simple chilli prawns

Garlic prawns (gambas al ajillo)

1x500g fresh prawns 

• 4-5  garlic cloves, finely chopped
• 1tsp Papa Djabs hot sauce
• 1 small habanero, finely chopped
• 100ml  fino sherry
• 200ml olive oil
• juice of a lemon
• small bunch of parsley, chopped

How to make garlic prawn tapas (gambas al ajillo)

1. Add the olive oil to a heavy-based frying pan, and once hot, sauté the garlic and chilli.
2. Next add the prawns, lemon juice, sherry and Papa Djabs hot sauce, stirring constantly.
3. As soon as the prawns are cooked, remove from the heat and transfer to a warm plate.
4. Pour the oil over the prawns, sprinkle with parsley and serve immediately with chunks of fresh bread.

chilli beef

 

ingredients

500g Scottish rump steak cut in rough large cubes

2g  pre-roasted cumin seeds

1g  pre-roasted coriander seeds ground

1 cinnamon stick

sprig of thyme

pinch of oregano

salt and pepper

1 bottle of Heineken beer

800ml tomato passatta

25g of dark chocolate, grated and added at end of cooking

400g black or pinto beans pre-soaked or canned

50ml olive oil for browning meat

4 garlic cloves mashed

1 onion chopped

1 red pepper skinned and chopped

4 scotch bonnet chillies left whole

20 mls Papa Djabs black label hot sauce

1g  paprika

method

brown well, in a heavy oven proof pot, the cubes of beef in olive oil at high heat  and set aside

add onions, garlic and peppers to the pan and cook until softened

add the remaining spices and herbs, then the beef is added, followed by the beer and passatta and simmer for 20 mins

check seasoning

 the scotch bonnets should be added uncut and removed before end of cooking process, if they remain whole throughout they will impart distinctive flavours only releasing serious heat when burst.  

cover the pot and bake in the oven for 4 hours at 150 c.

serve with creme fraiche, some chopped fresh coriander, rice and tortilla.