Recipes
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Becky's Savoury Bread & Butter Pudding with Manzanilla Jam
by Amrit MadhooThis year has been super busy in the farm shop thanks to all the new products we've launched. With fruity notes of pineapple, lemon and ginger, our Manzanilla Tropical Chilli Jam has been a particular favourite with customers. It's great paired with soft cheese or as a barbeque glaze, but one of my favourite ways of using it is in a savoury bread and butter pudding. It's a fantastic way to use up less than fresh bread to make a budget lunch or light supper dish so give it a go! Ingredients 8 small slices of bread 50g butter Manzanilla Tropical Chilli Jam 1 medium onion ½ yellow pepper ½ medium courgette 3 eggs 500ml milk 150g strong cheddar Salt and pepper Sandwich the slices of bread with the butter, some of the grated cheese and good dollops of Manzanilla jam, cut into triangles and line the bottom of an 8 inch/20 cm greased baking tin then season well. For the fluffiest results, make sure the bread is pretty dry. Slice or dice the onion, yellow pepper and courgette. Season and soften in a little butter or oil over a medium heat and then spoon over the bread to fill in the gaps. Beat together the milk, eggs and more cheese, season well then pour evenly over the bread and veg. Top with extra grated cheese and leave to stand for a few minutes to allow the bread to absorb all the custard. Bake in the oven at 170C fan/gas 5 for approximately 30 minutes. Garnish with a good handful of parsley and serve with a green salad and coleslaw. Serves 4 to 6 Variations Make with a seeded bread for a nuttier taste and extra crunch. Gluten free bread also works well. Substitute some cream in the custard mix for a richer result. For extra economy experiment with whatever cheese or veg you have. Swap out the Manzanilla jam for one of our regular chilli jams depending on how hot you like it, or even Chilli Chutney. They all make great combinations.
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Spicy Glazed Turkey & Carrots
by Amrit MadhooSpice up your Christmas Dinner with The South Devon Chilli Farm. Why not try adding a sprinkle of Dry Spice Rub to your Turkey marinade or even a spoonful of chilli jam to your gravy. Either way, you are in for a treat. Here is my turkey, roasted with a chilli compound butter to keep the meat juicy with a lovely warming flavour. Serve with all the Christmas trimmings, but especially with some honey glazed carrots for a delicious combination of sweet and spicy. Ingredients: 1 Turkey Crown The South Devon Chilli Farm Hot Dry Spice Rub 150g Butter 1 Lemon 2 Onions 2 Celery Sticks 1 Large Carrot 4 Garlic Cloves Wine Vinegar Salt Pepper - Cooking a turkey doesn’t have to be daunting. You can brine it to ensure you get the juiciest meat possible, and you can flavour it however you wish. The one thing that is most important is that you cook the turkey from room temperature and you rest the turkey for 45 minutes. This 45-minute spell is the perfect time to crisp up your roast potatoes and finish off all your other sides. If you purchase your turkey from a butcher or direct from a farm, I would also suggest following the cooking times that they suggest. Nobody knows how to cook a turkey better than the farmers that raised them. - Method: Remove the turkey from the fridge the night before you cook it. Add the softened butter to a bowl. Add the zest of the lemon, salt, pepper and 1 tbsp dry spice rub. Mix well until fully combined. Cover the turkey with the chilli butter, ensuring it is spread all over. You can do this the day before to enhance the flavour even more. When you’re ready to cook, preheat the oven to 190˚C/170˚C Fan. Roughly chop the onion, carrot and celery. Remove the skins from the garlic. Slice the lemon in half. Place all the veg (except ½ onion) in a large roasting tray before squeezing over and adding ½ lemon. Top with a wire rack, add the turkey on top and place the remaining onion and lemon in the neck cavity. Cover loosely with foil. Roast in the oven for 1 hour, remove the foil, baste and then add the turkey back to the oven. This was a 2.7kg turkey that I roasted for a total time of 2 hours 10 minutes. Remove the turkey from the oven, add the turkey to a separate plate and rest for 45 minutes. Longer if necessary. Now, with the turkey juices you can make a gravy. But alternatively, you can use this as a separate sauce to keep the turkey even more juicy. Strain the cooking juices into a small saucepan. Add a splash of vinegar and keep warm over a low heat. Season to taste. Drizzle this all over the turkey after you have carved it, so the meat absorbs all the flavour. Carve the turkey however you wish. Here, I have removed the 2 breasts and sliced them into fairly thick slices, ensuring that everyone gets some of the spicy, crispy skin. Serve up and enjoy your delicious Christmas Dinner with a touch of chilli. With thanks to @premoteuk!
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Damian's Spicy Bigos (Polish hunter's stew)
by Amrit MadhooBigos is a traditional Polish dish, and you can find it on the table in almost every Polish home at Christmas, alongside the eleven additional dishes served on the 24th of December. Try this spicy twist on the classic recipe,created by our Polish Warehouse Co-ordinator Damian! Ingredients: 1 finely sliced white cabbage 500g sauerkraut, drained 250ml beef stock 100g dried wild mushrooms (porcini) soaked in boiling water for 1 hr 2 tbsp lard 400g Polish sausages, sliced 250g smoked bacon, diced or sliced 2 chopped onions 750g cooked diced pork, game or beef meat 200g diced prunes 1-2 Dried Ring of Fire chillies 2 garlic cloves, peeled and chopped 3 bay leaves 2 cloves 12 peppercorns ½ tsp smoked paprika 4 juniper berries 4 allspice berries 90ml red wine 4 tbsp tomato purée Cooking: step 1 Put the cabbage and sauerkraut in a dish, add the stock and cook over a low heat for about 50 mins, until tender. step 2 Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned. step 3 Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, garlic, ring of fire chilli, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Bigos tastes even better the next day. Enjoy 😊
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Spicy Margarita
by Amrit MadhooMakes 2 servings: Ingredients: 50ml Chilli Vodka 50ml Tequila 50ml Fresh Lime Juice 50ml Honey Syrup Salt Method: To make the honey syrup, simply mix 30g honey with 70ml hot water. Mix until the honey has fully dissolved. Save the excess. Allow the syrup to cool. Add some salt to a plate, dip your chosen glasses into the excess honey syrup before rolling in the salt to create a salt rim around the edge of the glass. Add the vodka, tequila, lime juice and syrup to a cocktail shaker with a handful of ice. Shake well until ice cold. Pour the margaritas into the glasses and garnish with thin slices of lime and jalapeño.
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Chilli Farm Moscow Mule
by Amrit MadhooA crisp and zesty cocktail with a warming chilli kick You’ll Need South Devon Chilli Farm Chilli Vodka Ginger beer (the good fiery stuff, we used Fevertree) Fresh lime juice Ice cubes Lime wedges & fresh mint for garnish How to Make It 1️. Fill your mug with ice Traditionally, a copper mug, but any favourite glass will do. Pile in the ice, right to the top. 2️. Add the heat Pour in a hearty measure of our South Devon Chilli Vodka. 3️. Bring the zing Squeeze in some fresh lime. 4️. Top with ginger beer Fill the mug with your favourite ginger beer and give it a gentle stir. Fiery meets refreshing… the perfect combo. 5️. Garnish & admire Finish with a lime wedge on the rim and a sprig of mint! Enjoy!
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