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Crunchy Prawn and Chilli Fritters

* 200g / 8oz cooked and peeled prawns
* 1 green chilli, chopped
* 4 garlic cloves, crushed
* 2.5cm / 1 inch root ginger, finely chopped
* 1tbsp fresh coriander, chopped
* Salt and ground black pepper
* 1 egg
* 6 crispbreads, crumbed

Blend the prawns, ginger, chilli, garlic, coriander, salt and egg with a hand blender or food-processor and pulse until well blended. Shape the mixture into rounds, coating with the crumbs. Bake on a baking tray in a pre-heated oven (200C) for 15-20 minutes until golden brown.

Submitted Wednesday 29th December 2010

Garlic Chilli


* 500g extra lean ground beef
* 1 tbsp chilli powder
* 2 tbsp dried onion flakes
* 1 tsp ground cumin
* 1 tsp paprika
* 2 cloves garlic - finely chopped
* 1/4 to 1 tsp dried red pepper flakes
* 400g / 1 can chopped tomatoes (ideally with garlic and onion)
* 500g / 1 can chili beans, drained
* 1 can tomato puree
* season to taste

1. Heat a large saucepan on a medium heat. Cook the beef until evenly browned, stirring frequently. Add chilli powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and stir in.
2. Add the canned tomatoes, chilli beans and tomato puree. Reduce heat to low, and simmer for half an hour (longer to thicken). Season to taste

Submitted Friday 20th August 2010

Chilli and Pancetta Fritters

200g plain flour
Water, enough to make a thick paste
200g pancetta
1-2 red chillis, dependant on taste & heat
130ml sunflower oil for frying

1. Mix flour and water together to form a batter.
2. Chop pancetta and chilli into small cubes, then stir into the batter. Add seasoning to your taste.
3. Heat a little oil in a heavy-based pan and test-fry your first fritter to check consistency.
4. Pour half-ladles of the mixture into the pan.
5. Fry for 2 minutes, then turn and cooking the other side until browned and cooked through in the middle.

Submitted Friday 20th August 2010

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