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Barbeque Grilling has Reached a Whole New Dimension
Grilling on the barbecue has never been more exciting. Not only do barbecues come in a myriad of designs and options, but also with the advent of popular cooking shows, cooking books and magazines�, grilling has reached a whole new dimension.
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Cooking By Moonlight
We build houses to protect us from the elements, dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases...
Cut the Take Out
A long hard day at work. You get home and need dinner. Nothing in the fridge, nothing in the cupboard. Take-out again. The wallet just won�t comply much longer.
Re-wind.
A long hard day at work (sorry can�t help with that one). You get home...
Swordfish, how to buy, store, cook and enjoy it
Swordfish belongs to the group of fish that have recently become more appreciated
for their contribution of omega-3 essential oils to the diet. These fats,
which have to be provided by the diet, have now been shown to have a host of
health...
Top Tips For Good Nutrition This Thanksgiving
To many, good nutrition and thanksgiving dinner seem to cancel
each other out. However it should be possible and even easy to
make a nutritious meal that is a pleasure to share with friends
and family. Here are a few tips to help you make your...
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Helen's non-lethal Chili Sauce
The best recipe for Chili (or chilli) sauce is a matter of much debate among fans - some like it hot, some like it extra hot, and some like it hot enough to remove the enamel from your teeth! The bottom line is, most people need a chili sauce strong enough to accentuate the taste of whatever they are eating (typically meat cuts, kebabs and so on) but NOT so hot that it can be life-threatening.
This is why I am happy to share with you, my own favorite chili sauce recipe, which was generously donated to me by Andy, a Turkish chef of amazing abilities. Chili sauce recipes are usually guarded jealously till death, so once again, thanks Andy for sharing! This one may make you sweat a little, but will enhance the meaty flavor of whatever you eat, while doing no permanent damage!
Makes enough for 8 portions:
1 stick of celery
2 shallots
1 red onion
2 jalapeno Peppers for mild, 5 for hot (not recommended!)
1 clove garlic
4 tablespoons of tomato puree
4 tablespoons of tinned chopped tomatoes (skin off) drain the juices
flat
leaf parsley - a small handful
1/2 fresh lemon
tabasco sauce
olive oil
salt and pepper
You need to put the celery, shallots, red onion and the Japapeno peppers in a food processor and blend until it becomes a fine paste. Put this mixture, tomato puree and chopped tomatoes in a saucepan and put on a low heat. A few minutes into cooking put 1/2 the fresh lemon juice, a few splashes of tabasco sauce and the crushed garlic clove. Leave on a low heat for 15 minutes, then add the chopped leaf parsley and a drizzle (3 tablespoons) of olive oil, few grinds of salt and pepper. Leave for at least 4 hours in a fridge before serving.
Chili sauce is best served chilled. Serve alongside grilled chicken, Lamb Koftee or Other Grilled meats. Pitta bread for a side and rice and salad (tomato, cucumber and lettuce) to accompany the meats.
Enjoy!
About the Author
Famous chef to the stars Helen Porter, cooks it up only for www.helensrecipes.com the free recipes site for cooks with limited time!
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