Everything You Wanted To Know About Chilli Dips & Snacks
One of my all-time favourite Indian dishes
For stuffing
Make a batter with gram flour,salt and chilli powder with water. Heat the oil in wok and then dip the green chilli in the batter, it should be well coated with batter. Then drop in to hot oil carefully, fry till crisp and golden brown. After removing from oil slit the bajji in the middle then stuff it with chopped onion grated carrot. Garnish with coriander (cilantro) leaves and drizzle your favourite chutney over it and serve. Although a little fiddly, these are great entree or snack when you're looking for something a bit different.
Melt butter in a heavy based pan. Add garlic, chilli and salt and stir over medium heat for 1 minute. Toss the Brazil nuts in and continue to stir for 1-2 minutes. Drain on paper towel and allow to cool.
Spicy Zucchini and Chorizo Tartlets makes 4 serves These little tarts are a great easy snack.
Preheat your oven to 220°C. Cut the pastry sheet into quarters and line the bases and sides of four 8cm (base measurement) x 3cm fluted tart tins with removable bases with the pastry, allowing the sides to overhang. Place the lined tins on an oven tray and chill them in the fridge and meanwhile, heat a large frying pan over high heat and cook in a little oil cook the chorizo slices until golden brown on both sides. Transfer to a plate. Then add the chilli and a quarter of the zucchini to the pan and cook for 1-2 minutes until each side of the zucchini is golden and just tender and then transfer it to the same plate. Repeat in three more batches with the remaining zucchini. When you have cooked it all, arrange the chilli, zucchini, chorizo and tomatoes evenly among the pastry cases then sprinkle with the goat’s cheese. Bake in preheated oven for 15-20 minutes or until pastry is golden and puffed and then place the tartlets on serving dishes. Combine the vinegar and oil in a small bowl and drizzle over the tartlets. Serve with salad leaves.
Makes about 35 puffs.
Cut the corn off the cob with a sharp knife. Roughly chop the kernels then put them in a bowl with the remaining ingredients except the flour. Stir well. Then add the flour and mix well. The batter texture will depend on the amount of juice in the corn. If it is excessively dry, add 1 tablsp of water. You shouldn't need anymore than that as the batter is meant to be dry. Let stand for 10 minutes. Heat oil to 180 C . Drop slightly heaped teaspoons of the batter into the oil and cook for approximately 1.5 minutes, until puffed and golden. Drain on paper towel and then serve immediately with the sweet chilli sauce as a dipping sauce.
This a perfect light and tasty starter to your feast.
Preheat your oven to 180°C. Place the Lebanese breads on 2 oven trays and lightly brush them with some of the olive oil, on both sides. Bake in the oven, turning occasionally, until crisp and lightly coloured. Remove from oven and set aside. Cook the broad beans in a large saucepan of salted boiling water for 5 minutes or until tender. Refresh them under cold running water, drain well and peel. Place the broad beans, feta, ricotta , chilli and garlic in the bowl of a food processor and process until almost smooth. Transfer to a serving bowl. Drizzle with oil and sprinkle with paprika. Break the Lebanese breads into large pieces and serve with the broad bean dip.
Cheatin' But Delicious, Easy Stuffed Jalapenos
There's no specific amounts here as you can make as many or as few as you want ! Halve the jalapenos lengthways and remove the pith and the seeds. Remember: wash hands thoroughly after this step or face the predictable consequences Spoon some cream cheese into each jalapenos, enough to just fill it level. Wrap a piece of bacon around and secure with a toothpick Arrange on a roasting pan and bake in your hooded-BBQ or oven at 90°C (200°F) for approx 20 mins Before serving let them cool a little or you'll burn your mouth.
makes 4 serves Much as I hate clichés, this is a wonderfully flavoured variation of the Aussie "shrimp on the barbie" !
Melt the butter in a medium saucepan. Add the onion and saute until soft and transparent. Stir in the tomato sauce, tomato paste, water, vinegar, Worcestershire sauce, sugar, mustard powder and pepper. Stirring continuously, simmer uncovered for 15 minutes and then remove from heat. Immediately stir the prawns into the sauce, covering them completely and let them marinate in it for around 15 minutes. Spray a little oil onto your open grill rack and then preheat the grill on high (don't do this the other way around - the spray may catch alight). Remove the prawns from the sauce. Wrap each prawn in a piece of bacon and thread 3-4 of the wrapped prawns onto a skewer. Place the kebabs on the grill and cook for 5to 6 minutes, turning once or twice in that time. Cook until the bacon is crisp. Serve with grilled fresh vegetables and rice.
makes 4 serves
Use a sharp knife to remove the kernels from the cobs. The cobs are not much use so put them in the bin or your compost heap. Place the bacon in a non-stick frying pan, or on the grill plate over medium-high heat Cook, stirring occasionally, for about 4 minutes or until lightly coloured golden Transfer to a plate lined with paper towel Sift flour into a bowl and season with salt and pepper Then whisk the milk and eggs in another bowl until well combined and then pour over the flour Stir gently until smooth and then add the corn, onion, and bacon and continue to stir until it's all combined Preheat your oven or hooded BBQ to 160°C (320°F) and then spread a little oil over your cooking surface Use ¼ cup of the mixture per fritter, spoon the mixture onto the hot, oiled, surface Cook for 4 to 5 minutes each side or until golden and cooked through Transfer to a wire rack. Keep warm in while cooking the remaining fritters Serve topped with bacon, avocado, sliced chilli and a dollop of sour cream
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