01/09/14 18:06 Filed in: British - Main
I was challenged to come up with a seriously chilli hot recipe for the Dropzone.
Being a chilli-head, this was not something to be shied away from!
A quick peek on the internet and I got myself a bag of Naga Ghost Chillies. These chillies should come with a health and safety warning as they are off the scale in terms of heat. (1.4 million Scoville, where as a scotch bonnet is 400,000 Scoville).
Believe it or not, I thought I would add some herbs and seasoning to make the kebabs as delicious and tasty as possible.
Frankly, after the first 3 seconds, which I have to say were flavoursome and fruity, the rest became a blur. The heat was mind numbing causing waterfalls of sweat to explode from every part of my body.
I did finish a kebab, but I really would not recommend this recipe, at this chilli heat.
I will make it again, but will use 1/3 of a naga chilli. I will post back with the more palatable results!
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Coming home late on a Sunday Evening, there was no desire to prepare a Sunday Roast.
Instead, I used this always reliable fall back. The salad is raw and very quick to make.
The marinade takes a couple of minutes to make. The chicken is succulent and has a great caramelised and chilli hot flavour - tempered by the honey and lemon.
If you have no time, skip marinading the chicken, and grill immediately.
The same ingredients can be quickly fried in the wok as an alternative.
A healthy and cheap Chinese main, suitable as a quick evening meal.
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