Smokey Shepherds Pie
- Ingredients
- 450g minced beef
- 2 cloves garlic, finely chopped
- 1 large onion
- 1 can chopped tomatoes
- 2 carrots, chopped
- 2 tbsp South American Smoked chilli sauce
- 1 tbsp tomato puree
- 2 tbsp olive oil
- 5 medium/large potatoes
- Cheddar cheese, grated
Put potatoes on to boil and mash with butter once cooked. Meanwhile, fry onions and garlic in oil for 2 minutes, add the minced beef and cook on a high heat until browned through. Drain off any excess juices, add tomatoes and carrots, and simmer for 10 minutes. Add the South American Smoked sauce along with the tomato puree and simmer for a further 20 minutes.
Finally, transfer to a casserole dish, top with the mashed potato and grated cheese and place in the oven or under the grill until the topping turns golden brown.
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Asia’s Finest Prawn Gratin
- Ingredients
- 32 Tiger prawns, uncooked
- 2 Red onions, finely chopped
- 1 Lime
- 2 tbsp Olive oil
- Gruyere cheese
- 250ml Double cream
- 4 Shallow gratin dishes
Peel and de-vein the prawns, place in a bowl and marinate with 1 tbsp Asia’s Finest chilli sauce and juice of the lime for 15 minutes. In the meantime, fry the onions in olive oil until soft and then cover the bases of the gratin dishes evenly.
Place 8 marinated prawns in each dish on top of the onions and sprinkle with a little salt and pepper. Finally, pour the cream over the top, add the grated Gruyere cheese and grill on a med/high heat for 5-10 minutes until golden brown. Serve straight away with your favourite crusty bread.
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Spicy Caribbean Chicken Fajitas
- Ingredients
- 4 flour tortillas
- 2 chicken breasts, cut into strips
- 4 spring onions, sliced
- 1 red pepper, sliced
- 1 lime
- 2 tbsp Olive oil
- Soured cream
Ideally marinate the chicken overnight in the Caribbean Hot sauce or, if short on time, leave chicken in sauce for at least 15 minutes before cooking. Fry the chicken on a high heat for 2 minutes before adding the red pepper and spring onions. Turn down the heat and continue frying until chicken is cooked. Squeeze half a lime into the pan, then remove from heat and serve wrapped in tortillas with soured cream and a slice of lime.
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Spicy Sausage and Beans
- Ingredients
- 450g sausage meat
- 1 tin of red kidney beans
- 1 tin of chopped tomatoes
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 fresh pepper, diced
- 3 tbsp South American hot sauce
Remove and discard the sausage skins - break up the remaning meat. Heat some oil in a large casserole dish. Brown the garlic and add the meat, peppers, and South American Smoked hot sauce. Cook until meat is browned. Add the beans and tomatoes - cover and simmer for about an hour. Serve with rice or a salad with warm tortillas and a side of sour cream.
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Chilli Chicken Chunks with garlic mayo
- Ingredients
- 2 chicken fillets
- 150g toasted breadcrumbs
- Carribean Hot sauce
- For the mayo
- 1 garlic clove, finely chopped
- Mayonnaise
Mix the garlic with the mayonnaise and leave to stand. Cut the chicken fillets into tubes or strips and smother in Carribean hot sauce. Roll in breadcrumbs and shallow fry until golden brown. Serve with green salad and garlic mayonnaise.
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Finest Chilli Prawns
- Ingredients
- 2 tbsp ground nut oil
- 300g raw Tiger Prawns
- 2 tbsp light soy sauce
- 2 spring onions
- 1 tsp chopped fresh ginger
- 1 fresh green pepper, diced
- 3 tbsp Asia's Finest chilli sauce
- Handful chopped coriander
Fry the ginger with the pepper until the pepper skin is softened. Add the prawns followed by the soy sauce and Asia's Finest. Stir-fry until prawns turn pink. Toss in the spring onions and coriander. Serve immediately with boiled rice.
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