Some simple recipes for tasty dishes

with Chiswick Chilli sauces  

This recipe makes more than enough sauce for four diners, but it keeps in the fridge for up to a week. Alternately, of course, you can simply make more prawn skewers...  

For 4 people

Ingredients

For the prawns skewers:

 

20 raw tiger prawns

Juice of 1 lemon

1 clove garlic, minced

Freshly ground black pepper

Small handful of chopped parsley – for garnish, 

 

For the Rose Marie Sauce

 

5 tablespoons of Chiswick Chillies Chilli Ketchup

4 tablespoons of mayonnaise

2 tablespoons of lemon juice

1 tablespoon of sour cream

1 tablespoon of Worcestershire

Freshly ground black pepper

Pinch of sea salt flakes.

Method

Fire up the BBQ

 ​

  • Thread the prawns onto your skewers, and cover with the marinade of  lemon juice and garlic. Season with fresh ground black pepper.

  • In another bowl, combine all the ingredients for the Rose Marie sauce, and adjust the seasoning to taste.

  • Pour into a bowl and scatter the garnish of chopped parsley on top.

  • Place the prawn skewers on the barbeque, and as soon as the prawns turn pink (usually 2-3 minutes on each side), take them off and place on a serving dish.

  • Serve with garlic focaccia, with the bowl of Rose Marie sauce on the side.

BBQ Prawns with Chilli Rose Marie Sauce

A rich and comforting winter warmer, and a family favourite. 

For 4 people

Ingredients

6 thick, high meat-content sausages

2 onions, finely chopped

1 clove garlic, crushed

Glass of red wine/cup of stock

1 tin tomatoes

2 tins cannellini beans

4 or 5 tbsp Chiswick Chillies BBQ Sauce

1 tbsp olive oil

Method

  • Heat the olive oil in a deep frying pan.

  • Brown the sausages.

  • Add the onions and, once they’ve softened, add the wine or, if you prefer, the stock.

  • When it’s bubbling nicely, add the  tomatoes and Chiswick Chillies BBQ Sauce.

  • Cover with a lid and simmer for about 5-10 minutes, or until the sausages are cooked.

  • Tip in the cannellini beans (include some of the water from the tins if the sauce is too thick).

  • Cook for another 5 minutes or so – just long enough to heat the beans through but before they turn to mush.

  • Serve with a crusty loaf and a green salad

Sausage & Bean Casserole

This vegetarian recipe is a delicious alternative to burgers. Serve in a bun or simply on top of a salad, and topped with natural Greek yoghurt (leave out the yoghurt for vegan diners).

Serves 4 – about 12 patties

Ingredients

2 tins (400g each) chickpeas, drained

½ a small onion

2 spring onions

3 cloves garlic

½ tsp grown cumin

½ tsp ground coriander

20g  plain flour

Small bunch of fresh parsley

Small bunch of fresh coriander 

Olive oil

Greek yoghurt - optional

Method

  • Place all the ingredients into a food mixer (keeping back a few of the fresh herbs for garnish). 

  • Using the pulse setting, combine to make a coarse texture. Don’t let the mixture become too smooth.

  • Form into small balls and pat flat.

  • Add a little flour if the mixture is too wet.

  • Heat the olive oil in a pan  and fry the patties in small batches. 

  • Keep the cooked patties in a low oven on a plate lined with kitchen towel, while you prepare the rest. 

  • Serve with Chiswick Chillies Chilli Ketchup, Greek yoghurt, and fresh herbs.

Chickpea Patties

Serves 2  

Ingredients:

2 chicken breasts

Juice of 1 lemon

Drizzle of olive oil

Chiswick Chillies BBQ Sauce

Method:

  • Chop the chicken breasts into chunks and thread onto 2 skewers.

  • Brush with the Chiswick Chillies BBQ sauce and put aside for 15-20 minutes, if possible – longer, if preferred. 

  • Barbecue or griddle the chicken

  • Drizzle the olive oil and lemon juice over the kebabs before serving. 

  • Great with (more) Chiswick Chillies BBQ Sauce or Chiswick Chillies Chilli Ketchup.

Chicken Kebabs

This  really easy recipe requires little preparation. The quantity of each veg is variable: you can add, subtract or substitute whatever you like – but bear in mind that hard veg takes longer to cook than soft, so should be added earlier – and easy to add more or less depending on how many are dining.

For 2 people/ 4 people

Ingredients

1 salmon steak per person

Chiswick Chilli jelly

Several stalks of Broccoli

About 4 or 5 potatoes (depending on size) – Maris Piper are good roasters

A butternut squash

4 to 6 carrots (depending on size)

4 cloves of garlic (unpeeled)

Handful of cherry tomatoes

100g Feta cheese, cut into chunks

Chiswick Chillies BBQ Sauce

Olive oil

Method

Heat the oven to 200˚C / 180˚C fan

 ​

  • Peel and chop the potatoes, butternut squash, and carrots.

  • Place in a bowl with 3 or 4 tablespoons of Chiswick Chillies BBQ Sauce.

  • Mix well, ensuring all the veg are coated in the sauce.

  • Drizzle a couple of tablespoons of olive oil of the base of a baking tray.

  • Add the prepped veg and the garlic. Drizzle a little more olive oil over everything. 

  • Put in the hot oven and set the timer for 20 minutes.

  • When the buzzer goes off, carefully stir the veg to ensure nothing has stuck to the bottom.

  • Add the broccoli, cherry tomatoes, and feta cheese.

  • Drizzle a little more olive oil if necessary.

  • Return the tray to the oven for another 20-25minutes.

  • Coat the salmon steaks with a couple of generous tablespoons of Chiswick Chilli Jelly.

  • Heat a little olive oil in a skillet or pan.

  • Fry the salmon steaks for a couple of minutes on each side (skin side first), depending on the thickness of the fillets. 

  • Remove from the pan and place on the roasted veg.

  • Pour the rest of the chilli jelly from the pan over the salmon – it should be nicely caramelised. 

Salmon Steaks on Roast Veg

Serves 4  

Ingredients

400g fish (try a pie mix of haddock, salmon, smoked haddock and prawns)

400g potatoes

milk

salt, pepper,

bay leaf

1 tsp mustard powder (if desired)

1 egg,

100g breadcrumbs

About 1 tbsp of flour

 4 tbsp of rapeseed oil

Method

  • Peel the potatoes and chop into chunks.

  • Boil for about 10 minutes, until soft enough for a knife to cut through but not breaking apart.

  • Put the fish in a saucepan with enough milk to just cover the fish.

  • Season with a little salt, black pepper and the bay leaf.

  • Simmer until the fish just begins to flake.

  • Drain the fish and remove the bay leaf. 

  • Drain and mash the potatoes.

  • Combine the fish and mashed potato.

  • Season to taste with salt, pepper and the mustard powder (if desired). 

  • Form into patties.

  • Put the flour, beaten egg, and breadcrumbs in three separate plates, laid out in a production line.

  • Dredge each patty in the flour, then dip in the egg, and finally coat with the breadcrumbs.

  • Shallow fry in the rapeseed oil in small batches.

  • Serve with Chiswick Chillies Chilli Ketchup and a salad.

Simple Fishcakes

Serves 4  – about 20 meatballs

Ingredients

500g minced beef

Slice of bread, soaked in milk

2 cloves garlic

100g pancetta, finely sliced

1 egg

Salt & pepper to taste

Olive oil

Sliced onion

Fresh parsley to garnish

Method

  • Squeeze the excess milk from the bread.

  • Combine with the rest of the ingredients in a bowl.

  • Form into meatballs, about the size of a golf ball.

  • Shallow fry in the live oil, in small batches.

  • Remove with a slotted spoon and drain on kitchen paper – keep warm in a low oven while you cook the rest.

  • Fry the onion slices until golden brown and scatter on top of the meatballs.

  • Garnish with fresh herbs,

  • Serve with flatbreads and plenty of Chiswick Chillies Chilli Ketchup.

Spicy Meatballs

How do you like your Chilli Ketchup, BBQ Sauce or Hot Habanero Sauce? If you have a recipe you would like to share, send it to us and we will publish it on our website – and don't forget to include a photo of  the end result. 

Homegrown chillies, homemade sauces

 

email: hello@chiswickchillies.co.uk

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