smoked chilli chutney recipe

For this recipe we use our home cured and cold smoked red organic chillies,  with the tomatoes we add a couple of green ones to add a little more acidity. If you prefer more heat suggest adding a cured & smoked habanero.

The smoke is produced using Scottish whisky barrels. This recipe makes 3 x 350g jars

Ingredients

2 shallots, finely sliced

1 tbsp sesame oil

1 tsp toasted cumin seeds

6 garlic cloves, chopped

2 lemon grass sticks, trimmed and sliced

20g fresh ginger,  chopped

6 smoked dry red chillies, seeded & chopped

500g red chilli
500g tomatoes, roughly chopped

500g soft light brown sugar

200ml white wine vinegar

50ml Thai fish sauce

Method

To make the chutney, fry the shallots in the oil for 15 minutes until caramelised and soft.

Add the toasted cumin, garlic, lemon grass, ginger and smoked chillies; cook for 1 minute, then stir in the tomatoes, sugar, vinegar and fish sauce.

Simmer, stirring frequently, for 45 minutes until thick.

Spoon into sterilised jars, cool and seal. Store in the fridge for up to 2 months; once opened, use within 2 weeks.

chilli chicken recipe

250g  soba or udon noodles

Zest and juice of 1 lemon
2 tbsp   Papa Djabs Sweet Chilli Sauce
1 tsp sesame oil
2 fresh chicken breasts cut into cubes
10  spring  onions,
thinly  sliced 50g
beansprouts
1 carrot finely  sliced
1 red pepper/1 green finely  sliced
2 tbsp Japanese  soy  sauce
2 cloves garlic chopped and  small bunch of coriander chopped to make takes around 15 mins and serves four
Place the noodles in a large bowl and pour a kettle of boiling water over them. Set aside for 5 minutes.  This will cook the noodles,  soba will require boiling in pan.
In a large bowl,  mix the lemon zest and juice with the Papa Djabs Sweet Chilli Sauce.
Drain the noodles thoroughly  in a colander and drizzle  some sesame oil over them, add them to the bowl with the lemon and chilli dressing.  Mix well. Heat the oil in a non-stick wok and cook the chicken breast cubes for 2-3 minutes on each side until lightly browned.  Add the spring  onion and garlic and stir-fry vegetables and cook for a further 2 minutes,  stirring all the time,  until the chicken is thoroughly cooked and the juices run clear.  Add the soy  sauce.

bloody mary recipe

2 medium plum tomatoes, skinned and de-seeded
25ml fresh lime juice
50ml Finlandia vodka
10ml fino sherry
4 leaves chopped fresh basil
2 dashes of Papa Djabs Original
large splash Worcestershire sauce
pinch of sea salt
large pinch of celery salt and black pepper
teaspoon of fresh finely grated horseradish root
2 sticks celery, to garnish

simple to make

Blend the tomatoes and lime juice in a blender. Add the other ingredients and shake well in a cocktail shaker.
Serve cold and garnish with celery sticks.

spicy empanada recipe

• 25g butter
• 1 shallot, finely chopped
• 1 large red pepper, about 200g,  finely diced
• 2 tsp ground smoked paprika
• 200g ground beef  or lamb
• 500g of savoury pastry, we use a water paste more crispy
• 1 egg, beaten
• 1 tsp Papa Djabs Hot Sauce
• 1 tsp of chopped chives
• 1 tsp of toasted cumin seeds

way to go

1. Preheat the oven to 200°C, gas mark 6. Melt the butter in a frying pan, then add the meat and cook over a low heat for about 10 minutes until browned add shallots and red pepper,  then cook,  stirring, over a medium heat for 2-3 minutes. Season with salt and pepper and smoked paprika. Leave to cool for about 20 minutes then add the chives and cumin.
2. Meanwhile, roll out the pastry to 3mm thickness, then cut out about 18 rounds, using a 10cm cutter
3. Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
4. It is possible to fry at this point, some tapas bars in Spain do,if you prefer to bake them  brush with egg and cook for 10-15 minutes, or until golden. Allow to cool if you can and serve withcold beer and Papa Djabs Sweet Chilli Sauce.

fish cakes sweet chilli recipe

Our smoked haddock comes from the fish shop with no name on Dalry Road in Edinburgh.

Our oyster leaves come from a remote beach here in Scotland.

700g red skinned potatoes, peeled and diced
2 fillets of natural smoked haddock, boned and skinned
2 stems of chopped fresh dill
3 strands of saffron toasted and ground
2 spring onion, chopped
2 egg yolks
groundnut oil for shallow frying
tbsp of plain flour
200mls whole milk, salt and pepper, 2 bay leaves
how to build
1.boil or steam the potatoes for 10 -12 minutes until tender. drain well, dry and mash. allow to cool.
2.place the fish in a large frying pan and cover with milk and bay leaves and some of the spring onion. bring to the boil and simmer for 5 minutes. drain and allow to cool.
3.fry the spring onions until soft
4.mix the potato, dill, saffron and fish together, add spring onions and egg yolks,  add tbsp of flour and mix gently season and mould into 8 fish cakes. Heat the groundnut oil and shallow fry in 2 batches for 3-4 minutes on each side until golden.
5.serve with Papa Djabs Sweet Chilli and delicious fresh oyster leaves. (can be found growing wild on some Scottish beaches) tastes like oyster. Goes well with an ice-cold beer.

hot harissa recipe

what goes in

2  red  habanero

200g long red chillies

sea salt ground fine with some strands of saffron

3  tsp caraway seeds, toasted then ground
3 tsp cumin seeds, toasted then ground
1 tsp black onion seeds, ground
3 cloves of smoked garlic
1 roasted and skinned red pepper
2 tsp Papa Djabs Black Label
2 tsp balsamic vinegar

4 tbsp good olive oil

2 tsp hot  smoked paprika

2 stalks flat parsley chopped fine

knock this up in 10 minutes

1. Remove the tops of the chillies, then slice in half lengthways, cut-side up, and gently scrape away the seeds with a teaspoon and discard. Chop the chillies very fine with a pinch of salt, half of each of the spices and the smoked garlic cloves and chop until smooth.
2. Add the red pepper, the rest of the spices, the Hot Sauce, chopped parsley and balsamic vinegar, and mix again until very smooth
3. Finally add the olive oil sprinkle the paprika on top of the oil and stir in.Taste and season.We are serving this tonight with roast pork loin,  roast potatoes and of course a cold beer.

seafood pasta recipe

Papa Djabs 

500 g spaghettini (slighty thinner than spaghetti)
1 kg cooked, shelled mussels, retain the juices from cooking mussels
1 squeeze lemon juice
50 g butter, melted
2 tbsp extra virgin olive oil
2 garlic cloves, grated
1 red Habanero chilli, finely chopped and de seeded
handful basil leaves

handful of flat parsley rough chopped

50 mls Mama`s Hot Tomato Sauce

simple

1. Bring a large pot of salted water to a boil and add the spaghettini. As soon as it softens, separate the strands with a fork and cook for 5-7 minutes until cooked.
2. Meanwhile warm the mussels gently in their broth/ stock. Just before the pasta is ready, heat the oil in a large pan and fry the garlic and chillies until they are golden. When the spaghettini is cooked, drain it well.
3. Add the pasta to the garlic and chilli oil mixture and turn it to coat, then mix in  the mussels and stock toss in the chopped green herbs, making sure they are well distributed through the pasta. Toss the pasta thoroughly, adding Mama`s Hot Tomato Sauce.
4.  Grate some parmesan cheese and sprinkle on top. Season to taste and serve with a cold beer.

chilli chicken recipe

6 boned skinless chicken thighs
2 tbsp sesame oil

1 tsp dried ghost chilli flakes

1 tsp toasted sesame seeds
small bunch chopped fresh coriander

for the peanut sauce

200g crunchy peanut butter
20 mls Japanese soy sauce
225ml coconut milk
3 tbsp  fish sauce
2-3cm fresh ginger, grated
some grated sugar cane
1 tsp Papa Djabs Sweet Chilli

marinade

2 tsp sesame oil
50 mls mirin
25  mls Japanese soy sauce
2 grated garlic cloves

way to go

Before you start soak  short wooden skewers in boiling water for 1 hour.  Mix all the marinade ingredients together, add to the chicken and toss lightly to coat.

Cover with plastic wrap, and chill overnight.

Next day drain the skewers and thread the chicken pieces on so they lie flat.
In a blender , purée the peanut sauce ingredients until smooth. Pour into a serving dish.
Heat the grill and brush the grill pan with the olive oil.

 Remove the chicken skewers from the marinade, shake off any excess and grill or fry (bbq would be ideal) for 4-6 minutes each side, depending on the thickness. Arrange the cooked chicken on a plate and sprinkle with spring onion, toasted sesame seeds, ghost chilli flakes and chopped coriander. To serve, spoon some of the peanut  sauce on each chicken skewer and eat, with a cold beer.

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