Recipes

• January 31, 2023

Habanero Jerk Sauce

This recipe was chosen as the winning recipe from the "Favourite Recipe Competition" in our September 2017 Newsletter - thanks to the winner, Matthew Clatworthy Ingredients:250ml of white vinegar 5 Habanero chillies (More or less depending on your heat tolerance!)1 large onion, chopped4 or 5 garlic cloves3 tbsp brown sugar 1 or 2 tbsp of allspice (to taste)1 tsp thyme1 tsp of ground cinnamon 1/2 tsp nutmeg1/2 tsp coriander Pinch salt & black pepper Couple of caps of rum or whiskey (optional) Preparation:Blend all the ingredients together. Bring to the boil in a pan and simmer until the sauce is reduced a little. If you want to check/adjust the seasoning, it is best to do this before adding the habaneros, as it is then very hot! If you prefer it milder or hotter, add less or more habaneros!! This produces a nice marinade / sauce which can be used for Jerk chicken, Rice 'n' Peas, to add to a con-carne recipe or as a spicy ketchup to have on your chips! For Jerk Chicken, pour the sauce over chicken joints (breast, legs, drumstick etc.) leave to marinade if possible and then bake in the oven until the chicken is cooked through.

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• January 31, 2023
• Gluten Free
• Vegan

Chilli Oil

Chilli Oil is a great addition to table condiments, and easy to make. We recommend using dried chillies (you can use fresh as well, but chilli oil made with fresh chillies should only be kept for a couple of weeks and stored in the fridge). The heat from dried chillies will take a few weeks to build up in the oil. Experiment with different chillies for heat and flavour – maybe a mix of a few different chilli species: Ingredients:3x home grown dried Habaneros (substitute for a Superhot like Bhut Jolokia if you like it HOT!) 3x home grown dried Aji Red or Aji Limon (could also use Ring of Fire) Preparation:De-stalk the chillies, crush into flakes (pestle and mortar, coffee grinder or scissors). Lightly roast the flakes in a frying pan – careful not to burn them. Add flakes to 1Ltr of oil. If you are using the oil for cooking, sunflower or groundnut works well, for the table, Olive or Rapeseed oil. Leave oil for a few weeks before testing. Leave longer if you want more heat. You can then either top-up the oil as you use it, or strain-out the flakes to hold the oil at the same heat level.

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• January 31, 2023

Chilli Chocolate Sauce

80g (1pack) SDCF original chilli chocolate30ml whipping/double cream1 tblsp golden syrup1 small knob of butterpinch of saltMelt together the chilli chocolate and cream in a bowl over a pan of hot water. Add the syrup, butter and pinch of salt and stir until mixed and completely melted.Great for pouring over pancakes whilst still warm.Pour over ice cream and the sauce will turn into a lovely chewy chocolate treat.

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• January 31, 2023

Fruit 'n' Spice Chilli Chocolate Tiffin Cake

This is a no-bake recipe with lovely Xmassy flavours from our fruit 'n' spice chilli chocolate. Tiffin cake is a type of "fridge cake" and the fruit 'n' spice chocolate brings lovely flavours of orange, cloves, cinnamon and a little kick of chilli! Ingredients:125g Digestive Biscuits50g Milk Chocolate100g SDCF Fruit 'n' Spice Chilli Chocolate50g Unsalted Butter75g Golden Syrup50g Glace Cherries, chopped25g Raisins30g Pecans, chopped (optional) Preparation: Use cling film to line a 10cm x 20cm tin. Break the biscuits into small pieces. Melt the chocolates, butter and golden syrup in a heatproof bowl, set over a pan of simmering water. Stir occasionally until melted. Remove the bowl from the heat and stir in the broken biscuits, cherries, raisins and pecans. Spoon the mixture into the tin. Level the surface by pressing it down with a spoon. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 10 to 12 small squares.

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• January 31, 2023
• Gluten Free
• Vegan

Red Onion Salsa

Ingredients:2 red onions, thinly sliced4 to 5 tbsps freshly squeezed lime or lemon juice1 small bunch coriander1 tsp fresh chillies (medium-heat, something like Cherry Bomb)5 to 6 tbsps olive oilsalt (optional) Preparation:Mix everything together and let stand for 10 mins before serving.

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