Man Woman Cook Eat Drink

~ An intermittent review of what we cook, eat and drink

Man Woman Cook Eat Drink

Tag Archives: Chilli

Pineapple Chilli Jam

24 Sunday Jan 2021

Posted by Fabric of Madness in Fruit, Jam

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Chilli, Jam, pineapple

I had all the best intentions. The pineapple looked so so good and I was thinking of grilled pineapple on the barbeque. The fact that we have only had one barbeque in the last 24 months should have signalled something. Alas, nothing grilled – and the pineapple was starting to look like it would end up somewhere other than our bellies. The question was then what to do with it – definitely wasn’t going to feed our worms in the compost. I decided to make something a bit different and ended up with a chilli jam recipe. Of course I didn’t happen to have any chillis – and I had just been shopping – so I felt a bit of substitution coming on……

Recipe:

  • 1 pineapple
  • 1 or 1-1/2 teaspoons chilli flakes (or use fresh chillis)
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons crushed ginger
  • 20ml fish sauce
  • 175g caster sugar
  • 50ml mirin (or use white wine vinegar)

Chop pineapple flesh into small chunks – put one half into a food processor.  Add chilli, garlic, ginger and fish sauce.  Puree and then put into a saucepan with the sugar and mirin.   Bring to boil slowly, then turn down and add rest of pineapple.  Cook on simmer for up to one hour, the jam will thicken up.

Put into sterilized jars.   Once opened keep in the fridge.  My pineapple wasn’t that big, this made 2 x 275g jars – almost.   One completely full, one about 7/8ths. It has a bit of a bite, the pineapple pieces are very soft, and it is somewhat delicious!

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Thai Beef Salad

22 Wednesday Aug 2018

Posted by Fabric of Madness in Beef, Dinner, Salads, Uncategorized, Vegetables

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asian, Beef, Chilli, Salads, Sprouts, Thai, vegetables

it isn’t very often Mr MWCED or myself eat red meat.  Indeed it’s a rare occasion – and quite honestly I don’t think I have bought a piece of beef for many years (apart from the odd steak when lovely son comes home – just for him).  So interestingly it happened that we were both hankering for some red meat but not a lot of it,  and this salad seemed the perfect solution.

You could use a less expensive piece of steak, in which case I would marinate it overnight.  I wasn’t that organised and the meat was marinating for only a couple of hours.  I cooked the steak in the frying pan and once it was reasonably browned I then spooned some of the marinade over it until it was done.  The marinade caramelises and makes the outer part of the steak very tasty.

IMG_2260

Steak

  • 1 ½-inch piece ginger, peeled, finely chopped, or 1 tablespoon pre-minced ginger
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder, garlic granules, or freshly chopped garlic
  • ¼ cup olive oil
  • 1 tablespoon toasted sesame oil
  • 500g fillet steak (expensive, but absolutely the best for this dish – and you don’t really need a lot, if there are just 2 of you, you could use a bit less steak)
  • salt

Dressing

  • ¼ cup fresh lime juice
  • ¼ cup hot chilli paste (you could also use freshly chopped chilli)
  • ¼ cup peanut oil
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 garlic clove, finely chopped
  • Salt (optional)

Salad

  • Salad greens, enough for 2 (I used a mix of cos and curly lettuce from the garden)
  • 1 x carrot, grated
  • 2 spring onions, chopped
  • 1 red pepper, diced
  • ½ cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup sprouts (we had some fresh mung bean sprouts on the windowsill, so in they went)
  • ½ cup chopped coriander
  • ½ cup torn basil leaves
  • ¼ cup torn mint leaves
  • ¼ cup finely chopped salted, roasted peanuts, plus more for serving
  • Lime wedges (for serving)

Preparation

  • Whisk ginger, soy sauce, sugar, lime juice, fish sauce, pepper, and garlic in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to glass bowl and add steaks. If you can, chill at least 6 hours and up to 12 hours, but you can still do this with an hour or two of marinating.  (As noted above, tougher cuts of meat will do better with longer marinating).
  • Prepare a grill for medium-high heat. Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over, and finished to your preference (i.e. medium rare, medium). Instead of grilling you could also cook quickly in a frying pan.  Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Dressing

  • Whisk lime juice, chilli paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Combine salad ingredients.   Pour 2/3 dressing over them, then add steak and peanuts and pour over rest of dressing.  Alternatively, you can keep some dressing to have on the side.   Garnish with extra coriander and mint.

 

This could also be served with noodles or rice.  Though it was excellent without and plenty for 2 of us.

 

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