Re: Samp Chili Pepper Hack 37
Leana Eckes
Trim off and discard the ends of each sausage. Cut the sausage crosswise into four pieces of equal length. Add these to the kettle. Add the peppers, onion, and salt and bring to a boil. Cook 50 minutes to one hour or until the samp is tender. Remove from the heat and drain the mixture well.
Heat the butter in a large, heavy skillet and add the diced sweet red pepper, onion, mildly hot peppers and cubed sausage. Cook, stirring, about one minute or until the samp is thoroughly hot. Stir in the parsley.
Drizzle a bit of the Seven Colours Grill Seasoning on the chicken and in a hot pan add a bit of oil and brown the chicken pieces on both sides. Once chicken has browned , in a deep pot (use a slow cooker or pressure cooker to cook faster) add the white onion that has been roughly chopped with about 2 cups of warm water (use warm water to top up while the chicken cooks). Add the rest of the Seven Colours Grill Seasoning,chili flakes and black pepper, put the lid on and let it cook on medium heat. If you use a normal pot it should cook after 2 hours , using the pressure cooker it should be done in 45-55 minutes.
Fry the onions with the mushrooms until they are tender, season with the black pepper and Seven Colours Grill Seasoning and set aside. In the same pan add the flour, slowly add the milk and using a whisk,whisk everything together into a smooth consistency. Add the white sauce, the cooked mushrooms and onions into the samp and add the fresh coriander stir everything together.
In a pan fry,the green beans,garlic and red onion till tender but the green beans still have a crunch in them. Add the rosemary and cook for 1 minute. Add the chili flakes,smoked paprika and black pepper. Then add the butter beans with some of the liquid, then add the baked beans. Add the honey.Let it cook for 2 minutes. Add your Seven Colours Grill Seasoning then switch off the stove (but leave the pan on the hot stove).
Cold weather is around the corner and a perfect time to enjoy this heart-warming recipe and forget the outdoor blues. Samp and beef curry is a meal that is sure to warm you up.
Thank you @Sifo_the cooking husband for the recipe!
Ingredients:
Method:
For the Creamy samp
Place the samp on a sieve and rinse with cold water.
Add the samp, water and chicken stock cube to the inner pot of the Instant Pot, close the lid.
Set to Pressure Cook for 70 mins. Allow a natural pressure release. Transfer the cooked samp into a dish and keep aside.
Clean the inner pot. Switch on the Saut function, add in 1 tbsp butter, when the butter is melted add in mushrooms and saut on high heat for 4-5 minutes or until golden brown.
Switch to low (push Saute again to change) and then add in the cooked samp, butter, powdered milk, fresh cream, garlic salt, aromat, parmesan cheese and mix until well combined and the cheese is completely melted. Season with salt and pepper to taste. Serve warm with beef curry.
For the Beef Curry
Rinse the beef and add it into the inner pot of the instant pot.
Set to Saute mode and add oil to warm up, then brown the meat on all sides. Add in 500ml water and close the lid. Turn the release handle to seal. Switch on pressure cook function and pressure cook on low for 1 hour 30 minutes, stirring in between and add in more water when necessary.
When the cooking time is up, quickly release the pressure seal. Add in onion, garlic, curry powder, turmeric, tomato paste, garlic salt, cayenne pepper, chilli flakes, paprika and BBQ sauce, stir. Season with salt and pepper.
Close the lid and continue to pressure cook on low for 30-40minutes or until the meat is soft and tender and the carrots are cooked. When the time is up, quickly release the pressure seal.
1.Soak the samp and beans overnight in lots of water.
2.After soaking, drain the water off and plain in a pot covered with fresh water and salt. Simmer slowly until nearly soft and tender but still firm. Drain any excess water out.
3.In a heavy based saucepan, heat the oil and fry the onions and garlic until soft and translucent.
4.Add peppers, chilli, curry powder and masala and lightly saut.
5.Add the paste, tomatoes and sugar and bring to the boil. Simmer for 20 minutes with the lid on.
6.Add the water, spinach and samp and bean mix and let it cook for another 10 minutes. Adjust the seasoning with salt and pepper
7.Fold in the chopped fresh coriander and mix through.
8.Serve warm. Garnish with extra coriander.
Heat through and serve with fresh chopped toppings like green onion, jalapeno pepper, tomato, cucumber and cilantro. Add a stack or bowl of good corn tortilla chips or cast iron skillet cornbread, or for the plant-forward crowd, a big cold bowl of fresh Romaine lettuce spears. Their structure makes them great for scooping dishes of substance. And you will not miss the meat. The kidney beans and the samp are both meaty in texture.
4-Ingredient Roasted Poblano Cream Sauce is loaded with flavor and couldn't be easier to make! The roasted poblano flavor is the main focus here and it's beautifully complimented by garlic, Mexican crema and just a touch of salt.
This poblano cream sauce recipe is perfect for tacos, quesadillas, or just using as a dip with some crunchy tortilla chips! Poblano peppers are one of my favorites to cook with, and this roasted recipe really brings out all of the natural flavors I love so much.
The best part? You only need 4 simple ingredients in order to make this stuff! Poblano peppers, garlic, Mexican crema (or sour cream) and a little bit of salt come together to make this incredible poblano sauce. Just look at it. SO GOOD, right? I want to dive right in there!
Poblano cream sauce will stay fresh in the fridge for up to 1 week. Just be sure to keep it stored in an airtight container. Also, be sure to use a clean utensil every time you remove some from the container! Any new bacteria that's introduced to the sauce will cause it to spoil.
hey Mike LOVE your site and recipes! However, on this recipe you say to roast poblanos at 350, and other recipes 400. Definitely higher heat if you need them to char and peel better. I think it was just an oversight. I say this as I am referring people to your site...my sister was having trouble getting the poblanos to char. I suggested broiling is faster and easier.
Thanks, Mike! I appreciate it! You can roast the peppers at 350 F, it will just take longer. 400 F is good. I usually DO roast them, or really just do them on the stove top over an open flame, which is my preference. But I hear you, man! Thanks for sharing!
Wow, so simple and so delicious! Mine ended up a bit spicy..I think our farmers market poblanos were spicy and I did ad one lonely roasted, seeded habanero. I doubled the cream to cool it off and was still delicious and spicy!
First year for poblanos and I love this sauce. How do I know how many peppers are one pound? I just guessed last time I made it but would like your actual. Do I need to wear gloves while cleaning? I did last time but don't notice they're like a hot pepper. Please send the answer to my email if possible.
I had over 20 poblano peppers wasting away on the bush in the garden. I was looking for a way to use them and/or preserve them properly. This recipe is delicious! And it was so easy. I roasted them using the broiler method. I put the sauce on a green chili tonight, and it's a game changer. It's also a great on chips. And I did put some in the freezer for later.
I love this recipe for all sorts of things. A great alternative to poblanos if you're in the SW USA, are fire roasted hatch chiles. Substitute a couple for a poblano since they're smaller, or substitute all for that hatch flavor and fiery heat.
I just received a lot of peppers from a fresh veggie delivery service. Even after giving away half, it's more than i can use. I am making this recipe. My question is can I freeze some of it? I also want to know is it eaten hot or cold? I was thinking cold would be good on tortilla chips.
Bonnie, you CAN freeze it, but cream sauces don't do so well frozen, so I would probably just freeze the roasted peppers. When ready to make sauce, just thaw them and process them with the other ingredients. It will be much fresher that way. Let me know how it goes.
Hello! I just found this website, and am pretty excited to try some new things! I recently discovered ancho chili powder from a spice company that I use exclusively, and was surprised to learn ancho/poblano are the same thing, yes? I'm not too brave with spicy, but that chili powder has a perfect amount of a "kick" towards the end...yup, I'm addicted!
I have a poblano in the oven now (ancient electric stove, bah), to roast and make your creme sauce,,it sounds delicious! I searched the site, but couldn't find anything about dehydrating poblanos. I don't live in the middle of nowhere, but I can see it from here, heh...so I try to grocery shop only once or twice a month. I've noticed with this pepper, left it on the counter and it started looking a bit pitiful after about a week...would you recommend dehydrating these peppers? (I have a dehydrator, or willing to use the oven, either way). Or...do they freeze well? (I prefer dehydrating, freezer is about the size of a postage stamp!) Thanks for your patience reading this mini-novel, and your help! I look forward to learning and cooking more with peppers!
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