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    Hot Chilli, Cold Chilli: The Chilli Cook Book
    Hot Chilli, Cold Chilli: The Chilli Cook Book
    Hot Chilli, Cold Chilli: The Chilli Cook Book
    Ebook127 pages37 minutes

    Hot Chilli, Cold Chilli: The Chilli Cook Book

    By Sarah Thompson

    ()

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    About this ebook

    This cookbook was written in response to the chilli sauce and chillies coming of age.
    No longer just a condiment for fries, sauce producers across the globe have realized that the subtle, complex and piquant flavours of the gourmet chilli sauces,can now be used as a bases for some of the finest cuisine. From the mildest to the hottest all tastes are catered for.
    LanguageEnglish
    PublisherXlibris UK
    Release dateJun 13, 2019
    ISBN9781984590411
    Hot Chilli, Cold Chilli: The Chilli Cook Book

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      Book preview

      Hot Chilli, Cold Chilli - Sarah Thompson

      Copyright © 2019 by Sarah Thompson. 796299

      Library of Congress Control Number:     2019907548

      All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

      Text © 2019 Sarah Thompson

      Design © 2019 Sarah Thompson

      Photographs © Sarah Thompson

      Photographs © Pascal Le Grand

      Rev. date: 06/14/2019

      Xlibris

      0800-056-3182

      www.xlibrispublishing.co.uk

      Contents

      DEDICATIONS

      A BRIEF HISTORY OF THE CHILLI

      THE SCOVILLE SCALE

      FOR MEASURING THE HEAT OF CHILLI PEPPERS

      ANATOMY of a CHILLI

      CONVERSION TABLES

      APPROXIMATE LIQUID CONVERSIONS

      OVEN CONVERSION TABLES

      SPOON MEASUREMENTS

      GLOSSARY

      STARTER, BROTHS, MARINADES, SAUCES & SOUPS

      SPICY FISH ROLLS

      SPICY NOODLES

      MARINADE FOR CHICKEN,BEEF or PORK

      ‘XXX’ LAMB, CHICKEN OR BEEF, MARINADE.

      SPICY CHICKEN or VEGETABLE SAUCE (V)

      HENRY’S ORCHARD SPICED – CHICKEN BROTH

      CHICKEN & LENTIL BROTH, WITH A TWIST…

      CHILLI LAGER SAUCE

      MAIN COURSES

      CHICKEN WAT’S IT’S NAME

      CHIPOTLE CUBED SPUDS

      SPICY DEVIL’S TANDOORI CHICKEN

      BOSTON, BAKED BEANS (V)

      JOLOKIA CHICKEN BITES

      CHILLI BBQ PORK

      AROMATIC, CHICKEN, LENTIL & BEAN CURRY…

      FRAGRANT MIXED VEGETABLE CHOW MEIN (V)

      GOLDEN CURRY – BASE (V)

      LOUISIANA HOT BEANS (V)

      TRADITIONAL CHILLI CON CARNE

      CAJUN PORK & BEEF BURGER’S

      SMOKEY CHIPOTLE BEEF, WITH SWEET POTATO AND ONIONS

      CHICKEN TANDOORI MASALA GOUJONS

      DIPPING SAUCE

      LEMON AND JOLOKIA DIPPING SAUCE

      SIDES

      SPICY NEW POTATOES (V)

      SPICY ONION & LEEKS

      SWEET & SQUASHIE MASH

      AROMATIC FRIED RICE (V)

      SARAH’S EGG FRIED RICE (V)

      JOHN’S SALT AND PEPPER CHIP’S (V)

      CHIPOTLE CUBED SPUDS

      SPICY POTATO PANCAKES

      CHILLI PIZZA DOUGH

      ONION AND MUSHROOM BAHJI

      DESSERTS

      CHILLI SHORTBREAD

      CHILLI CHURRIOS

      CHILLI CARAMEL SPONGE PUDDING

      CHILLI COOLEY’S

      SNACKS

      THE ULTIMATE WELSH RAREBIT-HENRY !

      MUSHROOM BITES

      CHAPATI

      PURIS

      CAN YOU BEAT THE ROLL

      ATAY BIL NA’NA’ – MINT TEA

      CHILLI & SAUCE SUPPLIERS

      DEDICATIONS

      This book is dedicated firstly to my Mum… Who passed away in February 2018.

      For inviting me in to her kitchen as a young child and, imparting her culinary knowledge to me, which has lasted me a life time

      I still love to cook, bake and create in my kitchen.

      And to Steve Cooley and Shawn Overthrow, whom, with out their sauces, rubs and chutney’s this book wouldn’t of been written, Thank you so much Guy’s.

      And to my wonderful partner John, for all the love and support that you have given me and help in creating some of these recipes

      And whilst writing this cook book,

      you haven’t minded being my chief tester and tried something new I’ve created…

      Image%201.psd

      Photo Pascal Le Grand

      5.jpeg

      Photo by Pascal Le Grand

      A BRIEF HISTORY OF THE CHILLI

      Chillies originated in Mexico and first traded around 6000 years ago, they have been part of the human diet since 7000BC.

      Chillies were grown around the world from around 1493 commercially and used in medicine from 1494.

      Many cultivars spread across the world and are used in both food and traditional medicine ...

      Peru is considered to have the highest cultivated capsicum diversity… Although you can find chilli peppers almost anywhere in the world…

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