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Fiery three meat chilli recipe

Fiery three meat chilli recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Be warned, this chilli is not for the faint-hearted. It's made with bacon, beef, pork, kidney beans and no less than twenty chillies. Enjoy with rice, corn bread or over jacket potatoes.

261 people made this

IngredientsServes: 8

  • 225g streaky bacon
  • 450g minced beef
  • 450g minced pork
  • 1 green pepper, diced
  • 1 yellow onion, diced
  • 6 jalapeno chilli peppers, seeded and chopped
  • 6 habanero chilli peppers, seeded and chopped
  • 8 tinned green chilli peppers, seeded and diced
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon crushed chillies
  • 3 tablespoons chilli powder
  • 2 tablespoons beef stock granules
  • 800g passata
  • 2 (400g) tins whole plum peeled tomatoes, drained
  • 2 (410g) tins kidney beans, drained
  • 340ml beer
  • 85g tomato puree
  • 30g chilli paste
  • 475ml water

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain off excess fat, leaving enough to coat bottom of pot. Remove bacon, drain on kitchen towels and chop.
  2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the pepper, onion, jalapeno chillies, habanero chillies, tinned green chillies, garlic, cumin, crushed chillies, chilli powder, stock, passata, whole tomatoes, beer, tomato puree, chilli paste and water.
  3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Chillies

Jalapeno, habanero and tinned green chillies can be purchased in Mexican speciality shops or online.

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Reviews & ratingsAverage global rating:(323)

Reviews in English (244)

by Chef Mike

First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars!On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on this site.com instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense!-28 Feb 2008

by PHONETEK

It's been awhile since I have made this. This is quite hot using habanero's but if your even attempting this recipe hot is obviously what your looking for. The flavor is excellent just the way it is. Perfect! There is no such thing as too many peppers as the previous reviews stated. Good chili if spilled on the table should leave a burn mark in the wood. If for some reason you feel this is too hot you can always add a bit of sugar, this will eliminate some of the acidity hence taking a bit of heat from the chili. I don't recommend adding gobs of sugar or it will be too sweet. A bit of sweet ketchup or some baking soda will help too. This is our new family recipe from now on for chili. Thanks for posting it Edd!FYI, If you forget or do not wear gloves cutting the peppers your hands will burn, baking soda will help with this too. Take some hand soap and 3-4 tablespoons of baking soda and rub it in really good, let it sit on your hands a few minutes and rinse. Good as new!-22 Jan 2005

by JDAY001

Thanks for this recipe. I just won 1st place in a chili cook-off out of 14 contestants! I used the exact recipe, just added a tbsp of salt. For those who have never heard of chili paste, I found it in the Asian section of the grocery store.-13 Mar 2007


How toMake Chili

Every practiced American cook’s recipe for chili is definitive and the best. A classic chili, the Texas bowl of red, is simply beef and hot peppers, simmered to perfection. But there’s no one recipe for the dish and no incorrect one – at least if we’re being honest with ourselves. You can make chili with beans lamb or bison venison, turkey or pork with tomatoes or beer, with fresh chiles or dried, with chili powder or without. You should make chili as you like: delicious. We’ll help.


Sweet and smoky Mexican chicken

2 medium red peppers
3 small cinnamon sticks, freshly ground (or, failing that, 1½ tbsp ground cinnamon)
4 chipotle chillies, soaked in boiling water for 30 minutes, drained, seeds and stalks removed
3 cloves garlic, peeled and roughly chopped
2½ tbsp white-wine vinegar
2½ tsp soft brown sugar
75ml olive oil
Salt and black pepper
1.75kg whole chicken legs (ie with both drumsticks and thighs), skin-on
20g dark chocolate, finely grated
650g baby maris peer potatoes (or other roasting potato), peeled and halved
2 medium sweet potatoes, cut into 2cm x 6cm wedges
2 medium red onions, peeled and quartered
10g coriander leaves, roughly chopped

Heat the oven to 200C/390F/gas mark 6. Put the peppers on a baking tray and roast for 30 minutes, until the skin has blackened. Transfer to a small bowl, cover with cling-film and set aside. Once cool enough to handle, peel the peppers, and discard the skins, seeds and stalks. Put the pepper flesh in the small bowl of a food processor, and add the cinnamon, chilli, garlic, vinegar, sugar, three tablespoons of the oil, a teaspoon and half of salt and three tablespoons of water. Blitz for a minute, until smooth, then transfer to a large bowl. Add the chicken legs and chocolate, and mix to coat.

Put both types of potato in a separate large bowl with the onions, the remaining oil, half a teaspoon of salt and a good grind of pepper. Mix well, combine with the chicken, then tip everything on to a large 30cm x 40cm baking tray. Arrange the chicken skin-side up and roast for about 50 minutes, until the chicken and vegetables are cooked and nicely coloured. Serve at once, with coriander sprinkled on top.


Reviews

My husband and I thought this was delicious when we had it without the cheese the first night with the cheese the second night it was even better. The only thing I'll do differently next time is actually dice the vegetables instead of using the food processor. I think that would improve the texture, although the taste was great anyway.

How does 3-cups of black beans equal 3-15 ounce cans? I’ve made this chili recipe for years and am finally noticing this — perhaps a change to the recipe?

I have made this chili many times. Tonight was the best yet, as I had the steak cut into much smaller pieces. I used cilantro for the first time because in the past my daughter was here and doesn't like it. But I wasn't crazy about that addition, so I won't do it in the future. Also, less tomato paste and little or no sugar needed.

What a hit! Fab flavors. Yummy to the last bite. My modifications were a bit less sugar, onion powder and garlic powder due to sensitivites, chipotle in adobo sauce, beer and cocoa

This turned out great! I too added some ancho chili powder to the mix. I only had green peppers so that is what I used. Mine wasn't too sweet because I used 2 tsp not 2 Tbs of sugar which I always use to cut the acid. I also put a couple shots of Worcestershire in there for some extra zing. I fed it to a party of folks with some cornbread. Nothing was left. Not one bean. I would definitely make this again!

My wife has made this "Chili" on four different occasions now, and all I can say is WTF? Who is the moron that added SUGAR and an overdose of tomato paste to this recipe? What were they thinking? The ingredients are there to make a decent pot of chili, but this one tastes EXCESSIVELY sweet. Maybe I missed something is it meant to be a Dessert Chili? There is nothing that can be done to dial down the sweetness after the dish has been prepared. This recipe is a poor excuse for chili, and if my wife hadn't worked so hard on it, I would label it as absolutely vile. I would not give it one fork, but the rating mechanism in Epicurious requires that it be rated. My suggestion to others is to save yourself some time & trouble and just dump all of your expensive ingredients in the garbage can before you take the time to cook this crap. Either that, or feed the finished product to your neighbor's hogs. I would say that this is one of the worst Epicurious recipes ever, but I have not tried the turkey "chili" in the companion article. That one looks truly disgusting. Sooey!

Been on Epicurious for years but rarely write reviews. This recipe, however, deserves the 4-fork praise it's getting. We recently made 15 gallons of it for our school's annual Chili Cook-off against 6 other teams, and we won! While I've made it exactly as written and it's delicious, for the competition, we upped the ground meats, cut the chuck steak and added red beans to keep the cost down, and it was still fantastic!

Thanks everyone for the helpful comments. I agree this recipe is a good starting point but I definitely saw some things I personally would not do. First of all, if you are cooking 1 inch cubes of chuck - you are going to need to cook it much longer than the recipe calls for unless you want tough and chewy meat. Secondly, tomato paste needs to be simmered for a long time as well to break down the acidity. I browned the meat as instructed, then I added the spices without adding any liquid to form a roux in the pan and allow the spices to permeate the meat. Much more flavorful that way. Then I added the water, tomato paste and onions. I substituted diced canned tomatoes in tomato sauce for the fresh tomato and let the meat, tomatoes, onions and spices slow cook for a couple of hours. I like spice so I increased the cayenne, cumin, chili powder and oregano to suit my tastes.

Used equal parts ground beef, pork and turkey with chicken broth instead. Real winner

So disappointing, especially considering all the other ratings. I guess this is a good start for the beginner, but not if you care about how your chili tastes. I definitely needed to add cinnamon and chipotle peppers. Also, unless it's vegetarian chili, red bell peppers do not belong. It made way too much also. Half the recipe and add more seasoning.

I adjusted the recipe to about ¿, and I replaced the fresh peppers with a can of chipotle peppers in adobo sauce (because I don't much care for regular peppers) and the reviews mostly stated the chili wasn't spicy enough. I will only use a half can next time :-) it was just a little too overpowering. Also, I used dark red kidney beans instead of black, and after browning the meat I put everything in the slow cooker on high for 4 hrs. Delish.

I'm not a great cook and somehow screw up recipes but this recipe worked great for me so bravo for giving me a recipe where people believed I was a good chef! We were three families going to cut down our own Christmas trees in 32 degree weather. This chili recipe was so flavorful and I got rave reviews! It wasn't very spicy which is what I wanted for all the kids so if you want some heat you'll have to increase the spices. Thank you for who posted this recipe and made me look like a star! I used 2 lbs ground meat and 1 lb hot Italian sausage. I offered Frito scoops for those that wanted a little crunch.

This recipe is my base for when I want to make red chili. However, in making it I do take tips from the "Ding Dong Eight-Alarm" recipe and add a can of chipotle chilis in adobo sauce. Additionally, I also use anaheim chilis instead of bell peppers because, though both varieties are good, anaheim chilis add a bright, fresh flavour to the whole dish. Adding the vegetables without sauteing them first (like other recipes do) is actually a huge step up because the chili winds up tasting so much fresher that way. Finally, I skip the pork and lessen the amount of remaining meat by just a little bit--the first time I made it my crock pot was practically overflowing!

I made this for a party and everyone loved it. My husband said it was the best chili he has ever had. It is easy and quick, also.

I made this in the crock pot (just browning the beef first and then throwing everything in after that) and it was amazing.

This chili is a huge hit every time I make it (I have made it about a dozen times now). The steak comes out so tender and adds a unique texture. The fresh peppers and tomatoes make it lighter/healthier tasting it doesn't leave you with that heavy feeling you can get from traditional chili. The cilantro adds a wonderful flavour. Onions and I aren't friends so I leave them out and it still tastes out of this world.

I was looking for a use for ground pork and ground beef for chili that I had in the freezer and this recipe fit the bill. I did not have any chuck steak, am anxious to try this again with the chuck included. My husband loved it!! I was generous with the chili powder and added extra cayenne pepper as well.

This is now the only chili I make. Hearty, meaty and full of flavor. Just perfect for cold weather. I have served this to people who have told me for years "Oh I don't like chili" and I get back a bowl that's been scraped clean. The chuck steak gives it great body and the ground pork makes it savory and smooth. I've subbed 1 can of black beans for kidney beans and still had excellent results. What a great chili.

This is quite similar to the style in which my family prepares chili. They don't usually use chunked and ground meats, so I liked that addition. The cilantro at the end was key. I had never considered adding it to chili before, and I doubt I'll ever make chili without it in the future. The recipe, as written, is not spicy enough for my taste, we added a jalepeno and a half can of adobe roasted chili peppers and still didn't find it spicy enough. We used a crock pot, and it overflowed, so definitely use a huge pot. I, like other reviewers, also used dried black beans, and if anyone does that in the future, I recommend cooking them before adding them to the chili, it took <i>forever</i> for them to cook with the rest of the stuff (not that you can overcook chili.

This was a pretty tasty chili, and it was relatively easy to make. It really is just chop, cook, and eat. I would say that you could make it spicier than this recipe calls for. I added a whole chopped jalapeno and extra cayenne and chili powder, and I was still saying to my hubby that it could be spicier. I recommend using a stock pot if you've got it, my 8 qt Le Creuset Dutch Oven was at its max as I was making it, but it all held. Be patient (my mistake) when first adding all the chopped (I didn't dice as I like to have chewy chunks in my chili) veggies. You'll be adding them to what appears a nearly liquidless mixture. I wasn't patient and added some broth to loosen it up, but this wasn't necessary as all those veggies begin to release their own liquid pretty quickly. It just meant I needed to reduce it down longer than the time frame. No complaints, but I'll remember for next time. I also used dried beans that I cooked myself as opposed to canned beans. I'm sure canned works fine, but I prefer fewer canned things in my cooking. Also really give a good salt and peppering to all the meat before you start to cook it. It does wonders for the overall taste, but this is a darn good chili.

This is really good. I slightly increased the amount of spice to give it a little more.

This is a great recipe. It netted me a prize in our Thanksgiving chili cookoff. I made a few modifications based on people's comments here. I braised the meat in beer instead of water. I used chipotle chili powder instead of regular, which added a nice smoky heat on the back end. I used canned seasoned tomatoes instead of fresh. I added a can of diced green chilis for a little extra kick. And I used one can of black beans and one can of white beans. I got so many compliments. I will definitely be keeping this recipe around.

Wow. quite possibly one of my new most favorite chili recipes, with the following chnages. Seasoned the meat and used 1 bottle of good Mexican lager to simmer. Added 1 tsp cinnamon. Substituted chipotle chili powder for cayenne. Used queso fresco instead of cheddar - YUM! Even my two little guys loved it!

Delicious. Made for a party and it was gone in a flash. I think this chili was a perfect mix of sweet and spice, meat and beans and it wasn't too thick or tomatoey. Just perfect all the way around. I used the beans I had on hand so one can black, one can kidney and one can white/great northern. I also added about 1 Tbls of cocoa powder. Fantastic!!

Hands down the best chili recipe I've made. Ive made it just like it's written, and its good that way. I've followed a lot of the suggestions like adding beef broth, adding black and kidney beans, using dark beer, adding a piece of dark chocolate, adding a cup of coffee. and it always turns out fantastic. currently, I used those chunks of "stew beef" that are really cheap, quarter them, brown them in a skillet and use that witht he ground beef and pork. I use a mix of black and kidney beans. I add 2 chipotle peppers that come in Adobo sauce. I use either beef broth or an amber beer to deepen the flavor. I use a mix of red and green bell pepper. Enjoy.


Gluten-Free Chili

Frontier cowboys may lay claim to chili's popularity throughout today's suburban kitchens, but the inspired mingling of meat, beans, and spicy peppers in a stewpot dates back to the Incan, Aztec, and Mayan civilizations of the pre-Columbian Americas.

Texans omit the beans in classic chili con carne, New Mexicans opt for pork and Hatch chilis in chile verde, and white chili bucks convention with poultry and navy beans. Whether you opt for the Lone Star approach or remain open to contemporary interpretations, chili belongs on your gluten-free menu. The high protein content makes these dishes very filling and healthy and they are especially helpful for people with wheat sensitivities or allergies because they don't need thickeners, flours, or bread of any kind to have great texture and flavor.

Don't miss the chance to make one of our suggestions. A bowl of simple white rice or steamed quinoa is a great side. Add some avocado slices and salsa and you've got yourself a filling dinner.


Five Can Chili


There’s nothing like gathering around a fire at night with a heaping bowl of chili in hand. Especially as the weather starts to cool, there’s something comforting about a meal that can bring the heat in more ways than one. While this classic cowboy stew got its start in the American southwest, it has become a cornerstone of camp cooking all over. Visit any campground in the US and there’ll be at least one person cooking up a pot of chili.

Now, there are a million and one ways to make chili nearly every “chili enthusiast” has their own unique secret recipe. The truly devoted make their chili using only the freshest ingredients. The truly lazy open a can they buy at the grocery store that says “Chili” on the side of it. We hold nothing against either camp, but this recipe is for everyone in between.

When camping, few people have time to properly cook dry beans – a process that can take the entire afternoon. And if refrigeration is doubtful, using fresh ground beef is out of the question too. Yet we’re not quite willing to surrender control of our chili to the lab coat wearing food scientists at Campbell’s Soups. So, to find a middle ground, we’ve created this Five Can Chili using store-bought cans: Kidney Beans, Black Beans, Diced Tomatoes, chipotle peppers in Adobo sauce, and a can a beer. Throw in a handful of common spices and you’ve got yourself a thick, hearty, smokey and spicy stew that will keep you warm throughout the evening.

Variable Spice: This recipe has got some serious kick. We made this using the entire can of chipotles and the accompanying adobo sauce so that we didn’t have to store any leftovers – but in order to make the spice manageable, we sliced open the chipotles and discarded all the seeds and ribs. For a milder stew, scrape out the seeds and use only one or two chipotles. Or, to eliminate most of the heat but still get that great smokey flavor, just use the adobo sauce and reserve the chipotles for another use. Use your own judgment to determine how many chipotles you’d like to use. You can always add more if you find yourself craving more heat!


49+ Chili Recipe With Peppers Background

49+ Chili Recipe With Peppers
Background
. White chili features white beans such as cannellini in chicken broth spiked with poblano chilies and topped with a dollop of greek yogurt. Whether you're looking for something mild or fiery, we've got you covered with all kinds of dishes starring chiles.

White Bean Chili With Roasted Corn And Peppers The Daring Gourmet from www.daringgourmet.com

Threw the chicken and peppers on top of the rice in the serving dish and it. Whether you're looking for something mild or fiery, we've got you covered with all kinds of dishes starring chiles. Add the ground meat and cook, breaking up into pieces, until browned.

Over the years i have prepared many of her recipes.

Some of them are real hot while others are mild. We always use venison, but you can use ground beef or turkey. Chili powder and cayenne pepper are not interchangeable. Sign up for the cooking light daily newsletter.

Spoon the chili over hot cooked macaroni or fussili.

Thanks so much for the recipe.

Add the peppers and fry for another couple of minutes.


Source: blog.fatfreevegan.com


Source: www.jessicagavin.com


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I'm not complaining though because i love this vegetable chili just as much!


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We always use venison, but you can use ground beef or turkey.


Source: blog.fatfreevegan.com

Also, be careful not to touch your eyes during or after working with peppers (ouch!) cut each cleaned pepper into small pieces then add to a dry skillet over.


Source: www.chilipeppermadness.com

I added a chopped bell pepper and used a can of red beans instead of one of the cans of black beans.


RECIPE: How to make sambal belacan

This easy to do, spicy chilli condiment is incredibly versatile: use it in rice dishes, as a dipping sauce for meat and seafood, or fry it with vegetables.

Make your own sambal belacan and never again be at the mercy of hawkers who stint on the good stuff.

As promised last week, I am sharing my version of sambal belacan.

This is the fried version that goes with radish cake, noodles, char kway teow and fried rice. You can also fry French beans, long beans and all kinds of meat with it.

This recipe is enough for two to three jars of sambal belacan.

Some people like to remove the seed from the chillies. But not only is that too much work, it halves the heat of the chillies.

In fact, to take the heat up several notches, I throw chilli padis into the mix which results in a fiery aftertaste. You can always add more if you fancy that tongue-burning sensation.

INGREDIENTS

2 pieces lemongrass (5cm of white root part, sliced thinly, reserve the remaining part of stalk)

2cm piece of turmeric, cut into small pieces

2cm piece of ginger, cut into small pieces

1 tbsp assam (tamarind pulp)

1. Mix the tamarind pulp with two tablespoons of water. Let it soak for five minutes.

2. Strain and reserve the tamarind juice.

3. Remove the stems of the dried chillies.

4. Place dried chillies in a boiling pot of water and boil for five minutes or until softened.


Image: The New Paper

5. Discard the water, rinse the chillies and grind into a paste. Set aside.

6. Grind the lemongrass, ginger, turmeric, shallots and garlic together. Mix in the chilli paste, belacan powder, chilli padis, candlenuts and dried prawn. Add 100ml of water to make grinding easier.

7. Heat the oil in a wok until medium-hot. Add the ground paste. Lower the heat. Gently mix and continuously stir-fry the mixture.


Image: The New Paper

8. After frying for five minutes, add the bruised unused part of the lemongrass stalks.


Image: The New Paper

9. Tear up the kaffir lime leaves and add to the mixture.

10. Fry for another 10 minutes, then season with sugar and salt.

11. Fry for another five to 10 minutes until the chilli paste becomes drier.

12. Turn off the heat. Transfer into deep dish and allow to cool down before storing in jars. Keep jars refrigerated.

This story was originally published in The New Paper.


Recipe Summary

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 cup frozen corn
  • ¼ cup chopped fresh cilantro

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.


Roast and pickled celeriac with sweet chilli dressing

Yotam Ottolenghi’s roasted and pickled celeriac with sweet chilli dressing.

This is a vegan equivalent of a slow-roasted joint of meat, both in the way the celeriac is cooked as well as in its deep flavour and how striking it looks on the table. The pickle and the dressing can be made a day ahead, but don’t mix the fried chilli and garlic into the dressing until you’re ready to serve. These quantities make much more pickle than you need, but it’s great stuffed into sandwiches or tossed through a salad, and it keeps for up to a week.

Prep 35 min
Cook 2 hr 45 min
Serves 4 as part of a vegetarian spread

1 large celeriac (900g), hairy roots removed and scrubbed clean – there’s no need to peel it
Flaked sea salt
60ml olive oil
2 spring onions, finely sliced at an angle, to serve
5g Thai basil leaves, roughly torn, to serve

For the pickled celeriac
1 medium celeriac (500g), trimmed, peeled and julienned or coarsely grated
3 celery sticks, cut into 6cm pieces and then julienned
2 garlic cloves, bashed with the flat of a knife
3 limes – 1 pared of its skin in 6 wide strips, all juiced, to get 60ml
150ml rice vinegar
25g flaked sea salt

For the dressing
120ml sunflower oil
3 red chillies, finely sliced into rounds (or use only 1 if you prefer less heat)
5 garlic cloves, peeled and very finely sliced (use a mandoline, if you have one)
2 star anise
1½ tbsp mixed black and white sesame seeds, well toasted
2½ tbsp maple syrup
1 tbsp rice vinegar
60ml soy sauce (or tamari to make the dish gluten-free)
2 tbsp chives, finely chopped
Flaked sea salt

Heat the oven to 190C (170C fan)/375F/ gas 5. Jab the large celeriac all over about 30 times with a fork and put on an oven tray lined with greaseproof paper. Stir a teaspoon and a half of flaked salt into four tablespoons of oil, then rub three-quarters of the salted oil over the celeriac. Roast the celeriac for two hours, basting every 30 minutes, then pour over the rest of the oil mixture and roast for 15 minutes more, basting once halfway, until soft and golden brown. Leave to rest for 15 minutes, then cut into eight wedges and brush all the cut sides with the oil left on the tray. Put the wedges skin side down on the tray, turn up the heat to 220C (200C fan)/425F/gas 7 and roast for 20 minutes, until golden brown all over.

While the celeriac is roasting, mix all the pickle ingredients in a large bowl and set aside for at least two hours, stirring every now and then.

For the dressing, heat the oil in a small saucepan on a medium-high heat. Once very hot, add the chilli, garlic and star anise, and fry, stirring to keep the garlic slices apart, for two to two and a half minutes, until the garlic is crisp and pale golden. Strain into a small bowl to collect the oil, and reserve the solids. Mix 40ml of the oil with the remaining dressing ingredients, and reserve the excess aromatic oil for another use: drizzle it on soups, stews, roast vegetables or indeed anything that could do with a bit of a kick.

To serve, arrange the celeriac wedges on a platter and sprinkle on a little flaked salt. Mix the reserved fried chilli and garlic into the dressing and spoon over and around the celeriac. Top with 200g pickle, avoiding the liquid, garlic and lime peel. Scatter the spring onions and Thai basil on top, and serve.


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