Archive for category Peppers

Fatalii Paella recipe

Mar 3

Posted by Suttons in Homegrown Food, Peppers, Recipes

The next ingredient from our Pepper and Chilli Around The World Collection to get its own recipe is Chilli Fatalii, a pepper with a vibrant orange colour. This spicy Paella recipe is a favourite of Fiona’s who receommends it highly!

Ingredients:
50ml/2fl oz olive oil
150g/5oz chorizo, cut into small chunks
1 onion, finely chopped
1 Worldbeater pepper (from your collection), roughly chopped
2 garlic cloves, finely chopped
2 Fatalii chillies (from your collection), finely chopped
½ tsp smoked hot paprika
½ tsp smoked sweet paprika
2 sprigs fresh thyme, leaves only
500g/1lb 2oz paella rice, such as Calasparra
175ml/6fl oz dry white wine
1.5 litres/2½ pints hot fish stock
1 tsp saffron threads
4 large tomatoes, seeds removed, chopped
12 raw king prawns, shells on
300g/11oz raw tiger prawns, peeled and cleaned
150g/5oz baby squid, cleaned, trimmed and cut in half
400g/14oz mussels, cleaned and debearded (discard any that don’t close when gently tapped)
300g/11oz clams (discard any that don’t close when gently tapped)
110g/4oz frozen peas, defrosted
1 lemon, juice only
salt and freshly ground black pepper
handful flatleaf parsley, roughly chopped
4 tbsp extra virgin olive oil
Method:
1. Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.
2. Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.
3. Add the paella rice and fry for two minutes until coated in oil.
4. Add the white wine and simmer until reduced by half.
5. Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.
6. Add all the seafood and cook for 3-4 minutes until cooked through.
7. Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.
8. To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.

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Red Demon Chicken recipe

Feb 26

Posted by Suttons in Peppers, Recipes

Chilli Red Demon

We’ve launched a new Pepper and Chilli Around The World Collection so thought we’d celebrate by adding some recipes for the varieties included. We’re starting with a recipe for Red Demon Chicken which uses Red Demon Chilli which is part of the collection.

Red Demon Chicken
Ingredients

For the jerk chicken
2 tbsp mild jerk seasoning
1 tbsp soy sauce
2-3 tbsp tomato ketchup (or barbecue sauce)
1 tbsp runny honey
2 boneless chicken breasts, skin on
2 tbsn vegetable oil

For the plantain
30g/1½ oz butter
1-2 tbsp vegetable oil
1 large ripe plantain, skin removed, cut on the diagonal into slices 2cm/¾ in thick

For the salsa
2 red demon chillies,(from your collection) finely chopped
½ small ripe pineapple, peeled and finely chopped
½ lime, juice only
2.5cm/1in piece fresh ginger, grated (optional)
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint

For the rice and peas
25g/1oz butter
2 spring onions, finely chopped
1 garlic clove, peeled and crushed
100ml/3½ fl oz light coconut milk
100g/3½ oz basmati rice
½ x 410g/14oz can kidney beans (do not drain)
1 sprig fresh thyme
½ tsp salt
310ml/11 fl oz boiling water
1 green bird’s-eye chilli (or ½ Scotch bonnet pepper)

Step -by-step

1. For the rice and peas, heat the butter in a saucepan and gently fry the spring onions and garlic. Don’t allow them to brown.

2. Add the coconut milk and bring to the boil.

3. Stir in the rice, the kidney beans (along with the liquid in the tin), the thyme, salt and boiling water. Add the chilli, then stir, cover with a lid and bring back to the boil.

4. Once it’s come to the boil, reduce the heat and simmer for 20-25 minutes, or until all the liquids absorbed and the rice is tender. Fluff lightly with a fork to separate the grains, cover and leave to stand.

5. For the jerk chicken, preheat the oven to 200C/400F/Gas 6. Place the jerk seasoning, soy sauce, tomato ketchup (or barbecue sauce) and honey into a bowl and mix to a paste.

6. Use a sharp knife to make four or five deep cuts at an angle across the skin-side of the chicken breasts.

7. Brush half the jerk paste over the chicken with a pastry brush.

8. Brush a baking sheet with half the vegetable oil. Place the chicken breasts onto the baking sheet and drizzle with the remaining oil. Transfer to the oven and roast for 25 minutes. Brush with the remaining jerk paste during cooking.

9. For the last five minutes of cooking, place the baking tray at the top of the oven, where the temperature’s hottest, to brown the chicken. Check the chicken’s cooked through – there should be no pink when you cut into it

10. For the plantain, heat the butter and oil in a pan over a medium heat, add the plantain and cook for 4-5 minutes on each side until golden-brown. Remove from the pan and drain on kitchen paper.

11. For the salsa, place the onion, chilli, pineapple, lime juice, sugar and ginger, if using, into a pan and heat gently for 2-3 minutes. Remove from the heat, cool, and then stir in the coriander and mint.

12. To serve, place the chicken onto serving plates with some rice and peas, a few slices of plantain and a spoonful of salsa.

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Seeing red

Sep 22

Posted by bodonnell in Peppers

Red peppersI read somewhere that the best way to get peppers to redden is to stop watering them. Never one to miss an excuse to be lazy, I immediately stopped watering! Well, I actually water them every second or third day as I can’t bear them looking sorry for themselves.

Anyway, it’s worked. My red peppers have worked a treat, and are fantastic. The jalapenos are a bit slower to go red, but as you can see from the photo, they’re getting there!
Jalapeno peppers

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