If you’ve ever tried cooking with real chillis, or even chilli powder, you’ll understand the challenge of trying to hit that sweet spot between too mild…and blow-your-socks off inedible!
In the past, I’ve too often fallen into the trap of the latter, which is why this National Chilli Day I’ve decided on a more failsafe approach to getting in the spicey spirit!
That approach… is OliveOlive’s fused chilli oil, which if used in cooking in place of your usual olive oil, can help bring a delicious kick to myriad of recipes.
One such recipe, is THIS butter bean, halloumi and chilli stew, which is the perfect combination of hot, hearty and wholesome, and brings an unmistakable uplift to the mid-week meal mundanity that blights us all, at this time of year.
The hero of the dish… well, it has to be the Cyprus Village Halloumi, of course.
Handmade using traditional methods in Cyprus, this serial Gold Taste Award winning halloumi can be grilled or fried, and with its unparalleled, authentic flavour profile, it perfectly complements the earthiness of the butter beans, and the sweetness of the peppers.
For best results, serve this stew with garlic bread, and an extra drizzle of chilli oil to taste!
Ingredients
1 onion
2 carrots
2 celery stalks
2 carrots
2 peppers
1 jar of passata
300ml water
15g tomato puree
1 vegetable stock cube
1 jar of butter beans
1 pack of Cyprus Village Halloumi
OliveOlive Fused Chilli Oil
Methods
Finely dice and fry off the onion in a little chilli oil
Stir in the puree and passata, along with 300ml water
Add the peppers, carrots and celery (finely chopped)
Stir in the stock cube and butter beans
Simmer for at least half an hour
Slice and fry the Halloumi until golden on both sides
Serve the beans with the Halloumi, and finish with a drizzle of chilli oil, and a side of garlic bread
Sponsored by OliveOlive