Eat it now: chilli
Updated: 2006-06-02 14:59
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First decision: how fiery do you like your curry? Hot to trot or with just a tickle on the tongue?
Chillies are now sold at quality greengrocers on a heat scale of one to 10. Top of the ladder are the pretty lantern-shaped habaneros, scoring a perfect 10, while long, slender red, orange and green Dutch chillies are normally five or six. Tiny bird's-eye chillies (eight) are sizzling - these give Thai food its hot reputation.
Remove the membranes and seeds before using if you want to add just a mild zing. Purchase them firm and shiny with no soft spots. Ripe chillies should have the stem attached (a sign of freshness). They can be stored in the fruit bowl for a couple of days if it is not humid or in the crisper of the fridge for longer periods.
Chopped fresh capsicums tone down the heat if you've added too much chilli to a dish, or add a little sugar, cream or coconut milk, depending on the recipe. Eat plain rice, bread, beans or even a teaspoon of sugar to soothe a hot mouth. Drinking water or alcohol doesn't give much relief.
Also look for persimmons, fresh olives, delicious apples, leeks and cos lettuce.
Pan-seared prawns with chilli, chives, coriander and cannellini beans
2 tbsp extra virgin olive oil
16 large green (raw) king prawns, peeled, deveined, tails intact
Salt flakes and cracked black pepper
2 eschalots, peeled and very finely sliced
2 400g cans cannellini beans, rinsed and drained
2 witlof, trimmed and finely sliced
2 long red chillies, seeds removed and finely sliced lengthways
1 bulb fennel, trimmed and finely sliced
1/2 bunch chives, chopped
1/2 cup coriander leaves
Dressing
1/2 clove garlic, mashed
1 1/2 tbsp lime juice
3 tbsp extra virgin olive oil
Salt flakes and cracked black pepper
Heat olive oil in a large pan and sear prawns over medium heat for 2 -3 minutes on each side. Season. Add eschalots and cook over medium heat for 2-3 minutes. Add beans and remove from heat. Spoon prawn mixture onto a large, shallow serving platter. Scatter with witlof, chillies and fennel.
Dressing Combine ingredients in a small bowl and whisk well. Pour over salad.
Top with chives and coriander.
Serves 4 as a starter.