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Warmly Winter Recipes

Tomato, Carrot and Coriander Soup
I large can chopped tomatoes
450 g carrots sliced
2 onions chopped
2 tbs olive oil
900 ml chicken or vegetable stock
2 tbs chilli relish (mild, medium or hot to taste)
Salt and pepper
Fresh coriander
200 ml crème fraiche

Fry onions and carrots in the oil in a large pan.  When soft add stock, relish, tomatoes, fresh coriander, salt and pepper.  Liquidise or blend in a food processor.  Return to pa, add crème fraiche and heat gently.

Golden Goats Cheese with Chilli Jam
6 portions of goats cheese
2 eggs beaten
50 g fresh white breadcrumbs
Oil for deep frying
Chilli Jam

Dip the cheese potions in the egg and then the breadcrumbs - repeat process to ensure well covered.  Heat the oil.  When hot deep fry the cheeses until crisp and golden.  Drain on kitchen paper.  Serve with Chilli Jam.

Sausage Surprise
Potatoes cut into chunks and parboiled
1 tbs olive oil
1 tbs Chilli Jam or Relish
1 tbs wholegrain mustard
1 glass cider

Heat oven to 180 ºC.  Put potatoes into a roasting pan, drizzle with oil and roast for 10 minutes.  Add sausages and roast for a further 15 minutes.  In a saucepan gently heat Chilli Jam or Relish, mustard and cider - stirring well boil until reduced.  Pour sauce over sausage and potatoes and cook for a further 10 minutes.

Perky Pork
4 pork chops (each one cut in half and any bone removed)
2 tbs olive oil
2 onions sliced
2 cloves garlic crushed
200 ml crème fraiche
2 tbs Dippi Chilli Lilli
Fresh basil
Salt and pepper

In a large pan heat oil and gently cook the pork.  Add onions, when soft add crushed garlic and cook for a further 5 minutes.  Add crème fraiche, Dippi Chilli Lilli, fresh basil and seasoning.  Heat gently for a further few minutes.

Mushroom Munch
6 tbs olive oil
Pinch of dried mixed herbs
2 cloves of garlic crushed
4 slices of bread
500 g mushrooms
1 onion sliced
6 tbs red wine
1 tbs red wine vinegar
2 tbs Chilli Jam or Relish
Spring onions finely chopped

Fry onions in 4 tbs of oil, when soft add mushrooms and cook until browned.  Meanwhile prepare toast by mixing together 2 tbs of the oil, herbs and garlic.  Brush over the sliced of bread and toast under a grill - keep warm while finishing the mushrooms.  Add the wine, vinegar and Chilli Jam or Relish to mushrooms.  Stir until the sauce is reduced.  Spoon onto the toasts and garnish with spring onions. 

Tuna Toasts
2 slices bread
1 onion sliced
2 tbs olive oil
1 tbs Chilli Jam or Relish
1 tin tuna in oil drained
100 ml crème fraiche

Fry onions gently in the oil - when soft add the crème fraiche, tuna, Chilli Jam or Relish.  Season with salt and pepper.  Grill toast on one side.  On untoasted side spread tuna mixture and cover with grated or sliced cheese.  Cook under grill until cheese is golden and bubbly. 

Simply Summer 1

Sweet Chilli and Basil Dressing
Whisk together 5 tbsp olive oil, 1 tbsp chilli jam, chopped basil leaves, 1 tbsp lime juice and salt

Chilli Lime Dressing
Whisk together 2 crushed cloves of garlic, 1 tbsp chilli relish (heat of your choice) 3 tbsp lime juice and 2 tbsp fish sauce

Beetroot Salsa
Diced beetroot and chopped spring onion mixed with 1 tbsp chilli relish, 2 tbsp lemon juice and 3 tbsp olive oil

Mango and Cucumber Salsa
Chopped mango, finely diced red onions and diced cucumber mixed with 1 tbsp chilli jam, 2 tbsp lime juice and 3 tbsp olive oil

Simply Summer 2

Mozzarella Salad
Arrange sliced tomatoes, avocado and mozzarella on a serving plate. Dot each piece of cheese with chilli relish (heat of your choice) or chilli jam. Tear up some basil leaves and sprinkle over. Drizzle with olive oil and black pepper

Warm Camembert
Remove paper from one whole camembert and place in an oven proof dish just slightly bigger than the camembert. Make deep holes in the cheese and push in one crushed garlic clove and 1 tbsp chilli relish or chilli jam. Sprinkle on the grated rind of an orange, a pinch of rosemary and black pepper. Pour over 1 tbsp white wine and 1 tsp olive oil. Cover with foil and bake for 20 minutes. Leave to cool and eat when just warm

Simply Summer 3

Chilli Chicken Salad
Place 4 chicken breasts in a shallow oven dish. Whisk together 1 tbsp chilli relish, 3 tbsp olive oil, 1 tbsp lemon juice and salt. Pour over chicken and marinade overnight. Cook chicken and when cold cut into strips. Arrange with lettuce, cucumber and sliced radishes on a platter, scatter with pine nuts and drizzle with Sweet Chilli and Basil dressing

Splat Chicken
Using a sharp knife cut through the back bone of a whole chicken and open out and place on a board skin side up. Make cuts in skin and rub in chilli jam or chilli relish. Roast for about an hour but if it’s a finesummer night roast chicken for less time and finish off on a barbeque.


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