Chilli Pickle

Ingredients

20 - 30 Chillies

3 Tablespoons of Mustard Seeds

2 Teaspoons of Tumeric Powder

2 Tablespoons to Fenugreek Seeds or Leaves

50ml White Wine Vinegar 

25ml Chilli / Mustard Oil

2 Limes

Salt

Method

1. Chop the Chilies up into bite sized pieces around an inch long and place in a mixing bowl

2. Add the white wine vinegar and add some salt and mix together

3. Leave the chilli mix for at least 2 hours

4. In the meantime roast the Mustard seeds and Fenugreek in a frying pan dry for 2-3 minutes

5. Transfer your roasted seeds into a pestle and mortar and grind to a fine powder

6. Now add the oil, Tumeric, juice of 2 limes and your mix powder into a saucepan and mix together for around 3-4 minutes, add more oil or lemon juice if required.

7. If your chillies have been in the white wine vinegar mix for at least 2 hours then add this to the pan and mix together

8. Cut your limes into chucks and add to the mix and mix together

9. Transfer the contents back into your mixing bowl

9. Let it cool then add to glass jars

Enjoy!

Thai Prawns With Chilli, Ginger & Spring Onion

This Thai dish is so quick and easy to prepare, it's just perfect for a mid week meal. I think you will agree the combination of Ginger, Coriander and Chilli is wonderful. 

Ingredients

200g peeled tiger prawns 
1 to 2 red Thai chilli, chopped
4 garlic cloves
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced
8 spring onions, finely sliced
1 red pepper, thinly sliced
5 water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Method

Chop the stalks off the bunch of coriander and place into a blender

s    Roughly chop the garlic and add to the blender

s   Chop the red chilli and also add to the blender.

    Add the juice of 1 lime to the blender and mix

    Your mix should now look like this

    Place the prawns in a bowl and add the 3 tables spoons of fish sauce

     Pour your blended mix over the prawn and mix together

   

a   Add some fresh finely chopped red chilli and coriander leaves on the top of your prawns and

    leave to marinade for for 20 minutes or longer.

    Whilst the prawns are marinading, cut the spring onions, Red pepper, Ginger

    & Water Chestnuts

     Everything is now be ready to start cooking.

     Heat oil in the pan until hot.

    Add the ginger and spring onions and fry for 1 minute.

   

     Add the red pepper for 1 minute until it just starts to soften, then add the Water Chestnuts.

    Add the bean spouts and toss everything together

    Add some black pepper and the soy sauce and toss together.

    

     Now add the prawns and the marinade and mix together.

     Add some fresh coriander leaves, then add some lime juice and toss together for 30 seconds

     then remove from the heat. (Blurry picture - I will update next time I make the dish)

     Plate up -  Place your noodles on the plate. If you have garlic paste, mix some of this

     into the noodles to give a nice garlic noodle flavour.

    Use tongs and serve over your noodles.

     Finally serve with a quarter of lime and soy sauce.

     Enjoy!