Whipped up some homemade burgers tonight. Crumbled Clonakilty Blackpudding with some minced beef and diced onion, topped with some chunky matoes, rocket, melted cheddar cheese and some Jalapeño & Raspberry
Serves: 3 | Cooking Time: 30 minutes | Difficulty: Not too tricky.
Mix a small diced onion, one egg, 300g of mince, 80g of black pudding in a bowl together.
Form into circular patties and put the in the fridge for 1 hour.
Fry on a medium heat til cooked through, and serve on a toasted bun with some melted cheese and Jalapeño & Raspberry.
Mild Chicken Curry with Rebel Chilli Red
- One large onion
- 6 garlic cloves
- 2 tablespoons of Red Rebel Chilli with Lemongrass & Ginger
Chop the onion and bell peppers and fry them in the sesame oil until soft.
Crush the garlic and add it along with the soy sauce and continue to fry until the veg has become glazed and sticky.
Add the couscous and vegetable stock and stir until the couscous has completely absorbed all the moisture.
Add the Rebel Chilli sauce and mix well.
Serve as a side dish to any meal, or serve in a wrap with some lettuce and chicken.
High Protein Stir Fry with Green Rebel Chilli
- Two Chicken breasts, cut in to chunks
- One large carrot, thinly sliced
- One medium onion, thinly sliced
- One garlic clove, thinly sliced
- 50 grams of cashew nuts
- 80 grams of green beans
- 50 grams of baby corn
- One Tablespoon of sesame oil
- 1 tsp sugar
- 2 tsp soy
- 1 tbsp oyster sauce
- 25 mls of vegetable stock
- Half tsp dark soy
- One tablespoon of Green Rebel Chilli with Lemongrass & Ginger
Whipped up a high protein stir fry with Green Rebel Chilli with Lemongrass & Ginger
Serves: 4 | Cooking Time: 20 minutes | Difficulty: Not too tricky.
Heat the coconut oil in a pan and fresh garlic and dried chilli, before adding the chicken, stirring to seal it.
Add the onion, carrot and garlic and stir until the onion has softened.
Add the cashews, green beans and baby corn and continue to stir .
To make the sauce: add 25mls of vegetable stock, 1 tbsp of oyster sauce, 2tsps so, half a tsp of dark soy, 1 tsp of sugar. Mix all ingredients in a cup before pouring in and mixing right before serving.
Add the Green Rebel Chilli with Lemongrass & Ginger and continue to stir for another 2 minutes.
Serve with rice or some noodles.
French Toast served with Jalapeño & Raspberry Jelly
- One egg
- 40ml milk
- 1/2 teaspoon of cinnamon
- 2 slices of sourdough bread
- 1 Tablespoon of Rebel Chilli Jalapeño & Raspberry Jelly
- 1 Tablespoon of natural yoghurt
Whipped up some french toast served with natural yoghurt and Rebel Chilli Jalapeño & Raspberry Jelly
Serves: 2 | Cooking Time: 30 minutes | Difficulty: Not too tricky.
Beat the wet ingredients together with the cinnamon until they are well mixed.
Dip the bread, one slice at a time in to the mixture, allowing the bread to soak in the mix.
Melt some butter in a pan on high heat and fry the bread on each side until golden brown.
Serve with fresh fruit, natural yoghurt and some Rebel Chilli Jalapeño & Raspberry Jelly and some fresh fruit.
Banging Breakfast - Eggs, Bacon and Avocado with Red
- 2 slices of white sourdough bread
- 2 eggs
- 4 streaky bacon rashers, chopped
- 1 large tomato
- 4 mushrooms, finely sliced
- 1 avocado, sliced
- 1 tsp of Habanero Relish
Sourdough topped with fried eggs, streaky bacon from O'Mahonys Butchers, and mushers. With a side of sliced avocado and a helping of Habanero Relish.
Serves: 2 | Cooking Time: 30 minutes | Difficulty: Not too tricky.
Finely slice the bacon and mushrooms. Add some oil to a pan and fry over a medium heat until they are crispy, and set aside.
Add some oil to the same pan if necessary and crack two eggs in, taking care not to break the yolk. Fry over a medium heat until 3-4 minutes.
Cut 2 slices of bread and place under the grill, turning regularly. Half the avocado and slice.
Butter the toast when and place the eggs on top. Season with some black pepper, and place the mushrooms and bacon on top. Add the Habanero Relish to the side, or pour on top if you’re feeling adventurous!
Vegan Black Bean Burger with Habanero Relish
- One tin of black beans, drained
- 80 grams of porridge oats
- 1/2 an onion finely diced
- Two cloves of garlic, crushed
- One teaspoon ground cumin
- One teaspoon ground coriander
- 1/2 teaspoon of smoked paprika
- One tablespoon of Rebel Chilli Hot Habanero Relish
- One tablespoon of corn flour
- One tablespoon of water
- Salt and Pepper to taste
Whipped up some vegan black bean burgers for a midweek treat.
Serves: 4 | Cooking Time: 25 minutes | Difficulty: Not too tricky.
Mash the black beans in a bowl.
Add the onion, garlic, spices and Rebel Chilli Hot Habanero Relish and mix well.
Mix together the water and corn flour in a separate bowl and add to the mixture .
Add the porridge oats a little bit at a time and mix as you do so.
Season to taste.
Spoon 4 equal measures of the mixture onto an oiled baking tray and shape in to patties.
Bake at 180 degrees for 20mins, flipping half way through.
To make the outside even crispier, fry for two minutes each side in some coconut oil in a pan.
Serve with some leafy greens, fresh tomatoes, a soft bun and of course some Hot Habanero Relish on top.
Celeriac Soup with Habanero Relish
- One Celeriac
- One Large Onion
- One Leek
- Two Large Potatoes
- Two Parsnips
- Five Cloves of Garlic
- Salt and Pepper
- One Teaspoon of Thyme
- 500ml of Veg stock
- One tablespoon of Habanero Hot Relish
Whipped up some celeriac soup to warm you up on those winter days.
Remove the stone and scoop the flesh of your three Avocados into the same bowl.
Roughly chop three stalks of Fresh Coriander and add to the bowl.
Finely chop your Red Onion and add it to the bowl.
Add the Lime Juice and Habanero Hot Relish, salt and pepper.
Mix and mash the whole lot together until you have the Guacamole consistency of your choice!.
Serve with anything from tortillas and sour cream, to sweet potato fries, to a burger or taco!
Chilli Con Carne with Habanero Relish
- 2 small onions chopped
- 4 finely diced cloves garlic
- 1 Pepper
- Can of kidney beans
- 8 chopped mushrooms
- 1 pound beef mince
- 2 tins chopped tomatoes
- A handful of coriander
- A tablespoon of sugar
- A tablespoon and a half of Habanero Relish
This Rebel Chilli Con Carne is the perfect dish to keep you warm on a winters night. Delicious and wholesome, and perfect for lunch the next day too! The kick of Habanero Relish is just what this warm pot needs to make it a delicious dinner.
Cook onions and garlic off for a while until they’re delicious , add beef and mix it until it’s all small and brown, and then add peppers and mushrooms. We used a Dutch oven as it’s great for a dish this size.
Next, add 4 teaspoons of paprika, 2 of cumin, 1 and half of cinnamon, and season with salt and pepper.
Now add the tomatoes and mix in. After doing so, add a tsp and a half of sugar. Most important, add a teaspoon and a half of Habanero Relish!! Rinse the beans and then add to the pot. Let this simmer for about 20 -25 minutes to cook off the liquid.
Add the fresh coriander on the top, and serve with some basmati rice, yogurt and cheese on top. Enjoy!