Chocolate and chilli mousse pie 🔥🎂🍫💝🌶️🏴󠁧󠁢󠁷󠁬󠁳󠁿

Looking forward to trying this from the Hairy Bikers Route 66 Cook Book, I wonder what would happen if we substitute the chocolate for a #MOAB Bar?

#birthdaycake #chocolatecake #chillichocolatecake #chocolatepie 

Preparation time: 1-2 hours

Cooking time: 10 to 30 mins

Serves: 10–12

Dietary: Vegetarian

This is an American-style pie with a spicy chilli twist! With salted caramel and chocolate mousse in the centre, this makes a showstopper dessert.

Ingredients

For the biscuit base

• 250g/9oz dark chocolate biscuits, such as Oreos, broken into quarters
• 50g/1¾oz butter, melted

For the salted caramel filling

• 150g/5½oz butter
• 175g/6oz soft light brown sugar
• ½ tsp sea salt

For the chocolate mousse

• 200g/7oz dark chocolate, broken into small pieces
• 2 dried red chillies, soaked in boiling water and thinly sliced, water reserved
• 450ml/16fl oz double or whipping cream
• 50g/1¾oz cocoa nibs

For the chilli praline

• 150g/5½oz golden caster sugar
• 1–2 tbsp water from soaked chillies (see above)
• 75g/2¾oz macadamia nuts, chopped

For the topping

• 200ml/7fl oz double cream
• 1 tbsp icing sugar
• 1 lime, finely pared zest only
• sprinkle Mexican chilli powder

Method

1. For the biscuit base, blitz the biscuits in a blender or food processor (or put in a bag and bash with a rolling pin) until it forms the texture of fine breadcrumbs and transfer to a bowl. Stir the butter into the biscuit crumbs. Press the mixture into the base of a 23cm/9in loose-bottomed, preferably springform, round cake tin. Put in the freezer to set while you make the caramel.

2. For the salted caramel filling, place the butter, sugar and salt in a saucepan. Melt over a medium heat, stirring constantly until it starts to bubble. Allow to bubble for a minute, then remove from the heat and leave to cool for a few minutes. Pour over the biscuit base and return to the freezer for about 30 minutes, or until it is set.

3. For the chocolate mousse, put the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave to melt, stirring occasionally. Once melted, stir in the chillies, remove from the heat and leave to cool a little. Whisk the cream in a large bowl until it forms soft peaks and pour the chocolate into the cream, along with the cocoa nibs. Mix thoroughly until it is no longer streaky, then spoon over the caramel, making the top as smooth as possible. Freeze for a further 30 minutes or transfer to the fridge and leave until ready to serve.

4. For the praline, line a baking tray with baking paper. Put the sugar into a saucepan over a medium heat and stir constantly until the sugar has melted. Carefully add the water from the chillies and mix well. Stir in the nuts. Pour onto the baking tray, spreading it out as quickly as possible as it will continue to cook off the heat. Leave to cool until hard and brittle. Break into shards.

5. For the topping, whisk the cream with the icing sugar until it forms soft peaks. Swirl the cream over the chocolate mousse with the back of a spoon and top with shards of praline. Sprinkle over the lime zest and finish with sprinkle of Mexican chilli powder.

https://www.bbc.co.uk/food/recipes/chocolate_and_chilli_91304

Slow Cooker Mexican Beef & Bean Burritos 🇲🇽🔥🇺🇸🌯🌶️

Slow Cooker Mexican Beef & Bean Burritos 🇲🇽🔥🇺🇸🌯🌶️

For the Beef:

* 5 Garlic cloves (chopped)

* 1 Large white onion (chopped)

* 30ml Lime Juice

* 1 can Plum tomatoes (squeezed)

* 1 litre Beef broth 

* 90ml Orange juice

* 2 tbsp Sunflower oil

* 1.5lb Beef brisket 

*Spices (2 whole dried chipotle, 1tsb Carolina reaper powder, 1 tbsp smoked paprika, 2 tsp oregano, 1 tsp all spice, 1 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp whole black peppercorns)

Method:

* Toast the whole spices in a heavy bottom pan being careful not to burn them.

* Add the whole spices into a grinder / mortar and pestle, along with the other herbs and spices. Grind into a fine paste.

* Cut beef into big pieces and sprinkle with spices.

* Sear aggressively: browning = flavour on both the beef and in the sauce (from the brown stuff on the base of the pot)

* Add everything else into the pot.

* Slow cook on the stove, oven, slow cooker or pressure cooker until fall apart tender.

* Shred the beef and toss back into the sauce, set aside for later.

The Burrito Ingredients:

* Your slow cooked shredded beef

* Good quality refried beans 500g

* Cooked long grain rice (optional)

* Flour tortillas

* Mexican cheddar cheese shredded (also nice with Greek feta cheese)

* Optional toppings - sour cream, picked jalapenos, pickled pink onions, your favourite hot sauce, pico de gallo, fresh coriander, fresh avocado.

Assembly:

Warm the tortillas in the microwave for 20 seconds

Spread the refried beans on the tortilla

Add the rice, beef, cheese and toppings of choice

Fold the bottom edges of the burrito followed by the sides to create a delicious burrito parcel 🌯

Devour with pleasure 😜

#hotones #hotsauce #chillisauce #chilli #chili #piripiri #jalapeno #habanero #bhutjolokia #trinidadscorpion #scotchbonnet #fermentation #bradleone #ghostpepper #flaminjoeschillico #wales #cymru #schoville 

www.flaminjoes.co.uk

Pad Prik King Chicken 🇹🇭🌶️🔥🐔

Pad Prik King Chicken

What does prik mean in Thai?

Prik is the transliteration of the Thai word ‘พริก' which means chili. If you simply used the word on its own you will likely get the super hot bird's eye chili which is what Thai's call Thai chili.

Prik king paste or phrik khing paste is a very spicy paste that is used to make pad prik king curry. Pad prik recipes use this paste to make the dry southern-style Thai curry which is dry and cooked without coconut milk.

INGREDIENTS

• Chicken Thighs *300 grams
• Long Green Beans *100 grams
• Phrik Khing Curry Paste *3 tbsp
• Ginger Roots *1 thumb
• Kaffir Lime Leaves *5 leaves

• Fish Sauce *2 tbsp
• Brown Sugar or Palm Sugar *1 tbsp
• Seasoning Sauce *1.5 tbsp
• Olive Oil *1 tbsp
• Spur Chilli's *1 sliced for garnish
• Birds Eye Chilli's *To Taste

PREPARATION

• Wash the long green beans and cut into 1 inch lengths. Tear the kaffir leaves half removing the thicker stem and centre vein. Slice up the finger ginger roots lengthwise, and wash the pepper corns (if using) and set aside.
• Thinly slice / cube chicken and marinate with 1 tablespoon of seasoning sauce, set aside.

INSTRUCTIONS

• Heat the olive oil in a frying pan until quite hot.
• Stir fry the chicken until nearly done and then add the Prik King (Red Curry) paste and continue to stir fry until fragrant. At this point I like to ramp up the spice by crushing a few Thai chilli's in with the Prik King paste to add extra heat, this is optional and to your pallet.
• Add sliced finger ginger roots, long green beans, kaffir leaves and mix,
• Add seasoning sauce, fish sauce (if using), brown sugar or palm sugar, and stir to mix.
• When chicken is cooked through scoop up onto a serving plate.
• Garnished with chili spur for colour and serve with jasmine rice.

#hotones #hotsauce #chillisauce #chilli #chili #piripiri #jalapeno #habanero #bhutjolokia #trinidadscorpion #scotchbonnet #fermentation #bradleone #ghostpepper #flaminjoeschillico #wales #cymru #schoville 

www.flaminjoes.co.uk

Chilli Facts #6

ALL BELL PEPPERS ARE THE SAME PLANT.  

While the peppers definitely look different, all colors are actually all the same fruit in varying levels of maturity. The peppers start off green, then turn yellow, and finally red (but some of the time the orange or yellow is the fully mature color). Green peppers taste more bitter than their counterparts because they lack the same chemicals and vitamins that the more mature fruits develop. Thanks to a supply of chemicals like vitamin C and beta-carotene, orange and red bell peppers have a much sweeter taste. You may have noticed that these differences affect the prices at the grocery store. Jalapeños also turn red, but are usually picked before they're ripe.

#hotones #hotsauce #chillisauce #chilli #chili #piripiri #jalapeno #habanero #bhutjolokia #trinidadscorpion #scotchbonnet #fermentation #bradleone #ghostpepper #flaminjoeschillico #wales #cymru #schoville

www.flaminjoes.co.uk

Family Pot Red Lentil Chili 🇲🇽❤️🌶️

Being #veganuary and wanting to get some healthy heat into my diet I came across this recipe and adapted it for my pallet 🔥🌶️🏴󠁧󠁢󠁷󠁬󠁳󠁿

Really enjoyed the results and I'm thinking of making this a permanent addition to my regular go to recipes.

INGREDIENTS

• 2 Tbsp (30 ml) grape seed or coconut oil
• 1 white or yellow onion, diced (110 g)
• 1 red bell pepper, diced
• 1/2 tsp each sea salt and black pepper, divided (plus more to taste)
• 2 jalapeño, diced with seeds
• 2 habanero, diced with seeds **optional
• 4 cloves garlic
• 3 Tbsp hot chili powder, divided
• 2 Tbsp ground cumin, divided
• 2 TSP smoked paprika
• 2 15-ounce cans diced tomatoes (if unsalted, add more sea salt)
• 3 Tbsp tomato paste
• 420 ml water, plus more as needed
• 148g dry red lentils, thoroughly rinsed in cold water + drained
• 1 can kidney beans, slightly drained
• 1 can black beans, slightly drained
• 1-2 Tbsp coconut sugar (or maple syrup)
• optional: 1 can sweet corn, drained
• Chilli heatwave/lightly salted Doritos chips
• Fresh chopped coriander
• Avocado

INSTRUCTIONS

• Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
• Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
• Add 2 TBSP chili powder, 1 TBSP cumin, 2 TSP paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
• Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).
• Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, and stir to combine.
• Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
• Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
• Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).

Original recipe from minimalistbaker.com

CHORIZO BREAKFAST HASH 🇪🇸🔥🇲🇽

CHORIZO BREAKFAST HASH

One of my favourite Sunday morning breakfast dishes. Simple to prepare, beautifully bright and warming. I like to make mine with a spicy, fresh salsa for that extra zing 🔥

INGREDIENTS

• For the hash
• 1 lb baby red potatoes
• 2 Tbsp cooking oil
• 1/2 lb Mexican uncooked chorizo
• 1 yellow onion 
• 1 green bell pepper
• Pinch of salt and pepper
• 1 tsp chili powder
• 1 tsp smoked paprika
• 3 spring onions, sliced
• 4 large fried eggs
• 4 Tbsp sour cream

• For the salsa 

• 5 medium tomatoes - deseeded and finely chopped
• 1 onion - finely chopped
• 3-4 green chillies - finely chopped
• 1 teaspoon salt - or to taste
•  Finely chopped fresh coriander
• 2 tablespoons beer

1. Mix all of the ingredients together in a large bowl.
2. Place in the fridge for the flavours to develop for about an hour.
3. Serve as a topping on whatever dish you want. This goes well with crisps too.

INSTRUCTIONS

• Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.
• While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.
• While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.
• While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper, and a smoked paprika and chili powder. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.

• Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced spring onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.

#hotones #hotsauce #chillisauce #chilli #chili #piripiri #jalapeno #habanero #bhutjolokia #trinidadscorpion #scotchbonnet #fermentation #bradleone #ghostpepper #flaminjoeschillico #wales #cymru #schoville 

www.flaminjoes.co.uk

Chilli Facts #5

ONLY MAMMALS ARE SENSITIVE TO IT. 

While capsaicin may burn and irritate the flesh of mammals, birds are completely immune to its effects. As a result, birds are largely responsible for helping wild peppers spread by eating them and excreting the seeds.