Recipes
Pimientos de Padrón
- pimientos de Padrón (about 25)
- Olive Oil
- Coarse Salt
How to cook
Take a pan and pour enough oil to generously cover the bottom of the frying pan. Cook on a medium heat, When the olive oil starts to sizzle throw the peppers in whole. When the peppers start having small white blisters they are ready. Take the peppers out of the pan, place on plate with a paper towel. Sprinkle with coarse sea salt.
How to eat
Hold the pepper by the stem and eat the whole pepper, but remember you may get a hot one. About 1 in every 5 is hot hot hot
Salsa Verde
- 250g tomatillos
- 1 chopped onion
- Handful of Coriander
- 1 Tbsp fresh lime juice
- 1/4 teaspoon sugar
- 2 Garden Salsa Peppers, stemmed, seeded and chopped
- Salt to taste
How to cook
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a gill for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, coriander , Garden Salsa peppers and sugar in a blender and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
How to eat
Serve with tortia chips or as a accompaniment to Mexican dishes.
Adobo Sauce
- 10-whole chipotle peppers (smoked, dried jalapeno peppers)
- 1/3-cup onion, diced
- 5-tbsp cider vinegar
- 2-cloves garlic, sliced
- 4-tbsp ketchup
- 3-cups water
- ¼-tsp cumin
- ½-tsp oregano
- ½-tsp salt
Combine all ingredients in a pan
Cook over a very low heat for 1-2 hours until the chiles are very soft and the liquid has been reduced to about 1-cup
Will keep several weeks in the fridge in an airtight container
Put in blender and process for a thick sauce
Clear soup with sweet and sour chile
If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak 30 minutes. Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly,until gently simmering. Add the chicken, scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer for 15 to 20 minutes to cook the chicken and blend the flavors. Taste and adjust the seasoning. Remove the lemongrass, then serve the soup, garnished with fresh coriander leaves.
- 3 Chinese mushrooms, optional
- 4 cups Chicken stock, or less
- 2 Garlic cloves
- 1 tablespoon sliced pickled ginger
- 1½ tablespoon Rice vinegar
- 2 teaspoons Soft brown sugar
- 5 ounces Skinless boneless chicken breast (one fillet, trimmed), very finely sliced
- 4 Scallions, sliced
- 2 Stalks lemongrass, halved lengthwise
- 1 Red Thai chile Salt
- Freshly ground black pepper
- Fresh coriander leaves, to garnish
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