Chilirecept önskas Alternativ

[hippo]

Jag har odlat några chiliplantor i år, likaså förra året, men jag är inte så bra på att använda dom i matlagningen. Gillar stark mat, men dom här är ju så himla starka... Har ni några tips eller recept??
Vänliga hälsningar
"Hippo"

[josohl]

Man kan göra provensalsk chiliolja: lägg in chilisarna i olivolja (eller blandat raps och oliv) med lite andra gröna kryddor (rosmarin, lagerblad...), några pepparkorn (svart, vitt och/eller rosé). Jättegott på pizza eller bruschetta och trevligt att ge bort.


Här är också ett bra recept från Jamie Oliver (castor sugar är finmalet strösocker, vanligt strösocker går lika bra)

PICKLED CHILLIES

Pickled chillies are absolutely superb. They are brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.

600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons castor sugar
1 litre / 13⁄4 pints white wine vinegar or rice vinegar

For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).

Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this). Pour boiling water over the chillies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.

Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container. Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies. Allow to cool down and then put the lid on.

Put in the fridge and leave for a minimum of two weeks before using. They will keep in the fridge for at least four months.

[KURT]

Man kan göra provensalsk chiliolja: lägg in chilisarna i olivolja (eller blandat raps och oliv) med lite andra gröna kryddor (rosmarin, lagerblad...), några pepparkorn (svart, vitt och/eller rosé). Jättegott på pizza eller bruschetta och trevligt att ge bort.
Här är också ett bra recept från Jamie Oliver (castor sugar är finmalet strösocker, vanligt strösocker går lika bra)

PICKLED CHILLIES

Pickled chillies are absolutely superb. They are brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.

600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons castor sugar
1 litre / 13⁄4 pints white wine vinegar or rice vinegar

For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).

Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this). Pour boiling water over the chillies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.

Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container. Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies. Allow to cool down and then put the lid on.

Put in the fridge and leave for a minimum of two weeks before using. They will keep in the fridge for at least four months.

Det är bra när man tillsätter vinäger för att sänka pH-värdet. Man skall vara försiktig med att lägga in färska grönsaker eller kryddor i olja. Är det alltför mycket vatten där kan farliga bakterier växa där.