Coriander, Mango & Chilli Dressing

3 tbsp My Secret Kitchen British Rapeseed Oil With Coriander

3 tbsp My Secret Kitchen Mango Mojito Dessert Sauce
½ tsp My Secret Kitchen Secret Firecracker Chilli Spices
2 tbsp white wine vinegar

This dressing is the very essence of simplicity. Just stir all of the ingredients together and serve! Add Lemon & Chipotle Spiced Sea Salt to taste.


Mango and curly kale salad with Coriander, Mango & Chilli Dressing, and scattered with pine kernels

Recipe Ideas: SECRET FIRECRACKER CHILLI SPICES

Made with the ‘holy trinity’ of chillies, these spices are bursting with fruity and fiery flavours.

• ¼ tsp replaces 1 small red chilli with no preparation.

• Try our recipe for Chilli & Lemon Chicken.

• Serve onion rings with a creamy spicy firecracker dip, also great with steak and chips.

• Try our recipe for buffalo sauce to serve over chicken wings or breaded chicken strips.

• Adds a kick to natural yogurt for wraps and pitta bread fillings.

• Use with Secret Wild Garlic Spices as the basis for a piri piri sauce.

My Thai Prawn & Avocado Salad

Serves 2

 

Small bag of mixed salad leaves

½ red pepper
1 small ripe avocado
150g cooked king prawns
2tbsp mayonnaise
2tbsp sour cream
2tsp My Secret Kitchen Thai Dressing with Kaffir Lime
Sprinkle of My Secret Kitchen Firecracker Chilli Secret Spices to garnish

In a bowl mix together the mayonnaise, sour cream & Thai Dressing with Kaffir Lime stir in the prawns.

Put the salad leaves, red pepper & avocado onto plates & top with the dressed prawns. Sprinkle with some Firecracker Chilli for a spicy garnish & serve.

 

 

Moqueca Lamb Curry

Medium, rich and savoury with potatoes and spinach

Serves 6

750g lamb shoulder, trimmed and diced

2 medium onions, sliced

2 aubergines, diced

1-2 tbsp vegetable oil

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Miso Dressing with Ginger

1 dsp My Secret Kitchen Secret Firecracker Chilli Spices (reduce quantity for less heat)

2 medium potatoes, peeled and diced

500ml lamb or vegetable stock

150g fresh spinach leaves

In a heavy based saucepan, brown the meat in two batches so that the fat is released from the lamb, remove with a slotted spoon and put to one side. Add the onions to the pan and soften.  Add the aubergines and brown slightly - if more oil is required add 1-2 tablespoons of the vegetable oil.  Cook the aubergines and onions for 25 mins so that they are soft and caramelised.  Return the meat to the pan and add the Moqueca Curry Paste, Miso Dressing and Firecracker Spices. Stir together before adding the potatoes and stock.  Bring to the boil, cover and simmer gently for 30-40 minutes or longer if time allows and the meat needs tenderizing.  10 minutes before serving, add the spinach and allow to wilt and cook into the curry.
Serve with naan bread and chutneys (make firecracker onion chutney by mixing Firecracker Secret Spices with sliced red onions and Jumping Jack Chilli Jam)

Tip: If short on time, cut the potatoes into smaller dice or prepare the night before and place in a slow cooker. This is a great recipe to use left over roast dinner – vegetables and all!

Moqueca Chicken Curry

Hot and fruity with coconut milk

Serves 6

2 tbsp vegetable oil

650g chicken thigh or breast meat, diced

500g prepared frozen stir fry vegetables

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Thai Dressing with Kaffir Lime

1 tbsp My Secret Kitchen Secret Firecracker Spices (reduce quantity for less heat)

400ml can coconut milk

250g fresh pineapple, diced

Fresh coriander and natural yogurt to garnish

  

Heat the oil in a heavy based saucepan and brown the meat in two batches and put to one side. Add the stir fry vegetable mix and cook for 5 minutes. Return the meat to the pan and add the Moqueca Curry Paste, Thai Dressing and Firecracker Spices and mix thoroughly. Add the coconut milk and pineapple.  Mix together, cover and simmer gently for 25 – 30 minutes. Serve garnished with fresh coriander, natural yogurt and sweet potato chips.

  

Tip: Marinade the meat in the Moqueca Curry Paste, Thai Dressing and Firecracker Spices overnight and all ingredients can be put in the slow cooker.

Chilli & Lemon Chicken

per Chicken portion:

Use ½ tsp of My Secret Kitchen Secret Spices: Firecracker Chilli mixed with 1 tbsp lemon juice and
1tbsp olive oil and rub into the chicken before roasting.
Roast in a dish or baking tray according to the instructions for the chicken portions you are using.

Drizzle with the roasting juices and serve with lemon wedges.

Spicy Salsa

serves 8-10

Add 2 tsp My Secret Kitchen Secret Spices: Firecracker Chilli into 400g of chopped tomatoes, chopped onion and chopped fresh coriander or your own favourite combination of salsa ingredients – try tropical fruits, avocado or black beans.

Buffalo Sauce & Creamy Chilli Dip

 Serves 6 - 8

Buffalo Sauce

150 ml cider vinegar
100g butter
100 ml tomato ketchup
3 tsp My Secret Kitchen Secret Spices: Firecracker Chilli 
1 tsp English mustard
¼ tsp salt

Place all the ingredients in a saucepan and heat gently until combined.

Serve warm as a dip for onion rings or potatoe wedges, over chicken wings or with Portobello mushrooms and blue cheese.


Creamy Chilli Dip
For the dip, add 1 tsp My Secret Kitchen Secret Spices: Firecracker Chilli seasoning to 100g mayonnaise and 100g sour cream and mix together.