Unit price: £4.99 (approx. €5.59)
Shipping Weight: 35g
Also called little rattle, this round, brownish chilli on the heat scale of 4-5/10 has a smoky flavour and nutty taste after toasting.
Chilli con Carne mix
Hungarian Goulasch mix
Brown onions and diced beef in lard, add water and spice (1 teaspoon per person) and cook until meat is done. I normally cook a pot to last me a week, and for each meal I transfer a bit to a smaller pot and add potatoes (which is good but not Hungarian-orthodox). Serve topped with sour cream. Gets better each day.
For a steak sauce: after frying your steak, add a good lump of butter to the pan. When melted, add a couple of teaspoons of green peppercorns and a chopped clove of garlic. Fry gently, then add 1 tbsp of good brandy, 2 tsp wholegrain mustard and 100 ml single cream. Let the sauce bubble up, then pour it over the steak.