patatas bravas recipe very #hot

Patatas Bravas or fiery potatoes or really just chips with hot sauce, are a popular tapas dish in Spain, this recipe is based on a dish I ate in Pamplona, the Habanero sauce is much hotter than you would find in Spain. We use smoked garlic in the aioli and Portuguese chorizo which contains more meat and has a richer deeper smokey flavour.

Maris pipers are the best potatoes for this dish, you could use Green Bastard Hot Sauce if you prefer a milder heat.

• 1kg Maris Piper new potatoes, washed and halved if large, blanched in boiling water
• 1 300g Alentejo chorizo sausage, Portuguese chorizo
• 2 red peppers, de-seeded and thickly sliced,
• 2 shallots, cut into wedges
• half a kilo of tomatoes , home grown if possible
• 2 tsp of Papa Djabs Habanero Sauce
• 2 cloves garlic, smashed
• 1 small bunch chopped leaf parsley
• Sea Salt ground black pepper

tray em up

1. Preheat the oven to 200°C, gas mark 6. Re-blanch the potatoes in a deep fryer, then add to the chorizo, red peppers, shallots and seasoning in a roasting tray.
2. Roast for 20 mins, stir occasionally so the oils from the chorizo coat the vegetables.
3. For the aioli sauce take 1 small egg, 200mls extra-virgin olive oil, 1 garlic clove, peeled, 25mls sherry vinegar or lemon juice, break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice. see below, use blender
4. Add the de seeded cubed tomatoes to the potatoes, habanero sauce and garlic and cook for a further 20 mins until the potatoes are crispy. Add the chopped parsley and stir through. Serve straight from the oven.
5. Serve with a large cold beer.

aioli

Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what's left of the olive oil as you continue blending.

If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.

Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a creamy yellow colour. Add salt to taste. Squeeze over the cooked potatoes.

Thanks again to Banchory Micro Farm for the bio-dynamic vegetables, truly outstanding produce.

how to pronounce jalapeno

Jalapeños are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically, a plant produces 25 to 35 pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red, which may make them less desirable. Jalapeños thrive in a number of soil types and temperatures, provided they have adequate water. Once picked, individual peppers may turn to red of their own accord. The peppers can be eaten green or red.

Jalapeños have 2,500 - 8,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the membrane (placenta) surrounding the seeds, which are called picante. Handling fresh jalapeños may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding jalapeños. When preparing jalapeños, hands should not come in contact with the eyes, as this leads to burning and redness.

Jalapeño is of Nahuatl and Spanish origin. The Spanish suffix -eño signifies that the noun originates in the place modified by the suffix, similar to the English -(i)an. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."

http://en.wikipedia.org/wiki/Jalape%C3%B1o

spicy tomato soup recipe

1 kg good ripe tomatoes
knock it out simple

4 shallots

4 garlic cloves, grated
10 mls olive oil
6 red habanero left whole
500 mls smoked pork stock

1 carrot

salt and pepper

Papa Djabs Sweet Chilli Sauce

Preheat the oven to 220°C, gas mark 7. Place the tomatoes,chopped carrot, shallots and garlic in a dish and drizzle with the olive oil. Season and roast for 20 minutes until softened and golden.

Add the tomato mixture to the pork stock and simmer for 10 minutes.

remove from the heat,take out the habanero peppers(discard) add the roasted tomato mixture and whizz with a hand-held electric blender until smooth (or allow to cool slightly then pour into a blender in batches to liquidise).

Ladle the soup into  bowls then drizzle with Papa Djabs sweet chilli. Scatter a few pieces Parmesan cheese into each bowl and serve with crusty walnut bread.

bloody mary recipe

How to make an exceedingly hot Bloody Mary, to make a Bloody Scotsman substitute Laphroiag whisky instead of vodka, to anyone who only likes malt whisky straight simply omit all the ingredients below.
Laphroiag makes excellent panna cotta you maybe surprised to hear, we have with raspberry/chilli sauce.




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 Black Label chilli sauce
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.

chilli beef cooked in beer recipe

A classic combination similar to steak and ale. It contains slow cooked beef, scotch bonnet peppers and dark beer. This is a very simple recipe, the key is browning the beef well and patience. You could add cubed pancetta or chorizo if you can be arsed, the flavour is deep and rich with the beer.






500 g rump steak cut in 3 cm cubes
1 bottle dark beer
4 scotch bonnets
400g turnip cubed
2 carrots cubed
10 shallots
8 garlic cloves
twig of fresh wild thyme
seasonings
a little butter and flour should you wish to thicken after cooking

1. Brown the beef cubes in thick pan with olive oil the darker the colour the better.

1. Add the shallots and garlic and cook until golden

1. Throw in the vegetable cubes cook for 5 minutes

1. Add the beer and  100 mls of water or beef stock if you have, add the scotch bonnet peppers whole.

1. Cook the stew long and slow, this one cooked slowly for around 4 hours.

1. When the stew has finished cooking you can remove the scotch bonnet for less heat and more aroma or squash it and enjoy its fiery heat.

1.  Remove the thyme twig.

1. Add thickening now if required, if you cook long enough the turnip will dissolve and thicken the sauce naturally.

Served with mashed potatoes, blended with Parmesan, creme fraiche and spring onions. Serves 4, takes all day to make.  Best served with a Ribera Del Douro .


Thanks to P and N at Banchory Organic Micro Farm for the amazing potatoes, shallots and rhubarb.

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 ml 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 ml mirin

25  ml 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.

hot spicy empanadas 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 crushed 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 with cold beer and Papa Djabs Sweet Chilli Sauce.

smoked haddock fish cakes with sweet chilli

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.

spicy aubergine pasta recipe

1 aubergine cut in large cubes, salted and left to drain in colander
1 onion, finely diced
2 garlic cloves, chopped
tbsp Papa Djabs Chilli Sauce                
400 mls tomato sauce
handful of green olives
1 large bunch of basil chopped rough
400g penne pasta
100g Parmesan, grated
50mls olive oil




Method
1.Heat the oil in a frying pan and saute the onion  for 5 minutes until soft. Dust the aubergine with flour and fry until golden.
2.Fry the garlic add Papa Djabs chilli sauce, and the tomatoes. Simmer for 10 minutes.
3.Add the olives and basil and season with black pepper
4.Add cooked pasta to the sauce and serve topped with fresh Parmesan.


serve with Rioja Reserva El Regalo , 2004, Izadi.