Hot Chilli Lemon Paste Recipes

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

LEMON DROP HOT SAUCE RECIPE

Steps:

• In a skillet over medium heat, toast chiles, coriander, and cumin until just fragrant, about 10 seconds. Remove from heat and transfer to blender along with garlic, vinegar, and olive oil. Blend until very smooth, scraping down sides of blender as needed, for 3-5 minutes.
• Pour hot sauce through a fine-meshed strainer into a bowl. With a rubber spatula, push sauce through strainer to separate all liquid from chunks of pepper and spices. Add honey and salt to taste, starting with about 1/4 teaspoon, then transfer to a very clean bottle or jar. Store sauce in refrigerator, where it keeps well.

PASTA WITH FRIED LEMONS AND CHILE FLAKES

Steps:

• Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
• In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
• Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
• Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

HOT CHILLI PASTE

Steps:

• If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
• Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
• Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

HOT CHILLI & LEMON PASTE

Steps:

• Wash chillies and remove stalks (Note: Use rubber gloves).
• Cut chillies in half lengthways.
• Wash and cut lemons into quarters.
• Crush garlic and finely chop ginger.
• Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
• In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
• (Note: only cook chilli in well ventilated area as fumes are strong).
• Add paste to hot oil, add salt and stir constantly.
• As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
• Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
• In cool weather this can be stored in a cupboard.

SMOKED SALMON SPAGHETTI WITH CHILLI & LEMON

Steps:

• Cook the spaghetti for 10 mins or following pack instructions until al dente.
• Meanwhile, heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.
• Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.

AMALFI LEMON, CHILLI & ANCHOVY SPAGHETTI

Steps:

• Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
• Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.