Ocado Bird's Eye Chillies

Ocado Bird's Eye Chillies.

Small in size but fiery in flavour, Bird's Eye chillies are a spicy addition to any kitchen. These small, pointed chillies are a vibrant red colour and have a very thin skin. They are prized for their sharp, intense heat, which hits quickly and adds a fiery kick to any dish. They also have a subtle, fresh, and slightly fruity flavour.

Their fiery nature makes them perfect for adding heat to a wide range of savoury dishes. They can be used whole in curries and stews for a slow-releasing warmth, or finely sliced in stir-fries and sauces to add an immediate kick. The small size of these chillies means you can easily control the level of spiciness in your meal.

Birds Eye chillies are also a very versatile ingredient. They are a perfect choice for making your own hot sauce or chilli oil, or for adding a spicy element to marinades and dressings. For a beautiful visual touch and a burst of heat, they can be sliced and used as a garnish for a variety of dishes.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our deliciously easy Chicken Liver Stir-fry with Lemongrass and Thai Basil recipe.

Whether it's mild or fiery, dried or frozen, we've got the perfect chillies for you, simply search 'Ocado chillies'.

Country of origin may vary due to seasonality.

Country of origin may vary between Egypt, The Gambia, India, Jordan, Kenya, Zambia.

Store in a cool, dry place.

Wash before use.

Plastic Bag

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Chicken Liver Stir-fry with Lemongrass and Thai Basil
By OcadoLife
Prep time: 10 mins
Cook time: 15 mins
Serves: 4

Ingredients:16 total
300g basmati and wild rice
2 lemongrass stalks, tough outer layer discarded, roughly chopped 5cm piece ginger, roughly chopped
1 birdseye chilli (or 1 deseeded red chilli for a milder dish)
2 large garlic cloves, roughly chopped
1 echalion shallot (or 2-3 small shallots), roughly chopped
1 tbsp vegetable oil
1 green pepper, sliced
1 (190g) pack baby corn and mangetout, corn halved lengthways
1 (380g) pack chicken livers, trimmed, cleaned and sliced if large
1 tbsp fish sauce
½ tbsp soy sauce
½ tbsp palm sugar
1 lime, ½ juiced, ½ cut into wedges
2 good handfuls beansprouts
1 (25g) pack Thai basil

Method
Step 1
Cook the rice as per pack instructions. Meanwhile, make the paste: blitz the lemongrass, ginger, chilli, garlic and shallot in a blender until roughly chopped – you don’t want it smooth.

Step 2
Heat the oil in a wok over high heat, add the paste and fry for 1-2 mins until aromatic. Add the green pepper and baby corn and stir-fry for 1 min, then add the livers; toss for 2 mins, until browned.

Step 3
Add the fish and soy sauces, sugar and lime juice, along with the mangetout and beansprouts; toss for 1 min more or until the liver is cooked through. Turn off the heat and add the Thai basil, so it wilts slightly. Serve with the rice and the lime wedges for squeezing over.