Recipes


salsa

Ingredients

2 LARGE OR 3 MEDIUM SIZED TOMATOES DE-SEEDED
HALF A RED ONION
1 BELL PEPPER
FRESH CORIANDER
HALF LIME OR LEMON
RED WINE VINEGAR
¼ TSP SCOTCH BONNET PURÉE*
SALT TO TASTE

Process

  1. De-seed tomatoes and chop into small chunks, add into a medium sized bowl.
  2. Chop the bell pepper and red onion into similar sized chunks and add to the tomatoes.
  3. Add a glug of red wine vinegar and squeeze in the lime or lemon juice.
  4. Add a hand full of chopped coriander and ¼ tsp of Scotch Bonnet Purée*
  5. Use an electric hand blender to pulse the mix to reduce any large chunks of onion (don’t over blend as this should be a coarse salsa).
  6. Finally add salt to taste and serve with your favourite tortilla chips, add as a relish to a steak or burger, or consume with your favorite mexican dish.

Chocolate BROWNIES

Ingredients

100G BUTTER, CHOPPED
200G DARK CHOCOLATE
4 EGGS
250G GOLDEN CASTER SUGAR
100G PLAIN FLOUR
1TSP BAKING POWDER
30G COCOA
1/2 TSP HABANERO PURÉE*

Process

  1. Heat the oven to 180ºC/fan 160ºC/gas 4. Line a 22cm square brownie tin with baking parchment paper.
  2. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water.
  3. Cool to room temperature. Whisk the eggs and sugar together until the mixture is light and fluffy.
  4. Add 1/2 teaspoon of Habanero Purée* to chocolate mixture stirring well.
  5. Fold the chocolate mixture into the egg mixture and sift in the flour, baking powder and cocoa. Fold this in to give a fudgy batter.
  6. Bake for 15-20 minutes or until the top is cracked but the middle just set.
    Cool completely, then lift out of the tin and cut.

Bloody hell mary

Ingredients

2 ICE CUBES
VODKA (DOUBLE SHOT)
½ LEMON (JUICE ONLY)
6 DASHES WORCESTERSHIRE SAUCE
2-3 DASHES OF HABANERO CHILLI SHAKE
150ML/5FL OZ TOMATO JUICE
PINCH SALT
FRESHLY GROUND BLACK PEPPER

Process

  1. Place the ice into a tall glass and add the vodka.

  2. Add the lemon juice, Worcestershire sauce, Habanero chilli shake and tomato juice. Stir well. 

  3. Adjust the seasoning, to taste, with salt and pepper and serve straightaway.


Guacamole

Ingredients

1 RIPE AVOCADO
1 SMALL TOMATO
1 GARLIC CLOVE
TBSP RED ONION CHOPPED
JUICE 1/2 LIME
TEASPOON CORIANDER CHOPPED
1/4 TSP HABANERO MASH*
SALT TO TASTE

Process

  1. Chop garlic, onions, tomato, coriander and place in bowl.
  2. Slice avocados in half. Discard the seed. Scoop out of shell with a spoon and add to bowl.
  3. Add juice of 1/2 a lime to prevent browning.
  4. Add 1/4 teaspoon of Red Habanero Purée*.
  5. Mix to a purée with a hand blender. Add salt to taste.
  6. Garnish with a wedge of lime and coriander leaves, serve with tortilla chips for a dip, or use with your favourite Mexican dish.

Fish Chowder

Ingredients

2 TSP OLIVE OIL - 1L FISH STOCK
2 LEEKS FINELY SLICED
550G POTATOES DICED
300ML MILK
1 LEMON (ZEST ONLY
330G CAN OF SWEETCORN
250G SALMON SKIN & BONELESS
250G WHITE FISH SKIN & BONELESS
HANDFUL CHIVES CHOPPED
2 TBSP DOUBLE CREAM (OPTIONAL)
1/4 TSP SCOTCH BONNET PUREE*

Process

  1. Heat the oil in a large saucepan, add the leeks and fry gently for 5 mins until softened. 

  2. Add the potatoes and cook for a further minute. 

  3. Pour in fish stock and lemon zest, add 1/4 teaspoon of birds eye mash* cover and simmer for 12-15 minutes or until the potatoes are tender. 

  4. Remove half the potatoes & leeks from the stock & set aside. 

  5. Blend the remaining potatoes, leeks, stock and milk until smooth. Add the sweetcorn, fish and reserved vegetables. 

  6. Cover and gently heat for 3-4 mins until the fish is just cooked through - don’t boil. Stir in chives and cream, if using, then season with salt & black pepper to taste.


Vodka shot

Process

  1. Add the vodka to a shot glass.

  2. Add 2-3 dashes of Habanero chilli shake. 

  3. Bottoms up, Chok dee, Prost, Salud, Skål, Kippis.

INGREDIENTS

SHOT GLASS
VODKA (SINGLE SHOT)
2-3 DASHES OF HABANERO CHILLI SHAKE


chilli hummus

INGREDIENTS

200G TUB OF SUPERMARKET HUMMUS
1/4-1/2 TEASPOON KERNOW GOLD CHILLI PUREE
1/4 FRESH LIME

Process

  1. Place the Hummus into a bowl.
  2. Add a 1/4 - 1/2 teaspoon of Kernow Gold chilli purée* and stir well. 
  3. Add a squeeze of lime to taste and serve straightaway.
  4. Devour with bread sticks, crackers or bread.

A great snack or party dip, delicious on toast with sliced baby tomatoes with salt and black pepper.