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.

Three kids, two meals, one plate

Three kids, two meals, one plate

Just a quick hello and a few shots of 'brunch' with the kids today. A strange but very tasty combination of sweet and savoury the only thing missing is the dollop of greek yogurt I forgot for the shot and added when the kids reminded me.

A great filler after a morning in the park and before we headed out for a busy afternoon.

Hope you are all having a great Sunday.

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.

Nutter Butter

Nutter Butter
A few day's ago I wrote a post on some fabulous new ingredients which I got from a great new supplier Frank Jay and his fabulous store the Chilli Shop, well here is the next instalment from Frank's huge stock list.
Nutter Butter from Snack Jockey Foods is a revelation, quite possibly the best crunchy Peanut Butter I've ever eaten laced with honey and chilli. It is amazing. I tried it first at the Chilli Shop and was immediately blown away it starts off tasting like the best Peanut Butter ever, smooth butter t with great crunchy chunks of peanut. It is noticeably richer and sweeter than ordinary Peanut Butter I guess that is the honey effect. Then the heat starts to build up at the back of your mouth and it builds and it builds it is not a burning horrible heat but more long deep and enjoyable.
Nutter Butter goes well on toast a great kick to start your day and will make a great ingredient for sweet and savoury dishes one of which I have discovered already.


Suppliers
Nutter Butter - Chilli Shop
Coconut Milk - My local Afro Caribbean store
Beef - Wildman John & Sons
Onion, Soy Sauce, Sugar - store cupboard


Ingredients
- 350g Sandwich steak, in strips
- 75ml Coconut milk
- 2 tbsp Nutter Butter
- 1 tsp Dark Soy sauce
- 1/4 Small onion, grated
- Pinch of soft brown sugar or any sugar if you don't have it
- Salt and Pepper to season + a drizzle vegetable oil


Method
Place each of the steaks on an individual kebab skewer, if the steaks are wide cut length ways to get two long thin steaks. You should have at least two skewers per person. Drizzle with oil and season then cook for 10 - 12 minutes at 200c.
Whilst the steaks are cooking add all of the other ingredients to a small pan stirring constantly, once it is hot remove from heat and keep warm.
Once the steaks have had about 10 minutes spoon or brush on the sauce and return to the oven for a further 2-3 minutes or until the sauce has crisped up a little on the top.
Served with some rice and vegetables or as part of a larger Malaysian themed meal.
So that is my first dish with my new discovery Nutter Butter. I am sure there will be more to follow.

Download your recipe card here

Enjoy