okay preparing Chili’s dead-simple just
got to get your head around it these
little babies these are great and you
know they add a lot of flavor to your
dish but there’s a few ways of preparing
them that are quite interesting first
and foremost is the quick lazy way which
I use quite a lot get a regular chili
I’m not going to de-seed it in the
slightest fingers in thumb at the end
and just use a rocking action to give
you a nice finely sliced chili when you
hit the halfway point there you’ll see
that we’re slicing up seeds there’s
nothing really wrong with that I mean
obviously this some people don’t like
the texture of it and it will be a bit
hotter but it’s a kind of lazy way to do
chilies which is what I do seven times
out of 10 frankly you saw that I sliced
it first time around and now I’m just
doing the rocking action to finely chop
it and that that’s a good little cheat
way of doing it now the kind of correct
way to do it is to slice it in half so
we get the chili like this take the core
off the end like that we put our fingers
on either side and we run the knife
carefully and slowly but surely down the
length of the chili and then the heat is
really here right it’s actually not the
seeds it’s the white flesh either side
of it so what we want to do is hold it
at the tip and there’s two ways you can
do it use the tip of the knife to scrape
the seeds out like that and then you get
rid of these seeds or there’s this way
where you push the chili flat put your
knife in at one end and just sort of
almost sort of rocket and scrape it
along the length either way it doesn’t
matter you can even use a teaspoon
because it has that natural arch at this
point you’ve got your chili here you can
either finely slice it this way it looks
so much more delicate this way and it’s
a bit more correct so you’ve got simple
sliced chili like that beautiful put
that there or you can turn it around
lengthways and do kind of matchsticks
which is kind of quite nice for pasta
dishes you know crab salad
and stuff like that till you get kind of
matchsticks like that either way there’s
no right or wrong now the other thing to
mention is sometimes if you’re
blackening Chile’s on a barbecue or
griddle pan to peel them and put them in
salads or stuff like that they ask you
to grill it whole or roast it whole just
make sure that when you do do that you
just put your knife in it and sort of
pierce it like that because if you cook
a whole chili it will puff up and it
will explode and if you’re anywhere near
it you’re going to get hot burning hot
chili juice all over you and that ain’t
a pretty story because I’ve done it
loads of times the other thing to
mention is if you know you’re a bit more
sensitive than your regular butch guy
put rubber gloves on and you won’t get
sort of chilly hands and obviously
wherever you put those hands unless you
wash them properly will burn
got to get your head around it these
little babies these are great and you
know they add a lot of flavor to your
dish but there’s a few ways of preparing
them that are quite interesting first
and foremost is the quick lazy way which
I use quite a lot get a regular chili
I’m not going to de-seed it in the
slightest fingers in thumb at the end
and just use a rocking action to give
you a nice finely sliced chili when you
hit the halfway point there you’ll see
that we’re slicing up seeds there’s
nothing really wrong with that I mean
obviously this some people don’t like
the texture of it and it will be a bit
hotter but it’s a kind of lazy way to do
chilies which is what I do seven times
out of 10 frankly you saw that I sliced
it first time around and now I’m just
doing the rocking action to finely chop
it and that that’s a good little cheat
way of doing it now the kind of correct
way to do it is to slice it in half so
we get the chili like this take the core
off the end like that we put our fingers
on either side and we run the knife
carefully and slowly but surely down the
length of the chili and then the heat is
really here right it’s actually not the
seeds it’s the white flesh either side
of it so what we want to do is hold it
at the tip and there’s two ways you can
do it use the tip of the knife to scrape
the seeds out like that and then you get
rid of these seeds or there’s this way
where you push the chili flat put your
knife in at one end and just sort of
almost sort of rocket and scrape it
along the length either way it doesn’t
matter you can even use a teaspoon
because it has that natural arch at this
point you’ve got your chili here you can
either finely slice it this way it looks
so much more delicate this way and it’s
a bit more correct so you’ve got simple
sliced chili like that beautiful put
that there or you can turn it around
lengthways and do kind of matchsticks
which is kind of quite nice for pasta
dishes you know crab salad
and stuff like that till you get kind of
matchsticks like that either way there’s
no right or wrong now the other thing to
mention is sometimes if you’re
blackening Chile’s on a barbecue or
griddle pan to peel them and put them in
salads or stuff like that they ask you
to grill it whole or roast it whole just
make sure that when you do do that you
just put your knife in it and sort of
pierce it like that because if you cook
a whole chili it will puff up and it
will explode and if you’re anywhere near
it you’re going to get hot burning hot
chili juice all over you and that ain’t
a pretty story because I’ve done it
loads of times the other thing to
mention is if you know you’re a bit more
sensitive than your regular butch guy
put rubber gloves on and you won’t get
sort of chilly hands and obviously
wherever you put those hands unless you
wash them properly will burn
Please follow and like us:
Be First to Comment