Fry the garlic and
chilli in a little oil, being careful not to burn the garlic, remove from the pan and place into a mixing bowl.
Not exact matches
There is an enormous consumption of
chillies in India, as both rich and poor daily use them, and they form an important ingredient
in the curries and chutneys
in general use, when ground into a paste between two stones, with a
little mustard, lard,
oil, ginger and salt, this forms the only seasoning which the millions of poor
in the East can obtain to flavour their insipid rice.
Note -
in this recipe I served one portion size of
chilli with some extra roasted veggies - I simple cut the veg into batons drizzled over a
little olive
oil and some salt and pepper then roasted for approx. 20 mins.
Whilst your peppers are
in the oven, place a small amount of olive
oil in large frying pan over a medium heat, add your tomatoes, garlic and
chilli with a
little salt and pepper and saute for around 5 mins until softened.
Simply cook the red onion,
chilli, ginger, garlic and mustard seeds
in a pan with a
little olive
oil.
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked
in cold water overnight and drained6 tbsp olive
oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red
chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (
little tubes) 4 tbsp extra virgin olive
oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
Heat the
oil in a large non-stick pan or casserole and add the onion, 1sprig of rosemary, a pinch of salt, the
chillies, and a
little water.