Tag Archives: spicy

Spicy Seafood Stew With Tomatoes And Lime

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The majority of my blog posts are usually recording the family recipes being passed down to me, or sharing new recipes I find and like the look of, to try out at home. Rarely do I get the chance to cook for friends, trying out a recipe that is new and untested, all at the same time.

I’m glad I got the opportunity to try this out on a new audience as I had had this recipe bookmarked for a while and hadn’t managed to cook it yet. Having never been a huge fan of stews or Mexican food, I thought I could try and conquer two hurdles at the same time. 🙂

While this recipe may be Mexican in origin and while it technically should be called a stew, I would not call it one, in comparison to those I am used to, from the hazy days of school dinners with dodgy dumplings. This was seriously a world far away better!

After taking over my friend’s kitchen, I set about diligently following the recipe, until I had all the pieces of the dish ready to cook together. The smell of the sauce was incredible and tasting the sauce as I was cooking it, just seemed to get hotter (chilli wise) as time went on.

Serving it up at the table, it was like a feast had been created from a simple recipe, especially with all the accompaniments and tortillas it was served with.

It tasted amazing and within seconds of it being tried, I was rewarded with comments such as “You can make this again!”

I asked for a quote from my friends, to add to the post and this is what I was sent… 😉

“A sensational dish jam-packed with all the variety vibrancy and va va voom of a Fiesta”

Based on a recipe by John Torode

Serves 4

Ingredients:
2 dried chillies
1.0 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1.0 tsp chipotle paste
1.0 tsp ground cumin
700.0ml chicken stock
250.0g chopped tomatoes , from a can
200.0g large peeled raw prawns
300.0g halibut or other firm white fish fillets, cut into 2.5cm pieces
300.0g mussels or clams
500.0g small new potatoes , halved and boiled
juice 2 limes

1. Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.

2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender.

3. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, mussels and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with avocado, coriander and red onion.

Additionally serve with soured cream, if you want it a little cooler.

Enjoy!

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Spicy Green Tomato Chutney

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Now, having nearly given up with my small tomato plant ever ending up bearing me red fruit before the first frosts of the year (which will be upon us soon), I decided to pick about half of the large green tomatoes (1lb worth) to make a recipe that was suggested to me on the UK Food Bloggers site – Green Tomato Chutney.

I found so many that were so overly complicated and some that required soaking things in vinegar for days at a time. Being too impatient, I wanted to find a recipe that would allow me to prepare it all from my cupboard in next to no time and allow me to get cooking straight away!

The following recipe was perfect – it didnt require the finesse of a Michelin Starred Chef to make and the addition of the spices sounded great.

An hour later after starting to cook and I was already trying some on a cracker with some cheese while it was cooling and it tasted great.

I’m glad I didnt let my tomatoes go to ruin and now know I can make this excellent chutney any year again when we dont have a sunny summer!!

See also: Green & Red Tomato Chutney

1 lb Green Tomatoes
1 lb Red Onions
1/2 lb Sultanas
1/2 lb Brown Sugar
2 tbsp Salt
1 tsp Cayenne Pepper
1 tsp Ground Green Cardamom
500ml Malt Vinegar

1 Chop everything up – there is no need for a perfection, and put it in a good heavy based pan, mixing it well.

2 Bring it to the boil and then turn down the heat , simmer for about an hour until it is all reduced to a thick pulp.

3 Spoon into sterilised jars and enjoy either after standing for a while to let the flavours develop or immediately if you are impatient like me.

Enjoy with anything savoury!

If you make this recipe, please come back and let me know!

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Green Tomato on Foodista