patatas bravas recipe very #hot

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Patatas Bravas or fiery potatoes or really just chips with hot sauce, are a popular tapas dish in Spain, this recipe is based on a dish I ate in Pamplona, the Habanero sauce is much hotter than you would find in Spain. We use smoked garlic in the aioli and Portuguese chorizo which contains more meat and has a richer deeper smokey flavour.Maris pipers are the best potatoes for this dish, you could use Green Bastard Hot Sauce if you prefer a milder heat.

• 1kg Maris Piper new potatoes, washed and halved if large, blanched in boiling water
• 1 300g Alentejo chorizo sausage, Portuguese chorizo
• 2 red peppers, de-seeded and thickly sliced,
• 2 shallots, cut into wedges
• half a kilo of tomatoes , home grown if possible
• 2 tsp of Papa Djabs Habanero Sauce
• 2 cloves garlic, smashed
• 1 small bunch chopped leaf parsley
• Sea Salt ground black pepper

tray em up

1. Preheat the oven to 200°C, gas mark 6. Re-blanch the potatoes in a deep fryer, then add to the chorizo, red peppers, shallots and seasoning in a roasting tray.
2. Roast for 20 mins, stir occasionally so the oils from the chorizo coat the vegetables.
3. For the aioli sauce take 1 small egg, 200mls extra-virgin olive oil, 1 garlic clove, peeled, 25mls sherry vinegar or lemon juice, break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice. see below, use blender
4. Add the de seeded cubed tomatoes to the potatoes, habanero sauce and garlic and cook for a further 20 mins until the potatoes are crispy. Add the chopped parsley and stir through. Serve straight from the oven.
5. Serve with a large cold beer.

aioli

Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what's left of the olive oil as you continue blending. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a creamy yellow colour. Add salt to taste. Squeeze over the cooked potatoes.
Thanks again to Banchory Micro Farm for the bio-dynamic vegetables, truly outstanding produce.

chilli tempura with paneer cheese and Mad Cow BBQ Sauce

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Papa Djabs Chilli Tempura, Indian Style
Iingredients

• 10 -15 Padron peppers or red chillies if you prefer more heat
• 250 g chick pea flour
• 125 g rice flour
• 20 ml Papa Djabs Sweet Chilli Sauce
• tsp of ground turmeric
• chopped fresh coriander
• pinch of Papa Djabs Chilli Salt
• 200 ml ice cold water
• groundnut oil for frying
• strips of Paneer cheese, small enough to go inside the chilli

Directions

1. Wash and dry the Padron peppers
2. Heat the ground nut oil in a deep thick bottomed pan.
3. In a bowl, mix together the chickpea flour, rice flour, chilli sauce, turmeric powder, chopped coriander and spicy salt with cold water until it forms a smooth paste (do not use excess water, the flour mix paste should stick on to the chillies when dipped)
4. Insert small strips of Paneer cheese into the chillies
5. Dip the stuffed chilli into the batter mix and gently drop into the oil.
6. Make sure fryer is set at 180 degrees
7. Fry until golden brown.
8. Serve hot with Papa Djabs Mad Cow BBQ Sauce for dipping
9. Best served with a cold beer 

note Mad Cow BBQ Sauce is made by Papa Djabs and available by mail order. 

chilli soup recipe

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800g of pumpkin flesh, cut into cubes
1 large onion, chopped 1 large sweet potato, peeled and cubed
1-2 cloves of garlic, crushed
5 red habanero peppers
1 bay leaf, 1 star anise
salt and freshly ground pepper
800mls chicken or vegetable stock
1 tablespoon olive oil, 20mls Papa Djabs Original Hot Sauce

1. boil the pumpkin cubes with the bay leaf and star anise in salted water until nearly tender
2. sweat the chopped onion and habanero in the olive oil until transparent
3. add the crushed garlic, cook till golden
4. mix in the Papa Djabs Original and stir
5. pour the cooked pumpkin into the mixture
6. add potato cubes, stock and salt and pepper, simmer until cooked
7. blend to a creamy consistency 
8. serve with fresh bread, delicious.

jerk chicken recipe

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Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked. This style comes from Jamaica. The typical cooking style uses a marinade or paste that includes an extra hot sauce, which is often called Papa Djabs, and scotch bonnet peppers, also included habanero. The meat is then marinated and slow smoked over pimento wood or whisky barrels.


2 cloves of garlic, finely grated  ,4 spring onions,  finely chopped, 2 tsp grated ginger, 2 twigs of fresh thyme.
1 tsp ground allspice1 tsp ground cinnamon ½ tsp ground nutmeg juice 1 large orangegrated zest and juice 1 lime 2 tsp Papa Djabs Hot Tomato Sauce 2 tsp  soft brown sugar soy sauce salt black pepper 4 chicken legs 1 large green habanero pepper (optional) chopped

Method

1. Heat the oil in a frying pan. Add the spring onions and cook gently for 10 minutes until soft. Add the chilli sauce, garlic, ginger, thyme, all spice, cinnamon and nutmeg and fry for a further 2 minutes, Stir in the orange juice, lime zest  and juice, Papa Djabs Hot Sauce and sugar.
2.  Rinse the chicken legs, remove bone and soak over night in 50 mls of soy sauce. Simmer the spice mixture until it softens  season with salt and pepper and leave to cool overnight.
3. Slash the chicken flesh and rub the paste all over. Cover and chill overnight.
4. Place the chicken pieces on a rack on barbeque and slow smoke them, you can do do pork shoulder exactly the same way.
5. Best served with rice and peas and Papa Djabs of course.
6. Beer.

#chocolateweek chilli choc fondant recipe

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hot chocolate

Chocolate chilli fondants are nothing new, the hot chocolate dessert with a runny chocolate centre but the addition of habanero adds a subtle twist to the recipe, the sugar in the mix takes away the lingering heat you associate with chilli. It changes the way the chocolate tastes, very smooth, very satisfying. The key to success is not to overcook them.

•  125g unsalted butter softened
• 1 teaspoon of habanero powder
• 25g plain flour, keep some aside for dusting the moulds
• 250g dark chocolate Green and Blacks 70%
• 2 eggs
• 2 yolks
• 125g caster sugar

1. Preheat the oven to 180°C, gas mark 4.
2. Brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, transfer the prepared moulds to the fridge to chill
3. Place the chocolate and butter in a heatproof bowl over a pan of simmering water, once melted, stir until smooth.
4. Take the bowl off the pan to allow the chocolate to cool slightly.
5. Whisk together the eggs and sugar in a mixing bowl, with \n electric whisk, beat on high for 5 minutes or until thick and fluffy.
6. Fold the cooled chocolate mixture into the eggs and sugar. Mix in the flour and gently fold in.
7. Divide the mixture equally between the prepared pudding moulds.
8. Place in the oven for 12-15 minutes, turn out onto plates and remove from the moulds.
9. Serve warm from the oven with creme fraiche.

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Papa Djabs favourite fish soup.

It contains hake, mussels, crab and sea bass.It is cooked with fresh tomatoes, celery, leeks, shallots, white wine, fish, smoked pork rib and crab stock, herbs and  garlic.Then finished with Papa Djabs Black Label Hot Sauce. If you are serious about food and want the fish soup recipe send us an email and tell us why we should give it to you.

black bean stew recipe

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Preparation 30 mins
Cooking time: 5 hoursBlack beans are a must in this recipe if you want it to be authentic.  Soak beans for 24 hours prior to cooking.

Ingredients

500g dry black beans
50ml olive oil
400g smoked pork ribs, cut into chunks
2 large onions, chopped
1 head of garlic, peeled and chopped
450g of salt beef, cut into chunks
6 chorizo cooking sausages
200g pancetta cubed
4 scotch bonnet peppers
50ml Papa Djabs Black Label Hot Sauce
2 litres of chicken stock
400g diced pumpkin
Sea Salt and pepper
Method
1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork rib and pancetta. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
3 Add back the pork ribs, and the other meats and add enough water to cover. Add the scotch bonnets, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
4 Add the pumpkin, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the bone, which will probably take 2-3 hours.Serve with white sticky rice, fried farofa, chopped coriander and Papa Djabs Hot Sauce.