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Click on a recipe below:
Also click here for other useful hints.
In these recipes use Regular of Hot Chilli Jelly depending on personal taste.
STUFFED CHERRY TOMATOES
Punnet cherry tomatoes
125ml sour cream
2 tablespoons Chilli Jelly
Salmon caviar ( red or black can be used)
Mix sour cream with the chilli jelly and fill the hollowed tomatoes.
Top with the caviar and garnish with a sprig of dill.
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MUSHROOM MEDLEY
1 lb. Mixed mushrooms
3 shallots finely chopped
1 baguette, cut into rounds
Chilli Jelly
chopped parsley
butter or olive oil for frying
salt and pepper
Toast baguette rounds.
Stir fry the shallots and mushrooms and season with salt and pepper.
Spread the chilli jelly on the toasted baguette rounds and top with the cooked mushroom mixture.
Sprinkle with chopped parsley and serve.
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HOT AND SWEET FRENCH BEANS
1 lb. French beans
1 oz. Butter
1 heaped tablespoon Hot Chilli Jelly
salt and pepper
Top and tail beans and put into rapidly boiling water for a couple of minutes.
Drain and immediately refresh. This can be done ahead of time.
When ready to served, quickly fry the beans in the butter and the chilli jelly.
Season and serve.
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POTATOES AND CHILLI JELLY
Coat cooked new potatoes with the chilli jelly OR
Top a cooked jacket potato OR
Add to your creamy mashed potatoes.
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ROAST LEEKS WITH POTATOES, BOCCONCINI AND CHILLI JELLY
DRESSING
8 Baby leeks
1 lb. baby new potatoes
1 tsp. Fresh thyme leaves
4 tablespoons olive oil
2 fresh bocconcini (baby mozzarella)
2 cloves garlic
2 tablespoons hot chilli jelly
salt and pepper
handful rocket salad leaves
Cut bocconcini into 1cm thick slices
Place in bowl with olive oil, garlic, chilli jelly and parsley sprigs. Cover
and refrigerate overnight.
Boil potatoes until just cooked, refresh under cold water. Cut into bite
size bites. Preheat oven to 180C/350F/gas mark 4.
Trim leeks, blanch in boiling water for 4 minutes. Refresh, drain and pat dry.
Heat 2 tablespoons of olive oil in a baking dish on stove, add leeks and toss gently.
Place in oven for 12 minutes.
Remove from oven, set oven on high temperature.
Add remaining oil, potatoes, and thyme. Toss and season.
Put back in oven and roast until golden.
Arrange potatoes and leeks on serving plates.
Top with the rocket leaves and bocconcini.
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GLAZED ONIONS
1 lb. Pickling onions
3 tablespoons olive oil
2 tablespoons Hot Chilli Jelly
Sprig of oregano
Boil unpeeled onions for 5 minutes.
Remove from water and carefully peel.
Place oil, chilli jelly and oregano in saucepan, add onions and simmer for 15 minutes
Or until tender and caramelly. Season to taste.
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PASTA WITH CHILLI JELLY
Pasta shapes or spaghetti
1 lb. Fresh tomatoes, peeled and deseeded
1 onion finely chopped
2 garlic cloves finely chopped
olive oil
Chilly Jelly
Salt and pepper
Parmesan cheese
Prepare the tomatoes and onion and garlic.
While the pasta is cooking, fry the onion and garlic in the olive oil.
Add the fresh tomatoes and cook for a few minutes. Do not overcook as they will
break up too much. Add the chilli jelly (as much or as little as you like). Season .
When the pasta is cooked, drain well and add to the tomato and chilli sauce.
Serve sprinkled with parmesan cheese.
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PRAWN COCKTAIL WITH A KICK
Cooked Prawns
Mayonnaise
Chilli Jelly
Mix enough chilli jelly to the mayonnaise and coat cooked prawns.
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SALMON OR COD STEAKS
Salmon or Cod steaks
Olive oil
Chilli Jelly
Lemon
Chopped Parsley
Season the fish steaks with salt and pepper and brush with olive oil
Place the fish on a grill pan and place under the grill for approx. 4 minutes, depending
on the thickness of the fish. Turn over and spread the uncooked side of the fish with
the chilli jelly, place under the grill and cook until the fish is cooked and caramelised.
Sprinkle with the chopped parsley and a squeeze of lemon.
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GRILLED SPATCHCOCK WITH CHILLI JELLY
1 spatchcock per person
Marinade in:
Juice of 1 lemon
¼ cup olive oil
1 tablespoon chilli jelly
2 clove of garlic, crushed
salt and pepper
Marinade spatchcock for 1 hour or more.
Heat grill on high, grill skin side up After about 10 minutes, turn and baste with the
remaining marinade. Grill for a further 5 minutes. Test with a skewer in thigh
meat, when cooked the fluid will run clear. If it is still uncooked lower the temperature
to prevent it from burning.
You can also cooked the spatchcock in the oven if preferred.
Serve with rocket salad dressed with olive oil and balsamic vinegar.
Chicken portions can be used instead of the spatchcock.
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ASPARAGUS WITH PROSCIUTTO ROLLS
1 bunch Asparagus
12 slices prosciutto
Chilli Jelly
Hollandaise sauce
Prepare asparagus and cook. Immediately refresh
Spread out the prosciutto slices and spread the chilli jelly.
Roll around the asparagus spears and serve with the hollandaise sauce.
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AVOCADO DIP
2 ripe avocados
Juice of ½ lemon
1 spring onion finely chopped
2 tablespoons hot chilli jelly
Salt and pepper
Mash the avocados and add the lemon juice.
Add spring onion and chilli jelly.
Season with salt and pepper.
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ZUCCHINI/COURGETTE, CAPSICUM AND CHILLI JELLY FRITTATA
100 gr. Zucchini/Courgette, thinly sliced
100 gr. Capsicum, thinly sliced
6 eggs
3 tablespoons grated parmesan or pecorino cheese
3 tablespoons olive oil
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 tablespoons chilli jelly
salt and pepper
Heat olive oil and add vegetable until soft.
Beat eggs in bowl, season and add the chopped herbs and chilli jelly and cheese.
Pour the mixture over vegetables, cook over a low heat until the frittata starts to set.
Turn over or if you prefer place under a hot grill to cook the top side.
When cooled slide onto a plate and allow to cool slightly before cutting into slices.
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ROAST LEG OF LAMB WITH GARLIC AND CHILLI GLAZE
2 cups white wine
1 leg of lamb, rubbed with salt and pepper
3 cloves garlic cut into slivers
fresh rosemary sprigs
jar chilli jelly
Pierce lamb in several places with the point of a sharp knife, stuff with garlic slivers
and rosemary. Pour wine over the top.
Spread on some of the chilli jelly and bake at 180C/350F/Gas mark 4 for about
1 ½ hours. Basting occasionally with the rest of the jam. Allow to rest for 15 minutes
before serving.
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TOFU WITH CHILLI JELLY (Recipe sent in by BBC Good Food Researcher)
Marinade some braised tofu with the chilli jelly for at least 30 minutes.
Place on griddle pan and cook.
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KING SIZE PRAWNS WITH CHILLI JELLY
Raw king size prawns
Chilli Jelly
Brush prawns with the chilli jelly. Place on griddle pan and cook.
Why not try cooking them on a Bar BQ.?
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BRAISED CHOPS WITH CAPSICUMS AND CHILLI JELLY
½ cup flour
1 large chop per person – Pork, Veal or Lamb
2 tablespoons vegetable oil
1 cup chicken stock
5 tablespoons balsamic vinegar
2 tablespoons Chilli jelly
150 gr. each of chopped green, red and yellow capsicums
2 tsps. corn flour dissolved in a 4 tsps. water
In a non stick frying pan, heat oil over moderately high heat. Dust chops in flour and then put in pan. Brown the chops, season with salt and pepper. Add the stock and vinegar, bringing liquid to the boil. Add the chilli jelly. Transfer to a baking dish large to have chops in one layer. Sprinkle the capsicums and put in the oven covered with foil on medium heat for about 15
minutes. Stir corn flour mix into the cooking juices and put on stove for 5 minutes.
Serve with pasta or rice.
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RISOTTO WITH PEAS AND CHILLI JELLY
2 lbs. Fresh peas ( you could use frozen as well)
1 handful flat leaf parsley
3 tablespoons olive oil
4 oz. Pancetta
180ml. White wine
750ml. Chicken stock
400 gr. risotto rice
3 tablespoons chilli jelly
salt and pepper
4 tablespoons unsalted butter
Freshly grated parmesan
Cook peas. Heat oil and pancetta and sauté for 3 minutes. Add parsley and peas and cook over low heat for 15 minutes. Remove from heat until needed.
Pour some of the stock into large pot and bring to boil. Add rice and sauté for 5 minutes. Add more stock gradually to the rice until it is all absorbed and the rice is cooked. If necessary, add more stock or water. Finally add the peas, pancetta and chilli jelly. Season, add butter and parmesan. Serve immediately.
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CHILLI JELLY GLAZED TURKEY DRUMSTICKS
4 Turkey drumsticks
2 sticks celery, washed and halved
1 medium onion, sliced or quartered
a few crushed peppercorns
salt
chilli jelly
Put the turkey, celery, onion, salt and peppercorns in a large saucepan. Cover with hot water, bring to the boil, then reduce the heat, cover tightly and simmer for 1 ½ hours or until the turkey drumsticks are tender.
Remove the turkey, drain well. Pull the tendons from the ends of the drumsticks, using kitchen paper towel to help you grip them.
Arrange the drumsticks in an ovenproof dish and brush with the chilli jelly. Bake at 200C (400F) for 10 to 15 minutes until the drumsticks are glazed.
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YUMMY SNACK
Take a crusty baguette and spread with chilli jelly.
Place thick slices of brie and fresh baby spinach leaves.
Enjoy!!
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CHILLI ICE CREAM
If you want to taste some thing different - try mixing some of your chilli sauce with vanilla ice cream and
swirling it in just a little - out of this world and now my favourite dessert!
Recipe donated by Frank 01-11-05
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HINTS FOR OTHER USES
Serve as a dip with crudités, cheese stalks, tortilla chips or fish or chicken goujons.
Give a kick to your cheese, meat or egg sandwich and spread it on your bread.
Friends are known to eat it even with a fried eggs and sausages.
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