Chilli Vodka Food

CHILI INFUSED VODKA

Steps:

• Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste.
• Take your lime and make about twenty slits in the peel all over the lime.
• Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out.
• Put the vodka in a cool, dark place. Cover with a dish cloth if you like.
• Every day, shake it.
• Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 ½ oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

CHILLI CRAB LINGUINE WITH VODKA

Steps:

• Cook the pasta in a large pan of boiling, salted water.
• Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
• Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
• Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.