Preparation time: 15 minutes Cooking time: 15 minutes Serves 4
Tool needed: Cocktail sticks
Ingredients:
20 king prawns – uncooked, shelled and de-veined ready to cook
2 large mangoes, skinned and cubed in equal small pieces
100g, Goch Sweet Orange and Pepper chilli chutney
4 tablespoons, Goch Orange and Chilli olive oil
Sea salt
Freshly ground black pepper
Method:
Pre heat the oven to 190oC heat.
Season the prawns with chilli olive oil, salt and pepper.
Place the prawns under the grill until cooked which is indicated by the change in colour to pink and this will take 5 minutes. Turn halfway to ensure even cooking.
Repeat the above seasoning and grilling process with the mangos to soften them.
Place the prawns into a bowl of half (50g) of the Sweet Orange and Pepper chilli chutney.
Using cocktail sticks slide through each prawn (gently shaking off any excess chutney) followed by a piece of mango repeating the process for all prawns.
Serve with the remaining chutney.
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A great source of plant-based protein, high in nutrients and boosts digestive health and beneficial for your heart health. Low GI meal.
Preparation time: 10mins Serves: 4
Ingredients:
2 cans of chickpeas (drained and rinsed)
4 diced tomatoes
Juice of 1 Lemon
A handful of fresh herbs (chives, mint, parsley)
Pinch of paprika
Pinch of cumin
3 table spoons of Goch Bird’s Twist Chilli Sauce
Method:
Mix all the ingredients in a large non metallic bowl. Set aside for 10 minutes for all the flavours to infuse then serve.
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Preparation time: 10 min Cooking time: 5 min Serves: 2
Ingredients:
4 free range eggs
2 tablespoons cold water
Oil spray
40g grated low-fat grated cheddar cheese
1 teaspoons mild Goch & Co. Jalapeno Sweet chilli sauce or Scotch Bonnet Burst chilli sauce for hot flavour
4 slices wholegrain bread, toasted
Salt and freshly ground black pepper
Method:
Break eggs into a large bowl and whisk with a fork. Whisk in the water, then add the Goch sauce, season lightly.
Spray a non-stick pan and add half of the omelette mixture and swirl. Tilt the pan occasionally to allow the uncooked egg to flow underneath.
When the mixture is half cooked, sprinkle with ½ the grated cheese. Cook until the base is golden brown and the inside neatly set. Fold the omelette into half using a spatula and serve onto a warm plate.
Gently re-whisk the remaining mixture and cook the same way as the first.
Serve on toast.
]]>Preparation time: 25 minutes Cooking time: 50 minutes Serves: 4
Ingredients
4 tablespoons Naga Chilli Oil
200g, finely chopped red onion
500g sweet potatoes, peeled and chopped
Two garlic cloves, peeled and crushed
7.5 cm fresh root ginger, peeled and finely chopped
400ml coconuts milk
2 tablespoons coconut flakes
600ml water
½ teaspoon salt
½ teaspoon freshly ground black pepper
Method:
On low heat, fry the onions for five minutes. Add the sweet potatoes and fry for five minutes or until golden brown.
Add the garlic, ginger, chilli sauce, water, and coconut milk.
Mix the coconut flakes, salt and pepper and add.
Bring the mixture to a fast simmer, then reduce the heat. Cover the pan and simmer for 30 to 40 minutes.
Cool for five minutes before blending the mixture in a food processor.
Return the soup to the pan for another 5 minutes before serving.
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Traditionally, sweet potato is a staple in our Southern African diet. Sweet potatoes are boiled, roasted, mashed or made into a soup for a delightful lunch. The coconut milk is used to enhance flavours and give a thick, rich texture. The chilli sauce completes the soup for a spicy and satisfying meal.
]]>Great for breakfast but especially lovely on hot summer days with a handful of crushed ice. Summer BBQs are not the same without this refreshment which can be served with fresh mint leaves and/or a dash of a good liqueur for an exotic touch.
Preparation time: 10 mins Serves: 2
Ingredients
150g Orange segments
90g Banana, peeled
150ml Soya or Skimmed Milk
25g Walnut pieces. Alternatively Oats, Raisins, Pumpkin or Sunflower Seeds can be used.
1 tsp Chilli Jam
150g Natural Yogurt
Great for breakfast but especially lovely on hot summer days with a handful of crushed ice. Summer BBQs are not the same without this refreshment which can be served with fresh mint leaves and/or a dash of a good liqueur for an exotic touch.
Method
Place all the ingredients in a blender or food processor.
Blend until smooth and frothy.
Pour into glasses and serve.
]]>Ingredients
1 carton of fresh soup of choice
½ tsp Habanero Perfection or Scotch Bonnet Burst Chilli Sauce (hot)
or 1 teaspoon Birds’ Eye, Jalapeno Sweet, Cayenne Fresh Chilli Sauce (mild)
2 wholegrain bread rolls
Instructions
Prepare the soup according to instructions on the pack.
Microwave (From Chilled): 900W (High 100%).
Give the carton a good shake, open it up and pour it into a microwavable bowl.
Microwave for 4 minutes, stand for 30 seconds then stir.
Microwave for a further 3 minutes and stand for 1 minute.
Add Goch sauce and stir to combine, and then serve with the bread rolls
Hob (From Chilled): Ready in 5 minutes.
Give the carton a good shake, open and pour it into a saucepan.
Heat gently for 5 minutes, stirring frequently, but don't let it boil.
Add Goch sauce and stir to combine, and then serve with the bread rolls
Benefits
Quick, easy, refreshing, healthy and a great recipe for busy people
]]>Mixed greens, including radicchio, baby spinach, beetroot leaves, red leaf and lettuce
For the Dressing
1 teaspoon Goch Chilli Sauce
Juice of half a lemon
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon of honey (optional)
Coarse salt, to taste
Ground pepper, to taste
To finish
Orange/ lemon slice (optional)
Clean and dry the green salad
Unless using prewashed greens, clean the green salad by swishing them through a large bowl or in a sink filled with cool water. The clean greens will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Wash away the sand and sediment, lift greens from water and transfer to a salad spinner; spin until dry. Tear lettuces into bite-sized pieces.
Make the dressing
Combine vinegar, lemon juice, salt, pepper, and honey if using, in a small jar; shake to blend.
Add oil, and shake again until emulsified.
For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
Serve
Add a slice of fresh lemon (or orange) and serve with your pasta dish.
For the base:
300g strong bread flour,
1 tsp instant yeast (from a sachet or a tub),
1 tsp salt,
1 tbsp olive oil, plus extra for drizzling
For the Pizza sauce:
100ml passata
1 tsp Goch Habanero Perfection Chilli Sauce (Hot!)
For the topping:
125g ball mozzarella, sliced
A handful grated goats cheese
Chopped pineapple
Sliced Ham
A handful of halved cherry tomatoes (optional)
To finish:
handful basil leaves (optional)
Make the base:
Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth.
Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Make the sauce:
Mix the passata and Goch Habanero Perfection Chilli sauce together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Roll out the dough:
If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin.
The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Top and bake:
Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with ham, pineapple, cheese (and tomatoes - optional), drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
]]>Preparation: 5 mins, Cook:15 mins, Serves: 2, Energy: 230 Kcal
½ tbsp olive oil, plus extra for drizzling
1 spring onion, chopped
½ small red pepper, thinly sliced into strips
1 teaspoon Goch Chilli Sauce. (We recommend ½ tsp if using our Habanero, Scotch Bonnet Burst or Naga Chilli Sauces)
2 large fresh tomatoes (chopped)
210g can of beans or chickpeas (drained)
2 slices seeded whole-wheat bread
Finely chopped parsley to garnish
~ Heat the oil in a small pan, add the onion and pepper, and fry for about 5 minutes, until soft.
~ Add the Goch Chilli Sauce to the pan, along with the tomatoes, beans/chickpeas, and some seasoning.
~ Bring to a simmer and cook for 5-10 mins or until slightly reduced and thickened.
~ Toast the bread and drizzle with a little oil.
~ Plate the beans or chickpeas over the toast
~ Garnish with the chopped parsley and serve
Benefits
Quick & Easy. Delicious & Healthy. Suitable for Vegetarians.