Recipes

    Manzanilla Pizza

    by Jenny Madhoo

    It has been raining for over two months straight here in Devon. What can we do to make ourselves feel better in such a sun-lacking environment? Let’s bake one of my favourite comfort foods together, pizza! This one will be a little bit different from an ordinary pizza. We will use Manzanilla Tropical Chilli Jam as a sauce (but please don’t tell Giordy, our Italian Events Coordinator!)  🍕 Ingredients (for 2 pizzas) Dough: 500 g “00” flour 325 ml lukewarm water 10 g south devon chilli salt (coming out soon) 7 g dry yeast 1 tbsp south devon chilli oil (coming out soon) Sauce: Manzanilla jam Tomato puree 1 clove garlic salt and pepper olive oil Toppings I used: mozzarella cheddar brie olives mushrooms salami 👨🍳 Instructions Dough In a bowl, mix water with yeast. Add flour and start kneading. Add salt and oil. Knead for about 10–15 minutes until smooth and elastic. Cover and let rise for 1–2 hours (or refrigerate up to 24 hours for better flavour like I did). Shaping the pizza Divide the dough into 2 balls. Stretch by hand (don’t use a rolling pin) to about 25–30 cm. Spread a thin layer of sauce. Add mozzarella and your toppings. Baking Preheat oven to the highest temperature (250–300°C / 480–570°F). Bake for 10–15 minutes (best on a pizza stone or preheated tray).   Enjoy!!!   From Damian, Warehouse Co-ordinator

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    Manzanilla Pizza
    • Vegan

    Vegan Chilli

    by Amrit Madhoo
    Uses: Dried Chipotle Chillies (Home Grown) Smoky Chipotle Sauce Hot Habanero Salsa

    All the flavour you want from a chilli, but completely vegan. Make the most of the fantastic range of dried chillies from The South Devon Chilli Farm to take your chilli to the next level.   Serves 4 Total Time: 1-2 Hours   Ingredients: 2 Dried Chipotle Chillies 1 Dried Ancho Poblano Chilli Chipotle Chilli Sauce Habanero Salsa 1 Tin Carlin Peas (or chickpeas) 1 Tin Fava Beans (use kidney beans if you like) 1 Tin Plum Tomatoes Fresh Coriander Cumin Seeds 1 Red Onion 1 Red Pepper 3 Garlic Cloves 2 Bay Leaves Lime Oil Salt Pepper   Method: Preheat the oven to 200˚C. To prepare a chilli paste, slice the tops off the chillies and remove the seeds. Toast the chillies in a dry hot pan for 1 minute, until they start to give off a nice aroma. Add the chillies to a container and cover with boiling water. Allow the chillies to soak for 20 minutes. Drain away ¾ of the water, add a pinch of salt, a small bunch of coriander and 1 plum tomato. Blend until smooth. Place the carlin peas/chickpeas on a baking paper lined baking tray, season with salt and roast for 15 minutes. Once finished, remove and mix in a drizzle of Chipotle Chilli Sauce. Finely chop the onion, pepper and garlic. Bring a large pot to a medium heat before adding in 1 tsp cumin seeds. Toast for a few minutes before adding a drizzle of oil, followed by the veg. Cook the veg for 10 minutes before adding in the bay leaves. Add the roasted peas to the pot before straining in the chilli paste. Mix well and cook for 10 minutes. Mash up the remaining tomatoes before adding to the chilli. Bring to a simmer and then add your beans. Continue to cook until you have the consistency you like. Loosen with a splash of water if needs be. Add in a squeeze of lime before seasoning to taste. Serve your chilli however you like. Here, we have spooned it over a baked potato and topped with crispy shallots, coriander and a good spoonful of Habanero Salsa.  

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    Vegan Chilli

    Spicy Vodka Pasta

    by Amrit Madhoo

    Try this delicious vodka pasta, elevated with a splash of our very own Chilli Vodka.    Total Time: 45 Minutes Serves: 2   Ingredients: The South Devon Chilli Farm Chilli Vodka 240g Fusilli  250g Passata  1 Shallot 1 Garlic Clove Chilli Flakes 100ml Double Cream Parmesan/Pecorino Fresh Basil Oil Salt Pepper   Method: Finely chop the shallot and garlic. Add a splash of oil to a large pan over a medium/low heat. Add the shallot, garlic and ½ tsp chilli flakes (or as much as you like). Cook for 5 minutes until softened nicely. Season with salt & pepper, increase the heat to medium and pour in the passata. Once the sauce begins to simmer, add in a generous shot of vodka. Allow the sauce to simmer for a few minutes before dropping the heat to low. Season with salt & pepper. Add the pasta to a saucepan of salty water over a high heat. As the pasta cooks, stir the cream into the sauce and then grate in some cheese. Spoon the pasta directly into the sauce, tear in a few basil leaves and mix well. Add a splash of pasta water if the sauce is too thick. Spoon the spicy vodka pasta into bowls and top with more grated cheese.   With thanks to @premoteuk

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    Spicy Vodka Pasta

    Chilli Biscuit Cake

    by Amrit Madhoo

    The new favourite among the SDCF team - Claire's no-bake spicy biscuit cake is a cinch to make and DELICIOUS to eat!  Will keep a few days in the fridge... if it lasts that long!  Ingredients: 1 egg 4oz butter 4oz caster sugar 7oz Rich Tea biscuits crushed 2oz chopped dates 2oz chopped walnuts 1 level tbs ground ginger 8oz icing sugar 1 bar of SDCF Original Chilli chocolate 1 level tbs good quality cocoa powder 1oz soft butter SDCF Aleppo flakes   Recipe: - Break an egg into a saucepan and add the butter and sugar and gently warm. Keep beating with a wooden spoon until the butter has melted. Heat gently to avoid scrambling the egg! - Allow the mixture to cool slightly. - Add the crushed Rich Tea biscuits, chopped dates, chopped walnuts and ground ginger. Give it a good mix. - Spread over a lightly greased baking tray. Square is best but not essential. Press down gently. Ideally the base should be 2cm thick. If your baking tray is too big just push with a spoon to form a neat edge. - Top with swirled chocolate icing. To make, melt the chocolate gently in a glass bowl over hot water. Serve the icing sugar in a bowl, add the soft butter, cocoa powder and melted chocolate. Add a tiny amount of boiling water and beat together. Add more water to get the consistency you want. It needs to be wet enough to be able to spread but not too wet so it doesn’t set. Add a swirl on top. - Sprinkle the Aleppo flakes over the top to decorate and to add an extra kick of chilli. Be brave, Aleppo is not too hot! - Let it cool then cut into squares. Enjoy!  

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    Chilli Biscuit Cake

    Spicy Nuts

    by Amrit Madhoo

    With thanks to our lovely customer Viki for this delicious recipe!... "This recipe is amazing and anyone that makes it and loves chilli and nuts will undoubtedly make it over and over again!" Ingredients: 2.3kg Mixed Nuts (we suggest a mix of some or all of these: pecans/walnuts/almonds/pistachios/chestnuts/sunflower seeds/pumpkin seeds) 25g Fennel Seeds 150g Soft brown sugar 45g Salt 2tsp Ground Cumin 1tsp Cayenne powder (try grinding up our dried Ring of Fire Chillies) 2tsp Ground Coriander 2tsp Caraway Seeds 25g Chopped Fresh Rosemary 3x Small red chillies chopped very finely (try our Dried Aji Red Chillies ) 6x Crushed Garlic Cloves 50ml Olive Oil 2x Egg Whites    Recipe: Mix all ingredients together and ensure the egg whites evenly coat the nuts so that the mix sticks to the nuts well. Cook on a baking tray at 150c for 15-20 minutes, checking every 5 minutes until the nuts are golden enough for your liking.  Enjoy!!       

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    Spicy Nuts