Recipes

• January 31, 2023
• Gluten Free
• Vegan

Piri-Piri Marinade

The marinade can be made 2 to 3 days before using - see Piri-Piri Chicken recipe. For a quicker alternative, you can use our pre-prepared Piri Piri Sauce. Ingredients:200ml lemon juice200ml rapeseed oil4 cloves of garlic, minced10 dried Piri Piri , de-stalked and crushed2 teaspoons dried oregano1 teaspoon dried thyme1 teaspoon ground cumin1 teaspoon sea salt. Preparation:Wisk the ingredients together in a bowl. This marinade can be used to make Piri-Piri chicken, or cooked for 10 minutes and brushed onto hot corn on the cob, drizzled over grilled chicken, or used as a dunking sauce for bread.

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• January 31, 2023

Chilli Jam and Brie Filo Parcel Canapes

Ingredients:1 pack of brie 1 jar of SDCF Chilli Jam 1 pack of ready rolled filo pastry Olive oil or melted butter Preparation:Pre-heat oven to 180°C or Gas Mark 4. Make the parcels by placing a sheet of filo pastry on the work surface (keep the remaining sheets covered in cling film). Brush the sheet of pastry with a little olive oil or melted butter.Cut the pastry into squares (about 12cm or 15cm square).Place three squares on top of each other, at an angle to make a star shape (oil side up) Place a small piece of brie in the centre of each square, top with a little chilli jam and then another piece of brie. Fold the pastry up around the filling and scrunch the top so it holds together. Bake for approximately 30 minutes until the cheese is melted and the pastry is golden brown and crisp. For a variation, add a little bit of cooked bacon or chorizo to each parcel with the Chilli Jam, or try using goats cheese or feta cheese. Another variation is to make open filo parcels/tart cases - use half size pastry squares pushed into holes in mini muffin tins.

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• January 31, 2023

Chilli Con Carne

Ingredients 1kg beef brisket diced across the grain into small chunks250ml freshly brewed hot coffee1 large mild dried chilli (e.g. ancho or chipotle) or ½ tsp of chilli powder2 - 3 fresh chillies (or 1 tbsp South Devon Chilli Farm Chipotle Sauce)1 large red onion (chopped)5 cloves of garlic2 red yellow or orange peppers deseeded and slicedOlive oil1 heaped tsp ground cumin1 heaped tsp sweet smoked paprika½ heaped tsp dried oregano1 cinnamon sticks broken in half2 x 400g tins of chopped tomatoes½ tbsp tomato puree1 ½ tbsp dark brown sugar1 x 400g tins of beans e.g. kidney black eyed beans or cannellini25g of South Devon Chilli Farm Original Chilli Chocolate Preparation In a large saucepan heat 1 tbsp olive oil and brown the meat in batches and remove to a plate.Add some more olive oil and cook onions until soft and translucent then add peppers and crushed garlic for a further minute.Now add the dried spices, other ingredients, browned meat, tinned tomatoes and coffee bring to the boil and turn down the temperature to a simmer then cook until meat is tender (approx 1.5 - 2 hours).Lastly add the chilli chocolate. Stir until melted and check seasoning.Serve on a bed of rice or tortilla chips with guacamole, creme fraiche and South Devon Chilli Farm Salsa. Serves 5

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• January 31, 2023
• Gluten Free
• Vegan

Zhoug Fresh Green Chilli Sauce

Our version of the middle eastern Zhoug green chilli sauce Really fresh tasting with a spicy kick, this sauce is great to accompany BBQ'd or grilled meats, fish or vegetables Ingredients:250g fresh green chillies - 2 bags of green Ring of Fire and 1 bag of Jalapeno is a good mix - vary your chillies, depending on how hot you like it! 1 clove garlic, sliced1 tsp cardomom seeds (husks removed)1 tsp coriander seeds 1 tsp cumin seeds 2 tblsp olive oil juice of 1/2 lemon pinch sea salt Preparation:Wash the chillies, de-stalk them and take out the seeds (using gloves is a good idea to save finger burn), chop them roughly. Dry fry the spices in a frying pan (no oil) on a low heat until lightly toasted (careful not to burn them), then grind a little in a pestle & mortar to soften the seeds. Add all the ingredients to a food processor and blend until you have a smoothish thick paste - you may need to finish with a stick blender to reduce the chillies to a finer consistency and possibly add a little more lemon juice or olive oil to achieve the consistency and taste you prefer. This should make about 200ml (6 heaped tablespoons) of sauce - enough for 4 - 6 servings.

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• January 31, 2023
• Gluten Free
• Vegan

Pimientos de Padrón

This is a very simple dish but so delicious and moreish! The Padrón pepper, from the town of Padrón in the Galicia region of Spain, is usually picked early before reaching its full size and certainly before it turns red. Padrón peppers fried in olive oil and sprinkled with sea salt is becoming one of the most popular tapas throughout Spain. Ingredients:8 to 10 fresh Pimientos de Padrón - with stemsOlive Oil (or Rapeseed Chilli Oil )Sea Salt Preparation:Take a pan and pour enough oil to generously cover the bottom of the frying pan. Turn the heat up on the burner. When the olive oil starts to sizzle, throw the peppers in whole. Fry and turn until the peppers have small white blisters all over. Sprinkle with salt flakes and serve. Hold the pepper by the stem and BITE. Enjoy!

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