Recipes

    • Cheese

    Tasty Tropical Halloumi Skewers

    by Amrit Madhoo
    Uses: Manzanilla Tropical Chilli Jam

    Manzanilla 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    

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    Tasty Tropical Halloumi Skewers
    • Meat

    Guajillo Tacos

    by Amrit Madhoo

    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.

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    Guajillo Tacos
    • Baking
    • Chocolate

    White Chocolate Mousse with Rhubarb and Mocha Crunch

    by Amrit Madhoo
    Uses: Mocha Crunch Chilli Chocolate

    Treat yourself with this deliciously smooth white chocolate mousse, topped with a rhubarb sauce and a generous amount of our incredible Mocha Chilli Crunch Chocolate.

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    White Chocolate Mousse with Rhubarb and Mocha Crunch
    • Baking
    • Chocolate

    Elsa's Speedy Chilli Choc Slice

    by Amrit Madhoo
    Uses: Fruit & Spice Chilli Chocolate

    This tasty no-cook slice recipe from our Chocolatier Elsa is perfect for whipping up a quick and easy treat for afternoon tea, a picnic or a road trip! 

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    Elsa's Speedy Chilli Choc Slice
    • Carribean
    • Fish
    • Gluten Free

    Trinidadian Buljol

    by Amrit Madhoo

    This West Indian staple is best enjoyed as a tasty dinner with a cup of Trini "chocolate tea" - use our Chilli Drinking Chocolate as a close alternative!  Ingredients: 1 x pack of Saltfish (AKA Salted Cod or Bacalhau) Quarter x White Cabbage 1 x Carrot Half x Red Bell Pepper Half x Green Bell Pepper  1 x White Onion  2 x cloves Garlic 3 x Trinidad Pimento  Half x Orange Habanero (optional - or use a pinch of Trinidad Scorpion if you like it HOT!) Preparation: Finely shred the cabbage and carrot to a coleslaw-style texture. You can grate the carrots on a large-hole grater. Finely dice the peppers into circa 1cm cubes. Finely dice the onion, garlic, Pimentos and Habaneros. Rinse the saltfish. Boil in water once if you like a strong salty taste. If not, pour out the water and boil a second time in fresh water. Pat the saltfish dry and flake into 1-2cm chunks.  Heat a non-stick pan and add 2-3 tablespoons of vegetable oil. Add the saltfish flakes and sauté for 2-3 minutes until lightly golden. Add the onion, garlic and chillies and cook for a further 2 minutes, stirring constantly. Then, add all the shredded/diced veggies at the same time. Cook the mixture until the veg is just cooked through but still crunchy.  Can be served hot or cold (we prefer it hot!) in soft, white bread rolls. For the traditional Trini experience, serve in coconut rolls ("coconut bake") with a chocolate tea! 

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    Trinidadian Buljol