I had a punnet of plums sitting there looking very lonely in my fridge and next to it, a vibrant red sweet chillI pepper, just calling out to me… saying I will say save these plums! Ok, so now I have fruit and veg talking to me lol! But boy did this pepper do good.
It teamed up with the plums so nicely and roasting them also added to their flavour. It’s the first time I’ve worked with a sweet chilli pepper and it truly is something!
Tangy and sour notes from the plums and a little heat from the pepper. The texture together is so velvety, perfect as a dipping sauce or as a chutney. I’ll definitely be making this again! Hope you enjoy it!
Have a wonderful week, much love D x
1 large red sweet chilli pepper
6 red plums
1/2 tbsp salt or to taste
1/2 tbsp granulated sugar or to taste
1/2 tsp red chilli powder
1 clove garlic peeled
Preheat oven to 200°c
Place the sweet chilli pepper and plums on a lined baking tray, bake for 20 to 30 minutes until soft and the aroma of the chilli and plums is sweet. Set aside to cool
De seed and de skin the chilli and plums. Remove the stones from the plum
Add the roasted prep into a food processor with the rest of the ingredients and blitz to a smooth chutney/sauce
I made these potato roasted thin chips a little while back to accompany my Habanero chilli & mango sauce
They become crispy because of the olive oil, healthier then chips and so simple to do. Actually I think I fancy them again today! And I have a big bag of white potatoes just sitting pretty in my pantry! Yay! I know my boys will love them…Sorted!
Also dear friends, I will be taking this week to reblog some stunning recipes I have come across from so many of you foodie friends out there. I am always inspired by everyone and I want to share this inspiration with you all. So keep an eye out..you may be featured on Shivaay Delights! 🙂
Until then, have a beautiful and restful weekend! Much love D x
White baking potatoes 7/8
Salt to taste
Preheat the oven to 190°c/200°c
Slice the potatoes thinly with skin on or put them through a food slicer/processor for an even slice, parboil for 5 to 7 minutes, drain
Place the thins into a lined roasting tray. Massage about 1 to 2 tbsp olive oil with salt to taste. Until potatoes are gleaming..
Roast in the oven for 20 to 30 minutes, ensuring both sides are golden brown
Sprinkle some dried coriander and you are ready to serve with a sauce of your choice
Garlic chilli mushrooms are one of my brother’s favourite starters and I must admit he makes the mushrooms taste gorgeous. I hope my mushroom recipe will do him justice! Love you Bro x
380g closed cup mushrooms
1 tbsp butter
1 tbsp olive oil
1 long green chilli sliced
3 garlic cloves crushed
1/2 tsp paprika
1/2 tbsp cornstarch
Salt to taste
1. Heat olive oil, butter and half of the crushed garlic with chilli. Keep on a low heat for 3-4 minutes
2. Add paprika to the oil and then mix in the mushrooms making sure they are all coated well in the garlic oil. Throw in the rest of the garlic. Stir well
3. Turn up the heat a little so that the mushrooms naturally release their water. Season with salt to taste. As soon as the mushrooms are cooking in its water cover for 10 minutes
4. Dilute the cornstarch powder in about 4 tbsp water and slowly mix into the mushrooms. This will thicken the water making a great sauce. Stir well, once thickened the mushrooms are ready to serve. If you wish the sauce to be thin then add a little water. Also adjust salt if needed. Enjoy!