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!

Heather S-G 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...

Deb in Hawaii said...

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

Alicia 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

NKP 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.

Alicia 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!

hungryandfrozen 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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