Last week I made chilli con carne. It was an excellent chilli but Paul said it was slightly on the tame side due to the fact that I could only find a pot of mild chilli powder in the cupboard.
This evening I baked some cod with a tomato and black olive sauce (courtesy of Jamie Oliver). The recipe called for one red chilli. Rummaging through the kitchen cupboard I found a jar marked ‘Oregano” but containing three dried chillies from our French garden dating back a year or so. As it was so old I doubted there would be any heat so happily crumbled one up into flakes and added it to the sauce.
Dinner was a little ‘hot’ tonight. There’s just no pleasing some people.
I'm sure both meals were delicious!
ReplyDeleteI need to learn to cook cod because I've resolved to eat more fish this year. All I know how to make is grilled salmon and tuna salad.
I love Jamie Oliver's roasted white fish in bacon and the baked fish in tomato sauce, the oven method usually ensures the fish comes out perfectly cooked and there are no fishy smells in the kitchen. They are both really easy.
DeleteI either cook salmon fillets in the microwave on a plate - just covered with cling film (Saran wrap?), or poach them in a covered pan, with just a little water. They remain tasty and the flesh is tender, not dry.
DeleteLooks like your "chilly hot oregano" is on a widow sill of a 30th floor New York building.
ReplyDeleteGreetings Maria x
My creative splashback, just a cheap poster behind some perspex!
DeleteDried chilli is the WORST ! I think drying it concentrates the heat. Don't like chilli myself which makes cooking from new recipes a bit of a pain these days as you don't know how much the dish depends on it for flavour. ..Jamie's recipes particularly.
ReplyDeleteI should have known better. I like a small chilli kick, it's so hard to get it just right.
DeleteBlame that rich twat - Jamie Olivier. Was he dad called Laurence?
ReplyDeleteNot his fault, he said add one whole chilli and then remove it. I disobeyed instructions.
DeleteI froze my chillis this last year, and use them as fresh. Trying to calculate the heat in them is always tricky, a dish can easily be ruined by too much.
ReplyDeleteThat's what we normally do.
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