Chilli and onion bhajis


Accompany a great curry with your own homemade chilli and onion bhajis.

Makes 4

  • 1 red onion, sliced
  • 1 red chilli, deseeded and sliced
  • 1 egg, beaten
  • 70g plain flour
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 2 tsp dried coriander
  • Vegetable oil

Fry the onions and chilli in some oil until soft. Leave to cool and then place in a bowl.


Add the beaten eggs and mix to coat. Sift in the flour and spices and stir in the coriander.


Heat a tablespoon of oil in a fry pan and cook a spoonful of the mixture – frying for a minute on all sides. Serve with curry.


Posted in Recipes | Tagged , , , , , , , , , | Leave a comment

Winter warmer bake


The temperature has dropped so we need lots of hearty hot food to get us through the chilly days. This is a delicious vegetarian meal with a chilli kick. I also got to use my new pestle and mortar for the paste.

Serves 2

  • 1 butternut squash
  • 1 tbsp cardamon seeds
  • 1 Komodo Dragon chilli, deseeded and sliced
  • 2 tsp finely chopped garlic
  • 2 tbsp olive oil
  • A handful of spinach
  • 250g ricotta
  • 1 egg, beaten
  • 100g cheddar cheese, grated
  • 3 tbsp breadcrumbs
  • Seasoning

Preheat the over to 180C. Slice the butternut squash in half and remove all the seeds.


Put the cardamon, chilli and garlic in a pestle and mortar. Grind until almost a paste (the seeds will crack and release the flavour).


Put the squash half cut side up on an oven tray. Rub the paste all over the cut side and bake in the oven for 1 hour or until soft.


In another bowl put the ricotta and mix with the egg and 75g of the cheese. Season with pepper.


When the squash is soft scoop it out and put in an ovenproof bowl, cutting the squash in chunks as you go. Add the spinach and mix together. Pour the ricotta mixture over the top. Sprinkle over the remaining cheese and the breadcrumbs. Bake for a further 15 minutes.


Posted in Recipes | Tagged , , , , , , , , , , , , , | Leave a comment

Salsa review: Red vs Green


So I’m on to the final products of my MexTrade goodie box: the classic Salsa Mexicana Casera and Salsa Verde. Quite an easy distinction at first. One is red and the other green but they are both perfect accompaniments for typical Mexican dishes such as burritos and quesadillas.

I used them to top my steak fajitas. One negative point is they’re quite ‘liquidy’ so make sure you have a napkin close to hand but the taste is spot on.

Salsa Mexicana Casera


The Salsa Mexicana Casera has a mild/medium level of spice making it suitable for all (unless you really hate spice…in which case what the hell are you doing here?). Made from red tomatoes and jalapenos, it has a bright fresh colour and an equally refreshing taste. A good way to add an extra kick to any dish.




Salsa Verdewpid-wp-1446670401225.jpg

Another classic. Salsa Verde is made from green tomatoes (tomatillo), jalapenos, onion, coriander and spices. The tomatillos give it its distinctive green colour and its exceptional tangy taste. Another sauce that’s great with almost everything.




Posted in Product of the week | Tagged , , , , , , , , | Leave a comment

Tomato and pepper soup


It’s soup season! Get cosy with this winter warmer.

Serves 2

  • 350g tomatoes
  • 150g red pepper
  • 50g onion, finely chopped
  • 1/2 tsp coriander
  • 1/2 tsp chives
  • 1/2 tsp oregano
  • 1 tsp mustard
  • 1/2 tsp paprika
  • 50ml water
  • 1/2 vegetable stock cube
  • Seasoning

Make a slit in the tomatoes and place them in a bowl with boiling water. Leave for 10 minutes until the skin peels off. Meanwhile cut the peppers in half, cut side down and grill until the skin is slightly blackened.IMG_20151006_210154

Peel the tomatoes and chop them up with the peppers. Fry the onion in a saucepan until soft and then add the pepper, tomatoes, coriander, chives, oregano, mustard, paprika, water and stock cube. Bring to the boil, cover and simmer for 20 minutes.

Using a hand blender, blend until smooth. Season and serve.

Posted in Recipes | Tagged , , , , , , , , , , | Leave a comment

Chilli con carne with Guajillo Sauce


Another one of the unique Mexican products I received from Mextrade was this Guajillo Pepper Sauce. Made with guajillo chilli peppers, pork lard and spices, this spicy sauce goes well over chicken, pork or other dishes like chilli con carne.

I used the sauce to replace the chopped tomatoes and spices I’d usually use and it worked a treat. I was concerned there wouldn’t be enough flavour but it was tastier and it had an even distribution of spice throughout. If you like your chilli con carne very hot you will need to add your own chilli to it but this is a moderate spicy level to begin with.


Serves 2

  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red pepper, finely chopped
  • 250g beef mince
  • Guajillo Pepper Sauce
  • 1/2 stock beef cube and 150ml hot water
  • 1 tsp sugar
  • 200g kidney beans
  • Rice and sour cream to serve

Fry the onion and garlic in a saucepan until the onion is soft and then add the pepper. Fry for five minutes and then brown the mince in the pan.


Add the Guajillo sauce, stock cube, water and sugar. Cover and simmer for 20 minutes. At the end of the 20 minutes throw in the beans and simmer for a further 10 minutes. Serve with rice and sour cream.

Posted in Recipes | Tagged , , , , , , , , , , , , , , | Leave a comment

Chilli beef noodles


Serves 2

  • 1 tbsp vegetable oil
  • 2 beef flank steaks
  • Half a batch of spring onions, sliced
  • 1 red chilli, deseeded and chopped
  • Handful of sliced kale
  • 150g rice noodles
  • 80ml sweet chilli sauce
  • 1 lime, cut into wedges


Heat half the oil in a wok. Slice up the steaks and stir fry the pieces until sealed. Remove from the pan and leave to one side.


Heat the rest of the oil and stir fry the spring onions, chilli and kale for a few minutes. Add the beef, noodles and sauce and stir fry for a further minute to heat through. Serve with the lime wedges.


Posted in Recipes | Tagged , , , , , , , , , , | Leave a comment

Mexican stuffed avocado


Including some more of the goodies from Mextrade, I’ve made a super healthy, super tasty vegetarian meal.

  • 150g sweetcorn
  • 1 tsp dried coriander
  • 1 finely chopped red onion
  • 1 tablespoon finely chopped jalapeno (I used La Costena sliced jalapenos)
  • 1 tablespoon finely chopped chipotle (I used La Costena chipotle peppers)
  • 120ml sour cream
  • 2 avocados, cut in half and pit removed
  • 1 lime cut into wedges
  • Olive oil


Cook the sweetcorn and allow to cool. Put into a bowl and mix with the coriander, red onion, jalapenos, chipotles and sour cream. Season.image

imagePreheat the grill and drizzle some lime juice and olive oil over the avocado halves. Grill cut side down for five minutes. Flip over and fill the avocados with the spicy filling. Grill for five minutes and serve with couscous.

Posted in Recipes | Tagged , , , , , , , , , , , , , | Leave a comment