Chillish® Sticky Ribs with Honey and Sesame

This recipe is delicious but very messy, so be sure to have a bowl of warm water and lemon on the side!

Serves 4 people.

Ingredients:

1.25kg pork spare ribs (cut into individual ribs)

For the marinade:
4 tbsp. Chillish® Gubbins
6 tbsp. clear honey
3 tbsp soy sauce
1 tsp salt and a few good grinds of black pepper

Finishing touches:
2 tbsp. black or white sesame seeds
Handful of chopped chives for presentation

Method:

• Add all of the above ingredients into a large marinating bag. Ensure that the ribs are nicely coated in the mixture and leave to infuse for a minimum of 3 hours, but ideally overnight.
• Heat the oven to 180/gas mark 4.
• Pour the mixture into a roasting tin and cover with foil. Cook for 2.5 hours, or until the meat is falling off the bones.
• Turn the oven up to 200/gas mark 6, uncover and cook for a further 40 minutes, basting regularly.
• When they are ready, stack them on a plate and sprinkle the chopped chives and sesame seeds over the top.
• Serve with a dipping bowl of Chillish® Gubbins.

A great article from The County Times

"Pollyanna's recipe for boost to a culinary masterpiece"

Well thank you!

Local Life Publication reviews Chillish® - and what a great review!

It reads:

"From the presentation of the jar alone Chillish® leads you to expect a great quality chilli oil and I am pleased to say that the product inside does not disappoint.

As soon as you open the jar the aromas are fantastic showing you that this is a lot more than just a regular chilli oil. The thought that has gone into all the ingredients that sit at the bottom of the jar give a wholesome slightly smokey scent. I thought this would be great not only as an oil but also as a kind of chilli/chutney relish.

I decided to use the oil in a couple of ways. Firstly I wanted to try it out in its raw form straight out of the jar. I put some of the chilli oil with some olives and also with cheese and crackers. One word. Fantastic! I was surprised that compared to other chilli oils that you can buy, that this doesn't intend to blow off your head with heat. Most certainly the depth of flavour is the focus here and it leaves an amazing subtle heat from the chilli which I loved.

Next I wanted to try it with cooking so marinated one chicken breast with 3 teaspoons of the oil including some of the sediment in the jar. Then I fried the chicken breast in a pan. Cooking wise it was great, the oil didn't spit too much at all and the sediment made a really nice crisp coating on the chicken.

Once cooked I waited for it to cool, sliced it and had it with toasted pitta, avocado and dressed salad. The flavour was amazing. I really enjoyed the fact that the focus is on a well rounded flavour, deep and aromatic with a chilli hum the whole way through.

If this is a sign of the quality of things to come, I can't wait to try all of the Chillish® products in the future."

Local Life

Spooky new **LIMITED EDITION** Halloween Jar available now!

BOO!

We are delighted to introduce our latest Halloween jar of Chillish®.

These make a perfect Halloween party gift (the host will love it!)...or alternatively, if YOU are the host, what better way to keep with the theme! Your guests will love a gooey dollop of the gubbins alongside their Halloween banquet ....yes we're sure!

Pollyanna's Kitchen is featured in The District Post!

We are thrilled to announce some fantastic press coverage from The District Post.

The Fiery Foods UK Chilli Festival

WHAT A BLAST!
Thank you to everyone who came to see us at The Fiery Foods UK Chilli Festival in Brighton.
It was a roaring success and great to meet so many people who love Chillish®!

For more information: http://fieryfoodsuk.co.uk

Pulled Chillish® Chicken Thigh Pitta with Mayo, Avocado & Spring Onion

 

This is an absolute winner!

This recipe serves 2 people, or one very hungry person!

 

Ingredients:

4 tbsp Chillish® oil

4 fat chicken thighs (skin and bone are removed after cooking)

1 medium avocado (Ripe!)

5 spring onions (cleaned and finely sliced)

1 handful of chopped chives

4 tbsp mayonnaise

4 tbsp Chillish® Gubbins

2 Pitta pockets

 

Method:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Place the chicken in an oven proof dish and score with a sharp knife.
• Toss in the Chillish® Oil, so they are nicely coated.
• Roast for 1 hour (or until the meat is falling off the bone).
• Meanwhile, in a bowl, add the avocado, spring onions, chives and the mayonnaise. Mix together. Set aside.
• When the chicken is ready, pull the quality meat from the bones (*Tip - Save the bones for stock!). If you like crispy chicken skin, go ahead and add some.
• Lightly toast your pitta.
• Add the Chillish® Gubbins to the chicken followed by the avocado mix.
• Now make a slit along the long side of your pitta and stuff to the gills!

Serve with a glass of rosé and enjoy…

*Tip - Swap the chicken for bacon, to enjoy a delicious breakfast treat.

Chillish® Thatched Cottage Pie

This is a beautiful twist of the traditional Cottage pie. Puff pastry is incredibly decadent and offers a much quicker alternative to mash. You can serve it in an oven proof dish or individual dishes work well and take up less room in the fridge!

This recipe serves 4 people.

Ingredients:

4 tbsp Chillish® oil
800g best quality minced beef
6 rashers of smoked streaky bacon (finely chopped into small pieces)
1 large onion (diced)
1 large carrot (diced)
200g Petite Pois (frozen peas)
2 cloves of garlic
2 bay leaves
1 tbsp fresh thyme (finely chopped)
1 tbsp fresh rosemary (finely chopped)
10 good shakes of Worcestershire Sauce
1 heaped tbsp plain flour
200ml red Port (red wine can be substituted)
200ml beef stock
4 tbsp Chillish® Gubbins
1 tbsp salt
25 generous twists of black pepper

For the Thatch:
320g Puff pastry sheet
1 egg

Method:

• Preheat the oven to 200C/180C/Gas 6.
• In a deep saucepan, add 2 tbsp Chillish® Oil and fry the bacon bits, until they are crisp. Remove and set aside.
• Turn up the heat and add the mince.
• Once the mince has browned, add the Worcestershire sauce and fry until it is nicely coated.
• Remove with a slotted spoon and set aside.
• Add the remaining 2 tbsp of Chillish® Oil to the pan, followed by the onion, garlic, carrot, thyme, rosemary and bay leaves.
• Fry on a medium heat until the onions have softened and appear caramelised.
• Add the mince back into the pan and add the flour. Mix well and turn up the heat.
• Add the Port (or red wine) and bring to the boil.
• Add the stock and bacon pieces.
• After a minute, turn the heat down and simmer with the lid off for 45 minutes, stirring occasionally.
• Stir in the Chillish® Gubbins and spoon the whole mixture into an ovenproof dish.
• Remove the bay leaves.
• Roll the pastry out on a lightly floured surface, making sure it is a little bigger that your dish.
• Add a little water to the edge of the dish, then drape the pastry sheet over the entire dish.
• Using a sharp knife, trim the excess pastry. Note* You can use these off cuts to make shapes using a cookie cutter. Make some light fork trails through the pastry.
• Brush the surface of the pie with beaten egg, and cook for 30 minutes.

Serve with lightly steamed purple sprouting broccoli.

*Tip - I always use fresh products where possible, but for this dish you can use dried herbs and pre-rolled pastry if you wish.