Ultra Turbo Bastard Sauce

Ultra Turbo Bastard Sauce

Snack Jockey Foods have done it again with this hot, spicy, fruity condiment.  I'm sure it would go with a whole host of meals but I decided to combine it with a simple toasted cheese and ham sandwich. The fruit goes well with the cheese, the hot and spicy elements of the sauce go perfectly with the cool and slightly salty ham and the whole dish is balance with my addition of sweet red onion hidden under the ham.

This sauce is one of those examples of not judging a book by its cover, whilst it is undoubtedly hot, the inclusion of fruits and spices bring it to another level which means it’s so much more than simply another spicy sauce.

Thanks as always to Alex at Snack Jockey Foods and Frank at The Chilli Shop.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Chorizo and mozarella pizza with Hot-Headz Smoked Chilli and Garlic Sauce

Chorizo and mozarella pizza with Hot-Headz Smoked Chilli and Garlic Hot Sauce

Home made pizza what could be better, came with this one after dinner last night, Warburtons Square Wraps slightly toasted to make it crispy, spread a layer of the amazing Hot-Headz Smoked Chilli and Garlic Hot Sauce with it's fabulously rich smoky flavour, deep garlic notes and that kick of chilli that last and lasts. Back under the grill once you've spread the sauce for 2 or 3 minutes, pan fry the slices of Chrizo with no added oil until they are crisp and drain on kitchen towel, now added to the pizza with torn mozzarella and fresh basil to taste.

Ingredients

Cooking time: 10 minutes | Serves: 1

- 1 Warburtons square wrap

- 2 tbsp Hot-Headz Smoked Chill and Garlic Hot Sauce

- 9 slices Chorizo

- 1 ball Mozzarella

- Fresh basil to taste

Quick, easy and loads of flavour give this one a try, the sauce can be brought here The Chilli Shop if you are not local to Brighton then Hot-Headz have a great online store

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Pastrami and Jarlsberg on Ciabatta

Pastrami and Jarlsberg on Ciabatta

A quick post of today's lunch, a fine Ciabatta roll piled with Pastrami, Jarlsberg cheese and some fresh leaves. I added a good sized spoon of Coleman's English Mustard and away we go.

All of the ingredients are available from local bakers, deli and super markets everywhere

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Boursin & Ham Bagel

Boursin & Ham Bagel

A busy day with the kids and a light lunch which If I say so myself was very tasty, creamy garlic infused Boursin cheese, a couple of slices of ham and a handful of peppery rocket on a fresh bagel with its chewy texture.

Tomorrow's post will be a special one with Chef Gary Ashley.

Enjoy

Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.

Beans on Toast

Beans of Toast

A simple shoot for tonight's dinner and a true classic in my eyes, tweaked slightly with the collaboration of a few photographers who have very particular ideas about their Beans on Toast

No need for any cooking instructions but I will let you know that the beans had a good glug of Worcestershire sauce added and 1/2 tsp of dried chilli flakes before being heated through thoroughly. I melted two slices of Gouda cheese on top.

Properly tasty and very satisfying on a chilli evening, thanks to Rob Dunning at Solent Studios, Rob Mitchell at Stillmation and Bob Whetton at RJ Whetton for their input.

Enjoy

Baked Camembert with Prosciuto and Pitta Crisps

Baked Camembert with Proscuito and Pitta Crisps.

A simple dish that looks and tastes fabulous, for the Camembert follow the link I didn't add herbs at the end but did bake with a few sprigs of Rosemary, cook the proscuito in a frying pan with a little olive oil until crispy and drain on kitchen towel to remove excess oil. For the pitta crisps slice the pitta into strips and place in a baking tray, drizzle with olive oil, sprinkle with Maldon's salt and bake in an oven at 200c until golden brown.

Once the Camembert is baked (squidgy) plate up sprinkling some of the proscuito over the cheese and enjoy.

Welsh Rarebit

Welsh Rarebit a fabulous, warming autumn lunch. Really simple and especially good as I've made enough topping to leave some in the fridge for tomorrow.

Enjoy