- Slow cooked oriental crispy pork belly
- Stir frys
- Prawn stir fry
- Roast chicken legs with halved potatoes
- Spicy Butternut soup
- Slow-cooked oxtail with five spice and tamarind
- Linguine with pancetta and courgette
DRIZZLE OVER PLATED FOOD!!
Start off stir frys or any onion based dish from spaghetti bolognese to shepherds pie, soups and stews etc with a tea spoon or two of David's Chilli Oil.
Just experiment and add to a variety of different dishes during the cooking process. Incorporate into your own style of cooking.
Add to roast veg and meat dishes.
David's Chilli Oil is a great condiment for cheese dishes, salads, oriental/asian dishes, sandwiches and pasta sauces.
Marinating meat and fish for the grill or barbeque is simple as no other ingredients are required.
Add to Vegetarian dishes for real taste depth.
This versatile recipe can be done with pork belly, chicken wings, legs and thighs or spare ribs:
Slow cooked oriental crispy pork belly
Good size slab of pork belly from the butchers (scored) on or off the bone
1 table spoon David's Chilli Oil
8 cloves garlic ( finely chopped )
2 inches ginger ( finely chopped )
2 tablespoons light soy and one dark soy
1 tea spoon tomato puree
1 table spoon red wine vinegar
1 table spoon sugar or honey
1 tea spoon five spice powder
Cook at about 140 degrees C for 2 1/2 hours.
Place pork in sink and pour a whole kettle of boiling water all over skin and rub in sea salt.
Mix all ingredients together in a roasting dish with a dash of water. Place pork belly in the roasting dish being careful not to touch the skin with sauce mixture.
Check occasionally to add a little water. You don't want the sauce to dry up!
Finally ( if oven has not achieved this ) grill to achieve crispy skin: CRACKLING.
Serve with steamed, roasted or stir fried vegetables accompanied by noodles or steamed rice.
Garnish with fresh coriander and spring onions.
Add more David's Chilli Oil once plated for a seductive and intensely flavoured heat.
About 2 - 400g beef, pork, chicken or prawns
Roast Chicken legs with halved potatoes (serves 4)
4 chicken leg & thigh quarters, 4 medium potatoes halved and scored in a criss cross manner, 450g chestnut mushrooms halved, 4 shallots or two medium red onions roughly chopped, 6 cloves garlic roughly chopped, a few sprigs garden herbs or 1/2 tea spoon mixed herbs, 1 tablespoon Worcester sauce, 1/2 glass red or white wine, two tea spoons honey, pepper, sea salt, 1 tablespoon flour, three tea spoons David's Chilli Oil, dash water.
Spoon the flour in a plastic bag, add the chicken and shake to cover it all over. Place the chicken in a roasting dish meaty side down and drizzle oil all over. microwave the potatoes for five minutes with Chilli Oil brushed on beforehand. Set the oven to high and place the chicken on the middle shelf, with the potatoes on top. Cook for 35 mins. Take out the meat dish and turn over the chicken, throw in the mushrooms, herbs, salt, pepper, onion, garlic, worcester sauce, wine, honey and David's Chilli Oil. (dash water) Place back in oven for 30 mins. ( give or take)I bought 2 jars of your oil at the Spirit of Christmas Fair on Wednesday this week. I just wanted to share with you a recipe I used it in as it is absolutely delicious!!
Spicy Butternut soup
Slow-cooked oxtail with five spice and tamarind
Linguine with pancetta and courgette
Linguine pasta for two
Sprig or two of Garden herbs - thyme / rosemary or dried like herbs de provence
3 medium courgettes - diced
1 small red onion (chopped/diced)
2 cloves garlic ( chopped ), 1 or two red chillies chopped (optional)
Cheese - parmesan or cheddar ( or whatever's in the fridge )
Salt and pepper to taste, half a lemon
2 tea spoons David's Chilli Oil
Cook the pasta to aldente, drain in a colander and toss through a little oil. Chop the pancetta into dice. Put a pan on medium heat and add the diced pancetta without oil. Fry all over until golden brown. Set aside. Put the pan back on the heat with half the melted pancetta fat and add the onion. Fry for 1 min and add the garlic, chilli, herbs, salt, pepper and David's Chilli Oil. Then add the courgettes and fry for a minute or two. now throw back in the pancetta and stir in. Add the pasta and finally mix all together. Once plated up squeeze over a few drops of lemon juice and grate over parmesan or other cheese. Place under a hot grill for one minute. Drizzle David's Chilli Oil.