Sunday, 27 September 2009

Jamie's Green Chilli

On the back of his new series, there have been a lot of Jamie Oliver recipes in the paper lately.

When I spotted this recipe for a green chilli my tastebuds were tickled. A friend of mine made it first, and she said the flavour needed some boosting, so I went with her suggestions.

Instead of seasoning with salt, I used a beef gel stock cube. I used 2 of my hot serrano chillies. I chopped together the spring onions, mint and a big handful of coriander, mixed it with the lime juice, and stirred it in a couple of minutes from the end, in the spirit of a gremolata with osso bucco, to freshen up the flavour. I served it in tortillas with sour cream and guacamole. It was very good - and Jamie's American Road Trip isn't as cringe-inducing to watch as I was expecting - but it won't replace a red chilli in my heart.

9 comments:

Heather said...

i've still not tried green chili, but i want to. this looks yummy!

girlichef said...

I like chili in any shade ;)
Sounds yum!

Dharm said...

Oh yummy! This looks so good!! Anything spicy is always good in my books...

Debinhawaii said...

I am a fan of any and all chili so this looks great!

Foodycat said...

Heather - it was pretty good! I don't think I've had pork in a chilli before.

Girli - I like your way of thinking.

Dharm - yes, a bit of spice is a good thing.

Deb - definitely worth a try. Maybe with turkey to lighten it up a bit?

kat said...

I hope we get that Jamie Oliver series over here, at least on BBC America

Natashya KitchenPuppies said...

I don't think we have the new Jamie series here in Canada yet - but the green chili sounds really good!
I loved his At Home series best, and the book.

Foodycat said...

Kat - I hope so! It'd be interesting to hear what Americans make of his take on their culture.

Natashya - I'm not a huge fan of his. I like his commitment to making the world better, but I've never wanted to buy one of his books!

Laura @ Hungry and Frozen said...

This sounds delicious, with all the lime and mint and everything. I must admit I can't handle an awful lot of chilli though :)

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