Recipes

• January 31, 2023
• Gluten Free
• Salsas / Sauces
• Vegan

Guacamole

If you have lots of other hot dips, you can miss out the chillies in this one and use it as a cooling dip. Ingredients:1 ripe avocado, mashed with a fork1 or 2 cloves of garlic, crushed1 tomato, finely choppedfinely chopped fresh chilli such as 1 Sante Fe, 1/2 Hot Wax, 1 tsp Aji Limon (add enough to achieve heat level you prefer)Squeeze fresh lime juice (to taste)pinch sea salt (optional) Preparation:Mix everything together in a bowl. This dish is best eaten as soon as it is made. If you are keeping for later, stop it going brown by squeezing lime juice over the top and covering. Serve:Serve as a dip with tortilla chips, veg sticks, pitta bread Also good as a side to Chilli con carne, tacos or a filling for burritos, wraps or pitta sandwiches

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• January 31, 2023
• Fish

Thai Fish Cakes

Ingredients:8oz raw skinless fish fillet, mashed with a fork (cod or similar white fish)1 onion, finely chopped1 stick lemon grass, finely chopped1 tbsp fresh parsley, finely chopped1 Hot fresh chilli such as Ring of Fire, Serrano or Aji Limon, chopped (or use dried Piri Piri or de Arbol if out of season)1 tbsp fish sauce1 egg2 tbsp corn flourpinch of sugaroil for frying Preparation:Mix all ingredients together either by hand or in a food processor. Form into small fish cakes. Shallow or deep fry for about 10 mins until golden and cooked through. Drain and serve with SDCF Thai Sweet Chilli Sauce or Thai cucumber sauce.

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• January 31, 2023
• Baking

Parkin - Spice Cake

Uses: Dried Aleppo Chilli Flake Mix

Parkin is a lovely warming spice cake - a Yorkshire speciality, especially in the Autumn around Bonfire night.Originally spicy due to the ground ginger & mixed spices, this recipe takes it to another level with a little dried chilli too! Ingredients:110g self raising flour75g oats110g soft brown sugar110g butter175g golden syrup50g treacle3tsp ginger1.5 tsp Aleppo Chilli Flake Mix05. tsp nutmeg0.5 tsp mixed spice1 beaten egg1tbsp milk Preparation:Melt the butter, sugar, syrup, treacle in a large pan.Add in all the dried ingredients and mix in well.Add the egg and milk and mix in well. Pour the mixture into a large loaf tin (22cm x 11cm) or a 20cm square cake tin. Bake at 140 C (electric Fan oven) for 1.25 to 1.5 hours until it is cooked though (springs back when pressed in the centre) Cut into slices or squaresEat hot with custard or store in an airtight tin and eat cold, anytime of day - perfect with a cup of tea!

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• January 31, 2023
• Gluten Free
• Salsas / Sauces
• Vegan

Hatch NuMex Green Chilli Sauce

This recipe is for a Devon version of the Hatch chilli sauce, as only chillies actually grown in Hatch, New Mexico, can be called Hatch chillies - although we do have a small hamlet called Hatch, only a couple of miles from the chilli farm! It is a very mild/heatless sauce but with the lovely classic flavour of fresh green New-Mex chillies. It is typically served with breakfast eggs, enchiladas or tacos, or as a side dish to meat or fish. Ingredients:270g (approx.) green NuMex chillies - Guajillo (approx 9 fruits), Anaheim, Big Jim or Joe-E-parker 2 tbsp vegetable oil1/2 medium size onion, chopped finely1-2 garlic cloves, crushed1 tsp plain flour 240ml vegetable stock or water1 pinch of sea salt Preparation:Wash and dry the chillies and then spread them out on a baking sheet or grill pan. Place under a hot grill, about 4/5 inches from the heat and cook until the skins are charred, turn with tongs until they are charred all over. Place the chillies in a bowl and cover with cling film so that they steam for about 15 minutes. After 15 minutes, break off the stalks and peel off the the skins. Remove as many seeds as you can and then roughly chop. Gently fry the onions in the vegetable oil until they start to soften. Add the garlic and cook for 1 minute. Sprinkle in the flour, stir and cook for 1 minute. Add the water/stock whilst stirring/whisking to prevent any lumps. Stir in the chopped chillies and salt, to taste. Bring to the boil and simmer for a few minutes until thickened. Add more water or stock if it is too thick.

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• January 31, 2023
• Gluten Free
• Vegan

Smokey Bean Soup

Ingredients:2 tins of Kidney beans, rinsed2 tsp dried oregano2 tbsp Olive Oil1 portion of 'Roast Tomato Sauce' (see our recipe)1 or 2 whole dried Chipotle, de-stalked2 whole Pasilla (or Ancho or Mulato), de-stalked.200g strong cheddar cheese (leave out for a vegan soup) Preparation:Soak the Chipotle for 30 minutes in slightly-cooled boiled water in a small dish (just enough water to cover). De-stalk and rehydrate the Pasilla, Anch or Mulato in the same way. Add all ingredients except the cheese to a pan on a low heat. Add some of the water used to rehydrate the chilli and Cook on a simmer for 10 minutes. Liquidise the soup and strain through a medium sieve. Return to the saucepan to reheat, add the cheese and serve when melted and back to a simmer.

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