Opening the barbeque season

 We started our barbeque season yesterday by grilling some corn chicken and pork. As you might see, there's still some snow on the ground. But I didn't let it matter. I made the dish in the middle of the plate (under) by putting some soft goat cheese, red onion and some devil's jam on the grilled pork pieces.

Devil's Jam

800g Crushed tomatoes
400g Red peppers
1 Onion
2-4 Red chilis
6-8 Garlic cloves
1 tspn Salt
1 tspn Ground black pepper
1 tspn Oregano
1/2 dl Vinegar
1 packet Jamsugar

Chop peppers and onion and crush the garlic. Add all ingredients except the sugar in a pan. I made two batches of this; other one was hotter, other milder. Stir and let it pour for 30-40 minutes. After that add the sugar, stir and let it pour for 5 more minutes. Let it chill for a minute and bottle. I sterilised the jars by putting them in the oven for about half an hour. I like to serve it with this pig, goat cheese and red onion dish.

Smoked Chili

 My father smoked some salmon yesterday and I decided to try to smoke some chili at the same time. I grabbed a random chili from one of the bushes. I thought it wasn't so hot because it was that big. Nope.

When I put the chili in my mouth, it started to burn almost immediately. The pain lasted for about 10 minutes.
      The upper picture shows the chili before smoking and the lower picture after. We used apple tree and alder chips in smoking.

Avocado pasta and sun-dried tomato pesto

 One day my mother asked me to make some avocado pasta. She had heard about it on the net. So I decided to make my own version of it. I learnt the recipe to this pesto during my TET-week. So here's the recipe.

Avocado pesto:

Some cooked pasta

2 Ripe avocados

Lemon juice

1 Large onion

Some chili (Preserving chili, 11th October)

Mix ingredients in a hot pan and serve.

Sun-dried tomato pesto

2 jars Sun-dried tomatoes and some oil

10 Walnuts

5 Garlic cloves

Some chili (Preserving chili, 11th October)

Whiz ingredients to make some paste. Serve.

Preserving chili

Dried chili

I put some chilis to a string to hang. I'll let them dry and I can grind them later.

Pickled chili

600g       Medium sized chili
15           Black peppers
5             Bay leafs
2 tbsps    Coriander seeds
5 tspns    Salt
6 tbsps    Sugar
1 l           White wine vinegar

Warm the ingredients in a kettle and bottle.

Harvesting chili

We moved our chili bushes from our greenhouse inside. We also picked chilis from one bush to make it stay balanced.Next I am going to dry them by hanging them. To make it dry completely you should make a scratch to the skin of the chili. Otherwise it might mildew from the inside. I'll put some chili recipes here later.