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New Recipes
Following the launch of the Jalapeño Chilli KETTLE® Chips please find a few suggestions which you may wish to try with your barbecue this summer or as a quick tasty meal.
First a simple summer dip:
Peach & Coriander Salsa
Ingredients
| 50ml | Extra Virgin olive oil |
| 50ml | Peach vinegar |
| 25ml | Light malt vinegar |
| ½ tsp | English mustard |
| 200g | Large vine tomatoes, roughly chopped |
| 50g | Red bell pepper, finely chopped |
| 10g | Spring onion, finely chopped |
| 2g | Garlic, finely chopped |
| 50g | Fresh peach, diced |
| 5g | Coriander, chopped |
| Salt & milled black pepper |
Arrange Jalapeño Chilli KETTLE® Chips into a serving bowl.
Hand whisk together the English mustard, peach vinegar, malt vinegar and extra virgin olive oil.
Remove the skin from the tomatoes by blanching, cut into quarters and remove stalk and pips, roughly chop into ½ inch pieces.
Finely chop the red bell pepper, spring onion, red chilli and garlic.
Skin and de-stone the peach and dice the flesh into ¼ inch pieces.
In a bowl place the tomatoes, bell peppers, spring onion, garlic and red chilli and fold together thoroughly.
Pour on the oil and vinegar mix and blend gently together. Add the diced peach and roughly chopped coriander and fold in. Season with sea salt and milled black pepper.
Pour the salsa into a serving bowl, cover and place in refrigerator until ready to serve.
Secondly a tasty 30 minute meal.
Mexican Potato Bake
Ingredients
| 400g | Potatoes |
| 25g | Butter |
| 1 | Egg |
| 2 | Cloves of garlic, finely chopped |
| 5g | Fresh coriander, roughly chopped |
| 150g | Jalapeño Chilli KETTLE® Chips |
| 250g | Tomatoes, skinned and diced |
| 1 | Red bell peppers, sliced |
| 1 | Yellow bell peppers, sliced |
| 5g | Red chilli, finely chopped |
| 15g | Red onion, finely chopped |
| 10g | Sweetcorn |
| 1 tsp | Cumin |
| 100g | Mozzarella cheese, grated |
| 100g | Cheddar cheese, thinly sliced |
| Salt & milled black pepper |
Peel and place the potatoes to boil in salted water. When soft, drain and mash till fluffy, mix in the butter, beaten egg, finely chopped garlic, chopped coriander and salt & milled black pepper and mix together to a smooth fluffy consistency. Place the mixture onto a buttered and floured 18” baking tray, spread out and evenly cover the tray. Blind bake in a pre-heated oven 225°c for 10 minutes.
Remove from oven, spread the diced tomatoes over the potato base leaving space round the edge, sprinkle over the cumin. Place the contents of the Jalapeño Chilli KETTLE® Chips over the tomatoes and spread evenly. Cover evenly with the sliced bell peppers, the finely chopped chilli, red onion and the sweetcorn. Apply a little pressure in firming the toppings down onto the base.
Sprinkle over the grated mozzarella and finally place the slices of Cheddar cheese over the top.
Bake in the oven for a further 20 minutes.
Remove, place on a serving dish and enjoy.
An interesting “Enchilada Style” fresh winter dip ideal with a bag of Jalapeño Chilli KETTLE® Chips.
Sour cream, corn, tomato, avocado and lime dip
Ingredients
| 300g | Sour cream |
| 2 | Ripe small avocado |
| 1 | Small can of sweetcorn |
| 2 | Tomatoes |
| 100g | Monterey Jack cheese, finely grated |
| 3 tsp | Enchilada seasoning |
| 1 | Lime |
| 1 | Fresh coriander |
| Salt & milled black pepper |
Drain the tin of sweetcorn and place in blender, whizz till smooth and creamy. Season with enchilada seasoning, salt and milled black pepper.
Finely dice the tomatoes, set aside.
Peel and de-stone the avocado, finely dice and add to the tomatoes.
Place the sour cream into a mixing bowl. Fold in the sweetcorn, the tomatoes and avocado and the cheese.
Finely grate the green skin of the lime and set aside. Squeeze the juice from the remaining lime into the mix. Add the lime zest and fold the mixture gently and further season to taste. Place in refrigerator till use.
Finally chop some coriander, fold this in after removal from refrigerator.
