Pickled Chilli's

[bramble]

Birdie Wife, would love to have your recipe for harissa.
Bramble.

[Birdie Wife]

No probs, I'll fish it out. It's in the 'Moro' cookbook, which specialises in Moroccan/Spanish/Lebanese cooking. There's some fantastic recipes in there! I've just done an internet search for recipes but they don't look the same. I'll try and remember to bring the book in tomorrow.

[bramble]

Thanks Birdie Wife. If you would'nt mind could you perhaps give me the name of the book. Would be really interested in buying something like that.

[Birdie Wife]

There you go Bramble, I've posted it in the recipe section. Enjoy!

[SarzWix]

Chilli Jelly
(Good with cold meats and sausages) Makes about two jars worth

Ingredients

1 lb cooking apples
1 lb plums
1 1/2 pint water
3 fl oz apple cider vinegar
Roughly 1 lb sugar per pint of juice
4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies

Method


Roughly chop apples. Put in large pan with plums and water.
Bring to boil, cover and simmer for one hour.
Then, add 3 fl oz apple cider vinegar and boil for 5 minutes.
Strain juice off through a jelly bag until all juice filters through. Do not squeeze the jelly bag!
Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring that the sugar doesn't burn.
When all the sugar has dissolved, boil vigorously until setting point is reached. This can be ascertained with the use of a jam thermometer. Let's say about 104.5° C for a medium consistency.
Allow to cool and stir in the chillies when you're sure that the jelly is stiff enough to stop them floating straight to the top!
Pour into warmed, sterilised, jars.

[vicki]

if you dry chillis, how do you then store them? I've got lots this year and was going to freeze some and try drying the rest - should I just keep them in a jar once they're dried??

[pigletwillie]

Vicki, you can put them in jars but risk mould if they are not 100% dry. Try threading some strong cotton through the stalks and hang them up. They are both pratical and ornamental hung up in the kitchen. Ready for culinary combat if you like.

[Earthbabe]

Love the sound of the jam DDL. I'll try making it with green chillis as that is what I have. Think my brother-in-law will enjoy it.

I managed to copy and paste it into a word document. Hurrah! no more excess bits of paper to print.

[dexterdoglancashire]

EB - I think I could do with a lesson on how to use the PC! yep, the Ainsley Harriot recipe is a winner in my house! DDL

[bloulou]

New to the 'joint' and can't find the recipes. how dim am i? can you direct me? cheers

[bramble]

Alice, I posted it in the recipe section some time last year. Will take a look when I have a moment, and yes, its lovely.

P.S. Alice, the recipe is on page 8 in the section "season to taste"

[Polly Fouracre]

Oded Schwartz (my preserving bible)suggests,
Mexican Chile Sauce----
5-7oz. chargrilled fresh chillies
2 lb. plum tomatoes,skinned and de-seeded
10 oz.onions,sliced
4 garlic cloves,sliced
One and a quarter pts.cider vinegar
2 tbsp.dark brown sugar
1 tbsp salt
1tbsp.ground coriander
1tbsp arrowroot or cornflour
lge.bunch coriander,chopped

Put chillies in a bowl and pour over enough boiling water to cover them.Leave until water is cold. Drain,reserving the water. slit chillis open lengthways and remove seeds.
Puree chillies,onions,tomatoes and garlic in food processor,Place in preserving pan with water from soaking chillies.Bring to the boil and simmer for 30mins. until slightly reduced.
Stir in vinegar,sugar,salt and ground coriander.Return to boil and simmer for 25-30mins,stirring until mixture has reduced by half.
Mix arrowroot to a paste with a little cold water and stir into pan.Add corinder and cook for 1-2 mins,stirring.Pour into hot,sterilized bottles and seal.Heat process(i.e.stand bottles on cardboard in a large pan pour in enough hot water to nearly cover bottles and boil for 20 mins. for 1pt bottles)
Keep for a few weeks before, using .Shelf life 2 years.

[bramble]

Great recipe. i will definitely give it a try. Thanks for that Poly Foreacre.

[shirlthegirl43]

Can anyone shed some light on how hot the results from these recipes are please? I grew cayenne last year (which I then overwintered) but have never cooked with a real chilli. Have used a bit of chilli powder over the years but worried that if I put a whole chilli into a dish, nobody will be able to eat it

Love the sound of some of these recipes and would like to try them - I have about 30 red chillies and goodness knows how many green ones, flowers etc! Have I just started with far too hot a chili plant?

[mapcr77]

Pickled chillies (Chiles en escabeche)

Hi, this is a good recipe for preserving chillies. Some also call it 'Chiles en vinagre' (literally, chillies in vinegar) and its the typical way in which you buy jalapenos in shops. You can do this entirely with chillies, or you can add some vegetables, as in this recipe, so a good way of preserving other things and giving them a bit of a kick!

10-20 chillies cut in strips (serranos, jalapenos, any fleshy chilli is ok)
3 carrots, sliced
1 bunch of spring onions (without the 'tails')
3 garlic cloves, halved
1/2 cup green beans, cut in chunks
5 babycorn, cut in chunks
1/2 cauliflower, cut in chunks
1 cup of vinegar
1 cup water
dry herbs (pinch of oregano, parsley, and bay leaves)
vegetable oil (as required)
salt

Procedimiento:
In a big pan in plenty of oil lightly fry all vegetables. Add one cup of water, salt and herbs. Boil for 3 minutes. Add the vinegar until the vegetables are cooked but still firm. Remove from heat and leave to cool. Pour in a warm preserving jar.