MangoNero baked Cheese:
The contrast between the creamy cheese and the fruity bite of MangoNero makes for a yummy food pairing.
Using your favourite bakeable cheese:
Score the cheese well (go beneath the rind, but not too far) with a cross. Place in a suitably sized ramekin or dish. Cook at 180c for 10 minutes (until the top layers begin to bubble a bit). Remove from the oven. Fold back the flaps created from scoring and create a well in the centre with a spoon. Spoon in Timmy's Chillies MangoNero (2 teaspoons approx dependent on size of cheese). Cook for another 10 minutes (until cooked throughout).
We used Foccacia bread to dip in (sliced into manageable bite sized pieces) that we warmed in the same oven for about 6 minutes.
Dip away and enjoy!
Here's a refreshing twist on a Mojito.
White rum (2 fingers for a strong one). Ice (crushed if possible). Fresh mint leaves (a small handfull - wash and 'clap' them in your hands before putting in the glass). Lime Juice (fresh is best but bottled pure juice will do). A heaped teaspoon of Timmy's Chillies BlimeyLimey. Stir. Add soda water as required. Enjoy!
MarmaNaga baked Chicken:
2 tbsp marmalade (preferably clementine marmalade)
1 tbsp olive oil
1/2 tbsp Dijon mustard
1 clove garlic, peeled and crushed
1 level tbsp freshly grated ginger
Salt and freshly ground black pepper
4-6 chicken thighs and/or drumsticks
2-4 clementines, or tangerines
1 tbsp chopped fresh parsley (if available)
To make this fab MarmaNaga Chicken recipe, preheat the oven to 200°C/400°F/Gas Mark 6.
In a large bowl, mix together the MarmaNaga, olive oil, mustard, garlic, ginger and seasoning. Slash the chicken skin diagonally 3 times in each thigh/drumstick. Add the chicken to the bowl and coat it in the marmalade mixture.
Spread the chicken pieces out in a large roasting tin and pour over any of the marmalade juices in the bowl.
Thinly slice the clementines, or tangerines, and place over the chicken pieces, pressing some in between the pieces.
Cover roasting tin with foil and place in the centre of the oven. Bake for 20 mins, then remove foil and bake for a further 30-40 mins, basting occasionally, until chicken is starting to turn golden and the juices run clear when flesh is pierced. Remove from the oven and sprinkle parsley over before serving.
The next tasty recipe has been created by Dave Mott, the fabulous Bath Chef De Party. Click the image below to check out his super website.
Pork Meatballs with a Sticky AppleCrater Glaze
750 grams Minced Pork
200 grams Finely grated Potato
100 grams Finely diced Red Onion
10 grams Crushed Garlic
10 grams Shredded Flat leaf Parsley
30 – 40 Fennel Seeds
Cooking Oil (to fry the meatballs)
250 mls. Cider
200 gram Jar of Timmy’s Chillies Apple Crater
- Finely grate the potato and place in a bowl of water to wash off any excess starch.
- Strain the grated potato and squeeze firmly to express any water
- Add the squeezed dried potato to the minced pork, fine diced onion, garlic, and shredded flat leaf parsley.
- Season with sea salt
- Thoroughly mix with your hands
- Shape the mixture into balls with the palms of your hands. The balls should be about 25 grams in weight (which is approximately a teaspoonful). This mixture will make about 40 meatballs
- Heat the cooking oil in a large pan
- Carefully cook one meatball, allow it to cool and then taste it to make sure the seasoning is correct
- Carefully place the remaining meatballs into the medium hot pan
- Keep turning every 30 -40 seconds until the meatballs are cooked
- Remove the meatballs from the pan and place onto a plate to keep warm
- Wipe out any excess fat from the pan, and then add the Cider and AppleCrater.
- Stir the Cider and AppleCrater together until you have a smooth sauce. Allow the sauce to bubble on a medium heat for a few minutes until it starts to thicken. Keep stirring to ensure the sauce doesn’t ‘catch’
- Carefully return the warm meatballs to the pan, and stir in the sauce until they are coated.
Serve with stir fried vegetables and boiled rice, or as a ‘tapas’, or on a buffet.