Tag: chilis
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DryStuff: Chicken Dry Rub #1
I think a natural progression from making dry masalas to make curry pastes is making dry rubs for roasting meat. This is the first one I have ever made and I used on an oven roast chicken along with this basting sauce as inspired by http://noblepig.com/.
My hat off to the people over at noblepig.com you are doing amazing work :).
You will need:
- Ingredients:
- 1 Tbsp ground rock salt
- 1/4 tsp ground black peppercorns
- 1 tsp ground paprika (I used smoked)
- 1/4 tsp onion powder
- 1/4 tsp kashmiri chili powder
- 1/4 tsp tumeric powder
- 1/4 tsp cumin powder
- 1/4 tsp beetroot powder (for colour, I make my own here)
- 1/8 tsp garlic powder
- Equipment:
- a bowl for the dry rub
- a fork for mixing
Steps:
- Bring all the ingredients together.
- Get distracted by how amazing it looks and smells.
- Mix everything together.
Enjoy,
PK
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Chicken Dry Rub #1
This is the first attempt at a dry rub for roast chicken.
I am pretty pleased with the taste and just look at the colours. 🙂
Please see PK’s Dry Rub Split Roast Chicken where I tested it out for the first time.
You will need:
- Ingredients:
- 1 Tbsp ground rock salt
- 1/4 tsp ground black peppercorns
- 1 tsp ground paprika (I used smoked)
- 1/4 tsp onion powder
- 1/4 tsp kashmiri chili powder
- 1/4 tsp tumeric powder
- 1/4 tsp cumin powder
- 1/4 tsp beetroot powder (for colour, I make my own here)
- 1/8 tsp garlic powder
Steps:
- Bring all the ingredients together.
- Get distracted by how amazing it looks and smells.
- Mix everything together.
- Rub it all over the chicken including the cavity.
Enjoy,
PK
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Ben’s Beef Jerky
Beef jerky is a great snack.
Its healthy, flavoursome, and gives you a little burst of energy. I never follow a recipe, so everything is quantity based and taste based. I use a dehydrator to dry the beef, however a light box will be just as good (if not better), it just takes longer.
If I had to roughly write down what I do, this would be it:
- Put into a bowl ~2 tbsp each of Soy sauce and Worcestershire sauce. Add in ~1 tsp malt or brown vinegar, and ~3 tbsp sugar. Mix till dissolved, taste and adjust as necessary until you have a nice flavour.
- Add in any other flavours you like. I will usually add a combination of chilli, smoked paprika, smoke water, coriander seeds (ground), onion or garlic powder.
- Cut ~1 -1.5 kg beef (try to get a topside or silverside) into strips ~1x1cm, as long as you like.
- Trim any fat off.
- Soak the beef in the sauce for 2-3 hours, making sure it is all well mixed.
- Place beef into dehydrator/light box, turn on and leave until you are happy with the toughness of the jerky (I like it tough, so ~24 -36 hours in the dehydrator). Also make sure it is preserved well enough to avoid food poisoning.
Couldn’t be easier,
Ben
Here are some additional Jerky recipes and more from Ben:
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- Put into a bowl ~2 tbsp each of Soy sauce and Worcestershire sauce. Add in ~1 tsp malt or brown vinegar, and ~3 tbsp sugar. Mix till dissolved, taste and adjust as necessary until you have a nice flavour.
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Selby’s NoRecipe Chilli
Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.
I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.
Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.
Selby
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Selby’s Easy Camping Chilli
Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.
I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.
Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.
Selby
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PK’s NoRecipe Nachos
This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.
The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.
There is only one other rule to making awesome nachos: Sour Cream!
Magic 🙂
Enjoy,
PK
Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).
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PK’s Simple Nachos
This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.
The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.
There is only one other rule to making awesome nachos: Sour Cream!
Magic 🙂
Enjoy,
PK
Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).
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PK’s Cheaters Red Curry Paste
Here is my, unashamedly, unauthentic red curry paste :).
I use it to make Thai Red Chicken Curries and also Tom Kha Gai (one of my favourite south-east Asian soups).
Please read PK’s Curry Paste Kit before you get going and also ramp the chili factor skywards if you are allowed to. You will notice that I use a blender because I am a lazy cook. However I prefer the chunkier look of the paste if you use a mortar and pestle.
One last thing, I would love to use Kaffir lime zest instead of common limes but my tree never seems to fruit. I think it has something to do with what it is grafted to.
You will need:
- Ingredients:
- 1 Tbsp whole coriander seeds
- 0.5 Tbsp whole cumin seeds
- 1 Tbsp rock salt (add more if you want a more authentic taste)
- 0.5 tsp whole black peppercorns
- 1 Tbsp powdered kashmiri chili (add more and use whole chilis if you want a more authentic taste and look)
- 3 coriander roots
- 7cm of pickled galangal root
- 5 garlic cloves
- 3 lemongrass stalks, freshly harvested, leaves removed
- 1 large red shallot
- 1 Tbsp dried belacan (shrimp paste)
- 1 Tbsp lime zest (I used about 2 small limes to get this much)
- a dash of lime juice
- a dash of water (add less or more depending on your desired consistency)
- a dash of olive oil or garlic infused olive oil (I think you can skip this if you are using a mortar and pestle)
- 2 Kaffir lime leaves (sorry everyone, I know this is really not the done thing traditionally)
- Equipment
- a chopping board
- a sharp knife
- a serving bowl
- a wet blender with a very small bowl
- a dry spice mixer
- a medium frypan (for dry roasting the spices)
Make the paste
I love bringing everything together before I start cooking. The ingredients in this dish are so visually appealing and the aromas are simply amazing.
Steps:
- Dry roast the 1 Tbsp whole coriander seeds, 0.5 Tbsp whole cumin seeds and the 0.5 tsp whole black peppercorns.
- When cooled, pop them in you dry spice mixer and pulse to a rough consistency.
- Chuck the rest of the ingredients (at least roughly chopped) in your wet blender:
- 1 Tbsp powdered kashmiri chili
- 1 Tbsp rock salt
- 3 coriander roots
- 7cm of galangal root
- 5 garlic cloves
- 3 lemongrass stalks
- 1 large red shallot
- 1 Tbsp dried belacan
- 1 Tbsp lime zest
- a dash of lime juice
- a dash of water
- a dash of olive oil or garlic infused olive oil
- 2 Kaffir lime leaves
Storing
This paste freezes well in a small container or snap-lock bag. I prefer to make it in just enough of a quantity so I can use it fresh in a dish.
Enjoy and please send me your tips,
PK
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Dr C’s NoRecipe Tandoori and Coriander Rissoles
Dr C has the right idea on the minimal recipe idea so his is the first ‘RecipeFree’ cab off the rank. Experiment with your own quantities and remember to enjoy yourself :).
He writes:
Try my tandoori and coriander rissoles with chili and mint yoghurt. Eat them with salad or whack’em between two bits of toast with fresh spinach. Yum!
Take say 500 g beef mince and combine with a good whack of tandoori paste, an egg, lots of breadcrumbs (say 2 cups), coriander sprigs and chopped spring onions.
Add salt & pepper, chili and make patties however large or small you want but be consistent.
The only limit to the serving options is your imagination.
Enjoy,
Dr C.
See other ‘RecipeFree’ posts here.
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Dr C’s Tandoori and Coriander Rissoles
Try my tandoori and coriander rissoles with chili and mint yoghurt. Eat them with salad or whack’em between two bits of toast with fresh spinach. Yum!
Take say 500 g beef mince and combine with a good whack of tandoori paste, an egg, lots of breadcrumbs (say 2 cups), coriander sprigs and chopped spring onions.
Add salt & pepper, chili and make patties however large or small you want but be consistent. Then fry the rissoles until they are cooked all the way through.
The only limit to the serving options is your imagination.
Enjoy,
Dr C.
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