Jalapeno pepper pickles
We do have some leftover jalapeño peppers, so we decide to make a pepper-pickle. You can use them on pizza's or add them to tosti's or meat sandwiches
Jalapeno pepper pickles
Ingredients
- 800 ml white wine vinegar/ rice vinegar
- 2 tbsp honey
- 1 tsp salt
- 1 tsp gloves
- 2 tsp black pepper
- 1 tsp juniper berries
- 2 dried bay leaves
- 300 gram jalapeno peppers
Method
- Combine the vinegar, 200 ml water, honey, juniper berries, cloves, peppercorns and bay-leaves in a medium saucepan and bring the liquid to a simmer over high heat.
- Reduce the heat and simmer the bride for 8 min.
- Add the chiles and increase the heat to high to return the brine to a boil
- Reduce the heat and simmer another 3-4 min.
- Turn off the heat and set the chiles aside to cool in the brine.
- Transfer the pickle in an airtight container or glass jar.
Jalapeno peperpickles
Ingrediënten
- 800 ml witte wijn
- azijn of rice-vinegar
- 2 eetlepel honing
- 1 theelepel zout
- 1 theelepel kruidnagels
- 2 theelepels zwarte peperkorrels
- 1 theelepel jeneverbessen
- 2 gedroogde laurierblaadjes
- 300 gr jalapeno pepers
Bereiding
- Doe de witte wijn of rice vinegar samen met 200 ml water, honing, zout, kruidnagels, jeneverbessen, zwarte peperkorrels, laurierblaadjes in een pannetje en breng de vloeistof aan de kook op hoog vuur.
- Verlaag het vuur en laat zachtjes koken voor 8 minuten
- Voeg de pepers toe en breng vloeistof opnieuw aan de kook, verlaag het vuur en kook zachtjes 3-4 minuten
- Haal de pan van het vuur en laat de pickle afkoelen
- Doe de pickle in een glazen pot en bewaar deze in de koelkast
Spicy Sausage Stew
A steaming hot pan of this sausage stew set in the middle of the table is the perfect excuse we need for spending a cold evening at home.
Serves 4
Ingredients
1 onion
2 cloves garlic
1 stick celery
1 yellow pepper
1 red pepper
4 spicy sausages of 120-150g each
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
a sprinkle of chilli flakes
2 tins tomato cubes
2 tins cannellini beans
125g baby spinach
25g panko
4 tablespoons olive oil
salt and pepper
Method
Finely chop the onion, garlic and celery. Remove the seeds from the pepper and cut into strips. Drain the liquid off from cannellini beans.
Heat a cast-iron pan over medium-high heat with 3 tablespoons olive oil and fry the sausages until golden brown. Remove from the pan and add the onion and celery. Fry for 5 minutes, then add the rest of cut vegetables and fry for a further 5 minutes.
Add the spices to the pan and fry for 1 minute. Then add the tomatoes, salt and pepper and bring to the boil. Lower the heat to a simmer and cook gently, covered with a lid, for about 10 minutes. Add the sausages and cook for a further 10 minutes. Lastly, add the beans and cook for 5 minutes more.
Heat the grill in an oven. Add the spinach to the pan and mix gently together. Sprinkle over the panko and drizzle over 1 tablespoon olive oil. Place under the grill for 2-3 minutes.
Serve the dish straight from the pan.
Nederlands
voor 4 personen
Ingrediënten
1 ui
2 teentjes knoflook
1 stengel bleekselderij
1 gele paprika
1 rode paprika
4 st pittige worstjes van 120-150gr per stuk
1 theelepel gerookte paprikapoeder
½ theelepel komijnpoeder
snufje chilivlokken
2 blikken tomaatblokjes
2 blikken canellinibonen
125gr baby spinazie
25gr panko
4 eetlepels olijfolie
zout en peper
Bereiding
Snijd ui, knoflook en bleekselderij fijn. Verwijder de zaadjes van de paprika’s en snijd in reepjes. Giet het vocht van de bonen af.
Verwarm een gietijzer pan op medium-hoog vuur met 3 eetlepels olijfolie en bak de worstjes rondom goudbruin. Haal ze uit de pan en voeg de ui en selderij toe. Bak 5 minuten, voeg de rest van de gesneden groenten toe en stoof nog 5 minuten.
Voeg de specerijen toe aan de pan en bak 1 minuut. Voeg de tomaten, zout en peper toe en breng aan de kook. Kook zachtjes afgedekt voor ongeveer 10 minuten, voeg de worstjes toe en kook 10 minuten. Voeg de bonen toe en kook nogmaals zachtjes 5 minuten.
Verwarm de grill in de oven. Voeg de spinazie toe en meng voorzichtig door elkaar. Bestrooi met de panko en druppel 1 eetlepel olijfolie eroverheen. Zet 2-3 minuten onder de grill.
Serveer het gerecht direct uit de pan.
Stuffed Red Pepper
A wonderful vegetarian dinner which is not only healthy but exciting with the use of spices.
English
Serves 2
Ingredients
2 red peppers
100g brown rice
1 vegetarian stock cube
1/2 teaspoon turmeric
25g pine nuts
1 onion
1/2 teaspoon each ground cumin and coriander
1 tin chickpeas
30g raisins
1 small bunch flat leaf parsley
500g spinach
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
Method
Preheat the oven to 180° C. Dissolve the stock cube in 300 ml hot water in a small pot set over a low heat. Add the turmeric and rice to the pot, bring to the boil and cook gently for 20 minutes until the stock has been absorbed. Finely chop the onion and parsley.
Heat a frying pan and toast the pine nuts until golden brown. Remove from the pan and set aside. Add 2 tablespoons olive oil to the pan and fry the onion until golden brown. Add the ground cumin and coriander, the drained chickpeas, raisins and pine nuts and sweat for 1 minute.
Drain the rice and add it along with the parsley to the frying pan. Season with salt and pepper.
Slice the red peppers lengthways in half and remove the seeds. Fill the peppers with the rice pilaf and lay in a roasting tray. Mix the balsamic vinegar, honey and 200 ml water together and pour into the roasting tray. Drizzle the peppers with 2 tablespoons olive oil and roast for 35-40 minutes in the oven.
Heat a wok with 2 tablespoons olive oil and fry the spinach until wilted. Season with salt and pepper.
Divide the spinach between 2 plates. Place 2 filled pepper halves on the spinach and spoon over the juices from the roasting tray.
Nederlands
voor 2 personen
Ingrediënten
2 grote rode paprika’s
100g bruine rijst
1 groente bouillonblokje
1/2 theelepel kurkuma
25g pijnboompitten
1 ui
1/2 theelepel elk gemalen korianderzaad en gemalen komijnzaad
1 blik kikkererwten
30g rozijnen
1 klein bosje bladpeterselie
500g spinazie
6 eetlepels olijfolie
2 eetlepels balsamico
1 eetlepel honing
zout en peper
Bereiding
Verwarm de oven voor op 180°C. Los het bouillonblokje op in 300 ml warm water in een pannetje en verwarm het op een laag vuur. Voeg de kurkuma en de rijst toe, breng aan de kook, laat 20 minuten zachtjes koken totdat de bouillon opgenomen is. Snijd de ui en peterselie fijn.
Verhit een koekenpan en rooster de pijnboompitjes goudbruin. Haal ze uit de pan en zet ze opzij. Voeg 2 eetlepels olijfolie toe aan de pan en bak de ui goudbruin. Voeg de koriander en komijnpoeder, de uitgelekte kikkererwten, rozijnen en pijnboompitten toe en laat dit 1 minuut smoren.
Giet de rijst af en voeg samen met de peterselie toe aan de koekenpan en breng op smaak met zout en peper.
Snijd de paprika’s over de lengte in tweeën en haal de zaadjes eruit. Vul met de pilaf en zet ze in een ovenschaal. Roer de azijn, honing en 200 ml water door elkaar en giet het in de ovenschaal. Bestrooi met 2 eetlepels olijfolie en zet in de oven voor 35 tot 40 minuten.
Verhit een wok met 2 eetlepels olijfolie en wok de spinazie totdat deze geslonken is en breng op smaak met zout en peper.
Verdeel de spinazie over 2 borden. Plaats 2 gevulde paprika helften er bovenop en lepel de sappen die vrijgekomen zijn er overheen.
Basque Chicken
This warming recipe is a great stew to bring summery flavours to the cold days.
Serves 2
Ingredients
5 chicken thighs
1 red pepper
1 yellow pepper
1 onion
1 clove garlic
1 tin peeled tomatoes
1 chicken stock cube
1 small bunch flat leaf parsley
150 g wild rice
pinch cayenne pepper
3 tablespoons olive oil
salt and pepper
100 ml white wine
Method
1
Season the chicken thighs with salt, pepper and the cayenne pepper. Heat a heavy-based pot over medium heat with 3 tablespoons olive oil and fry the chicken until golden on both sides. Bring a small pot with salted water to the boil for the rice.
2
Slice the peppers into strips, finely chop the garlic and thinly slice the onion. Dissolve half the stock cube in 200 ml hot water. Remove the chicken thighs from the pot and set aside. Add all the vegetables, except for the garlic, to the pot and fry for 10 minutes, adding the garlic at the end. Add the tinned tomatoes, bring to the boil and reduce by a quarter.
3
Add 100 ml white wine and reduce slightly. Return the chicken to the pan with the stock and cook gently for about 30 minutes. Add the rice to the pot of boiling water and cook gently for about 35 minutes until tender. Drain the rice through a sieve.
4
Season the stew with salt and pepper. Finely chop the parsley and stir through. Divide the rice between 2 plates. Lay the chicken thighs on top and spoon over the pepper sauce.
Shakshuka
One of our favourite vegetarian dishes to come from the Middle East, Shakshuka is dish of eggs poached in a pepper and tomato stew. To spice things up a bit, we add a little harissa.
Serves 4
Ingredients
6 tablespoons olive oil
salt
pepper
1-2 tablespoons harissa
1 tin tomato puree
2 red peppers
2 yellow peppers
2 onions
3 cloves garlic
2 tins peeled tomatoes
1/2 teaspoon ground cumin
8 eggs
1 small tub Greek yoghurt
Method
1
Slice the peppers and onions into thin strips and finely chop the garlic.
2
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers for about 10 minutes, adding the garlic for the last minute. Add the harissa, the tin tomato puree and the cumin to the pan and fry for a further 10 minutes.
3
Add the tin of tomatoes, salt, pepper and 200 ml water to the pan. Bring to a boil and simmer gently for 15-20 minutes.
4
Make 8 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.
5
Place the Greek yoghurt in small bowl and drizzle with 2 tablespoons olive oil.
6
Divide the sauce and eggs between 4 plates. Serve with the Greek yoghurt.
Delicious served with fresh bread or pita.
Shakshuka
Shakshuka is an Israeli breakfast dish consisting of eggs poached in a sauce of peppers and tomato. In recent years it has become more famous and found it's way into many new restaurants and cafes around the world. Here's how to make it yourself.
Serves 2
Ingredients
olive oil
1 teaspoon harissa paste
1 onion
1 red pepper
1 yellow red pepper
2 cloves garlic
1 tin tomatoes
4 eggs
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
salt
pepper
4 tablespoons Greek yoghurt, to serve
coriander or parsley leaves to serve, optional
crispy bread or pita's, to serve
Method
Slice the onion and peppers into thin strips and finely chop the garlic.
Heat a frying pan over medium heat with 3 tablespoons olive oil. Fry the peppers and onions for about 10 minutes, adding the garlic for the last minute. Add the harissa, cumin and smoked paprika powder to the pan and fry for a further 3 minutes.
Add the tin of tomatoes, salt, pepper and 100 ml water to the pan. Bring to a boil and simmer gently for 10 minutes.
Make 4 ‘wells’ in the sauce. Gently crack the eggs into the wells. Place a lid over the pan and cook over medium heat for about 8-10 minutes until the egg whites have set and the yolks are still soft. Swirl the egg white through the sauce using a fork so that it sets quicker, if you wish. Season with salt and pepper.
Place the Greek yoghurt in small bowl and drizzle with 1 tablespoon olive oil.
Divide the sauce and eggs between 2 plates. Serve with the Greek yoghurt. Delicious served with fresh bread or pita.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours