Recipes
-
Fiery Bloody Mary
by Amrit MadhooLooking for a cocktail with a proper kick? This Bloody Mary has the full South Devon Chilli Farm treatment - bold, bright and generously spicy. Grab your shaker and let’s get mixing! You’ll Need South Devon Chilli Farm Chilli Vodka Tomato juice Worcestershire sauce Lemon juice South Devon Chilli Farm Dried Aleppo Chilli Flake Mix Horseradish (optional but glorious) Black pepper Ice cubes Celery sticks & lemon wedges How to Make It 1. Rim the glasses Run a juicy lemon wedge around the rims of two tall glasses, then dip them gently into our Dried Aleppo Chilli Flake Mix laid out on a plate. Watch those flakes cling on for a fiery first sip! 2. Mix the magic In a cocktail shaker or jug, combine: A generous splash of our Chilli Vodka Tomato juice A dash of Worcestershire sauce A squeeze of fresh lemon 3. Season to perfection Add horseradish if you’re feeling brave and crack in some black pepper. Give it a good stir or a gentle shake to wake up all those flavours. 4. Chill & pour Add ice cubes to your chilli-rimmed glasses. Strain the Bloody Mary mixture over the top. 5️. Garnish & get fancy Pop in a celery stick and perch a lemon wedge on the rim 6. Sip & enjoy This is a Bloody Mary done the South Devon Chilli Farm way - properly spiced and full of character.
View Recipe
-
Crispy Habanero Crabcakes
by Amrit MadhooThe heat and flavour from our Hot Orange Habanero Chilli Sauce pairs so nicely with fresh crab and spring onions. Serve with a vibrant samphire and radish salad for a fantastic combination perfect for a light dinner on these inbetweeny-season evenings! Ingredients: South Devon Chilli Farm Hot Orange Habanero Chilli Sauce 1 Dressed Crab 2 Large Spring Onions 3 Slices White Bread 60ml Whole Milk Plain Flour 2 Eggs Breadcrumbs Frying Oil Parsley Salt & Pepper Method: - Thinly slice the spring onions and add to a bowl. - Remove the crusts before roughly chopping the bread. Pour the milk over the bread and allow to sit for 5 minutes. - Add the crab and soaked bread to the spring onions. Pour over as much hot sauce as you like and season with salt & pepper. Mix well and leave in the fridge. - 1 Hour before serving, portion the crab mix into 4 or 6 on a baking paper lined plate and gently shape into a circle. Freeze the crabcakes until they are firm enough to handle. This might take 30 minutes +. - While the crabcakes firm up, set up 3 bowls, 1 with 3 tbsp flour, 1 with 2 beaten eggs, and the final one with 4 tbsp breadcrumbs and 1 tbsp flour. You can add any spices you like to the flour or breadcrumb mix. - Once ready, coat the crabcakes in the flour, then the egg, then the breadcrumbs. Set aside in the fridge until ready to fry. - Add 500ml oil to a large frying pan and bring to a high heat. - Carefully place the crabcakes in the hot oil, try not to move them too much to start with but gently baste the tops of the crabcakes with the hot oil. After 2 minutes carefully flip each crabcake. Continue to fry until both sides are golden and crispy. - Remove the crabcakes and rest on kitchen paper. Season with salt. - Serve up the crabcakes with a fresh salad and top with some finely chopped parsley.
View Recipe
-
Jalapeño Poppers
by Amrit MadhooCrispy, spicy, cheesy, what more could you want! Ingredients: 6x fresh Jalapeños 150g cream cheese 50g cheddar 100g flour 170ml water Breadcrumbs Parmesan Frying Oil Salt & Pepper 1x Lime Method: Add the cream cheese to a bowl and grate in the cheddar, mix well with salt and pepper. Slice the tops from the chillies and then slice the chillies in half along the long side, remove the seeds with a spoon. Fill the chillies with the cheese mixture and level out with a knife. Place the cheese filled chillies in the freezer while you prepare the breadcrumbs. Whisk the flour and water together in a bowl to create a batter. Add the breadcrumbs, 1tbsp flour and some grated parmesan to another bowl. Add 750ml oil to a wok or saucepan and bring to a high heat. Remove chillies from the freezer and one at a time, place into the batter mixture, then the breadcrumbs, then the batter again and finally the breadcrumbs again. Wash and dry your hands after you have done half the chillies to make it easier! Set these aside til the oil comes to temperature. Fry the chillies in hot oil for 5 minutes, until nicely crisp and golden. Rest on kitchen paper to drail excess oil, and sprinkle with salt. Pop onto a serving plate and finish with some fresh lime zest! Recipe and images courtesy of @Premoteuk - catch his full recipe and reel here - https://www.instagram.com/reel/DNlScmwIulj/?igsh=a282YTgwZnQ5dHJy
View Recipe
-
Tasty Tropical Halloumi Skewers
by Amrit MadhooManzanilla Chilli Jam Halloumi Skewers Whether they’re cooked on the BBQ or under the grill, these sweet, sticky and spicy, Halloumi skewers are the perfect summer treat. Serves 4 Total Time: 30 Minutes Ingredients: Manzanilla Tropical Chilli Jam 200g Halloumi 1 Red Pepper 1 Courgette 1 Lime Oil Salt & Pepper Method: Slice the Halloumi into large cubes before slicing the pepper and courgette into similar sized chunks (width wise). Carefully prepare the skewers, starting with a cube of Halloumi, then a red pepper and then a courgette. Alternate with the same pattern but finish each skewer with a cube of Halloumi. Season the skewers lightly with a drizzle of oil and a pinch of salt & pepper. Place the skewers under the grill, rotating regularly, until the halloumi is golden on all sides. Place the skewers on a serving plate and generously brush over the chilli jam before finishing with a squeeze of lime. With thanks to @premoteuk for the recipe and photo content
View Recipe
-
Guajillo Tacos
by Amrit MadhooGuajillo Beef Tacos Slow cooked beef, flavoured with our incredible Guajillo chillies, served in a light flour tortilla and topped with a fresh Pico de Gallo, coriander and crumbled Wensleydale. - Serves 4 Prep Time: 1 Hour Cooking Time: 4-5 Hours - For the Beef: 3 Dried Guajillo Chillies 750-1kg Diced Beef 1 tsp Cumin Seeds ¼ tsp Cinnamon ½ tsp Chilli Flakes 1 Red Onion (sliced) 4 Garlic Cloves (sliced) 1 tsp Honey Wine Vinegar Oil 2 Bay Leaves 400ml Beef Stock Butter Salt Pepper For the Pico de Gallo: 3 Large Tomatoes 1 Shallot Coriander Wine Vinegar Chilli Flakes Oil Salt Pepper Extras: Flour Tortillas Wensleydale An Ice-Cold G&T - Method: - Preheat the oven to 140˚C. - Bring a large oven proof dish to a medium/high heat. - Toast the Guajillo chillies and the cumin seeds for 30-60 seconds, ensuring they don’t burn. - Remove and then soak only the chillies in warm water for 15 minutes. - Season the beef with salt and pepper, add a good drizzle of oil to the dish over a high heat and sear the beef in batches until nicely coloured. Remove and set aside. - Reduce the heat to medium, add a large knob of butter and then add the red onion and cumin seeds. Cook for 10 minutes before adding the garlic, cinnamon and chilli flakes. Cook for 5 minutes. - Place the soaked chillies in a blender with some of the infused water, the onions from the dish, honey and a splash of vinegar. Blend until smooth. - Place the beef back in the dish, pour over the blended chillies and then stir in the beef stock and the bay leaves. Bring the beef to a simmer, cover and then place in the oven for 4 hours. - To make the Pico de Gallo, halve the tomatoes and remove the seeds. Finely dice and add to a bowl with finely diced shallot, coriander, chilli flakes, vinegar, oil, salt and pepper. - Remove the beef from the oven and allow to rest for 5 minutes. Remove the bay leaves and then shred the beef. Mix well and reduce over a medium heat if necessary. Once the beef is nice and thick, keep warm over a low heat. - Toast the tortillas in a pan. - Crumble the Wensleydale. - Serve up the tortillas, place a large spoon of the shredded beef on top, followed by the Pico de Gallo, the Wensleydale and then finally some fresh coriander.
View Recipe
