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RECIPES — Chilli Oil

SWEDE AND CELERIAC SOUP

Posted by Susie Taylor on

SWEDE AND CELERIAC SOUP

1 Swede,1 Celeriac, 200ml Double Cream,150g Salted Butter, 300ml Vegetable Stock, Salt and Pepper to taste, Sage Leaves for decoration (optional) Cut the swede and celeriac into small cubes and place in a pan of salted cold water, making sure they are fully covered. Bring to the boil and simmer for 20 minutes. After 20 minutes drain the vegetables and allow to cool for 15 minutes. Once cooled transfer to a food processor and add cream and butter. Blend the mixture in the food processor until smooth. You may need to add some more liquid - if you do I would suggest adding milk until it is...

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NETTLE SOUP (DRIZZLED WITH FINO CHILLI OIL)

Posted by Susie Taylor on

NETTLE SOUP (DRIZZLED WITH FINO CHILLI OIL)

2 chopped cloves garlic, small onion chopped, 4 medium potatoes cubed, largish bunch of nettles (maybe 25), vegetable stock, salt and pepper  WARNING - do wear gloves!   Wearing gloves firstly wash the nettles and then separate the leaves from the stems. Pour a glug of olive oil into a saucepan, add the onion, garlic, cubed potatoes and cook for 5 mins stirring so the potato doesn't stick. Roughly chop the nettle stems and add to the pan. Add the stock, bring to the boil and simmer for 10 mins until the potatoes and stems soften. Add the nettle leaves and...

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Cod Cheeks with Olives and Fregola - serves 2

Posted by Susie Taylor on

Cod Cheeks with Olives and Fregola - serves 2

1 aubergine, 12 large green olives, chilli oil, 250ml tomato passata, 100g fregola (giant couscous), glug of white wine, 400g cod cheeks, salt and pepper Chop the aubergine into cubes, and halve the olives. Season the cod cheeks. Cook the fregola according to the instructions on the packet, drain and set aside.  Place the aubergine into a pan along with a glug of chilli oil and heat gently for a couple of mins until the aubergine starts to absorb the oil and soften. Add the halved olives, tomato passata and a dash of white wine, or water if you prefer to create a...

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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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