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.
Tag Archives: chili
Chocolate covered marshmallows with chili and licorice
Some nice hot chillies can be used in the delicious marshmallows with liquorice, thick marzipan bottom and a chocolate shell almost as thick. Yum.
You can of course make them just as hot or mild as you prefer.
Toasted walnuts in blackberry / honey syrup with chili (will be translated upon request)
Appelsinlagkage med bær og chili (will be translated upon request)
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.
Kirsebær i krydret portvinslage med lidt chili (will be translated upon request)
Dessertsauce med en helt fantastisk ‘sirup’ som smager skønt på en god is, over en lys kage (eller chokoladekage) og risdesserten. Vær lidt varsom med chilien og smag til undervejs.
Porchetta with chili and other fillings (will be translated upon request)
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.
Mango chutney with chilli (will be translated upon request)
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.
Chili Vinegar
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.
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.
Cranberry marmalade with chili and licorice
Lots of licorice and chili to taste gives cranberries a nice kick in this jam. The taste of the otherwise bittersour little berries is at first nice and soft with spicy chili and then liquorice comes sneaking into the tast to round it off and kind of bring it all together.
Ingredients:
2,5 kg cranberries
chili to taste – fresh or dried (i.e.. 3 Habananeros)
5 topped tsp vanillapowder
3 dl red balsamic vinegar
2 kg raw canesugar
200 gr raw canesugar
120 gr english liqourice powder
4 tsp gelling agent (depending on brand)
Sodium benzoate
How to:
Rinse the cranberries well if they are freshly picked and also rinse the chilies (remove seeds if you like – I do not) and chop them fine, possibly in the food processor.
Put cranberries, chili, vanilla powder, balsamic vinegar and 2 kg raw canesugar into a pot and bring it slowly to a simmer.
Simmer until cranberries are soft and mushy.
Blend 200 gr raw canesugar well with the liqourice powder and gelling agent in a separate bowl. Licorice powder is very susceptible to moisture, so do not take it out of the package before now.
Sprinkle licorice mixture into the pot with the boiling mixture and stir well while doing so. Simmer the marmalade for further 2 minutes and take the pot of the heat.
Add sodium benzoate as directed on the bottle (if you use sodium benzoate) and immediately fill the marmalade into clean, scalded and optionally. sodium bezoate rinsed glass jars, which are immediately closed.
Tips:
Licorice amount is always a matter of taste. If you are afraid that it is too much for your taste, then start by adding half of the suggested amount during the 2 minutes simmering time, taste and immediately add more if you like.
Pickled beetroots with chili and cloves
It is quite easy an very delicious to make your own picled beetroots. It is possible to give them your own exiting twist using many different spices and of course chili. I love to variate the spices when I pickle them, but it seems like I often return to a combination of cloves and chili. If you already have a favourite picled beetroot recipe – it is easy to adjust the amount and different kinds of spices in it. Here's my take on a recipe – do add the spices that you think will be fun.
The beetroots here is very relish-like. If you choose to cut them like I do, you fish for a bit of chili and horseradish with the beetroot pieces when using them. Hot and delicious. It tastes a bit of everything, so you have to like both beetroots, horseradish, chili and cloves (or moderate the amounts of flavourings).
Ingredients:
1 kg beetroots
Water and salt for boiling
50 gr horseradish
½ liter vinegar (standard vinegar or any kind you like)
½ tbsp salt
5oo gr raw cane sugar
Chillies to taste (i.e.. 30 gr chinenses – Habanero strength)
2 tsp whole cloves
2 tsp powdered chili or chili flakes (not too coarse)
Small whole – possibly. dried – chilies for decoration in the jars
maybe some. Sodium benzoate (not necessary, I think)
How to:
Rinse the beetroots well and cut of the top and some of the thin part of the root, if there's a long root. Keep the peel intact – so that only the uppermost part of the top is removed.
Boil the beetroots in salty water until almost done. Cover with water and use 1 tbsp salt per . liter. The beetroots will have to boil for 20 – 60 minuts. The larger the beetroot, the longer the cooking time.. Use the tip og a pointed knife to feel if they're done. They have to be at bit firm but almost tender.
Meanwhile grate the horseradish – it can be fine or medium coarse. Chop the chili finely (possibly. in the foodprocessor) and mix it with the horseradish. Cover and place in refridgerator until it shall be used.
Grind cloves in spice mill and mix them with chili powder / crushed chili.
Drain beets when they have had enough and immediately fill the pot with ice-cold water – and pour it off again.
Twist and rub the skin off the beets.
Cut the beets into cubes of between ½ and 1 cm wide and place them in clean, scalded and optionally. sodium bezoate rinsed glass jars. In between beetroot layers add the spices in the glass jars – both horseradish-chili-blend and ground cloves/chilies. I fill some of the spices in the jars when 1/3 filled and the rest when 2/3 filled.
Put in a few whole (decorative)chilies along the sides of the glas jars. Use a spoon to gently press the beetroot cubes together in the jars while filling them, such that there may be more in the glasses.
Give the vinegar a quick boil with sugar and salt. Take it off the heat and leave for 10 minutes. Add Sodium benzoate if you choose to use that (both the vinegar and the horseradish are preserving, so I do not think it is necessary here) and pour the brine over the beets. Tighten the lids and shake the jars well – back and forth and up and down, so that all the airbubbles will rise to the surface. Unscrew the lids and fill the jars to the brim with the brine. Immediately close and tighten the lids again and set the jars aside to cool.
When completely cooled, they probably need a rinsing on the outside – it's quite difficult to avoid spilling some of the brine.
Let beets soak in the brine and spices for at least a week before you eat them – preferably much longer. Go fish for a little chili and horseradish with the beetroot cubes when using them (mix the content around in the jar using a clean spoon when fishing).
Tips:
There will usually be enough brine when dicing the beetroots into little cubes an packing them a bit in the jars like I do – but if you prefer round traditional slices or little wedges, it might be a good idea to multiply by 1,5.
Some recipes prescribe that water is used in the brine, some doesn't. I don't believe in adding water to this one, but you can choose to do so if you use the model where beets are cut into slices. Up to half of the vinegar can then be replaced by water.
Do add the spices that you like – I do not necessarily make the same kind each time, just as the chili heat may vary. You could also try to . add different spices and amount of chili in each jar. It is possible to use dried chili, if fresh ones aren't available. In my version here there's a lot of cloves – which I like a lot.
One star anise at the bottom of each jar is also a hit. Also try to use fennel seeds or liqourice root (raw liqourice is also a possibility) – or how about all the 'liqourice' tasting spices together.