cayenne pepper Archives | National Dish https://www.nationaldish.co.uk/ingredient/cayenne-pepper Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:51:22 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png cayenne pepper Archives | National Dish https://www.nationaldish.co.uk/ingredient/cayenne-pepper 32 32 Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas, asparagus and beans | National Dish India https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad#respond Tue, 12 Sep 2017 15:45:32 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2440 There aren’t lots of recipes around for Indian crispy duck. Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in …

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]]> Indian dry spiced crispy duck with paneer and warm green salad of beans spinach asparagus and peas
This is a real head turner, impress your guests with the colour and then the flavour before you remind them it’s super healthy and low carb
India

There aren’t lots of recipes around for Indian crispy duck.

Most of you will know that Indian cuisine isn’t all wet curries, quite the opposite. The country is huge and the cuisine incredibly regional. I am partial to a Dhansak, and when I was in Mumbai I mentioned this, which was greeted with ‘oh, they eat that up near Delhi’. How cool is that, made me love it even more.

Britain has a wonderful love affair with Indian cuisine, with many British favourites actually coming from this very island. This Indian influences dry spiced crispy duck breast and it’s friends, I guess you can say, follows that same tradition.

This is a very healthy Indian dish, Paleo friendly and extraordinarily pretty.

I had some ingredients lying around and went for it – and it went, well.

Indian dry spiced crispy duck breast with char-grilled peach, crusted paneer and hot green salad of spinach, peas and beans
There are a few things going on here, nothing that should bust your ass too much, but have a quick read through so you can get your timings right. The duck will sit in a pan for 10 mins, under a grill for 5 and rest for 5 - so really, apart from prepping and slicing it, there isn't much to do, so you can crack on with other things. The better prep, the quicker everything will be. Put the kettle on, grab a large frying pan (first for the duck quick wipe down and then to warm the salad as the end), a saucepan to do some blanching and a smaller frying pan for the paneer. Also grab a large mixing bowl and a smaller one - for coating the duck and paneer. If you want the griddle effect on the peaches, which also adds flavour, get a heavy griddle pan on a high heat now - needs to be smoking - we don't want to cook the peach, we want to char it very very fast and that means hot hot hot.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The quack quack
The paneer
The warm green salad
  • 1handful broad beansyou need to blanch them and peel (don't just take them out of the pods)
  • 5stems asparagusslice them to about an inch and a half, do it on an angle too
  • 1fistful green beansyou'll slice these too, same size as the asparagus
  • 1large handful spinach leavesthis is the 'bed' and goes so well with paneer - like lovers
  • 1handful peasfrozen ones are ace
  • 2green spring onionssliced at an angle for garnish, the white and lots of the green
  • 1red spring onionsslice thinly, at an angle looks nice
  • 2whole peachesI used doughnut peaches, slice then about 1cm, not too thin
Instructions
  1. Let's do the spice mixes first, at the same time. Two bowls, the large one is for the duck. Add the spice list to each bowl respectively and the oil only to the large one, give em both a mix.
  2. Add the boiling water from the kettle to your saucepan on a high heat and blanch the broad beans, green beans, peas and asparagus - 2-3 minutes tops at a rolling boil.
  3. Place your duck in to the large bowl and cover it in the mixture and let it sit there for a few minutes at room temp whilst you sort the paneer. Put your large frying pan on a medium heat. Drain your greens and let them steam.
  4. Get your perfectly sized paneer chunks and coat them in a little vegetable oil and then add it to the spice mixture. Toss them around until they are perfectly coated all over and dry to look at. Set aside.
  5. Place the duck breasts in to the pan skin side down and leave it for 10 minutes. Check it from time to time just in case you have the heat too high - don't let it burn, but it will pick up a very dark colour - that doesn't mean that it's burnt.
  6. Cover the peach slices in oil and a tiny sprinkle of salt and put them neatly on to the griddle pan. Let em go, turn them once, let them go and then turn them back after rotating 90 degrees - then you get a lattice. If you're worried about that, just make them go a lovely colour without burning them all over. Put them aside, they're done. Check the duck and put the grill on.
  7. Get two plates ready and cover them in spinach leaves. Peel your broad beans - if you decide not to, look at yourself in the mirror with disgust. Slice the beans and asparagus.
  8. Duck is probably ready, turn it skin side up and whack it under the grill for 5 minutes - don't burn it - just go easy - medium high heat.
  9. Give the duck pan a wipe, you don't want charred remains on your greens and add all of them to the pan, tiny drizzle of oil in first. All we are doing is warming them all through - that's the green beans, peas, PEELED broad beans and asparagus - sprinkle the pan, from a height with some sea salt flakes, little toss and all that.
  10. In the smaller pan, add a bit of oil to medium high heat and fry the paneer on each side, you're looking for colour only, which will heat it through - keep turning it.
  11. Plate up time - firstly, slice the duck. Then place the greens on to the spinach leaves, place the duck on top, put the paneer and peach around it and then sprinkle the spring onions over the top.
  12. That's it - nothing should be over cooked, the greens will be super green and your duck should be perfectly pink.
  13. Thank you India India

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]]> https://www.nationaldish.co.uk/recipe/indian-crispy-duck-with-paneer-and-warm-green-salad/feed 0 How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos | National Dish https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito#respond Tue, 05 Sep 2017 20:49:37 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2285   How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge? Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice. Add to …

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]]> Low carb burrito Chinese crispy duck with cauliflower rice

 

China Mexico

How do you make a healthy burrito when they contain both bread AND rice – it’s a challenge?

Compromise – in this case, the rice – which unfortunately messes up the gluten free option.  Use our simple recipe for the cauliflower rice.

Add to that, this is also a fusion of East and West – China meets Mexico and it’s superb.

How do you make a healthy burrito? | Chinese crispy duck cauliflower rice burritos
Ok, so this is only a lower than normal carb burrito, it works though - so any port in a storm.
Servings2 people
Prep Time15 minutes
Cook Time15 minutes
Ingredients
Instructions
Cooke the perfect duck breast
  1. If you want your duck crispy on the outside and pink in the middle, whilst keeping it from tasting like boot leather, follow this and you'll get it right every time.
  2. Get a decent frying pan on to a medium heat, whilst it heating up you can prep the duck.
  3. Get your breasts and rub them all over with oil - grow up.
  4. In a bowl mix the Chinese five spice, cayenne, garlic powder and salt - then toss your breasts, covering it in the mixture. Seriously, grow up.
  5. Put them skin side down in the pan and leave for 10 minutes - the cooking should be easy going, if it's spitting and sizzling a bit, turn down the heat. The mixture will turn very dark on the skin, that's not burnt - but keep the heat under control. Turn on your grill (broiler) - medium high.
  6. As soon as the breasts are in the pan prepare all the other bits (drop to The test section) you have 10 minutes.
  7. After 10 minutes, turn the breasts skin side up and place under the grill for 5 minutes - keep a little eye on it.
  8. When done, let them rest for a few minutes before slicing it up to burrito bite sized slices. It will be crispy on the outside and pink in the middle.
The rest
  1. So your duck should be skin side down and happy in your pan. Throw the white onions in with it, around the duck.
  2. Halve the mango, skirting the stone. Then with a tea towel in hand, hold the mango half flesh side up and with a small knife, score it in to 1cm squares down to the skin - don't go through it (hence the tea towel, just in case you do). You can then turn it inside out and slice the cubes off in to a bowl.
  3. Add the chopped chilli, pinch of salt and squeeze the lime juice over it all and mix with a spoon - set aside, it done.
  4. The cauliflower rice should have been cooked already for three minutes, keep that on standby for the final three minutes just as you put the duck out to rest.
  5. Cook your tortillas, I like a hot dry frying pan, lob em in there and let them start to puff up. Gotta do this 6 times remember, so if time is tight....use two pans at the same time.
Serving it up
  1. All your bits and pieces should be ready to go - get them on to the table and you should be ready for the final and best bit (apart from the eating obvs) - slicing the duck.
  2. Serve it up just like that and build the burrito anyway you like.
  3. Thank you China China and Mexico Mexico
  4. If you liked this - give it a little share and we'd love to hear what you think, leave a comment below. Enjoy.

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]]> https://www.nationaldish.co.uk/recipe/how-do-you-make-a-healthy-burrito/feed 0 How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States? https://www.nationaldish.co.uk/recipe/new-england-mixed-fish-chowder-national-dish-new-england-united-states https://www.nationaldish.co.uk/recipe/new-england-mixed-fish-chowder-national-dish-new-england-united-states#respond Sat, 12 Aug 2017 22:12:34 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2136 You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on …

The post How do you make a New England, USA Mixed Fish Chowder? | What is the national dish of New England, United States? appeared first on National Dish.

]]> National dish of New England USA mixed fish and clam chowder
So much more than a soup New England Seafood Chowder
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United States of America

You know how some things have names that sound exactly like they are? Well, a chowder is one of those things and what a wonderful thing it is. So much more than a soup and not a blitzer in sight. This chowder is based on the New England recipe, but rather than just clams I’ve lobbed in loads more goodies.

New England Mixed Seafood Chowder | We got cockles, mussels, smoked haddock, prawns, scallops oh yah
You can add whatever seafood you like to this, I grabbed what I had, it's your preference, the shellfish shells do look good for presentation though. To help, I've added my ingredients below - I was very specific, which helps you manage the cost too.
Servings2 people
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Grab a soup pot, a small saucepan, small frying pan, garlic crusher and put the kettle on for the stock. Chop the onion, bacon and have the shellfish to hand. The early stages all happen quite quickly, after which you can chill out.
  2. Put the small saucepan on a high heat and have the white wine and live shellfish to hand - they should all close when you give them a shake, any that stay open, throw away.
  3. Whilst the pan is heating up make the stock in a good sized measuring jug and have a strainer on hand.
  4. When hot throw in the shellfish and then immediately the wine (in that order), it should generate lots of steam - cover and let it steam for no more than one minute, give it a couple of shakes. Then remove the lid and strain directly over the stock pot, capturing the liquor with the stock. They can sit there for a little while - they should all be open, throw away those that are closed.
  5. Put the soup pot on a medium high heat with a little oil and cook the bacon until browned, releasing the fat, remove and set aside. Add the onion to the pot with the cayenne, a pinch of sea salt flakes, crush the garlic and stir. Gently cook the onions until soft and translucent. Get the other ingredients ready in the meantime.
  6. This is what I meant with the corn by the way.
  7. Take your now slightly under cooked shell fish and remove most of the meat from the shells, leaving a few intact. Put the small frying pan on a high heat and get it really hot and add a little oil - have your sliced, dry scallops to hand and when almost smoking, add them all, so each slice touches the bottom of the pan. All we want he is fast colour, at which point, remove them from the heat (a minute is probably to long, don't move them much either) and set aside. You don't have to do this, but it gives you nicer bites of scallop rather than floppy shellfish.
  8. Onions should be done, move to the side in the pan and add the flour with a little oil or butter, cook it off so you have a bit of a roux and mix through the onions. Add the corn and whack up the heat.
  9. Add the stock/shellfish liquor, potatoes and bring to the boil and turn down to a good simmer, cook until the potatoes are just under cooked. Now add all the milk and tomatoes and bring to the boil and turn straight back down to simmer - add the haddock.
  10. This is now the final 5 minutes. Firstly, if you haven't already, taste your sauce and carefully season with salt and ground pepper - then add ALL of the remaining seafood (inc the shellfish you cooked at the start) and the bacon.
  11. Stir it all gently and add the single cream, again, gently stir. Taste it, season only if needed and you should have a creamy consistency - too runny and you didn't reduce your stock enough - but, you should be just fine. All you want to do here is get everything hot, don't cook it any more than you have to.
  12. Serve it up (pasta bowls are good for this), with the shells on top, covered in the parsley, maybe a grind of black pepper and if you must, chunks of sour dough bread and the rest of the Muscadet sat right next to it.
  13. Thank you New England, USA United States of America

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]]> https://www.nationaldish.co.uk/recipe/new-england-mixed-fish-chowder-national-dish-new-england-united-states/feed 0 Fig tree to fork Israeli Spicy Fig Chutney | What is the national dish of Israel? https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel#comments Sat, 12 Aug 2017 21:54:01 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2069 In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make …

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]]> Israeli spicy fig chutney what is the national dish of Israel
Fresh figs straight from the tree and into a spicy chutney for cheese.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Israel

In sunless England we don’t generally manage to grow exotic ingredients and whilst figs grow well (I grew these myself), they tend not to be as sweet as sunnier climates. So what to do with them. Quartered and covered in honey is stunning, but, make a savoury fig chutney out of them you’d better keep an eye on them, because they are about to elope with all your cheese and get married.

Israeli Fig Chutney | איור צ'אטני
If you want to keep this, you'll need to sterilise some jam jars and their lids or it can be eaten straight away (once it's cooled, obvs) and will last a couple of days in the fridge. This also best made the day before you need it.
Servings3 Normal sized jam jars
Prep Time15 Minutes
Cook Time45 Minutes
Passive Time30 Minutes
Ingredients
Instructions
  1. First of all, pick the figs (or take them out of the packaging. If you are picking your timeframe is short - if it looks almost ready you can expect the insects to get to it by morning. Ready is when a drop of juice is appearing at the bottom.
  2. Start by reducing the red wine in a saucepan, bring it to the boil and let it simmer for 10 minutes.
  3. Whilst that's doing, chop up with the figs and tangerines and have your other ingredients on standby.
  4. When the wine is ready lob everything in to the pot with the water and stir whilst bring back to the boil.
  5. Let it simmer for about half an hour, until the liquid has reduced and thickened and then turn off the heat and let it cool. When cooled remove the rosemary, star anise and bay leaves.
  6. If preserving, using ultra clean hands and a spoon, fill the jars, put lids on and refrigerate. If you're gonna eat it that day or tomorrow - put in a bowl, cover with clingfilm and refrigerate. It's best served chilled.
  7. Thank you Israel Israel

    תודה לישראל

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]]> https://www.nationaldish.co.uk/recipe/what-can-i-make-with-figs-from-my-garden-israeli-fig-chutney-national-dish-of-israel/feed 2 Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast#comments Thu, 13 Apr 2017 20:24:11 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1171   I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco? …

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]]>  

Ivory Coast fried plantain with roasted nuts alloco nationaldish Cote d'ivoire
Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Cote d'Ivoire

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts
If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.
Servings2 people
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Main stuff
Spice mix
Instructions
  1. Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
  2. In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
  3. When done, the plantain should be a lovely golden brown, covered in the spice dust.
  4. Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
  5. Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
  6. On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
  7. Once all cooked, pile high on a serving plate and sprinkle over the nuts.
  8. Thank you Côte d'Ivoire Cote d'Ivoire

    Merci

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]]> https://www.nationaldish.co.uk/recipe/cote-divoire-fried-plantain-with-roasted-nuts-alloco-or-kelewele-what-is-the-national-dish-of-the-ivory-coast/feed 2 How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria? https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria#respond Thu, 06 Apr 2017 20:43:24 +0000 http://nationaldish.co.uk/?post_type=recipe&p=892 Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far …

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]]> What is the national dish of nigeria lamb sura
Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nigeria

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab
This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The marinade - KuliKuli
For the kebabs
  • 2leg steaks lambcut in to large chunks
  • 1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
  • 1medium red onionchopped in to chunks, same size as the white onion
  • 1large tomatochopped in to chunks, similar size to the onions
  • 1 red pepperchopped in to chunks, you can guess what size
  • 1bunch fresh corianderleaves roughly chopped for garnish
Instructions
Marinade
  1. Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
  2. Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.
Kebabs
  1. Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
  2. When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
  3. Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
  4. Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
  5. When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
  6. Removed makes it much easier to eat though.
  7. Thank you Nigeria Nigeria

    Na gode

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]]> https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria/feed 0