chilli beef burgers

Spicy chilli Beef Burger Ingredients

  • handful basil leaves, chopped
  • olive oil for frying
  • 1 tsp tomato ketchup
  • 1 tsp mustard
  • 1 egg, lightly beaten
  • 1 red chilli, finely chopped
  • 1 small onion, finely diced
  • 2 spring onions, sliced
  • 2 garlic cloves, crushed
  • 450g/16oz lean beef mince

 

Spicy Beef Burger Directions

  1. First, in a large bowl mix together the mince, garlic, tomato ketchup, mustard, egg, chilli and onion.
  2. Dive in with your hands and mix until the ingredients are well blended.
  3. Just before cooking, add the spring onions and basil to the mixture and divide into four patties.
  4. Heat a little olive oil in a large non-stick frying pan and fry the burgers.
  5. Next, turn them once only, cooking for about 5-6 minutes each side. (Alternatively you can cook them under a grill for the same time turning half way through.)
  6. And last, serve with burger buns and salad.

chilli beef burgers


Habanero chili pepper

The habanero chile (Capsicum chinense Jacquin) (sometimes incorrectly spelled “habañero”) is one of the most intensely spicy species of chilli peppers of the Capsicum genus. Unripe habaneros are green, but the colour at maturity varies. Common colours are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimeters (1–2½ in) long.

Habanero chili pepper

Origins and current use

Like all Capsicum, the habanero pepper originated in Meso- or South America, most likely the Amazon basin or nearby coastal regions. Upon its rediscovery by Europeans, it was rapidly disseminated around the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it “capsicum chinense”—the Chinese pepper.

The chilli’s name is derived from the name of the Cuban city of La Habana, which is known as Havana in English.

Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama, Costa Rica, and some U.S. states including Texas, Idaho, and California.

Habaneros are an integral part of Yucatecan food. Habanero chiles accompany most dishes in Yucatan, either in solid or purée/salsa form.

The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavour. Although both varieties average around the same level of heat, the actual degree of “heat” varies greatly with genetics, growing methods, climate, and plant stress.

Recently, the habanero’s heat, its fruity, citrus-like flavour, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.


Simple chilli salsa

A very simple chilli salsa, that is quick and simple. The Cumin and garlic are optional, feel freee to play with you food and add whatever herbs you like (or have to hand) most soft herbs will work fine, experiment, enjoy and eat while fresh.

Ingredients
2/3 garlic cloves chopped
1 small/medium onion chopped
1 or 2 fresh green chillies – (Jalapenois a good start)
5 – 8 salad tomatoes
A small bunch or fresh Coriander
1/4 tsp cumin seeds (Dry roasted in frying pan, then ground)
A little lime juice to taste (your could also use orange if you have no limes)
A little Salt and fresh ground black pepper

Prepare the ingredients (peal and chop garlic, dry roast and grind cumin seeds) you can de-seed the chillies if you wish, it will make the salsa milder.

Hold back 2 tomatoes and place the rest in a blender or food processor and blitz it all up Pour in to a bowl and then chop up and add the remaining tomatoes to give it a bit chunkier texture.

Simple chilli salsa


Thai chicken curry recipe

    • Thai chicken curry recipe
    • 1 lb skinless, boneless chicken breasts, cut into -in. chunks
    • 2 tsp curry powder
    • 2 tsp vegetable oil
    • 1 large bell pepper, sliced
    • 1 large onion, chopped
    • 2 tsp minced garlic
    • 1 can (14 oz) coconut milk
    • 1 can (8 oz) pineapple chunks in juice, not drained
    • 1 tsp salt
    • 1/4 tsp crushed red pepper or as much as you need

 

Directions

Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside.

Heat 1 tsp oil in a large nonstick skillet, add the bell pepper and onion and sauté over medium-high heat 5 minutes or until crisp-tender. Add remaining 1 tsp oil and the chicken chunks; sauté 2 minutes or until chicken is lightly browned.

Stir in garlic; cook 1 minute or until fragrant. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.

Thai chicken curry recipe

 


Making a curry from scratch

Making a curry from scratch

Chicken curry can be a part of any meal.This is one of my favourite recipes that I cook often and is enjoyed by my family and friends. Very simple, quick and easy to make, in fact there are many different ways/ varieties of chicken curry recipes to make with different ingredient and flavours, (spice and non spice with creamy sauce) the taste is extremely awesome, wonderful, and for those who love this recipe, then this dish is definitely for you to try!!!

 

For this dish, we prefer using chicken thighs or chicken drumps instead of chicken breast, for some other curries especially with creamy or coconut milk I love to use chicken breast, because help the chicken juicy and tender as it cook become very soft.

Check out below for my recipe as I am sharing this today with you a classic and delicious chicken curry, very simple and easy to make just add spices to make it even more delicious Its great for lunch or dinner, but I usually cook for lunch time and serve with plain rice.

 

Preparation time: 15-20 minutes

Cooking time: 1 hour and 15 minutes

Serves: 3-4

 

Ingredients:

½ medium chicken cut into parts, clean and wash with lemon juice.

2 onions grated

2 tomatoes grated

1tsp garlic paste

1 small carrot grated

Little fresh coriander leaves chopped

¼ tsp turmeric powder

¼ tsp coriander powder

½ tsp curry powder

Salt to taste

3 potatoes cut into cubes

3 tbsp tomato paste

¾ or ¼ cup vegetable or canola oil

 

Preparation:

Heat the oil in a medium non-stick pan, add onions and cook until tender. Then add coriander leaves and fry for about 20 seconds, add tomatoes and garlic paste stirring for 30 seconds, now add grated carrot and little salt plus one cup of water and cook  over a medium heat for 5-7 minutes, then add the spices turmeric powder, coriander powder and curry powder and stir for 15 seconds, Now add the chicken over a medium-high heat and add enough water to cover the chicken, bring to the boil, until the chicken is half cook then add the potatoes, let the potatoes and chicken is almost cooked add the tomato paste, let it cook to medium-low heat for about 20 minutes, taste the salt or until the chicken is tender and cooked through (no longer pink inside) and the curry become thick.  Remove from heat pour the curry in a bowl and add on top coriander leave.

Serve hot with plain rice or Naan, Enjoy!!!

Making a curry from scratch