Recipes

    Crispy Chilli Rellenos with Hot Honey Drizzle

    by Jenny Madhoo

    Serves: 4Prep: 25 minutesCook: 25 minutes Ingredients For the rellenos 4 large fresh poblano peppers 200 g Oaxaca, Monterey Jack, or mozzarella cheese, grated ½ cup plain flour 4 large eggs, separated ½ tsp salt ½ tsp ground cumin Vegetable oil, for frying To serve: South Devon Chilli Farm Hot Honey ½ cup tomato salsa or roasted tomato sauce Fresh coriander, roughly chopped 1 lime, cut into wedges Optional: crumbled queso fresco or feta Method 1. Roast the poblanos Place the poblanos directly under a very hot grill/broiler, turning occasionally, until the skins are heavily blistered and blackened all over — about 8–12 minutes. Transfer to a bowl and cover tightly with a plate or cling film. Leave for 10 minutes to steam. Carefully peel away the loose skins. Make a slit lengthwise in each pepper and remove the seeds, keeping the peppers as intact as possible. 2. Stuff them Fill each poblano with about 50 g of cheese. Don't overstuff them — you want to be able to close the slit. Use toothpicks to secure the opening if necessary. 3. Make the batter Put the flour in a shallow bowl and season with a little salt. Separate the eggs. Beat the egg whites with the remaining salt until they form stiff peaks. In another bowl, lightly beat the yolks, then gently fold them into the whites. The mixture should remain light and fluffy. 4. Coat and fry Heat about 2–3 cm of vegetable oil in a large frying pan to 175–180°C. Lightly dust each stuffed poblano with flour, then carefully coat it in the egg batter. Lower each pepper into the hot oil and fry for about 2–3 minutes per side, turning gently, until puffed and deeply golden. Don't overcrowd the pan — work in batches if necessary. Transfer to a wire rack or paper towels and season lightly with salt. 5. Serve Spoon warm tomato salsa onto four plates and place a crispy relleno on top. Drizzle generously with the hot honey, then finish with chopped coriander and a squeeze of lime. Add a little queso fresco or feta if you like.

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    Crispy Chilli Rellenos with Hot Honey Drizzle
    • Cheese
    • Snacks

    Stuffed Hungarian Hot Wax Peppers

    by Charlotte Burdett
    Uses: Fresh Hungarian Hot Wax Chillies

    Hungarian Hot Wax peppers are perfect for stuffing, with a manageable heat and plenty of room for a delicious filling. Serve as a starter, side dish or as part of a BBQ spread.

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    Stuffed Hungarian Hot Wax Peppers
    • Salsas / Sauces

    Smoky Chipotle Fajita Dipping Sauce

    by Charlotte Burdett
    Uses: Smoky Chipotle Salsa

    Two ingredients. One seriously good dipping sauce. Creamy Greek yoghurt meets smoky, chipotle-rich salsa for an easy fajita side with just the right amount of heat.

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    Smoky Chipotle Fajita Dipping Sauce
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    Roasted Sweet Potato with Mozzarella and Hot Habanero Honey

    by Charlotte Burdett
    Uses: Hot Habanero Honey

    A simple sweet-and-spicy side with crispy roasted onions, gooey mozzarella and a drizzle of chilli-infused honey.

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    Roasted Sweet Potato with Mozzarella and Hot Habanero Honey

    Easy Barbecued Butter-Fried Chicken

    by Charlotte Burdett
    Uses: Hot Dry Spice Rub

    Chicken, butter, a drizzle of oil and our Hot Dry Spice Rub are all you need. Seal the chicken in buttery goodness, coat generously in our chilli-packed spice rub, then throw it on the BBQ until beautifully charred and cooked through!

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    Easy Barbecued Butter-Fried Chicken