Drying vegetables, fruits and chilli help to preserve them for a much longer time. In this post, we will be going through the process of dried finger chillies! They get much hotter when dried and the flavour deepens much more.
If you’re looking to dry other vegetables- here’s a list as of the 9th of April of dried vegetables, fruit and herbs:
Dried flat mushrooms- when drying mushrooms it really intensifies the flavour and adds a whole new level! It creates a much more delicious umami for any dish!
Dried Finger Chillies Recipe
Look at those finger chillies! They’re going to definitely have a much stronger punch!
If you enjoyed this recipe; would you like to check out our YouTube channel to see video versions of our recipes! If you want us to create a certain recipe or recommend us anything please do tell us down in the comments of this blog!
You can also replicate this recipe with other chillies! Do note that some chillies will get surprisingly much hotter than expected depending on its Scoville rating! If you’re doing this recipe with 50 C fan on and it’s not drying fast- you can set it to 75 C however it may burn the chillies.
This is the blog segment of my podcast; “Preparing for Hard(er) Times!”, you can listen to the podcast over on Spotify – it’s free!
We tried creating a stock with the canned liquids while combining the “waste” parts of vegetables to deepen the flavours- turns out using onion skin makes it have a whole new level of depth! Later, it had been decided that we try creating a stew with this to use up the canned vegetables that we had taken the liquid from. Or perhaps – reduced ;P!
It was an amazingly delicious stew! So I suggest that you should give it a go and tell us what you think of it down in our comments! Enjoy the cooking and make sure to experiment with those canned goodies!
Recipes included in this episode!
Vegetable Cutting Stock with Canned Liquids
A stock created with leftover vegetables (onion skins etc.) that aren't often used paired with liquids from vegetable cans.
2-6cansCanned Vegetable LiquidThe more canned liquid you use- the less water, you should use.
50~500gramsVegetable CuttingsPut vegetable cuttings and the canned liquid into the pot before the water to make sure that the liquids cover all of it- just to make sure that the pot does not overflow.
FILLWaterFill the pot around 3-4 inches below the top with water.
Instructions
Pour the canned liquids into the pot then turn the heat onto medium on the stove.
Wash the vegetable cuttings then toss them into the pot
Top the pot up to around 3-4 inches below the top of the pot with water to prevent it from overflowing.
After at least an hour to two hours of cooking- strain the stock; and dispose the vegetable cuttings (you can also decompose them into compost to reduce more waste!).
The stock is great, but make sure to add water if it starts to reduce too much! Talking about reducing- one great way to prepare for the hard times is to start drying your fresh produce that you know that you won’t be using for a while. Not only does that preserve it- but it can also condense the flavour. You could try freezing it after drying them so that you have more space in the freezer; though I haven’t tried that method yet (my flatmates have taken over the freezer! With their instant-cooks!).
Well- talking about that- we have dried mushrooms that we’ll talk about in a short while!
Chickpea and Potato Stew
Josh N.
(and mushroom)- this delicious stew has its own secret… using canned vegetables!
2onionsbetter to use if the onions are older, to get rid of food that could go off so that it reduces waste.
3tbspoil
Instructions
Set heat to medium on stove for the pot with stock inside. Add the stock cubes into the liquid and mix until they have been incorporated.
Add the mushrooms (optional step: if you dried the canned mushrooms- they taste better than undried!) into the pot.
Turn stove to mid-high heat- dice the onions and slightly brown them on the skillet with 1 tbsp of oil and the paprika. Once browned; toss them into the pot.
(optional: remove the potato skins) Dice the potato up into small pieces; then use the skillet to quickly broil them. Remove the water (optional: add the water to the pot so that you don't waste it!) and then add 2 tbsp oil to brown the potatos slightly.
Once the potatoes have been browned, simply add them to the pot. Add the chickpeas shortly after and the parsely.
Create the roux; stir the lard and flour on a low heat.
Add the roux to the stew and stir thoroughly to make sure it doesn't chunk up.
Enjoy! Wait until its warm and not piping hot so you can enjoy it!
Keyword canned, chickpeas, potato, soup, stew
Dried Flat Mushrooms
Preserve your mushrooms for the future and they taste even better dried!
