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Monday 22 August 2016

Hot Bruschettas

Hot Bruschettas

Hot Bruschettas, base of tomato, garlic/onion, Peter Pepper & Bishop's Hat chiles and herbs, layer of balsamic/olive oil/hot pepper flakes marinated zucchini, with chorizo chunks.
Topped with grated Gruyere & Parmesan cheeses, and splashed with Born to Hula Hot Sauce Smokehaus Blues!

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Superhot stew

Superhot stew

Beef & Habanero Chorizo and Beer stew...Turbocharged with First Blood by Hell Fire Hot Sauce!

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Sunday 31 March 2013

Recipe - Easter Lamb and Dried Apricots Tajine

Easter Lamb and Dried Apricots Tajine

Ingredients (for 4 people):
- 600 g boneless lamb shoulder, partially defatted and chopped
- 1 onion
- 2 garlic cloves
- 50 g raisins
- 15g sliced almonds
- 50 g dried apricots
- 320g couscous
- Olive oil
- 1 tablespoon honey
- ½ liter of vegetable broth. Possibly, add more during cooking process.
- Cinnamon
- Cumin
- Ginger
- saffron
- Raz El Hanout spice blend ( + hot pepper powder according to taste
- Fresh cilantro
- salt/black pepper

Lamb and Dried Apricots Tajine

Preparation of the recipe:

1) Soak apricots and raisins in tea for 15 minutes.
2) Sauté in olive oil, lamb with garlic and onion.
3) Add the spices (cinnamon, ginger, saffron, salt and pepper, chili).
4) Add honey and coat all pieces.
5) Add the drained apricots and raisins, and broth.
6) Cook covered in the oven at 180 ° C for 1 hour 30 minutes. The meat should be confite.
Best it to have a clay or ceramic Tajine plate with lid.
7) Adjust seasoning
8) Prepare the couscous (cover it with boiling water, add 15g butter, let it covered 10mins)
9) Roast the sliced almonds 10) Sprinkle with fresh cilantro, the roasted sliced almonds and serve with couscous.

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