Show me a man who does not love Jalapenos and I will get him to try these recipes - they are everyone's favourite as a quick snack or to be served at social gatherings!
Only problem is, all sports will be watched at our house from then onwards and you'll feel like a guest in your own house - talk about turning a house to a home with delicious meals...
Only problem is, all sports will be watched at our house from then onwards and you'll feel like a guest in your own house - talk about turning a house to a home with delicious meals...
PICKLED JALAPENO, BACON AND WATER CHESTNUT BITES
Serves 8
Here is a quick and easy idea for a
deliciously crunchy Jalapeno bite to serve as an appetizer with
sundowners.
1x 210gm tin water chestnuts, drained, well
rinsed and dried
250 gm streaky bacon
1 jar Peppadew® Pickled Jalapeno quarters
tooth picks
- Wrap a strip of streaky bacon around a slice of Pickled
Jalapeno and a drained water chestnut, securing it with a cocktail stick. Continue
until you’ve used up the ingredients.
- Pop under the grill for 8 minutes and it’s done. A deliciously,
crunchy bite, perfect for your tapas table, ready to serve.
PICKLED JALAPENO CON QUESO
Serves 4
Pickled Jalapeno con Queso is a
deliciously spicy dip served hot and scooped onto crispy corn chips. (We love
nachos from Banditos for this one!)
15 ml (1 tablespoon) vegetable oil
1 green pepper, seeded and finely chopped
1 onion, finely chopped
60 ml (4 tablespoons) Peppadew® Pickled
Jalapenos, drained and finely chopped
1 clove of garlic, minced
1 x 400 gm tin Italian Tomatoes, chopped
500 gm cream cheese
- Heat the oil in a saucepan and cook the green pepper, onion, Pickled
Jalapenos and garlic until the onion softens. Add the tomatoes and cook
until the sauce has thickened.
- Add the cheese and stir in until it melts and the dip is
smooth.
- Serve at once with crispy corn chips.
TANGY STEAK
This TexMex-inspired dish makes a small amount of meat go a long way!
Preparation time: 15 minutes + 1 hour to marinate
Cooking time: 10 minutes
Ingredients
4x150g steaks
2 cloves garlic, peeled and crushed
juice of 1 lime
2tbsp Peppadew® Hot Jalapeño Slices, or to taste
2tbsp cooking oil
Method
1. With a wooden kitchen mallet, pounding out the steaks until thin and flat.
2. In shallow, wide-base dish, combine the garlic, lime juice, Jalapeño Slices and oil. Add the steak, cover and marinate for 1 hour.
3. On a hot braai, chargrill the steak very quickly. Slice into strips and serve with guacamole, sour cream and salsa.
WHITE
FISH WITH TOMATO AND CHILLI
Easy to prepare and full of fresh, bright flavours.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
1 onion, thinly sliced
2tbsp olive oil
2 cloves garlic, peeled and crushed
2x400g tins chopped tomatoes
2 bay leaves
1tsp dried oregano
1tsp dried thyme
1-2tbsp capers, rinsed
handful of pitted green olives
1-2tbsp Peppadew® Hot Jalapeño Slices
4 sustainable firm white fish fillets
Method
1. Gently
sauté the onion in olive oil until soft. Add garlic and cook for 1 minute.
2. Pour in
tinned tomatoes (if you prefer to use fresh, make sure the tomatoes are richly
flavoured and juicy), bay leaves, dried herbs, capers, olives and Jalapeño
Slices. Simmer for a few minutes until the flavours have married.
3. Add fish
fillets to poach in the sauce. You can fry the fish before adding to the sauce,
if you prefer.
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