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RECIPES — Chilli Oil

THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

Posted by Susie Taylor on

THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6

1 pack ready rolled puff pastry, 1 jar Fino Chorizo Jam, 6 ripe red tomatoes sliced, few sprigs of basil, 50g feta cheese (could use grated parmesan), Fino Olive Oil, salt and pepper Place the puff pastry on a baking sheet and gently score a line (not cutting through the pastry) about 1cm from the edge - prick the remainder of the pastry with a fork. Place in a preheated oven at 180C for about 5 mins to slightly crisp, then remove from the oven and allow to cool slightly. Then spread the chorizo jam evenly across the base (avoiding the edge), place the tomato slices...

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ROASTED CHORIZO STUFFED RED PEPPER - SERVES 2

Posted by Susie Taylor on

ROASTED CHORIZO STUFFED RED PEPPER - SERVES 2

2 large red peppers, 1 large handful basmati rice, 120g spinach, Fino Chorizo Jam, salt, pepper, Fino Olive Oil Place the basmati rice in a saucepan, cover with water and bring to the boil, then turn the heat down, simmer for 10 mins until cooked and drain. Drizzle some Fino Olive Oil over the base of a second saucepan, add the spinach and saute over a gentle heat.  Once the spinach is wilted, combine it with the rice, then add two heaped teaspoons of chorizo jam. Mix together and season. Slice the tops off the peppers and remove the core and seeds. Stand the hollow peppers...

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CHILLI AND GINGER SCALLOPS

Posted by Susie Taylor on

CHILLI AND GINGER SCALLOPS

Fino chilli oil, scallops, fresh ginger, clove of garlic, soy sauce, extra fresh chilli if you like it really hot Gently heat the chilli oil and begin to lightly fry the ginger and garlic. Add scallops (plus additional chilli to taste) and cook for about 2 mins on each side. Take off the heat and add a good dash of soy sauce to the pan. Serve immediately pouring the excess sauce over the scallops. Delicious.

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