Jamaican Jerk Chicken with Banana Ketchup

Jamaican Jerk Chicken with Banana Ketchup

Another first for my blog, a Jamaican inspired dish with some help from the nice folks at Snack Jockey Foods and a new producer for me Jamaica Sun. This collaboration of condiments makes for a fabulous meal.

Hot and spicy chicken breasts marinated for four hours in Jamaica Sun's Traditional Jerk Seasoning and roasted for 20 minutes at 220c, sweet and tasty sweet potato, simply wedge into eighths season with Maldon Sea Salt and roast with a little oil for 1 hour at 230c. Serve with sautéed red and green peppers and Banana Ketchup, this fabulous condiment from Snack Jockey Foods has a sweet, spicy, fruity flavour which complements the hot and spicy jerk chicken perfectly. With a fruity front flavours that develop into a zingy hot sauce that lingers beautifully on the palate Banana Ketchup is a delicious condiment. Add in the beautiful sweet caramelised potato and great flavour of the peppers and you'll as pleased as punch with your meal.

Ingredients

- 2 Chicken breasts

- 1/2 jar Jerk Seasoning

- 3 Medium or large sweet potatoes

- 3 Peppers, colours of your choice

- Banana Ketchup to taste

Cooking time: 1 hour 10 minutes  |  Serves: 2

Start by covering two chicken breasts in 1/2 jar of the jerk seasoning at least 2 hours before cooking or you can marinate for anything up to 24 hours.

One hour ten minutes before serving eighth up the sweet potatoes and drizzle with oil, sprinkle with sea salt, and roast at 220c - 230c for around 1 hour.

Whilst the potato is cooking dice the peppers into roughly 1 cm dice and sauté until cooked to a texture that suits you. I like them to stil have a good bite.

With 25 minutes left for the potatoes add the chicken and seasoning to a roasting tray and roast at 220c for 20 minutes checking the meat is cooked thoroughly before serving.

Plate up with a good dollop of the ketchup and prepare to be impressed, a super simple meal with amazing flavours.

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

Chicken Stir Fry

Chicken Stir Fry

Lunch with the kids was quick, easy an colourful today, wok fried strips of chicken breast mixed with courgettes, red and green peppers and serves over fine egg noodles. The noodles are dressed with toasted sesame oil and I added garlic infused hot chilli sauce. Season the the chicken with salt and pepper before cooking in a small amount of vegetable or sunflower oil. If you you are making this for adults or older children you can toss the whole lot in a hot and sour sauce which gives an additional kick

Ingredients

Cooking time: 30 minutes | Serves 2 adults + 2 children

- 4 chicken breasts

- 4 sheets Sharwood's Fine Egg Noodles

- 3 peppers, colours of your choice

- 2 courgettes

- Toasted sesame oil to taste

Optional dressing

- 3 tsp runny honey or mirin

- 6 tsp lime juice

- 3 tsp fish sauce

- 2 or 3 tsp hot chilli sauce

Method

Slice the chicken breasts into strips on the diagonal and season with salt an pepper, fry in a hot wok until golden and good through thoroughly. Once cooked set a side and keep warm.

Slice the peppers into strips and the courgette into rounds on the diagonal, season and fry in the wok with the same oil as the chicken was cooked in. This will help add colour and flavour to the vegetables.

Whilst preparing the chicken and vegetables cook the noodles as per packet, drain and dress with toasted sesame oil

Once everything is ready toss together in the wok and serve.

If serving for older children adults you can added home made sauce by mixing all of the ingredients in a bowl and adding whilst tossing all of the ingredients together after cooking.

Enjoy

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

Tagliatelle with chilli and basil

Tagliatelle with chilli and basil

Still really busy with other things, I promise to get back to some more creative recipes shortly. However, for tonight something easy, tasty, and quick. Cook pasta as per packet instructions, finely chop chilli whilst pasta is cooking, once pasta is ready drain and drizzle with extra virgin olive oil tossing in the chilli. Garnish with basil and freshly ground black pepper.

Enjoy

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

Hot-headz Enchiladas

Hot-headz Enchiladas

About a week ago I popped into one of my favourite suppliers The Chilli Shop in Brighton Marina to see Frank Jay the owner and pick up some supplies. Frank is a great person always has time for a chat and to suggest ideas on how to use any of the huge range of chilli based produce he sells. I was lucky enough to walk in just a he taken collection of a new sauce from Hot-headz and we spent a good while discussing its merits and how it could be used.

Who Dares Burns! Chipotle Con Queso is a brand new sauce and unique in the market place, in the most simple terms it is smoky chilli cheese sauce, I am informed that in the US it is used as a dipping sauce with Nachos which once you've tasted it makes sense, the initial flavour is a very mild, smooth cheese very subtle. As the cheese disappears you get a great big kick of smoked chill that builds in power and leaves the most enjoyable flavour in your mouth, to be honest I was shocked the idea of the sauce had initially done nothing for me. I've had several friends try it and everyone's reaction is the same, initial shock at the idea and then a big smile once they've tried it, it just works.

I decided that just using it for Nachos wasn't going to work for me so looked at some ideas for how to use this uniquely special sauce, Enchiladas seemed like the perfect solution so I set about creating recipe. And this is it.

Ingredients

Cooking time: 1 hour | Serves 2

- 300g Lean minced beef

- 1 Medium onion

- 3 Cloves garlic

- 1 tsp Cumin

- 1 tsp Smoked paprika

- 1 tsp Cayenne pepper

- 1 Tin chpped tomatoes

- 3 Medium tortilla

- 1 Jar Who Dares Burns! Chipotle Con Queso

- 200g Strong cheddar cheese

Method

Finely chopped the onion and garlic and add to a medium hot frying with the cumin, paprika and cayenne pepper, make sure the pan is large enough to take the mince and tomatoes. Soften the onions and garlic stir regularly; this stage should take around ten minutes.

Once the onions and garlic are ready add the mince, keep turning it over until the mince is brown all over than the onions and garlic are thoroughly mixed in. This should take around another five minutes.

Now add the tinned tomatoes, mix everything together and cook on a medium heat for around another 10-15 minutes. You want to cook off quite a lot of the liquid and insure all the ingredients have had an opportunity to combine flavours

Now simple follow the photos, put three tortillas into a baking dish as shown. Add the mince to fill each of the tortillas and fold over the tops to create little parcels. Cover with the jar of Who Dares Burns! Chipotle Con Queso and then finish with cheese.

Now place in an oven at 220c for around 10 minutes or until the cheese is golden and bubbling.

A huge thanks to Frank and the Chilli Shop for introducing me to this fab sauce, to Hot-headz for bringing it to the UK and Natalie for her help with developing this recipe.

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

Peanut Butter and Jelly

Nutter Butter & Jelly

Just a few shots from my breakfast shoot, I wanted to try something new with Nutter Butter from Snack Jockey Foods and this immediately jumped to mind. To be honest I wasn't sure if it would work but hey presto chilli peanut and fruity jam (jelly) do work together and made a change to Coco Pops.

Nutter Butter can be found online or from Frank Jay of the Chilli Shop in the Brighton Marina. The Chilli-shop has a vast array of of sauces, rubs, jams and everything else you can imagine relating to the humble chilli.

Lovely light this morning through my favourite window really helped to bring these shots life. I wanted to dry some different ideas so shot with Nikon 50mm f1.8, Nikon 105mm f2 AF/DC and Sigma 135-400mm f4/5.6.

Enjoy

Hot-headz Smoked Chilli & Garlic Sauce

Hot-headz Smoked Chilli & Garlic Sauce

Today's dish is also a big shout out for a fabulous sauce I've recently discovered an the most amazing shop I found it in.

Whilst visiting Brighton Marina to see my friend and great photographer Kirstie Blake at Eclectia Gallery I was introduced to Frank Jay and his amazing shop, the Chilli Shop, Frank stocks anything and everything you could possibly think of relating to chillis and lots of that you could never have thought of, more importantly Frank will take time and make a real effort to understand exactly what you are looking for, will help with ideas on how to use his products and generally help out.

There dozens of tasters out so you can try before you buy and with many of the locally sourced products frank can give you full provenance, you'd be amazed how many chilli based products are made in the South of England

Smoked Chilli & Garlic Hot Sauce from Hot Headz is a medium strength, smoky sauce which can be served a condiment, it will add a healthy but not over powering kick to chicken, fish, pasta or even eggs. With a good helping of garlic it creates a great rich, rounded flavour and certainly brought my dish of chicken breast with spaghetti and fried peppers to life. The flavour is long and deep, probably because of the smokiness and lingers in the mouth for a while, it's lovely and warming especially on a cod evening like we had in Southampton.

I'd certainly suggest this as a a great sauce for anyone who likes a kick to their meal and wants to bring a simple dish of chicken and pasta to life.

Suppliers

Smoked Chilli & Garlic Hot Sauce - Chilli Shop

Chicken, pasta & peppers - Tesco

Ingredients

- 1 large chicken breast, oven roasted

- 2 peppers, medium diced

- 75g spaghetti

- 1/4 jar of smoked chilli & garlic hot sauce

Method

Rub the chicken breast with a little oil and season with salt and pepper, place on baking tray on in a small roasting pan and cook for 15 minutes. Remove from oven and cover with a healthy layer of sauce and cook for a further 5 - 7 minutes.

Whilst the chicken is cooking boil your pasta as per the instructions on packet, once cooked to taste drain and place in a large bowl. Add 1/2 tbsp of sauce an toss until all the pasta is covered with sauce.

Whilst pasta and chicken are cooking dice the peppers and fry in a small amount of oil until soft and golden, season with salt to taste.

Once the chicken (slice and check its cooked through) is ready plate up/p>

Download your recipe card here

Enjoy