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Spicy calamari salad

February 22, 2012 in Easy dinners, Healthy eating

This recipe is a new favourite of mine. It kicks ass. Spicy, Cajun-ey, chilli ass with peppery salad leaves wilted into it just before serving.

It’s a winner as a starter or fatten it up with fresh, popping baby tomatoes, colourful peppers and perhaps some baba potatoes. You can also use all sorts of leaves for this. Butter lettuce would be lovely and soft, rocket would pack a punch or you could Asian things up with some lovely fresh bok choi (Chinese scabbage).

4.0 from 3 reviews
Spicy calamari salad
Recipe type: Starter or main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Warm Cajun calamari salad with fresh chilli and wilted greens.
  • 500g baby calamari tubes and tentacles
  • 3 T Cajun spice
  • 1 t smoked paprika (you can use normal if you like, then make it 2 t)
  • 2 fresh chillis (depending on hot you like it)
  • 1 pinch saffron (if you have it hanging around)
  • 4 cloves garlic, grated
  • 1 packet Italian salad leaves
  • Vegetable/canola oil
  • Salt and black pepper
  1. Place the calamari into a colander and run fresh water over it to get rid of any sliminess from being in packaging. Shake it to remove as much water as possible.
  2. Place all the spices, garlic and calamari in a bowl and marinade from 10 mins - 1 day. A few hours will do just fine.
  3. Heat a pan until very hot, add some oil and pan-fry the calamari in batches until just cooked. +- 3-5 mins per batch.
  4. Place it all back into the pan with the leaves and turn for literally 30 seconds until everything is mixed and coated and the leaves are starting to wilt. You don't want them to shrink to nothingness.
  5. Serve immediately.
  6. TIP: I always cook the little heads for longer until they are starting to get crispy.


Couldn’t you just DIG in right now…?

Enjoy lovely people,

Caro xx

Tomato chilli jam recipe

February 16, 2012 in Vegetable garden

Hi y’all,

Whoops I forgot to post the actual recipe last night… here we go:

Tomato chilli jam recipe
Recipe type: Chunky jam
Prep time: 
Cook time: 
Total time: 
A rustic relish-style jam with a sassy kick.
  • 1kg large tomatoes, halved
  • 3 red chillies, roughly chopped
  • 1 onion, wedges
  • 4 garlic cloves, sliced
  • 1cm ginger, grated
  • 3T balsamic vinegar
  • 100g brown sugar
  • Olive oil
  1. Preheat oven to 150 C.
  2. Place tomatoes on a baking tray and add the onion, chilli, ginger, garlic, vinegar and sugar and then a nice glug of olive oil.
  3. Salt and black pepper and mix well with your hands.
  4. Roast for about 1½ - 2hrs or until browning and caramelised.
  5. Cool and place in sterilised jars.


Calamari and chilli salad

October 14, 2011 in Healthy eating


Tender and spicy calamari on crisp, juicy vegetables with a sassy squeeze of lemon.

This is one of my favourite spicy meals and never fails to wow if I have some friends over. It’s light, healthy and great for the budget too (a punnet of fresh calamari goes for about R35 at Woolies).

You can also use beans, cabbage, mange tout, baby marrows, carrots… pretty much any veggies you have in your fridge. Keep things colourful and crunchy and you’re winning.

Picture this: Sun shining, huge glass of Chenin Blanc, some friends with smiley faces and this in front of you. *dreamy*

Serves 6 as a starter/light meal

200g calamari tubes
1 red pepper, sliced
1 small red onion, sliced
1 packet sugar snap peas
Small handful baby mielies
2 cloves garlic, grated
2 T Cajun spice
1/2 small hot chilli
A large lemon wedge
Small bunch coriander
1 pack of pok choi
Sesame oil

Place the calamari in a bowl with the Cajun spice and a little oil and mix well.

Heat a little oil in a pan/wok and add the onions, red pepper, sugar snaps, mielies, chilli and garlic and toss for a minute or 2. Set aside.

Add the calamari to the same pan and toss for about 2-3 minutes.

Add the veggies, coriander and pok choi and warm through (1 minute). Take off the heat and squeeze over the lemon.
Serve immediately as a warm salad.

*You could also serve this on noodles or rice to make it a more substantial meal.