Tag Archives: chili

Pickled chili asia style (will be translated upon request)

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Delicious as a snack for a cold beer, chopped or 'whole’ in curries and Danish karryretter. Super on liver pâté and other meats – put also a handful in a sandwich with your favorite fillings.

Ingredients:

About . 1 kg medium stærke til stærke chili – i.e.. Jalapeño

Clean chillies and cut into rings.

2½ dl risvineddike

About . 100 gr palmesukker

8 spsk fiskesauce

About . 5 cm ingefær eller mere skåret i tynde skiver

10 – 15 hele stjerneanis

3 spsk sellerifrø

maybe some. Sodium benzoate

 

How to:

Prepare one or more glass. They washed, scalded and possibly. Atamonskylles.

Cut the chillies into rings and put them in jars with ginger slices, star anise and celery evenly distributed between.

Vinegar and sugar slowly heated while the sugar dissolve and dissolve. Once the sugar has dissolved completely brought to a boil and cook over low heat without stirring for about. 5 minutter ved middelvarme. This reduces a bit.

Remove from the heat, lad den køle 5 minutter og tilsæt fiskesaucen (and possibly. Sodium benzoate). Pour over chillies so they are completely covered. If you need a bit at the top, you can supplement with a little rice vinegar.

Close the jars and let them cool. Then held in cold storage where it can hold a few months without Atamon – meget længere med.

Slow braised leg of goat with juniper berries and chili (will be translated upon request)

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Supermør and delicious goat club with a good game sauce and rodfrugttmos. There is bang on the juniper taste in this version – I think it fits great for goat meat. The chili has a deep, dark taste as clothes goat blazing.

Ingredients:

1 gedekølle på ca 1½ kg – without clavicle

1 lille stykke røget kogebacon

2 spsk olie

2 spsk tørrede enebær

chili – dried or fresh, aftertaste (like smoked)

3 tsk salt – like røgsalt

1 tsk peber – the peberkorn or crushed peber

3 hele hvidløg

1 stort løg

fresh rosemary – a few sprigs

5 dl rødvin

2½ dl portvin

2½ dl fløde

3 – 4 tsk kraftig ribsgelé

75 gr moden Danablue eller Roquefort

Until the moss:

Mixed root vegetables

Milk

Butter

(chili)salt and peber

 

How to:

Add rosmarinkvistene in the bottom of a large baking dish. Skær hvidløgene halvt igennem og læg dem med snitfladen nedaf rundt i kanten.

Peel the onion and cut it into smaller pieces to be distributed in the pan. Skær kogebacon’en i mindre stykker og fordel også den.

Mix juniper, chili, salt and pepper in spice grinder and grinding it well.

Rub goat club well with oil all the way around and then massaging kryderierne well into the surface. Sprinkle the overskyende spice loosely over and fold them easily to.

Læg køllen i bradepanden og hæld rødvin og portvin ved uden at hælde det over geden.

Cover the dish with baking paper first(important) and then aluminum foil. It must be folded to fit fairly well to the dish, but not close hermetically.

Place the dish in a cold oven. Ovnen tændes på 100 – 110 (ram somewhere in between) grader og geden står og hygger sig i 8 – 10 timer.

When the time is approaching, are you doing bog as you like it. Here it is mixed with roots, butter, milk, chilli salt and peber.

Goat The club moved cautiously (it is very tender) onto a cutting board with juice groove. Cover it with baking paper and the foil from the dish, while you finish the rest.

The garlic is squeezed out of the shells and everything from the cask pour through a sieve – mas juice from mumsen in the sieve out with the back of a ladle and down in the sauce.

Pour the sauce into a saucepan and warm it up again. Melt the blue cheese into the sauce during the heating. Thicken now by shaking a little flour into the cream, which is then added to the sauce during light whipping. Bring to the boil and simmer for a few minutes. Taste good with red currant jelly, possibly. a little more blue cheese and (smoke)salt, pounds og Peber.

Server bog with sauce, goats and your favorite salad or other good green as you have come to mind fit.

 

Tips:

There will be plenty of sauce of this portion. Store leftovers in a freezer bag or two in the freezer for a day you need. It is delicious to a steak or once chili models.

I have used dried Cascabel chilies and dried smoked Cherry Bombs.

Plum sauce with chili (will be translated upon request)

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12

Delicious as dippingsauce and fried or cold meats. Good for sandwiches and for adding flavor to sauces and dressings. Also a hit on curries.

Ingredients:

Ca 2 kg blommer

4 løg

1 hvidløg

100 g frisk ingefær

2 tsk stødt ingefær

2 dl riseddike

1 dl mørk soyasauce

Revet skal og saft af 2 lime

300 – 500 gr palmesukker (depends on your preference and the sour plums are)

Chili to taste - fresh or dried

maybe some. Sodium benzoate

How to:

You can choose to remove the skin from the plums if you want. It is made easier by immersing them in boiling water for one minute, and then immediately in ice-cold water. Now the skin can be easily pulled by. Remove it if you like - it is not strictly necessary.

Remove stones from plums.

Onions, garlic, chili (if using fresh) og ingefær finthakkes.

All the ingredients - except Atamon – brought quietly to a boil in a saucepan. Start med 300 gr palmesukker og smag til igen efter puréring.

Let the sauce simmer for plums are tender and overcooked. It takes approximately. 20-30 minutter. Stir in the sometimes.

Blend the sauce with a hand blender – or let it cool to a temperature your big blender / food processor can handle and use the.

If you did not remove the skin before cooking, Do you assess the consistency is now OK and skin pureed good enough - otherwise you pass the mixture through a sieve.

Cook the plum sauce again and season - lack acid, sweetness or strength?

When the sauce is flavored remove the pan from the heat and if you use Atamon add it now as directed on the bottle.

Pour on clean scalded, and possibly. Sodium benzoate rinsed , bottles.

Note:

The color of your plum sauce depends on the plums you use and whether you use skin. If you would like to make a light sauce, the skin off and you can use light soy or omit it completely (and it will be probably a little salt in).

Of course you can also add other spices – i.e.. ground star anise will go well in this sauce.

Plum sauce with chili (will be translated upon request) - ready for cooking 007

 

Sweet vinegar picled chilies (will be translated upon request)

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It is not chillies which are needed to be cute in this super easy recipe, but lagen. It is suitable also really good for the sweet and mild peppers types – you can always put a finely chopped hot chili with to give the sheet an extra touch, if you think. It tastes wonderful.

If you eat the really hot pickled chillies, I think that this recipe is a delicious change of pace from the more acidic vinegar pickled. They are nice to have in the fridge, so there just may smoke a few finely chopped with the food. The sweetness gives the chili a good fellow.

The chili will be soft and delicious and used as an accessory for just about everything. Also, just as a delicious snack on a plate haps – hvad enten man er til de milde eller de stærke.

Ingredients:

1 kg chili

2 dl eddike – lagereddike or æbleeddike e.a.

1½ dl water

2 dl sukker – like raw cane sugar

possibly. Sodium benzoate

possibly. pickling spices – whatever you like. It can be a variety of cloves, bay leaves, peberkorn, fennel seeds, celeriac seeds, mustard seed, star anise, garlic cloves, sliced, ginger slices, etc..

 

How to:

Vask chilierne. Split them and remove the stem and seeds – frøvæggene you can remove, or let sit as you like. Cut any. chilierne i mindre stykker.

Bring a pot of water and vinegar to a boil. When it boils, gives chilierne et opkog 2-3 minutter og fiskes op med en hulske. The chili executed immediately on clean, scalded and optionally. sodium bezoate rinsed glass jars. There is not room for all the chili in the pot at once – then boil them a few laps or more. Pressure chillies easily together in the glasses with the back of a scalded happen.

Measure the sugar and possibly. syltekrydderier op og kog det sammen med eddikevandet i 5 minutter ved middel varme.

Remove the mixture from the heat and let it cool. Add perhaps. Atamon for instructions on flaske, if it is to last long.

Hæld lagen founders of chili in jars. Fill them all the way to the edge and close immediately good.

Let chillies to soak at least a few days – and store them in the fridge when embarked on them. Also like before, if you do not use preservatives.

 

Note:

Boiling makes chillies to be slightly soft and easy to press together in the glass – and remove most bacteria.

The recipe is also very useful for homemade Peppadewlignende chili, etc..

I'm usually not so silly with green, umodne chili – but sødsyltede they are quite reputable in taste.

I tilsætter ½ -1 cup extra sugar when I jellies superhot – it works well, I think.

Tomatillo salsa with limejuice and chili – preserved (will be translated upon request)

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14

A large crop of semi-ripe tomatillos gave me the idea for this. Tomatillos are otherwise a healthy salsafavorit in this house, but frost sudden arrival gave a very large portion of tomatillos, who were picked with the same. They can be frozen, men så synes jeg at de er bedst i varme retter efter optøning, da de mister spændstigheden i fryseren.

So a delicious tart lime tasting tomatillo salsa on the glass for the winter many tortillas and nachos are now produced.

Ingredients:

2 kg tomatillos – Your favorite black, possibly. mixed and like half-ripe

8 – 12 lime (8 store eller 12 små)

1 håndfuld medium stærke grønne eller gule chili

3-4 løg str. medium

1 hvidløg

ca 30 gram havsalt

1 – 10 spsk rå rørsukker

possibly. Sodium benzoate

How to:

Remove the papery shell from tomatillos'ene and rinse them well.

Squeeze the juice from the limes and place in pan.

Peel the cloves of garlic. Peel the onion and cut into eighths. Chop the garlic and onion in the food processor until it is medium-fine to coarse. Getting them into the pot.

Wash chilies and cut the stems of. Cut the chili into pieces and chop medium-fine to coarse in the machine. Getting them into the pot.

Cut the tomatillos into quarters and came them in the food processor of some laps and chop medium-fine to coarse. In the pot with them.

Add salt.

Mix salsa together in the pan and bring it quietly to a boil. Let it cook on medium heat until it is thickened. The consistency should be like (thin) jam. How thick or thin is up to you. Det kan godt tage 30 – 90 minutter. There must be stirred frequently.

Along the way, season to taste with sugar. I do not think that salsa should be sweet, only just balanced. Hvor meget sukker der skal i, kommer helt an på hvor modne/grønne tomatillos’ene er. Taste also if you want more salt in – or a strong ground chili.

When the salsa is finished out by the heat and if you use Atamon added this now as directed on the bottle.

Fullness salsa on cleaned, scalded and optionally. Atamonskyllede glass or bottles.

Dried pear rings with chilli syrup and rosemary (will be translated upon request)

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Pear slices here we use as snacks and they have helped to change my view of dried fruit – they taste very well.

Ingredients:

Pears

Chili syrup (will be translated upon request)

Fresh rosemary

 

How to:

The bulbs are washed and core are removed with a kærnehusudstikker.

Cut the pears into slices of about. 3-4 mm tykkelse.

Heal them on the rack and brush them with chili syrup on top.

Hak rosemary pins look and drys over with the same pærerne is swabbed, so that they are firmly.

Dry the bulbs in dehydratoren.

I like the bulbs when they are still a little soft – then rosemary also lots of flavor yet. Rosemary flavor seems I lost a little when dried completely bone dry.

Tørrede pærer med Habanerosirup og rosmarin

Of course you can sprinkle them with whatever you want. They can also be dried in an oven at low heat, – then I would suggest that they are either placed on a rack from the start of – or if, as here is smeared with syrup and thus erlidt wet / sticky, started up on baking paper on a baking sheet and then moved onto a rack and dryer on when they are semi-arid.

Dried apple rings with chilli syrup and lemon thyme (will be translated upon request)

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Apple slices here we use as snacks and they have helped to change my view of dried fruit – they taste very well.

It was only when I got lemon thyme in this way that it really came into its own for me. I do not think that I had managed to use the, so it tasted the least of lemon in food – but here comes the lemon taste great speed and fits super well with apples.

Ingredients:

Apples

Chili syrup (will be translated upon request)

Frisk citrontimian

 

How to:

The apples are washed and core are removed with a kærnehusudstikker.

Cut the apples into slices of about. 3-4 mm tykkelse.

Heal them on the rack and brush them with chili syrup on top.

Pull thyme leaves of the hard stems, but just let the soft stems be. Chop them easily with a knife and sprinkle over with the same apples are swabbed, so that they are firmly.

Dry apple slices in dehydratoren.

They can be dried to the stage you like best. Citrontimian'en'll follow along and flavor even though it dried completely.

Of course you can sprinkle them with whatever you want – i.e.. the classic apple / cinnamon combination is also booming leaking on them here – also with chilisiruppen.

They can also be dried in an oven at low heat, – then I would suggest that they are either placed on a rack from the start of – or if, as here is smeared with syrup and thus is a little wet / sticky, started up on baking paper on a baking sheet and then moved onto a rack and dryer on when they are semi-arid.

Gløggmix with chili (will be translated upon request)

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16

It's fun and easy to create its own gløggmix. The chili is deafening in this version, but gives a warm kick.

Gløgmix'et poured in a neutral bottle of spirits – ex. vodka or schnapps and pulls long – like from one Christmas to the next, but shorter can also do it. It's a good idea to think about making the external. middle of summer.

Ingredients:

1 flaske neutralt smagende vodka eller snaps (i.e.. red Smirnoff or Brondum)

1 toptsk hele nelliker

5 Cassia kanelstænger (ordinary commercially) or the equivalent amount of whole Ceylon Cinnamon

2 toptsk grønne kardemommekapsler

Complete mace corresponding to approximately. 1 toptsk

3 hele stjerneanis

1 toptsk tørret citronskal

2 toptsk tørret appelsinskal

1 tsk knust chili/chiliflager

2 toptsk skåret lakridsrod

Dried, hel ingefær svarende til 2 toptsk

How to:

Hæld ca. 1 dl af vodka/snaps ud af flasken og gem et øjeblik (or use a large, nyskoldet jar to mix in instead).

Letknus kardemommen so the shells are open. Letknus ginger and star anise so they can get in the bottle.

Pour the spices in the bottle and top up with the extra liquid in the bottle is full.

Place the bottle aside and turn it a game upside down and back again once in a while when you come to think of it. If you forget the, Does it taste good anyway.

Use the amount you like in a pot full of red wine (or white wine or elderflower cordial) as you heat – but does not bring in cognitive. Pour gløggmix'et through a small sieve into the pan. Add perhaps. some sugar – This mix is ​​not so sweet as many of the purchased. A slice of lemon, orange and / or a pair of washers ginger added during the heating, I also think is a nice touch.

Mulled wine mix is ​​very strong spice taste – especially when it has been some time, så brug kun en lille smule til at starte med. Jeg starter normalt med at bruge ca. ½ cup gløggmix for a bottle of wine and taste me looked forward if I want more.

Add also like port wine, cognac, ROM or whatever you normally pour in your mulled wine in the pan.

Tips:

Along the way, when you take the bottle, You can tops it up with fresh vodka / schnapps after each, as long as you think that there is enough flavor in.

If you have a partially full bottle back after Christmas, You can top it with fresh vodka / schnapps – screw the lid tightly and store it for next Christmas.

If you do, so try CE. to sieve seasoning from a few months before you need it again and supplement with it that you think is missing in the taste of it is balanced.

The spices changing tastes along the way, but can stand long sagten. Jeg har haft dem stående i op til 4 år (there was a year where we did very).

 

Sweet chili sauce

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21

WARNING: highly addictive.

This chili sauce is reminiscent of the style of the sweet mild 'thai’ chili sauce that you can buy in stores – However, with lot's of more flavor – perhaps more like those that you get at a good Thai restaurant.

It may be thickened by adding cornflour or be boiled until right consistency – I do the latter. makes 2-3 dl sauce.

Try a single portion at first and see if it's for you, Adjust . the recipe if you like – then you can double up the amounts next times it made.

Use the sauce as a dipping sauce for everything, as a glaze for everything and to drip on everything – it tastes great – especially as sweet'n'very hot, I believe ;o)

Ingredients:

Chili to taste – both volume and strength

½ head of garlic

300 gr palm sugar (in which the blocks are made of seethed palm juice) (or raw cane sugar)

1 dl rice vinegar (or white wine vinegar)

1 dl sherry (any sherry will do)

1 dl water

½ cup Fish Sauce

1 – 2 tsp salt

maybe some. 1 tbsp cornflour (i.e.. Cornstarch)

maybe some. Sodium benzoate

How to:

Pour rice vinegar, sherry, water and Fish Sauce in a saucepan with the sugar.

Bring slowly to the boil and meanwhile chop the garlic and chillies finely, but not to a mash – possibly. in food processor / blender and add to the pan. I use whole chili incl. seed and placenta – but do what you like. Pour a bit. of the liquid into the blender, it makes everything run more easily.

Simmer for 5 – 10 minutes and add salt to taste – and possibly. more chilli or vinegar.

Now you can do one of two things. Either boil the sauce until you think that it has the right syrupy consistency. It usually takes me up until 45 minutes at medium heat and remember to stir occationally and especially towards the end. If you multiply the portion up, it'l take a bit longer. The sauce has the right cionsistency when the bubbles become small and forms a kind of foam, such that one can not see the liquid in the bottom – then it needs 5 minutes more and then remove it from the heat.

Or you can adjust the thickness with cornflour which is first dissolved in 2-3 tbsp cold water and added to the ingredients in the pot. Start with half the corn flour / water mixture. Let simmer for 3-4 minutter and add more if needed. Then simmer for 3 - 4 minutes again. Remember in both cases the sauce thickens slightly when it cools.

Now you can either let the sauce cool slightly and stir in the chili distributed before pouring it into scalded and possibly. Atamonskyllede bottles – or you can pour it into bottles of the same and immediately close them.

Keep in the fridge up to a month if corn starch i s used. Should it last longer must you start Atamon'en just before the sauce is poured on bottles (den skal være under 100 grader). But why not make a fresh portion once in while instead. The starch is changing the consistency after it has been stored for some time – you can avoid that by boiling it until right consistency instead.

The reduced sauce has a very long shelf life in the fridge – but I like to add a little bit of sodium benzoate for safety's sake.

Tips:

You can easily use very hot chillies in this sauce – it need not be as mild as store bought version if you like it hotter. Finely chopped ginger can also be used for flavoring – added with the rest of the ingredients. The same applies to tomato paste – pour a small or large can of paste into the mixture and let simmer a few minutes at the end. If you use tomato paste, you must not do the corn flour version – as the tomato paste itself thickens the sauce.

One can discern Fish sauce in this – it is awfully nice, I think, but do not you care about the taste of the Fish Sauce, then halve the amount.

Sød chilisauce 2

Bl.a. made with:

1 7pot Infinity 25 small Royal Black 7 Takanotsume for one double portion.

That was . (mega-hot)

Chili syrup (will be translated upon request)

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5

Chili Syrup can be used for many things in both sweet and savory cuisine.

It is delicious to pour on a piece of cake, a dessert, in salad dressing, as gastrik in the sauce / broth and marinade base for vegetables and meat. Vi bruger det også på tørret frugt inden tørringen.

Fruit Pieces which boil until tender in a little chilli syrup is super delicious as part of a dessert and possibly. rester af frugterne virker fint med havregrynene ;o)

It is so easy that it almost is not a recipe. I keep it in a clean bottle in the fridge. Durability I do not know – but I've even had it standing up to a few weeks (then it was used up).

Adjust the width by adjusting the sugar- or the amount of water. Thick syrup to be used immediately. Si like syrup if you want it without cuts in.


Ingredients:

Chillies to taste (I typically use one habanero)

1 dl water

1 dl rå rørsukker (or other sugars)

How to:

Finthak chili on the cutting board.

Bring water and sugar to a boil along with the chili and let it possibly. cook a little in if you think. Remember that it becomes a bit more viscous when cooled.

Add perhaps. more chili are missing and allow it to simmer with at least two minutes.

Refrigerate and use within a short time.

Store in refrigerator.

Tips:

Use also like other flavorings in. Grated peel of organic orange or lemon added just when the source of heat. Spices like ex. cinnamon, cloves, nutmeg and allspice are also a good match – the same applies vanilla (in raw volumes) and ground or fresh ginger.

If you want to make sure that the syrup does not krystaliserer when saved, you can replace approximately. 10% af sukkeret med glucose. I have not even been so unfortunate, but by others. En kok har for nyligt givet det gode råd med glucosen.

The syrup here is gentle and kind, but you can make them in the strength you want. Turn up the volume of chillies if you want it strong.

If you want to make a clean, strong syrup without fruit pieces in, then look under Fruit- og bærsirupper med chili (not translated yet) – there you can see the Tips how to make a concentrated hot chilli syrup.