crispy chilli duck

To prepare the duck legs. Open out the legs and liberally rub in the salt and leave to cure for 4-5 hours. Wash off the salt and dry the legs.

Pre-heat the oven to 160°C. Place into an ovenproof pot. Cover with the duck fat and add the thyme and halved garlic cloves.

Place onto the heat and bring to the boil, then turn down to a simmer and place into the oven with a lid on the top. You might have to use a smaller lid on top of the oil to ensure that all the legs are submerged.

Cook for approximately 2 hours until the legs are very tender. Do not allow them to dry out. Remove from the oven, allow to cool in the duck fat.

To reheat and glaze, heat the oven to 170°C. Place the legs into the oven and reheat slowly to allow the skin to crisp up.

Halfway through reheating, paint with the chilli glaze and repeat at least twice more until the leg is glossy and crispy.

This is great served with a stir fry of cabbage, with black beans and coriander.

6  large barbary duck legs
sea salt
1 whole garlic bulb and sprig of thyme
duck or goose fat to cover

Honey and Chilli Glaze

100ml  Papa Djabs Black Label

100ml  Japanese Soy Sauce (aged is better)

100 ml Jim Shewans Ellon Honey ( this honey is made near Banchory in Scotland)

1 clove of smoked garlic grated

black bean stew recipe

Preparation 30 mins
Cooking time: 5 hours

Black beans are a must in this recipe if you want it to be authentic.  Soak beans for 24 hours prior to cooking.

Ingredients

500g dry black beans
50ml olive oil
400g smoked pork ribs, cut into chunks
2 large onions, chopped
1 head of garlic, peeled and chopped
450g of salt beef, cut into chunks
6 chorizo cooking sausages
200g pancetta cubed
4 scotch bonnet peppers
50ml Papa Djabs Black Label Hot Sauce
2 litres of chicken stock
400g diced pumpkin
Sea Salt and pepper
Method
1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork rib and pancetta. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
3 Add back the pork ribs, and the other meats and add enough water to cover. Add the scotch bonnets, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
4 Add the pumpkin, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the bone, which will probably take 2-3 hours.

Serve with white sticky rice, fried farofa, chopped coriander and Papa Djabs Hot Sauce.

Papa Djabs favourite fish soup.

It contains hake, mussels, crab and sea bass.

It is cooked with fresh tomatoes, celery, leeks, shallots, 

white wine, fish, smoked pork rib and crab stock, herbs and  garlic.

Then finished with Papa Djabs Black Label Hot Sauce. If you are serious about food and want the fish soup recipe send us an email and tell us why we should give it to you.

#chocolateweek chilli choc fondant recipe

hot chocolate

Chocolate chilli fondants are nothing new, the hot chocolate dessert with a runny chocolate centre but the addition of habanero adds a subtle twist to the recipe, the sugar in the mix takes away the lingering heat you associate with chilli. It changes the way the chocolate tastes, very smooth, very satisfying. The key to success is not to overcook them.

•  125g unsalted butter softened
• 1 teaspoon of habanero powder
• 25g plain flour, keep some aside for dusting the moulds
• 250g dark chocolate Green and Blacks 70%
• 2 eggs
• 2 yolks
• 125g caster sugar

1. Preheat the oven to 180°C, gas mark 4.
2. Brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, transfer the prepared moulds to the fridge to chill
3. Place the chocolate and butter in a heatproof bowl over a pan of simmering water, once melted, stir until smooth.
4. Take the bowl off the pan to allow the chocolate to cool slightly.
5. Whisk together the eggs and sugar in a mixing bowl, with \n electric whisk, beat on high for 5 minutes or until thick and fluffy.
6. Fold the cooled chocolate mixture into the eggs and sugar. Mix in the flour and gently fold in.
7. Divide the mixture equally between the prepared pudding moulds.
8. Place in the oven for 12-15 minutes, turn out onto plates and remove from the moulds.
9. Serve warm from the oven with creme fraiche.

jerk chicken recipe

Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked. This style comes from Jamaica.

The typical cooking style uses a marinade or paste that includes an extra hot sauce, which is often called Papa Djabs, and scotch bonnet peppers, also included habanero.

The meat is then marinated and slow smoked over pimento wood or whisky barrels.

2 cloves of garlic, finely grated  ,4 spring onions,  finely chopped, 2 tsp grated ginger, 2 twigs of fresh thyme.

1 tsp ground allspice

1 tsp ground cinnamon

½ tsp ground nutmeg

juice 1 large orange

grated zest and juice 1 lime

2 tsp Papa Djabs Hot Tomato Sauce

2 tsp  soft brown sugar

soy sauce

salt

black pepper

4 chicken legs

1 large green habanero pepper (optional) chopped

Method

1. Heat the oil in a frying pan. Add the spring onions and cook gently for 10 minutes until soft. Add the chilli sauce, garlic, ginger, thyme, all spice, cinnamon and nutmeg and fry for a further 2 minutes, Stir in the orange juice, lime zest  and juice, Papa Djabs Hot Sauce and sugar.
2.  Rinse the chicken legs, remove bone and soak over night in 50 mls of soy sauce. Simmer the spice mixture until it softens  season with salt and pepper and leave to cool overnight.
3. Slash the chicken flesh and rub the paste all over. Cover and chill overnight.
4. Place the chicken pieces on a rack on barbeque and slow smoke them, you can do do pork shoulder exactly the same way.
5. Best served with rice and peas and Papa Djabs of course.
6. Beer.

chilli soup recipe

800g of pumpkin flesh, cut into cubes
1 large onion, chopped

1 large sweet potato, peeled and cubed
1-2 cloves of garlic, crushed
5 red habanero peppers
1 bay leaf, 1 star anise
salt and freshly ground pepper
800mls chicken or vegetable stock
1 tablespoon olive oil, 20mls Papa Djabs Original Hot Sauce

1. boil the pumpkin cubes with the bay leaf and star anise in salted water until nearly tender
2. sweat the chopped onion and habanero in the olive oil until transparent
3. add the crushed garlic, cook till golden
4. mix in the Papa Djabs Original and stir
5. pour the cooked pumpkin into the mixture
6. add potato cubes, stock and salt and pepper, simmer until cooked
7. blend to a creamy consistency 
8. serve with fresh bread, delicious.

chilli tempura with paneer cheese and Mad Cow BBQ Sauce

Papa Djabs Chilli Tempura, Indian Style

Iingredients

• 10 -15 Padron peppers or red chillies if you prefer more heat
• 250 g chick pea flour
• 125 g rice flour
• 20 ml Papa Djabs Sweet Chilli Sauce
• tsp of ground turmeric
• chopped fresh coriander
• pinch of Papa Djabs Chilli Salt
• 200 ml ice cold water
• groundnut oil for frying
• strips of Paneer cheese, small enough to go inside the chilli

Directions

1. Wash and dry the Padron peppers
2. Heat the ground nut oil in a deep thick bottomed pan.
3. In a bowl, mix together the chickpea flour, rice flour, chilli sauce, turmeric powder, chopped coriander and spicy salt with cold water until it forms a smooth paste (do not use excess water, the flour mix paste should stick on to the chillies when dipped)
4. Insert small strips of Paneer cheese into the chillies
5. Dip the stuffed chilli into the batter mix and gently drop into the oil.
6. Make sure fryer is set at 180 degrees
7. Fry until golden brown.
8. Serve hot with Papa Djabs Mad Cow BBQ Sauce for dipping
9. Best served with a cold beer 

note Mad Cow BBQ Sauce is made by Papa Djabs and available by mail order.