½ – 2 tsk chilipulver efter smag

½ – 1 tsp vanilla powder (eller 3 – 4 tsk vanillasukker)

maybe some. licorice powder, 6 – 10 tsk.

How to:

Varm sukker og fløde op i en gryde og lad det simre indtil sukkeret er smeltet og derefter ved middelvarme 5 – 10 minutter under omrøring – until it begins to bubble a bit more 'viscous’ way – Here's what it also smells of caramel. There must be stirred well at the bottom of the pan and kept a close eye. Burnt sugar tastes awful – but there is not enough fået, comes caramel taste is not really the – so be aware. It's not that hard, you just need to be a little alert. It's easiest to stir with a wooden spatula so you can get good round.

When sugar mass is ready, take it off the heat and butter, vanilla, chilli and salt added. If you make it with licorice, , the powder is in the now.

Stir caramel sauce really well together and taste it if something needs to be balanced.

Ask the then allowed to cool before serving with a good vanilla ice cream.

You can easily make it with light muscovado or another sugar if you prefer. I just like most the deep flavor of dark muscovado or molasses.

Portionen her giver ca 5,25 dl

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Chocolate/nut spread with chili (will be translated upon request)

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If you have not tried a homemade chocolate / nøddesmørepålæg, then it can be shown only too slow. It has absolutely nothing in common with the sweet stuff that kids eat – but is concentrated, deep, dark and delicious in taste.

A good chocolate is of course a prerequisite and a little chilli gives it some edge. The strength determines the thankfully even.

Ingredients:

140 – 150 gr god chokolade, eg. 50 gr lys og 100 gr mørk

100 gr hasselnødder

1½ dl piskefløde

60 gr blødt smør (should be at room temperature)

chili powder

½ teaspoon salt well

How to:

Nødderne ristes i ovnen ved 200 grader i ca. 10 minutes – Maybe they need a little more, perhaps less. Keep a close eye on them and mess around in them on the way. The paper-thin to begin to crack and loosen, but the nuts should not be too dark.

Rub them well in a tea towel so a good part of the husks removed. It does not need to be the whole.

The nuts blended in a food processor until they are half finely chopped. They should be a mixture of small pieces and nøddemel, so there is little to chew. You can of course make them in the consistency that you like best.

Chop the chocolate well and place in a bowl with nuts.

Heat the cream to the boil and pour immediately over the mixture and stir until the chocolate has melted.

Stir the butter into the mass and then chili and salt.

Pour the chocolate on glass and eat it within a week's time. I have had the standing in the refrigerator for several weeks without problems. However, it is now easier to lubricate at room temperature.

This portion yilds approximately 4,65 dl

Chokoladesmørepålæg med chili og nødder Chokoladenødde smørepålæg med et strejf af chili 2

Hummus with lemon, coriander and chilli (will be translated upon request)

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You can make hummus in so many ways and I think I love them all. We do include a variant where the taste of lemon, coriander and chilli emerge.

Delicious on a piece of freshly baked flat bread / spicy madbrød and as a dip for raw vegetables.

Ingredients:

About . 700 – 800 gr kikærter – soaked and cooked (or canned if it should go fast)

2 – 3 spsk Tahin

1 stort bundt frisk koriander

1 spsk stødt koriander

2 tsk spidskommen

4 – 5 fed hvidløg

Chili to taste, fresh or granulated

1 – 2 øko-citroner, grated zest and juice

Extra jomfru olivenolie

ca 2 tsk flagesalt

How to:

It all runs in the food processor to a smooth paste. How fine / gov you want it is up to you.

Olive tapenade (will be translated upon request)

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Ingredients:
Ca 250 gr sorte oliven uden sten – mild or strong for your taste, like mixed
2 fed hvidløg, pressed
1½ spsk saltede kapers – the best you can find
Frisk chili, finely chopped – amount to taste
1½ spsk citronsaft
25 – 50 gr frisk Parmigiano-Reggiano skåret i flager (Parmesan or Pecorino can be used)
½ – 3/4 dl koldpresset ekstra jomfruolivenolie

How to:

Hold lidt olivenolie tilbage. Everything else blended into a homogeneous mass. The final olive oil is poured in the end if necessary consistency.

If you fine hoes chili and garlic presses before blender, you can stop when you think that the olives have the right consistency. If you put them in coarsely chopped instead, bliver de også lidt rustikke i den færdige tapenade – which has its own charm.
Eaten with freshly baked baguettes, savory flatbread, breadsticks, chips, grønsagssticks or a few spoonfuls on top of stews or soups. Use it if necessary. as part of a 'tapas'bord.
Tips: if you like it you can add fresh chopped herbs – i.e.. basil or oregano. You can also pick a couple semidried tomatoes and throw back into the blender.
Sticking best in a scalded, closed glass jar in the fridge.

Pretty, it is not, but good it tastes. Parmigianoen provides a toplækker extra umamismag on top of the already present.

Galliano Chili Hot Shots (will be translated upon request)

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Luner on a chilly day.

Ingredients:

Galliano
Strong coffee
Cream
Vanilla Powder
Frisk chili – not too dry or thin-walled

 

How to:

Brew some strong coffee.

Cut some fine rings of the tip of chili and save for garnish.

Finthak chilien til mos med en stor kniv på et skærebræt eller brug en minihakker.

Squeeze the juice out of chili mixture with the back of a spoon – use a small strainer. Tilsæt 5-10 dråber vand til massen i sien, stir and strain again. Repeat. with a little more water a few times.

Pisk lidt fløde til skum med en knivspids vanillapulver og evt. a bit of chili tonight.

Pour a small amount of chili tonight and then Galliano in a shot glass.

Hæld kaffe forsigtigt over ved at lade det løbe over bagsiden af en teske ned i glasset.

Hæld flødeskummet i en sprøjtepose eller en lille frysepose som du derefter klipper et hjørne af.
Sprøjt fløde ovenpå kaffen.

Using a teaspoon or a small plastic pipette to drip little more chili juice in addition to the cream (can possibly. be done by the table).

Pynt med de små chiliringe og servér straks.

Duckpizza with chili (will be translated upon request)

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Who does not love the taste of duck? – and smoked / barbecuet sauce – sødskarpe chili spiced onions and a pizza base – so goes the taste just up to a higher level.

Try it – play even with the recipe and add what you just like.

Ingredients:

Your yndlingspizzadej (nok til 2-3 pizzaer) or:

1 øl

1 pk økogær

something good flour

a little salt – ca 1 ½ tsk

a little oil – ca 2 spsk

 

1 stort andebryst eller to mindre

salt and peber

ca 1 kg løg

butter

oil

½ dl god balsamico, maybe more

muscovado or brown sugar . ca 1 topspsk

chili – fresh, powder or sauce

2 – 4 dl færdig sauce med røget smag (or your own if you make such a) – can be replaced by a good sauce without smoke when you add a little 'liquid smoke'. Do you use your own, remember that we are more over in a brown sauce (English sauce) end tomat her. Ideally, this should be a barbecue model.

 

How to:

Pizzadejen (if you use your own recipe): rør gæren ud i øllet og lad det stå uden at røre i det ca 10-15 minutter til det begynder at boble. Dette gør det ud for første hævning og du kan straks komme videre.

Stir oil and salt, then the flour until you have a dough that you can knead through on the kitchen table. Do it. Roll out the dough to fill about a griddle.

If you have too much dough (Maybe you do not like thick pizza bases, or use large beer like me, so there is very nicely dough) – so save just rest in the refrigerator- eller svaleskabet i op til 5-6 dage i en skål med film over. So you can always take it out and make a pizza more – or make baguettes or small muffins / madbrød of the (remove the dough from the refrigerator, form loaves and cover them over. Lad dem hæve til dobbelt størrelse ved stuetemperatur og bag dem gyldne ved ca 200 grader). – oh, back to duck pizza…

The rolled dough down on baking paper on the plate and leave to rise for one at room temperature, covered with a clean tea towel – while you make the rest ready.

Scratch duck are on the skin side and rub them with salt and pepper. Fry them with the skin side down on a medium hot pan until the skin is nice and golden, like brittle. Remove from the heat and keep them.

While duck breasts are fry, Cut the onions in the first half and then about ½ inch thick slices.

The onions are fried in duck fat – If there is no fat, then add equal parts butter and oil – but often the duck fat plenty.

Nu kan du godt tænde ovnen på 225 grader.

Fry the onions until they are soft onions for a steak.

Then add the juice is drained duck breast are, 1 teaspoon salt, 1 tsk peber, ½ dl balsamico og 1 topspsk molasse/brun farin. Add the chilli – bruger du frisk skal den lige hakkes fint først. Rør det godt rundt og lad løgene simre videre 5 minutter. Season to taste whether to more – it depends against which to balsamic vinegar you use – and of course your taste. The onions must have easy bite from balsamicoen and taste slightly sweet, but it's not marmalade. Maybe a little more salt in also.

Stir the sauce together if you must have liquid smoke in – and spread it on the pizza base.

Spread the onions on top.

Cut the duck breast in as thinly as you can and distribute them.

If you remembered to turn on the oven in time it's just fine – otherwise you get it done and drink a good beer meanwhile waiting for the budding hot.

Bake the pizza until it is finished – (det er ca 20-25 minutter i min ovn) og spis med velbehag ;o)

Tomato tapenade with anchovies (will be translated upon request)

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A letlavet tapenade with a fantastic umamismag – It is delicious as a dip for vegetables and assorted breads, but certainly also for adding flavor to sauces, supper, moss and stews.

Ingredients:

1 stort glas soltørrede tomater i olie eller to små glas

1 stort glas hele ansjoser i lage

1 bundt forårsløg, the green part

6-8 fed hvidløg (approximately ½ garlic)

lidt chili

salt peber

possibly. extra olivenolie

possibly. water.

 

How to:

Cleaning anchovies holders. Cut the heads and tails of. Cut the belly and remove the entrails. Pressure anchovy flat on a cutting board with the back side facing up. Flip it and remove the backbones. Pull the skin gently.

The tomatoes used as they are with oil – or you can pour the oil out and spend about. same amount of virgin olive oil.

Pour everything in the food processor and run for very smooth consistency. Spring bulbs do not need to be fully extended – but the rest should be smooth and fine.

There probably need to add more olive oil or any. water to get the mass of desired consistency.

Season to taste.

Eat tapenaden immediately as a dip and freeze leftovers in small portions which are used to add flavor to other foods.

Of course you can use purified fish instead – but the whole pickled fish provides a much more delicious and consistent taste. The work to clean them is not so large – and taste yields, it is certainly worth.

Tapenaden does not taste particularly fished – but beautiful and powerful of good causes.