We’ve taken a traditional Shakshuka and spiced it up with our best selling Ketch the Reaper sauce.
This meal is ideal for breakfast or brunch; you can even add some chorizo and turn it into an evening meal. It’s awesome served with fresh crusty bread.
This recipe serves one; it’s easily increased to serve more people.
Heat the olive oil in a large lidded frying pan (if your pan doesn’t have a lid you can pop a plate on top instead). Add the onions, garlic and peppers, cook on a medium heat until just soft.
Stir in the cumin seeds and smoked paprika, add the tomatoes, Ketch the Reaper and a generous splash of water, season well and simmer for 10 minutes uncovered keeping an eye on it, if it starts to dry out add a little bit more water, you want it to be reduced not runny, but not too dry either.
Break an egg into a cup and make a well, drop the egg into the well and repeat with the second egg, pop the lid on and cook for a few minutes until the egg whites are firm but the yolks are still runny. Sprinkle over the coriander when it’s ready.
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Place the potatoes and cauliflower into a saucepan and cover with water. Bring to the boil and cook for 10 minutes or until soft.
Remove the potatoes and cauliflower from the saucepan. Drain off any excess liquid and place in a bowl and mash. Add the Okra and Garlic Pickle then stir to combine.
Take a handful of the mixture and shape into cylinders.
In a separate bowl, mix the cornflour with the water. Dip the cylinder bites into the mixed cornflour and water, and then roll into the breadcrumbs. Repeat the process until you have used up all of the mixture.
Heat oil in a frying pan, then place some cylinder bites into the oil ensuring you don’t overcrowd the pan. Cook for 2 to 3 minutes on each side. Drain and serve.
This recipe has been created and photographed by Food I Fancy
Place the salmon, bay leaves and cloves into a saucepan; pour in enough milk to cover the salmon. Poach the salmon for five minutes on a gentle heat until cooked. Once cooked remove, drain and set aside.
Add the potatoes and salt into a saucepan and cover with water. Bring to the boil and cook for 10 minutes.
Remove the potatoes from the pan and drain off any excess liquid, place them in a bowl and mash. Take the salmon, flake it into the potatoes, and gently stir to combine. Then add the Fatalii Attraction, chives and salt then stir to combine.
Take a handful of the mixture and shape into patties.
Dip the patties into the egg and then the flour. Repeat the process until you have used up all of the patty mixture.
Heat oil in a frying pan then place some patties into the oil ensuring you don’t overcrowd the pan.
Cook for 2 to 3 minutes on each side. Drain and serve with the garnish of lemon.
Get the taste buds going with this easy to make Chicken Kebab using our very own Chipotle Rub. If you’re feeling adventurous, why not spice things up at the end by adding a splash of any of our sauces!
Start by dicing your chicken breasts and seasoning them with salt, pepper, Daddy Cool’s Chipotle
Rub and some olive oil and a splash of lemon juice. Give this a good mix to make sure the chicken is
completely coated. Place the chicken in a bowl, cover and leave it in the fridge for a few hours.
Once your chicken has had time to marinate in the fridge, remove it and fry ity on a medium heat in
a none stick pan. Preheat your oven to around 180 in preparation for the naan. The time it takes to
cook your chicken will depend on the size of the chunks but it should usually take around 10 – 13
minutes to give your meat a nice golden colour.
When your chicken is almost ready, splash your naan with a little bit of water and place in the oven
for between 1 and 2 minutes, checking it doesn’t toast and become rigid. Once your Naan is ready,
time to plate up!
Serve your salad and chicken up on the naan and garnish with some mango chutney, some jalapeños and then you’re ready to go!
If you’re feeling adventurous you can also finish off with a generous lashing of any of the Daddy Cool‘s hot sauces!