Adjika Paste Recipes
ADJIKA PASTE
Adjika is the perfect spice paste to use with grilled meats, fish or vegetables. It's extensively used in Georgian and Abckazian cuisine.
Provided by Charlé Visser
Categories Condiments
Time 20m
Number Of Ingredients 16
Steps:
- Puree the garlic, chili, coriander root and red peppers using a hand-held blender or mincer. If you like doing hand stands in the shower then add as much chili(along with their seeds) as your .... heart desires.
- Once our ingredients are pureed we are going to cook it on medium heat until the mix is fragrant and the raw smell of chili and garlic is gone.
- Toast a handful of walnuts and crush them into a fine powder.
- To get the best flavour out of the spices we will toast them in a pan over medium heat while shaking the pan to prevent it from burning.
- Once they are toasted and fragrant we will transfer the mix to a spice grinder or mortar and pestle to grind into a finer mix.
- Add the spice mix and walnuts to the cooked puree and season it with the salt and vinegar.
Nutrition Facts : ServingSize 20 g, Calories 864.79 kcal, Carbohydrate 55.15 g, Protein 24.88 g, Fat 68.92 g, SaturatedFat 6.52 g, Sodium 1013.07 mg, Fiber 20.01 g, Sugar 15.3 g
RIBS IN AJIKA SAUCE
Beef ribs in spicy Ajika Sauce - A staple recipe in the country of Georgia. Ajika, or adjika sauce, is made with spicy peppers, cilantro and a blend of exotic spices. This is a perfect recipe for those who love meaty ribs and enjoy their food on the spicy side!
Provided by Sean
Categories Mains
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 275 F (135 C) Prepare the Ajika SauceAdd coriander, parsley, jalapenos, garlic, walnuts, spices, olive oil and 1 tbs of vinegar to a food processor and blend until everything forms a paste. Set aside. Prepare the RibsLightly flour the ribs on both sides. Heat oil in a large dutch oven on the stove top, and brown ribs (1-2 minutes on each side). Remove ribs from pan After allowing pan to cool slightly, add vinegar, water, and approximately 1/3 of the ajika mixture. Mix together. Place ribs back in dutch oven, so they are partially submerged in the liquid mixture. Spread 1/3 of the ajika mixture over the top of the ribs Cover pan, and place in the oven at 275 F (135 C) . After 1 hour, turn ribs and return to oven. Continue cooking until rib meat has pulled back from the bone and is tender. Remove ribs from pan, allow to rest for 10 minutes, and then serve, with additional ajika on the side.
Nutrition Facts : Calories 299 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GEORGIAN ADJIKA PASTE
This Georgian chilli paste hails from Abkhazia and the Samegrelo region of Western Georgia and is commonly used in sauces or as a rub for meats. Spicy and unique, it is easy to make and incredibly flavourful
Provided by Maggie Turansky
Categories Sauces
Time 15m
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, add the Romano peppers, red chillies and garlic to the bowl of a food processor. Pulse a few times until the contents are very finely chopped.
- Scrape down the sides of the bowl and add the cilantro, basil, parsley and salt. Pulse again until the herbs are finely chopped and everything is well incorporated
- Scrape the bowl once more and add the fenugreek, marigold and coriander. Pulse again just to combine. Then, with the machine running, slowly stream in the oil until it is well emulsified.
- Transfer the adjika to a fine mesh sieve and drain any excess liquid away until it has the consistency of a thick paste. Taste to adjust for seasoning - it should be very salty as this is what preserves it for a long time.
- Transfer to an airtight container and store in the refrigerator or use right away
Nutrition Facts : Calories 84 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Heat half the oil in a Dutch oven or large pot over medium-high heat. Season the chicken with salt and pepper. Add half the chicken to the pan, browning the pieces all over, but not cooking all the way through. Remove from the pan and set aside. Repeat with the remaining half of the chicken. Set aside.
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- Then add the garlic, tomato paste, adjika if using, and Aleppo pepper. Stir well, and cook for about 1 minute.
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