Tag Archives: chipotle chilli

Warm Cheese Dip

The magical combination of cheese and chilli in a dip.

This is one of those fab dips that you can make ahead of time and just pop it into the oven to warm up again. It freezes well and if you want to make it a bit more substantial add some cooked chopped meat, this one has some cooked chicken stirred through. Pulled pork, chorizo and slow cooked beef work well too.

Ingredients

50g butter

1 large onion, finely diced

4 garlic cloves, crushed

2 tablespoons smoked paprika

1 teaspoon chipotle chilli powder

1 tablespoon dried oregano

3 tablespoons gluten free plain flour

375mls milk

1x400g tin crushed tomatoes

200-300g cheddar cheese

Salt and pepper

Method

In a large pan, melt the butter, add the onion, cook until soft. Add the garlic and cook for 1 minute.

Add the flour, smoked paprika, chipotle chilli and oregano to the pan and stir over medium heat for 1 minute.

Add the milk and tinned tomatoes and stir constantly until thickened.

Turn off the heat, add most of the grated cheese and stir until the cheese has melted.

Serve now or pour into oven proof dish, top with the remaining cheese and bake in a 200 degree oven until the cheese has melted and is golden.

Coconut and Lime Chicken Strips

image

Coconut and lime go so well together!

These are one of my homemade takes on chicken nuggets. Fast food Friday is a challenge the boys set to make healthier, non processed fast food to start the weekend off.

When I say use only one hand to coat the strips I really do mean it, I can guarantee the phone will go or the door bell as soon as both hands are covered in crumbs!

Serves 8.

Ingredients

1.2kg chicken breasts, cut into thin strips

zest of 3 limes

250g unsweetened desiccated coconut

a pinch of chipotle chilli powder

salt and pepper

150g rice flour

3 eggs, beaten

Method

Process the lime zest, coconut, chipotle chilli, salt and pepper to make a light crumb.

Measure the crumb, eggs and rice flour into separate bowls.

Using one hand, dip each strip into the rice flour, followed by the egg and finishing with the coconut, set aside until finished.

If baking, preheat the oven to 190 degrees Centigrade. Bake the strips for 25-30 minutes until golden.

If deep frying, heat the oil until a sprinkle of coconut sizzles, deep fry in batches until golden brown.

TexMex Jalapeño and Mozzarella Stuffed Meatballs

image

These are a cross between Texan sausage balls and a stuffed Italian meatballs but it does work, trust me!

These are gluten free as the breadcrumb mix is based very loosely on the American style biscuit mix but using masa lista and rice flour instead, this mix makes a much lighter meatball, as if it is full of wheat breadcrumbs!

The oven has to be hot to ensure the outside of the ball seals before the mozzarella melts!

Makes 20, serves 6.

Ingredients

50g masa lista, Mexican corn flour

75g glutinous rice flour

1 tablespoon gluten free baking powder

50g butter

1 tablespoon smoked paprika

3 tablespoons dried oregano

1-2 teaspoons chipotle chilli powder

salt and pepper

200g Cheddar, grated

1kg minced pork

20 mini fresh mozzarella balls

10 slices jalapeño chilli, pickled or fresh

Method

In a large bowl, measure the flours and baking powder, add the cubed butter.

Rub the butter into the flours until it resembles breadcrumbs.

Add the smoked paprika, oregano, chipotle powder, salt, pepper and grated cheese.

Mix well and then add the minced pork, using your hands, squish the meat through the flour and cheese mix until completely combined.

Divide the meat into 20 portions.

Flatten a portion and stuff with a mozzarella ball and half a slice of jalapeño. Form into a ball ensuring a good seal. Repeat with the remaining meat.

Set the meatballs aside in a fridge for at least 2 hours.

Preheat the oven to 210 degrees Centigrade.

Line a baking sheet with baking parchment.

Bake the meatballs for 20-25mins until golden.

Friday Night Nachos

 image

As much as I love guacamole and salsa sometimes I can’t be bothered on a Friday night to make them to go with some corn chips.

This is a quick chilli meat fix with avocado, tomatoes and beans layered on top and all that you need to go with it is some sour cream, an easy and VERY popular meal for the boys!

I like to create a lower layer of beans and tomatoes so that even the fussiest boy will get some on his plate! Clean plates = pudding in our house!

Ingredients

2 tablespoons oil

1 onion, cut into thin wedges

3 cloves garlic, minced

500g minced pork

1-2 tablespoons smoked paprika

2 teaspoons dried oregano

1/2 – 1 teaspoon chipotle chilli powder

1/2 teaspoon dried thyme

Salt and pepper

10 tomatoes, deseeded and diced

2 avocados, cut into large chunks

425g tin black beans, drained

100g cheese, grated

300g corn chips, gluten free

Method

In a large frying pan, heat the oil and cook the onion until soft.

Add the garlic and cook for 2 mins.

Break the mince into the pan and add the seasoning too.

Cook over a medium heat, stirring regularly, until the meat is beginning to crisp a little.

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment and layer up the corn chips, beans, tomatoes, meat, avocado and cheese.

Bake for 10-15 mins until the cheese has melted.

 

Smokey Beef Chilli with Black Beans

image

This is my all time favourite chilli dish, it can be made ahead of time at each stage, freezes well and feeds a crowd!

It is also surprisingly quick to make up before it goes in the oven for a long slow cook. I don’t brown the meat and instead leave the meat in the onion, garlic and spices overnight before throwing in the tomatoes and water, bringing it up to the boil and popping it in the oven.

I buy jarred peeled capsicums, lazy I know, I just check for seeds and then dice them, much easier than peeling fresh and saves time too!

I like my chilli quite thick so I often cook it uncovered for 90mins for the final stage but 60mins gives you a bit more liquid if that’s how you like it.

I serve it with rice, sour cream and a simple non spiced guacamole, avocado, lime and coriander.

I use leftovers to fill tortillas and top nachos or freeze in takeaway boxes as single potions with rice on the side.

Serves 10-12.

2.2kg beef, cubed into 3-5cm pieces

3 red onions, finely diced

8 cloves garlic, minced

2 tablespoons ground coriander

1 tablespoon ground cumin

5 chipotle chillies and their adobe sauce, chopped

3 tablespoons oil

5 skinned and deseeded capsicums

2 dried ancho chillies, soaked for 30mins in very hot water, deseeded and chopped

1 teaspoon cayenne

1 tablespoon smoked sweet paprika

2 tablespoons cocoa

1 tablespoon dark brown sugar

1 tablespoon salt

700mls sieved tomatoes

700mls water

4 tablespoons tomato paste

3x400g tins black beans, drained and rinsed

Method

Combine the beef, onion, garlic, ground cumin and ground coriander in a large bowl or plastic bag, cover and leave overnight in the fridge.

Heat a large pan over medium to low heat, add the oil and once hot, add the contents of the bag except the beef.

Cook until the onion is soft and then add the beef, capsicum, ancho chillies, cayenne and smoked paprika. Stir well.

Preheat the oven to 160degrees Centigrade.

Add the cocoa, sugar, salt, sieved tomatoes, water and tomato paste, stir well and bring up to a simmer.

Cover with a piece of baking parchment and then the lid and place in the oven, bake for 3 hours.

After three hours, add the drained beans, stir well and place back in the oven for 60-90 minutes uncovered, until the chilli has thickened and the meat is falling apart.

 

Slow Roast Chicken with Sundried Tomatoes and Chipotle Chillies

image

Due to the long slow cooking, this chicken is falling apart and super moist so I don’t carve it, simply pull it off, cut the skin up too and serve on a platter with blackened sweetcorn and rice or a few tortilla chips.

Leftovers are super in enchiladas with a sour cream sauce and make lovely filled wraps with any leftover sweetcorn.

Keep the bones and boil them up for stock with any leftover juices, great for a smokey tomato soup.

Serves 8-10 with leftovers.

Ingredients

2 x 1.6kg whole chickens

4-6 chipotle chillies in adobe sauce, plus their sauce

10 sundried tomato halves

2 teaspoons salt

50mls olive oil

2 limes, quartered

Method

In a food processor or stick blender, whizz the chillies, tomatoes and oil to form a thick paste.

Take each chicken and gently, using your fingers, loosen, underneath the skin of the breasts and legs.

Take a third of the paste and rub under the skin, repeat on the second chook.

Take the remaining paste and rub over the outside of both birds.

Place a quartered lime into the cavity of each chicken.

If you have time allow to sit in the fridge for 4-24 hours.

When you are ready to cook, pop the chicken into a roasting tin.

Preheat the oven to 160 degrees Centigrade.

Take a piece of baking parchment, large enough to cover the top and sides of the chicken, scrunch it up and hold under warm water until damp.

Stretch the baking parchment over the chicken, tucking it in at the sides, top with tin foil, make sure it is well sealed so no steam can escape.

Bake in the oven for 3 hours.

After three hours increase the heat to 180 degrees Centigrade, take the chicken out and remove the foil and baking parchment.

Baste the chicken with the pan juices.

Return to the oven and roast for a further 50-60 mins, basting regularly.

Remove from the oven and allow to rest for at least 20mins.

Pour off any pan juices, allow them to settle and remove any fat from the top. Taste and check for seasoning.

Strip the meat from the chickens, cutting up the crispy skin too, place in a serving dish with sides. Pour the warm pan juices over and serve warm or at room temperature.

Smashed Potatoes with Garlic and Chilli

image

This is a fab way to use up leftover potatoes.

It works particularly well with garlic and chilli I think, served as a side dish with a main meal or topped with an egg for breakfast.

Serves 4-6.

Ingredients

2 teaspoons oil

1kg boiled baby or new potatoes, skin on

4 cloves garlic, sliced

1 teaspoon chipotle chilli powder

1 tablespoon paprika

salt and pepper

Method

Heat the oil in a non stick pan over a high heat.

Break the potatoes up with your hands.

Pop everything in the pan and cook until the potatoes are crisping up, this should take 20-30mins.

Check the seasoning, you may want to add a little more salt.