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Habanero and lime chicken cous cous

Habanero and lime chicken cous cous

5 from 1 reviews
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Habanero and lime chicken cous cous
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Recipe type: Main Courses
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Serves: 2
 
A great leftovers meal, but not one of for the feint of heart.
Ingredients
  • Left over chicken (diced)
  • Fresh ground pepper
  • Diced celery
  • Diced cucumber
  • Diced chorizo
  • Diced chicken
  • East Coast Chilli Company Habanero & Lime sauce (Essence)
  • 1 cup of cous cous
Instructions
  1. This is super easy and a great way to add some serious POW to your leftovers. In fact this method is just a matter of chucking everything in a bowl and giving it a good mix!
  2. Add the hot sauce last, a little at a time, until the heat is just a couple of notches below annihilation.

 

Spicy Chicken Wings with New Potatoes and Spicy Coleslaw

Spicy Chicken Wings with New Potatoes and Spicy Coleslaw

5 from 1 reviews
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Spicy Chicken Wings with New Potatoes and Spicy Coleslaw
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Recipe type: Main Courses
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Cook time: 
Total time: 
Serves: 2
 
Another simple but effective and very tasty teatime treat. You can’t beat home-made Coleslaw. It gives a much fresher taste than the shop-bought stuff.
Ingredients
  • 1 kilo of chicken wings
  • Half a bottle of East Coast Chilli Company Habanero & Lime sauce (Essence)
  • New potatoes (skins left on)
  • Half a white cabbage
  • 1 medium onion
  • 1 medium carrot
  • 2tbs mayonnaise
  • 2 tsp East Coast Chilli Company Habanero & Lime sauce (Essence)
Instructions
  1. Pour the East Coast Chilli Company Habanero & Lime sauce (Essence) into a large bowl and add the chicken wings
  2. Stir well to ensure an even and generous coating then pour onto a baking tray
  3. Bake in a preheated oven at 200 degrees Celcius, turning occasionally
  4. Half way through the cooking period, get the potatoes on to boil and start preparing your Coleslaw by thinly slicing the vegetables and mixing with the mayonnaise and East Coast Chilli Company
  5. Habanero & Lime sauce (Essence)
  6. Once the chicken wings are cooked, remove from the oven, drain the potatoes and serve with the
  7. Coleslaw on the side.

 

Hot & Spicy Beef Casserole

Hot & Spicy Beef Casserole

5 from 1 reviews
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Hot & Spicy Beef Casserole
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Recipe type: Main Courses
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Serves: 4
 
Warm up the coldest winter day with this casserole recipe using shin of beef. It’s an underrated and relatively cheap cut of beef but incredibly tasty. It can be quite sinewy but don't ket that put you off; cooked properly these membranes break down to leave the most tender beef you’ve ever tasted. If you can’t find shin of beef, stewing steak will do. I’ve left the vegetables whole. It’s the way I remember my Nan making it when I was many years younger. It’s not the quickest recipe you’ll find on these pages but it’s not difficult to prepare and I promise you it’s well worth the time invested.
Ingredients
  • 1 kilo shin of beef, diced into 1 inch pieces
  • 4 medium onions, peeled and left whole
  • 8 carrots, peeled and left whole
  • 250g of swede, peeled and diced into 1 inch pieces
  • 250g turnips, peeled and diced into 1 inch pieces
  • 4 leeks, cut into across the centre so that they stay whole
  • 4 large potatoes, peeled and cut into quarters (substitute with dumplings if you prefer)
  • 100g pearl barley
  • Water
  • Freshly ground black pepper
  • 1 small handful of both Thyme and Rosemary
  • 3 beef stock cubes
  • 3tbs vegetable or olive oil
  • One third of a large bottle East Coast Chilli Company Hot & Fruity sauce (Compulsion)
Instructions
  1. Heat the oil in a pan to a medium-high heat and stir- fry the beef until it starts to crisp up and caramelise on the edges. Please don’t skip this step: it produces the most wonderful flavour and helps to start break down those sinews.
  2. Add to a casserole dish with the remaining ingredients except the potatoes and cover with water.
  3. Cook at 160 degrees Celcius for 2 and a quarter hours. This lower temperature and longer cooking time will further help to break down the sinews.
  4. After 2 and a quarter hours, remove from the oven, stir well and taste. Add more East Coast Chilli Company Hot & Fruity sauce (Compulsion) if required. Add the potatoes. (Add them earlier and they’ll start to break up in the liquid. You want the potatoes whole, not a soggy mess.)
  5. Take the cooked ingredients out of the mixture using a slotted spoon and place into serving bowls.
  6. Pour over some of the cooking liquor. You may want to thicken this up by reduction and/or the addition of some gravy granules.
  7. Serve with a crispy baguette.
  8. Note: If there’s any left refrigerate and try the soup recipe also listed on these pages.

 

Home-made Chicken Shish Kebabs

Home-made Chicken Shish Kebabs

5 from 1 reviews
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Home-made Chicken Shish Kebabs
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Recipe type: Main Courses
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Serves: 2
 
Tastier and more colourful than the kebab shop ones by a distance, yet so quick and easy to make you could (probably) make them when you get back from the pub. You'll need large wooden skewers, soaked beforehand to stop them catching light under the grill.
Ingredients
  • 500 chicken breast, diced
  • 1 red and 1 green pepper, cored and cut into 1 inch pieces
  • 1 red onion, cut into 1 inch pieces
  • Mushrooms (optional) Same principle as the onions and peppers
  • ½ a large bottle of East Coast Chilli Company Habanero and Lime sauce (Essence)
  • Pitta bread
  • Sliced lettuce and tomatoes
Instructions
  1. Place the diced chicken into a large bowl and pour over the East Coast Chilli Company Habanero & Lime sauce (Essence). Mix together and leave in the fridge for at least an hour.
  2. With the exception of the serving ingredients, alternately place all ingredients onto the skewers (eg, one piece of pepper, one piece of onion, one piece of chicken, etc).
  3. Place under a pre-heated grill, turning occasionally until the chicken is cooked through.
  4. When nearly finished, put the pitta breads into the toaster until crisp but not brittle (about 4 minutes)
  5. Remove the skewers from the grill and the ingredients from the skewers (you may find it easier to do the latter with a fork than your fingers), place into the cut pitta bread pockets and serve with the salad.
  6. Add more sauce if required.

 

Extra Hot Chicken and Potato Curry with Mangoes

Extra Hot Chicken and Potato Curry with Mangoes

5 from 1 reviews
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Extra Hot Chicken and Potato Curry with Mangoes
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Recipe type: Main Courses
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Cook time: 
Total time: 
Serves: 2
 
For those who like their curries on the hot side of hot but here with the delicate and subtle flavours of sweet mangoes. Served here with tender chicken pieces and potatoes.
Ingredients
  • 2 chicken breasts, cut into 1 inch cubes
  • 4 medium potatoes, peeled and cut into roughly 1 inch pieces
  • 1 large white onion, sliced quite thickly
  • 4 cloves of garlic, crushed
  • 1 440g tin of chopped tomatoes
  • 2 Chicken stock cubes
  • 4tbs East Coast Chilli Company Extra Hot Naga and Habanero sauce (Reason)
  • 4tbs East Coast Chilli Company Mango Chilli sauce (Passion)
  • 100mls water
  • 1tsp ground turmeric
Instructions
  1. Put the potatoes on to boil. Boil for about 10 minutes total but keep them a little under-done.
  2. Drain. The potatoes can be boiling whilst you’re preparing the rest of the dish but remember not to overcook them.
  3. In the meantime, heat a wok or heavy-based saucepan over a medium heat and add the sliced onions. We’re not softening them in oil here first because we want to retain some of that crispness to them.
  4. Mix the stock cubes with the water and after a couple of minutes add this to the pan with the garlic, chopped tomatoes and ground turmeric.
  5. Allow to build to a slow simmer, then add the chicken and the East Coast Chilli Company Mango Chilli sauce. Stir well. We’re not frying or grilling the chicken first because we want it as tender as possible for this recipe. Keep it at a slow simmer.
  6. After 10 minutes, add the East Coast Chilli Company Extra Hot Naga and Habanero sauce (Reason) and stir well.
  7. When the chicken is cooked through, add the potatoes to the wok or pan to finish cooking. This should only take a couple of minutes.
  8. Taste and add more Extra Hot Naga and Habanero sauce if required.
  9. Serve in bowls.

 

Sticky, Smoky & Spicy BBQ Ribs

Sticky, Smoky & Spicy BBQ Ribs

5 from 1 reviews
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Sticky, Smoky & Spicy BBQ Ribs
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Recipe type: Main Courses
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Cook time: 
Total time: 
Serves: 2
 
Authentic and delicious Tex-Mex cooking for your home BBQ. I prefer to use a whole rack of ribs for this. It just looks a whole lot grander and impressive! Serves 2 as a main course or more if part of a larger BBQ
Ingredients
  • 1 whole rack of pork ribs or about a kilo of small, lean, unflavoured pork ribs from the butcher
  • At least half a large bottle of East Coast Chilli Company Chipotle Ketchup (Desire).
Instructions
  1. This really couldn’t be simpler...
  2. If using a whole rack of ribs, smother one side entirely with East Coast Chilli Company Chipotle
  3. Ketchup and place sauce side up on the BBQ or on tin foil in a pre-heated oven. (If using individual ribs it’s far less fiddly to coat them entirely.)
  4. Turn occasionally and serve when cooked through. (Note, this will take longer in an oven than over a hot BBQ.) If cooking on a BBQ, coat the top of the ribs with more sauce each time.
  5. Delicious!

 

Spicy and Smoky Spaghetti Bolognaise

Spicy and Smoky Spaghetti Bolognaise

5 from 1 reviews
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Spicy and Smoky Spaghetti Bolognaise
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Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A friend of mine told me that her two young daughters wouldn’t eat spaghetti bolognaise until they tried this. I can think of no better endorsement!
Ingredients
  • 500g minced beef
  • 1 medium onion, sliced
  • 2 cloves of garlic, sliced or chopped
  • 1 440g tin of chopped tomatoes
  • 1 beef stock cube
  • 2 tsp dried oregano
  • 1-2 tbs East Coast Chilli Company Chipotle Ketchup (Desire)
  • ½ tsp salt
  • 1 tsn freshly ground black pepper
  • 1tbs olive oil
  • 200g spaghetti
Instructions
  1. Heat the oil in a saucepan over a medium heat and add fry the onions and garlic until soft (about 4 minutes)
  2. Add the mince, stirring until brown throughout. Drain.
  3. Place pan back on the heat and add the chopped tomatoes, stock cube, oregano, salt and pepper
  4. Simmer for 20 minutes
  5. After 10 minutes, bring a pan of water to the boil and add the spaghetti. This should only take about
  6. minutes to cook al dente
  7. Once the spaghetti is simmering away, add the East Coast Chilli Company Chipotle Ketchup (Desire)
  8. When cooked, drain the spaghetti, place in bowl and grind over some more black pepper, then pour over the chipotle bolognaise sauce. Add some freshly grated Parmesan cheese if you wish.

 

Baked Cod (or Salmon) parcels with Habanero and Lime, Roasted Vegetables and Spinach

Recipe Baked Cod (or Salmon) parcels with Habanero and Lime, Roasted Vegetables and Spinach

5 from 1 reviews
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Baked Cod (or Salmon) parcels with Habanero and Lime, Roasted Vegetables and Spinach
Author: 
Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Although used on its own this is one of our hottest sauces, cooking helps dissipate the heat somewhat whilst the fresh, citrusy, zesty flavours of the Habanero and Lime sauce really compliments the thick flaky fish. I’ve used Frylight olive oil here for the vegetables as it only contains 1 calorie per spray.
Ingredients
  • 2 cod or salmon fillets, the chunkier the better
  • 1 bag of spinach
  • 6 medium carrots, peeled and cut into 1cm- thick rounds
  • 2 sweet potatoes, peeled and cut into 1cm-thick chips
  • 2-3tbs East Coast Chilli Company Habanero and Lime sauce (Essence)
  • Frylight olive oil
Instructions
  1. First, pre-heat the oven to 190 degrees celsius
  2. Prepare the vegetables
  3. Squirt a few sprays of Frylight olive oil onto a roasting tray and add the carrots, adding a few more sprays of the oil on top to help crisp them up. Roast on the top shelf of the oven for 20 minutes.
  4. After 15 minutes, repeat the process for the sweet potatoes, adding them to the same roasting tray with the carrots. Continue roasting for another 20 minutes.
  5. Meanwhile, place the fish onto a piece of tin foil that will be large enough to wrap the fish in a parcel.
  6. Pour over the East Coast Chilli Company Habanero & Lime sauce (Essence) then wrap the fish and place on a baking tray in the middle shelf of the oven. Leave for a further 15-20 minutes.
  7. With 10 minutes to go, wash the spinach and lightly steam over a pan of boiling water. Allow to drain.
  8. Serve the fish and the juices in the parcel on a bed of the spinach and serve with the vegetables on the side.

 

Sweet Chilli Salmon with Rice

Sweet Chilli Salmon with Rice recipe

5 from 1 reviews
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Sweet Chilli Salmon with Rice
Author: 
Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Another really quick but tasty recipe. I’ve used brown rice here because I feel it adds more texture to the finished dish but you could use white rice or noodles if you prefer. Adjust the cooking times appropriately though.
Ingredients
  • 2 salmon fillets, skin on
  • 2 tbs East Coast Chilli Company Chilli Dipping sauce (Habit)
  • Brown rice
  • Salt
  • Freshly ground black pepper
  • Vegetable oil
Instructions
  1. Bring a pan of water to the boil, add the rice and simmer until cooked (about 20 minutes) In the meantime, heat a frying pan until medium hot and season the salmon fillets with the salt and pepper
  2. Brush the skin side of the fillet with the oil and place in the pan. Cook until the skin becomes crispy but not burnt (about 5 minutes). Do not try to turn or move the salmon whilst this is happening.
  3. In the meantime, pre-heat the oven to about 190 degrees Celcius
  4. Once the skin in crispy, remove the pan from the heat and place in the oven to continue cooking right the way through.
  5. Just before you drain the rice, remove the salmon from the oven and pour over the East Coast Chilli Company Chilli Dipping squce. Place back into the oven whilst the rice drains and you dish it up (about 2 minutes).
  6. Remove the salmon from the oven and place on the bed of rice.
  7. (You may wish to serve the rice with some more East Coast Chilli Company Chilli Dipping Sauce prior to topping with the salmon.)

 

Super-quick Sweet and Sour Stir-fry Pork

Super-quick Sweet and Sour Stir-fry Pork

5 from 1 reviews
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Super-quick Sweet and Sour Stir-fry Pork
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Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A deliciously quick and simple meal, but incredibly moorish!
Ingredients
  • 200g stir-fry pork strips, trimmed of fat
  • 227g can of pineapple slices, drained and chopped
  • 1tbs vegetable oil
  • 1 red pepper, diced
  • 3 spring onions, quartered and shredded
  • 2 tbs East Coast Chilli Company chilli dipping sauce
Instructions
  1. Add the oil to a wok or large frying pan and heat over a high heat
  2. Add the pork strips and stir-fry for about a minute. Remove and set aside.
  3. Now add the diced red pepper, and fry for a further 2 minutes.
  4. Add the chopped pineapple and most of the spring onions and fry for a further 20 seconds.
  5. Add the East Coast Chilli Company chilli dipping sauce along with the pork and fry for a further minute or so until the pork is cooked through.
  6. Serve over rice or noodles, scattering over the remaining spring onions.