If you, like us, like spicy and tasty, then we have some hot recipes to try. Giving the dishes a little more sting has become our hallmark at Överstekvarn, and here you will find great tips for both everyday and party food. Eachone with that little extra that lifts the flavors a notch further.
Pad thai with a Gotland sting
Pad Thai is a street food classic thats a favorite with everyone, vary the chili strength with the help of Chili Sauce and Habanera Sauce from Överstekvarn.
520 g Rice noodles
180 g Bean sprouts
200g Chicken fillet
200 g Large prawns without shell
1 clove Garlic
1 red chili
about 100 g Peanuts
1 pot Fresh coriander
1 tbsp Chili flakes
about 3 tbsp Rapeseed oil
1 tbsp Överstekvarns Habanero sauce
PAD THAI SAUCE:
1 tbsp Överstekvarns Chili Sauce
1 1/2 tbsp Fish sauce
1 tbsp Oyster sauce
2 tbsp Water
1 tbsp Rice vinegar
2 squeezed garlic cloves
1 lime (squeezed juice)
(approx. 4 servings, cooking time approx. 45 min)
- Prepare the noodles according to the instructions on the package and set aside.
- Chop the peanuts and coriander.
- Mix all the ingredients for the sauce.
- Shred carrots and chicken and fry in the oil in a large frying pan (or wok pan) until the chicken is colored. Add shredded green onions and fry for about 1 min.
- Whisk the eggs in a bowl and pour into the frying pan while stirring.
- Pour noodles, bean sprouts, chopped chili and Pad Thai sauce into the frying pan and mix together and let fry for about 1 min. Leave the frying pan on the hob but turn off the heat.
- Heat rapeseed oil in a small frying pan. Finely chop the garlic and fry together with the prawns for a couple of minutes. Sprinkle a little of the Habaneros sauce on the prawns and sprinkle a couple of pinches of chopped coriander and let it fry for a few more minutes.
- Add the prawns and sprinkle on top the rest of the coriander and chili flakes.
Ready to serve!
Serve with a bowl of chopped peanuts and a dish of lime wedges
If you want an extra spicy Pad Thai, put the Habaneros sauce on the table and let your guests sprinkle a little of the sauce over the food at will. NOTE, keep in mind that it is strong!
Överstekvarns Quick Indian chicken in Sauce
Spicy and juicy Indian chicken with a taste of our Rhubarb Chutney with curry and hot Habanera sauce.
1 kg Chicken fillet
400 g Crushed tomatoes
1 dl Cream
1 tablespoon Garam Masala
1 tablespoon Chicken Fund
1 tablespoon Överstekvarn Rhubarb chutney with curry
1 teaspoon Överstekvarn Habanero Chili Sauce
1 Red pepper
(approx. 5-6 servings, cooking time approx. 45 min)
Set the oven to 225⁰ C
Cut each chicken fillet into about 4 pieces, place the pieces in an ovenproof dish and sprinkle with a little salt and pepper.
Whisk together crushed tomatoes, cream, garam masala, chicken stock, chutney and habanero sauce in a bowl. Pour the sauce over the chicken and turn around the chicken pieces so that they are covered with sauce.
Cut the peppers into strips and spread evenly over the chicken and sauce in the dish.
Put the dish in the oven and cook for about 30 minutes or until the chicken is cooked through and the sauce has thickened a bit. Check on it after about 20 minutes and lower the heat to 200⁰C if the surface is at risk of burning.
Serve directly from the dish together with rice or mashed potatoes and perhaps our oven-baked green beans. Put Habanero Chili Sauce and Rhubarb & Curry Chutney on the table as an accompaniment.
Överstekvarns Chili con Carne
A tasty Chili con Carne that we spiced up with chili sauces from the farm.
1 kg minced meat
2 medium onions
1 tbsp Cumin
1 teaspoon Cinnamon
2 beef stock cubes
1 teaspoon black pepper
380 g Black beans (or mixed beans)
2 x 400 g Crushed tomatoes
2 garlic cloves
1 tbsp Cooking oil
2 tbsp Tomato puree
1/2 dl Överstekvarn Taco sauce
2 teaspoons Överstekvarn Habanero Chili Sauce (more if a hotter dish is desired)
1 dl Greek or Turkish yogurt
1-2 tablespoons Överstekvarn Taco Sauce
Chopped fresh coriander
(about 5-6 servings, cooking time about 1.5 hours)
Chop the onion, crush the garlic and fry in 1 tablespoon oil on medium heat in a large thick-bottomed saucepan until the onion is soft.
Remove the onion from the pan and brown the minced meat, then add 1 dl of water and crumble in the stock cubes.
Still on medium heat, put the onion back in the pan and mix in the cumin, cinnamon and pepper. Boil while stirring until most of the water has evaporated.
Add crushed tomato, tomato puree, Överstekvarn TACO sauce and Habanero sauce. Rinse the beans and place in the pot.
Let simmer, with the lid on, for at least 40 minutes. Taste with salt and more pepper if needed. Sprinkle with chopped fresh coriander before serving.
Mix Turkish or Greek yogurt with Överstekvarn Taco sauce in a bowl to serve as an accompaniment.
Serve with rice, sliced (pickled or fresh) jalapeno and grated cheese.
Habanero chilli chicken
This dish is based on the wonderful marinade that gives the chicken that slightly sour and hot taste. Serve with rice or just a fresh salad.
about 1 kg Chicken (legs, thighs or whole)
1 st Lime
1 jar Coriander
½ dl Olive oil
½ dl Rapeseed oil
1 st Lime
2 tablespoons Överstekvarn Chili sauce
1 tbsp Överstekvarn Habanerosås
1 tbsp Överstekvarn Barbecue sauce
1 teaspoon Chili flakes (or chopped chili)
1 dl Cooking yoghurt (10%)
½ Lime (squeezed juice)
1 handful of coriander
(4 servings, cooking time about 1.5 hours)
Start with the marinade. Pour olive and rapeseed oil into a slightly larger bowl and mix in the sauces and chili flakes. Squeeze the juice from a lime and stir.
Put the chicken thighs in the marinade (If you have a whole chicken, divide it by cutting off the legs, wings and chest and put in the marinade.) Set the bowl in the fridge for at least 30 minutes.
Prepare the sauce. Pour yogurt into a bowl and squeeze in the juice from a 1/2 lime. Chop the coriander and mix into the sauce and season with a little chili salt with spring onions. Store in the refrigerator until it is time to serve.
Set the oven to 220 degrees.
Put the chicken parts in a well-greased dish, squeeze a little lime over and season with lemon pepper and a little chili salt. Put in the oven. Take out the dish after about 15 minutes and turn the chicken over. Press a little more of the lime on the chicken and if you have marinade left in the bowl, pour it over the chicken. Season with a little lemon pepper and put the dish in the oven for about 20 minutes.
Take out the chicken and place on a platter. Sprinkle some coriander over the chicken.
Serve with rice, salad and sauce.
Oven roasted green beans
Good accessory that goes well with, for example, grilled salmon or chicken.
500 g Frozen green beans
½ – 1 tbsp Olive oil
5-6 garlic cloves
(take apart but leave the inner shell)
Överstekvarn Chili Salt with Garlic
Set the oven to 225⁰ C
Place the beans and the unpeeled garlic cloves in an ovenproof dish. Drizzle over the olive oil and turn around so that the beans and garlic are covered with oil.
Grind over plenty of Chili Salt with Garlic and shake the dish a little again.
Set in the oven and cook for 35-40 minutes, until the beans have gained color. In the meantime, turn the beans a few times so that they are cooked evenly.