Recipes

    • Gluten Free
    • Salsas / Sauces
    • Vegan

    Chilli Oil

    by Joe Allen
    Uses: Dried Aji Limon Chillies (Home Grown) Dried Aji Red Chillies (Home Grown)

    Chilli Oil is a great addition to table condiments, and easy to make. We recommend using dried chillies (you can use fresh as well, but chilli oil made with fresh chillies should only be kept for a couple of weeks and stored in the fridge). The heat from dried chillies will take a few weeks to build up in the oil. Experiment with different chillies for heat and flavour – maybe a mix of a few different chilli species.

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    Chilli Oil
    • Baking

    Chilli Chocolate Sauce

    by Joe Allen
    Uses: Original Chilli Chocolate

    80g (1pack) SDCF original chilli chocolate30ml whipping/double cream1 tblsp golden syrup1 small knob of butterpinch of saltMelt together the chilli chocolate and cream in a bowl over a pan of hot water. Add the syrup, butter and pinch of salt and stir until mixed and completely melted.Great for pouring over pancakes whilst still warm.Pour over ice cream and the sauce will turn into a lovely chewy chocolate treat.

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    Chilli Chocolate Sauce
    • Baking

    Fruit 'n' Spice Chilli Chocolate Tiffin Cake

    by Joe Allen
    Uses: Fruit & Spice Chilli Chocolate

    This is a no-bake recipe with lovely Xmassy flavours from our fruit 'n' spice chilli chocolate. Tiffin cake is a type of "fridge cake" and the fruit 'n' spice chocolate brings lovely flavours of orange, cloves, cinnamon and a little kick of chilli! Ingredients:125g Digestive Biscuits50g Milk Chocolate100g SDCF Fruit 'n' Spice Chilli Chocolate50g Unsalted Butter75g Golden Syrup50g Glace Cherries, chopped25g Raisins30g Pecans, chopped (optional) Preparation: Use cling film to line a 10cm x 20cm tin. Break the biscuits into small pieces. Melt the chocolates, butter and golden syrup in a heatproof bowl, set over a pan of simmering water. Stir occasionally until melted. Remove the bowl from the heat and stir in the broken biscuits, cherries, raisins and pecans. Spoon the mixture into the tin. Level the surface by pressing it down with a spoon. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 10 to 12 small squares.

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    Fruit 'n' Spice Chilli Chocolate Tiffin Cake
    • Gluten Free
    • Salsas / Sauces
    • Vegan

    Red Onion Salsa

    by Joe Allen

    Ingredients:2 red onions, thinly sliced4 to 5 tbsps freshly squeezed lime or lemon juice1 small bunch coriander1 tsp fresh chillies (medium-heat, something like Cherry Bomb)5 to 6 tbsps olive oilsalt (optional) Preparation:Mix everything together and let stand for 10 mins before serving.

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    Red Onion Salsa
    • Gluten Free
    • Salsas / Sauces
    • Vegan

    Piri-Piri Marinade

    by Joe Allen
    Uses: Piri Piri Sauce

    Bring bold, vibrant flavour to your cooking with this homemade Piri Piri Marinade. Packed with fresh chillies, garlic, herbs and zesty citrus, it's the perfect way to marinate chicken, prawns, vegetables or halloumi before grilling or barbecuing. Adjust the heat by choosing your favourite chillies and create a marinade that's just right for you.

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    Piri-Piri Marinade