[CH] Habonnets
Paul Richards (paular@zoo.co.uk)
Fri, 6 Mar 1998 01:09:00 +0000
Thanks for the replies to my question on the difference between Habs &
Scotch Bonnets. I got the answer that I was hoping for - ie. that they are
interchangeable in recipes.
So, now for my next question;
Having tracked down some chipotles (of the dried variety), I was wondering
if someone could suggest recipes that utilize their flavour to the best
advantage. I bought them to use in Mole, but what with the Anchos, Pasillas
& Mulatos the flavour is going to be a bit hidden.
And finally a quick & easy light pasta recipe - basically a Hab'd up
version of Spaghetti con Aglio e Olio (so I guess that makes it Spaghetti
con Aglio, Habenero e Olio)
Since this list is read by people using varying types of weights &
measures, I shall use the intuitive method.
For two people;
Enough spaghetti (or your favourite pasta) for two
2-4 plump garlic cloves - finely chopped or crushed
2 red Habenero's - seeded (unless you don't want to) & finely chopped
2-4 good handfulls of chopped parsley
Fresh coarsely grated parmesan or other full flavoured hard cheese, such as
cheddar
2-3 Tablespoons extra virgin olive oil
Fresh ground black pepper
Salt
Total cooking time is about 10-15 minutes (you can do all the prepAration
while the pasta is cooking)
Cook the spaghetti until just before it is done. Drain.
Heat the oil in a frying pan, add the garlic, stir a little, then add the
chopped habenero. Take the pan off the heat & throw the spaghetti in (this
stops it splattering too much). Return to the heat & cook gently for a
minute or so. Add the parsley, season with salt & black pepper, and serve
with the cheese on top (or add at the table - natch).
You can vary the amount or type of peppers you use (you could, for example,
use red Scotch Bonnets!) Red is best as the fiery flecks look good against
the white & green speckled pasta.
Serve with a green salad & a robust dry white wine - chilled.
Enjoy
Paul