Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “chilli powder”

Spicy Whole Roasted Cauliflower

I have been wanting to try this recipe for ages and when cauliflowers finally came down to price I wanted to pay, I thought – today is the day!

This is so delicious and I used up the leftovers by chopping them up and stir frying with garlic, crispy bacon and chilli then tossed through Penne pasta.   Perfect!

The photos show the cauliflower looking a little dark on the outside.  This is because we really went to town and cooked this one in the Weber Kettle BBQ…  It was sensational and the coating was crisp…

Roasted Spicy Cauiliflower

 

Cooked all the way through  – cut the cauliflower into slices like a cake to serve – what a wonderful flavour…

Roasted Spicy Cauliflower 2

 

Ingredients:

1 tablespoon vegetable oil

1 whole head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Method:

Preheat a fan-forced oven to 200c and line a small baking sheet with baking paper.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and browned, 50 minutes to an hour.

Pierce with a skewer to check if cooked all the way though.

The marinade will make a crust on the surface of the cauliflower

Cut into wedges to serve.

 

Bon Appetit!  🙂

Slow Roasted Corn with Chilli Lime Butter

Shopping at my local fruit merchant recently when, to my delight, there on display were tottering mounds of fresh corn in their husks,  Priced at four for $2.00 this was a bargain I could not go past…

This method of roasting fresh corn produces the sweetest, most delicious corn I have ever tasted.  So quick and easy it takes only minutes to prepare.

We had this for dinner last night with just some garlic bread to mop up the lovely butter and juices – lot’s of gnashing and slurping – it was sensational…   I also invested years ago in some little wooden handled corn forks – ideal for hanging on to your piping hot corn as you nibble away!

Chilli Lime Corn

Ingredients:

4 ears fresh corn, unhusked

150 grams salted butter, room temperature

1 teaspoon chili powder

1 lime, zested

1 lime, cut into wedges

Method:

Preheat oven to 180c.

Husk the corn removing the leaves and fine hair

Wrap all four ears in aluminium foil and seal well

Roast for around 40 minutes or until corn is soft when pierced with a skewer

In the meantime combine the butter with the chili powder and lime zest.

When corn is ready unwrap and place on plate

Rub the corn with soft butter mixture, and garnish with lime wedges.

 

 

Bon Appetit!  🙂

Spicy Pork, Chorizo & Rice

I am always on the look out for quick one pan meals.  This one has been slightly adapted from a “Hairy Bikers” recipe and is absolutely scrumptious…    The combination of spices is delicious and you can add more or less chilli powder as required…

 

Spicy Pork & Rice

Ingredients:

2 teaspoons Olive oil

1 medium Onion sliced

500 gram Pork Fillet trimmed cut into 1cm slices

1 Chorizo sausage skinned and cut into 5mm slices

2 cloves garlic grated

1 red pepper sliced

1 yellow pepper sliced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chilli powder (use ½ if you don’t want it so spicy)

1 cup long grain rice

1/2  litre Chicken Stock

Salt & pepper to taste

 

Method:

Heat the oil in a large, non-stick deep frying pan or sauté pan

Fry the onion slices over a medium-high heat for 3 minutes until they’re softened and lightly browned, stirring regularly

Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion for 2 minutes until lightly browned

Add the chorizo, garlic and peppers and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over the stock and bring to the boil

Reduce the heat to a simmer and cook for approx. 30 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.  Add more stock if necessary…

 

Bon Appetit!   🙂

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