Cooking ideas - got chillis - lots of them!

[Jonny69]

She's been to the market and bought chillis - lots of the damn things - good girl

These came to the princely sum of £1, god bless Lewisham market. They are hot but not inedible so I think de-seeded and roasted they might just be edible by themselves. I'm thinking stuffed with cream cheese and maybe try and breadcrumb them, chilli con carne tonight, stuffed with meat maybe, curry in the week, er and now I'm out of ideas... what else can I do with them?

Have an arty shot for your troubles

Yum, they do look good.

 

[Jonny69]

3. ????

Journey into the unknown after eating that many chillis

 

[Jonny69]

Chilli Chutney
This is another simple little recipe that tastes great with cheese and biscuits or in any sandwich!

That's a brilliant idea, I'll make a cooking thread about that

How much flesh do they have on them?

You could do them with langoustine in an Italian dish.

Quite a bit of flesh, they could be good with seafood because they aren't killer hot.

 

[Jonny69]

Ok, this was a bad idea starting this thread. Too many great ideas and I'm getting hungry now

So far I've got a chargrilled chilli sweating in a bag ready for the skin to come off, just to see what it's like, 6 chillis roasting in a little olive oil, some roasting with peppers and the chilli chutney. Pics to follow

 

[Jonny69]

make some chilli vodka

Done

 

[Jonny69]

I made some mango chutney a while back and unopened it was fine after 6 months, then it kept for ages after that. I'm going to leave the chilli chutney for at least 2-3 weeks before I open it because it matures with time, ie the flavours infuse properly.

 

[Jonny69]

Do you need to cut the chillis and take out the seeds first, or just cut off the top?

I used the whole thing chopped up into various sizes, but these aren't killer hot.

Just set a few aside next to a window (string em up if you can) for a couple of weeks, when they're dry stick em in an oil bottle and after a couple of days, delicious chilli oil.

Funny you should mention that, just strung up a load in a nice long floor to ceiling string in front of the south facing window

I'm going to sound like a spoilsport - make sure you make chilli oil properly and sterilise/heat the oil to a high temp. It's a major source of food poisoning and botchulism. Sounds stupid I know..

I've got a Michel Roux sauce book and the recommendation is to heat the oil to 80 degrees C, drop in the fresh chillis and take it off the heat. Let it cool, pass it through a seive and then bottle it.

I've made chilli and garlic oil in the past by just chucking it in, before I knew about the heating process and the chilli or garlic degrades in the oil in a kind of strange underwater mould.