Fschooliascoff.com

After making several dishes of chicken, with many different flavours I wanted something a little hotter than the dishes I had so far. So I thought… a marinade of something and see what happens. I know that its best to marinade for a few hours but I didn’t have that much time but it worked out quite well.

The Marinade

I made a marinade of

1 tbsp of lemon Juice
2 tbsp of Olive Oil
1 Naga Chilli finely chopped
1 tsp Habanero powder
2 tsp Coriander Leaf
1 tsp Ground Cuman
1 tsp Tumeric
1 tsp ground ginger
1 tsp Fresh Garlic
1 tsp Fresh Ginger

All mixed together and mixed into the chicken. I stuck it in the fridge for about 90 minutes to marinade.

The Sauce

2 tablespoons of oil
3 onions finely chopped
350ml Chopped Tomatoes
Spoon full of chopped Garlic
1 Green chilli pepper sliced

Fry the onions in some oil for a few minutes to brown them
Add garlic and chilli pepper
Add tomatoes
Blend onions mixture into a pulp
Heat until all cooked through (Takes about 5 minutes)

To Complete

Heat some oil hot, and add the marinaded chicken. Cook turning often and stiring to cook through. Once cooked through, add the sauce and continue to heat and mix.

Serve with some rice, or a naan bread.

I packaged several away into foil trays ready for another day. It was quite spicy but not too hot. Just the right heat for me.

At the moment I’m cutting down on as many costs as possible but also wanting to eat generally healthy at the same time. I’ve came across many receipes that are cheap to make, and quite tasty.

I often buy bulk amounts of ingredients and then cook up several things and make single portions so I can make them faster from the freezer. Microwave meals with what I know has been put in them.

For the past month or so, my freezer has been empty except for a bag of prawns, and ice cubes. Tonight, it is quite full again – with lots of meals cooked up.

I’ve been using all fresh ingredients, getting veg from the local farms with whatever is in season and chicken from places like Makro – they had an offer for about £10 for 2.5KG of chicken breasts… so been making up things today.

Some of my menu for the following few weeks:

• Mango Chicken
• Chicken Jalfrezi
• Chicken Curry
• Piri Piri Chicken
• Spicy Chicken

From what I’ve tasted today, its going to be a good set of meals.

When I’ve been out I’ve always enjoyed shreaded pork from takeaway places and wondered how to make it myself. I thought it was difficult and expensive but turns out I was wrong. I read up online on several sites how to make some and made my own version using the same baseline of how its put together using ingredients I enjoy for seasoning.

It turned out a lot better than I expected it too, and it was great for a saturday. The weather is getting nicer, spring seems to have arrived and to have something that I didn’t really need to do much with and make great sandwidges with, all I can say is its turned out well and now I can make something more.

The cost for the whole receipe came to around £7.50

Ingredients

* Pork Shoulder / Pork Roast
* 2 onions, sliced and deviced
* 1 onion, chopped (Optional)
* Juice of 2 limes
* 1 green bell pepper
* 1 Jar BBQ Sauce
* 1 tablespoon of olive oil (Optional)

Seasoning Mix Ingredients (cost around £1)

Seasoning Mix Blitzed

* 3 chillis de-seeded & finely chopped
* Around a 2cm cubed piece of ginger finely chopped
* 3 cloves of garlic
* A few Black Pepper corns
* A little Salt

Create the seasoning:

Method 1:

Chop ingredients and mix in a bowl

Method 2:

Place in food processor and let that blitz the ingredients together. This is the way I did it.

How to make the dish

I have used a slow cooker to create this dish, but its also possible to use an oven and slow cook using a low heat however I found a slow cooker was more economic and simple enough to use. My instructions are for what I use, you may need to look elsewhere for heat settings for an oven.

1. Prepare the seasoning mix
2. Place 1 sliced onion at bottom of pot
3. Place pork on top of onions
4. Cover pork with seasoning mix
5. Top with remaining onion, and add chopped peppers
6. Drizzle with lime juice
7. Cover with pan lid
8. Cook on a high heat for 6 hours
9. Remove meat & veg
10. Discard juices
11. Shread pork using two forks to pull it apart
12. Return pork to the pan
13. Pour and mix in BBQ sauce
14. Cover with lid and heat on low for 1 hour or more
15. Fry chopped onions in a little oil to how you like them (Optional)
16. Serve

Works well in bread buns.

The shreading of the pork, pulling it apart took quite a while to do but it did pull away so easily. The meat turned out to just work so well in this dish, and was almost falling apart when I took it out of the pan in stage 9… but overall it worked well. Not sure when I’ll manage to eat it all but glad others are coming over to join in. Hope they enjoy it as much as I am.

An Added Heat Twist…?

I’ve thought that if I was to add to the seasoning mix a naga jolokia chilli blitz into this, it would make for a Hot shot version but thats not for people in general. The heat of those things are an aquired taste. Most people do not taste anything more after the heat has hit them and we don’t want to waste the lovely flavours. I didn’t add much heat to this one and it is delicious and one to share in a party I’d think.

The end look of it:

Shreaded Pork in a BBQ Sauce: The End Result

Enjoy, I have and will again!

I wanted a snack, something spicey, cheap and tasty so I thought… Popcorn is easy to make and in general quite healthy for you unless you add loads of sugar (which I like) – Add some chilli I thought and it came out delicious so I share it with you all.

Ingredients

• Vegitable oil
• Popcorn
• Naga Bin Jolokia Chillies paste (Available here, and here)
• Optional: Sugar

Process

1. Vegitable oil to coat bottom of pan
2. Add about half to a teaspoon of Naga Jolokia Chilli paste
3. Heat up and stir to mix the chilli into the oil
4. Add popcorn to cover about 3/4 of the bottom of the pan
5. *Optional* Add 2 tablespoons of sugar to cover popcorn for sweetness
6. Cover Pan and heat on a medium to high heat
7. Wait for popping
8. Wait for popping to slow to almost stopped
9. Remove from heat, stir and serve

Enjoy!

It was a nice change, quick and cheap to make and will most likely suprise people when they try it. It starts as a tingle heat and seems to get hotter the more you have.

I once made regular chilli popcorn for a church event. I told people I was bringing chilli popcorn, they didn’t seem to grasp the chilli part. Almost every person tried some and liked the first taste, but after a few then people went for Water of all things… we told them milk but they didn’t listen.

Some of the group loved it and ate the rest. People tended to listen more after I said things after that. Strange coincidence, or just looking after themselves?