Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “chilli”

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Spicy Chilli Lamb Shanks

This is a slight variation on a Jamie Oliver recipe that Simon made last week.  The sauce was unbelievably tasty and the meat could be eaten with a spoon – so very tender.  The combination of sweet raisins and apple juice, the smokiness of the paprika and the heat of the chilli resulted in the most amazing sauce.  We cooked it down at the end as it was still quite thin and it worked a treat and became beautifully thick and rich.

Served with potato and pea mash and some garlic bread – this was a real treat and we will be eating this dish a lot throughout the winter…

The left over sauce was popped in the freezer for later.   Last night Simon defrosted it and added some plump poached, sliced and pan fried good quality sausages to the mixture and served it over penne noodles – awesome!

Spicey Lamb Shanks

 

Ingredients:

1 teaspoon of chilli powder

Large handful of raisins

285ml apple juice

4 lamb shanks

Olive oil

3 medium red onions finely chopped

8 garlic cloves, finely sliced

2–3 fresh red chillies of your choice, halved and deseeded

1 heaped tsp smoked paprika

A few fresh bay leaves

3–4 rosemary sprigs

1 x 400g tin tomatoes

750ml chicken stock or water

A dash of red wine vinegar

 

Method: 

Preheat your oven to 250c

Put the raisins and apple juice in a bowl then set aside.

Put the lamb shanks in a roasting tray then rub all over with olive oil, sea salt and black pepper.

Bang them in the oven for 20 minutes and, as they’re browning, get a casserole pan that will fit the shanks quite snugly – about 24cm in diameter and 10cm deep.

Put it on a medium heat and add a lug of olive oil. Devote about 10 minutes to sweating off the onions, garlic, chilli powder, fresh chilli, smoked paprika, bay leaves and rosemary.

Once the onions have softened, put the rehydrated raisins into a food processor or Ninja, along with any leftover apple juice, then blitz until you’ve got a thicker liquid. Stir this into your onions.

Take your shanks out of the oven and turn the temperature down to 140C

Add them to the casserole pan along with your tinned tomatoes and water or stock to just cover.

Stir everything together, cover and put in the oven to slowly stew for about 2½–3 hours.

Once the meat is falling off the bone and the sauce is thick, take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar

Take the meat out and if the sauce is too soupy, simmer briskly for about ½ an hour to cook down into a luscious sauce.

Put the meat back in to coat with the sauce and bring back up to temperature

Serve with mash or noodles

 

Bon Appetit!  🙂

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta

Ingredients:

375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season

Method:

In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield.

These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you could make them smaller if preferred.

The filling is fragrant and moist and I will definitely be experimenting with different flavours now that we’ve discovered just how easy they are to make.  The dipping sauce is also divine – hot and tangy from the sambal oelek and the lime juice…

Prawn Spring Rolls

Ingredients:

1 litre canola oil, for frying
1 kg bag of prawn cutlets, tails removed
1 egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. soy sauce
½ tsp. sesame oil
14 sheets of square spring roll pastry

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Method:

Chop the prawns into very small pieces

In a large bowl, mix the prawn, egg white, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together.

Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you.

Place approximately 2 tbs. of the mixture on the bottom third of the wrapper.

Make a neat sausage shape of the prawn mixture and fold in the point closest to you.

Now fold in both right and left points and finally roll into a tight cylinder.

Dab with some water (that has been mixed with a little flour to form a paste) and seal.

Repeat the process and place under a damp cloth until ready to deep fry.

Heat the oil in a deep pot and carefully add a small batch at a time of spring rolls.

Cook until golden brown all over.

Drain on some paper towel and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well

Bon Appetit!  🙂

Macaroni with Ham and Cheese

This crunchy pasta dish is so easy to make and tastes really good!  It’s a different take on the old favourite Macaroni Cheese – not so rich because there is no cheese sauce – just cheese!  You can really add anything you fancy to this dish – I often add a punnet of chopped button mushrooms.  Another nice variation is stirring through two or three chopped hard-boiled eggs – depends what you have in the fridge! 🙂

Ingredients:

1 250 gram packet of macaroni – I use elbows

3 ham steaks

1 tablespoon of olive oil

1 onion finely chopped

1 clove of garlic – grated

1 teaspoon Sambal Oelek  (A paste made from ground red chillies – I use Conimex brand)

1/2 teaspoon of freshly grated nutmeg

salt & pepper to taste

4 cups of grated cheese

Panko crumbs for the topping

Method:

Boil the macaroni as per instructions on the packet until just el dente

While the pasta is cooking, fry the onions, garlic & chilli paste in the olive oil

Chop the ham steaks into small cubes and toss in with the onion mixture

Season with the nutmeg, salt & pepper to taste

When pasta is ready, drain and mix thoroughly with the ham and onion mixture

Add in the grated cheese and stir though to combine

Tip this into a casserole dish and sprinkle generously with Panko crumbs

Bake at 200c (fan forced) for around 20 minutes or until crumbs are nice & golden

Bon Appetit!

Red Onion Chilli Jam

Lovely fresh bright chillies

This is a terrific way to use up onions and chillies if you find yourself with too many in the fridge…   It’s delicious cold with roast meats or hot as a side dish…

Tip of the day:  You can freeze chillies whole in freezer bags.  They are easier to chop or for quickness – just grate them while frozen

Red Onion Chilli Jam

As many red onions (sliced) and chillies as you want – I used 10 or so red onions and two long red chillies – chopped finely and added seeds and all…

Saute in butter until soft.  Add 1/2 cup of sugar and cook slowly until caramelised.

Add 1/3 cup of balsamic vinegar and cook slowly for about 30-40 minutes until it has reduced down and the onions are soft and it looks lovely and sticky.

Season to taste with sea salt.

That’s it!  So easy – keeps in the fridge for a week and is delicious hot or cold.

Deliciously sticky Red Onion Chilli Jam

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