BBQ Prawns with Chilli Rose Marie Sauce

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...  

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For 4 people

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Ingredients

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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.

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Method

Fire up the BBQ

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• 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.

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Sausage & Bean Casserole

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

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For 4 people

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Ingredients

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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

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Method

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• 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

Chickpea Patties

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).

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Serves 4 – about 12 patties

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Ingredients

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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

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Method

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• 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.

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Chicken Kebabs

Serves 2  

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Ingredients:

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2 chicken breasts

Juice of 1 lemon

Drizzle of olive oil

Chiswick Chillies BBQ Sauce

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Method:

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• 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.

Salmon Steaks on Roast Veg

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.

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For 2 people/ 4 people

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Ingredients

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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

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Method

Heat the oven to 200˚C / 180˚C fan

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• 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. 

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Simple Fishcakes

Serves 4  

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Ingredients

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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

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Method

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• 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.

Spicy Meatballs

Serves 4  – about 20 meatballs

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Ingredients

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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

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Method

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• 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.