Mooloolaba Chilli Choona

RobStanley

RobStanley

Joined
Dec 27, 2006
Messages
6,710
My darling Karens recipe, with my own special twist...

1 x red capsicum
1 x green capsicum
1 x zucchini
1 x large onion
1 x handful mushrooms
1 x large can of tuna in springwater
1 x large can of peeled tomatoes
2 x tablespoons garlic
Shizen loads of chilli
splash of fish sauce
splash of soy sauce

Mix it all up and simmer for 30 minutes

and...

prepare with...














MOAB

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Once cooked, serve with wholemeal spaghetti and drown in parmesan cheese. Wash down with a cheeky cab merlot.
 
Stil lwaiting for a proper INFI chefs knife. Jerry, you listening? A lot of us like to cook! :p:p:p
 
Grimspoon said:
Stil lwaiting for a proper INFI chefs knife. Jerry, you listening? A lot of us like to cook! :p:p:p
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I used my cg ash for some kitchen work... It's not the best at it. It starts to slice a tomato, then it slices....... and explodes it. Same with apples, peppers etc...
 
230grains said:
I used my cg ash for some kitchen work... It's not the best at it. It starts to slice a tomato, then it slices....... and explodes it. Same with apples, peppers etc...
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Man, you need to sharpen it then. I use mine all the time, no worries. ;):thumbup:

The MOAB sliced thru everything easy.

But I think the vegetables separated into slivers spontaneously out of fear! :D
 
So based on the pictures, I guess when you say "capsicum," you mean a bell pepper rather than , say, a jalapeño? There's a whole lot of variety in the capsicum genus.

Must be an Australian thing.

ETA: Google suggests that "chilli"is Australian for what might generically be called a "hot pepper" or "chili pepper" in the US, but I don't see any in the pictures. And Google further suggests "chilli" encompasses quite a wide variety of fruits, from the very mild like Anaheims to the damn near inedible like Habaneros. What variety do you use? Or does "chilli" mean something else in this context?
 
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That doesn't even begin to look good or sound good, but I sure can't fault you on your utensils. Is it a sauce, or an stew like main course? To each their own, I guess.

I had a friend whose Dad used to put black olives in his traditional American chilli (if there is such a thing, given the variety of recipes and methods) that was AWESOME, especially at 2:30 in the a.m. after the bars closed!
 
RobStanley said:
Man, you need to sharpen it then. I use mine all the time, no worries. ;):thumbup:

The MOAB sliced thru everything easy.

But I think the vegetables separated into slivers spontaneously out of fear! :D
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Hell, it splits hairs. Just the fact that the edge is super polished and thin but then rapidly gets bigger is like taking a splitting maul to a fruit.
 
JohnTheTexican said:
So based on the pictures, I guess when you say "capsicum," you mean a bell pepper rather than , say, a jalapeño? There's a whole lot of variety in the capsicum genus.

Must be an Australian thing.

ETA: Google suggests that "chilli"is Australian for what might generically be called a "hot pepper" or "chili pepper" in the US, but I don't see any in the pictures. And Google further suggests "chilli" encompasses quite a wide variety of fruits, from the very mild like Anaheims to the damn near inedible like Habaneros. What variety do you use? Or does "chilli" mean something else in this context?
Click to expand...

Capsicum = Bell Pepper
Chilli = chilli powders, chilli sauce, fresh chillis; fresh are usually of the Thai birds eye type down here but we can find and grow other types.
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Looks good Rob, very similar to a standby recipe in my house. My prep knife isn't quite that size though.
Actually, if I put all my kitchen knives together they're still not that thickness! :grumpy:
 
That sounds pretty good. I think I will try this recipe. Except I will substitute chicken breast for the tuna. The only thing I like canned tuna in is a sandwich. I think it has something to do with growing up in the Midwest and all the casseroles that are so popular in that part of the world.

It great to see you using that MOAB. You sir, are truly a HOG!!
 
The chillies I use are usually the little hot fiery ones, I'm not sure what they're called. I usually chop up 3 or 4 into very fine slivers and crush the seeds to get the nuclear juice flowing. HOT

If these aren't available, I use crushed chillies from a jar made by Galiko. About 3 or 4 heaps teaspoons is usually enough to give it a little zing.

The capsicums I've used I guess would be bell peppers? I have no idea, we just call them capsicums.

Yes, this dish is really nice with chicken as well. :thumbup:

And it tastes better when it's got INFI atoms in it too. ;)
 
Idaho Jarhead said:
The only thing I like canned tuna in is a sandwich. I think it has something to do with growing up in the Midwest and all the casseroles that are so popular in that part of the world.
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LOL. One of the first dinners my wife made after our honeymoon was a Curry Tuna Noodle Casserole.

:barf:

We still joke about, 30 years later. She is a vastly better cook now. :thumbup:
 
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