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Chilliqueen Chilli Jelly Recipes & Ideas

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Hallomi And Chilli Jelly Pitta
Fry or grill some hallomi cheese and place in a toasted pitta bread with some cucumber, original chilli jelly and a little mayo!!!!! It's a MAGIC taste sensation!!!!

Submitted by Laurie
 
Chilliqueen mint jelly rice cake
To make a healthy snack more interesting, add some Chilliqueen mint jelly to a rice cake with fat free cottage cheese - delicious!

Submitted by Jo
 
Spicy chicken wrap
Take a tortilla or wrap and spread with your favourite chelly. Add cooked chicken, thinly sliced red pepper, some sliced lettuce or salad and roll up tightly.
Great in lunch boxes!

Submitted by Tracey Dawson
 
Rice, Pea and Chilli Jelly Chicken
Oven cook some chicken breasts wrapped in tin foil until just cooked, then smear the Chilliqueen original jelly all over the top. Finally, grill until brown! serve wih egg fried rice and peas!! It was amazing!! We love Chilliqueen chilli Jelly!!

Submitted by Rachel & Nathan
 
Mint-Bring Curry To Life
I like to add a big scoop of mint chilli jelly to a korma-really brings the mix of flavours to life. My wife has also mixed the mint with Yoghurt to make Raita which is great with curry or as a dip for poppadums.

Submitted by Vlad the Impaler
 
Chilliqueen Singapore Chilli Crab
1 large cooked Cornish crab
2 tbs groundnut oil
2 garlic cloves
1/2" fresh ginger
2 tbs Chilliqueen Sweet chilli ketchup
1 red chilli (optional)
1 tbs soy sauce
1 tsp rice vinegar
1 tps muscavado sugar
OR
Chilliqueen Ginger & Lime jelly
75ml water
Pepper
Spring onions

Break off claws and crack. Chop body section in half and pull legs & body from shell. Remove the gills (dead mens fingers) and pour any liquid into a bowl. Remove the brown meat as this is too strong for this recipe (mix with butter & mace and pot up as a spread for toast). Heat the oil in a wok until hot, add the crab pieces and stir fry for 3/4 minutes, adding ginger & garlic after 1 minute. Remove from wok and keep warm. Add the juices, Chilliqueen ketchup, chilli (if using), soy sauce, water, pepper & vinegar. Bring to the boil, taste, adding more ketchup/chilli if needed. Add the crab & simmer for 2/3 minutes turning often until the sauce is thickened and reduced. Spoon into bowls and sprinkle with chopped spring onions & chilli. Serve with rice, ice cold Tiger beer and a small hammer.
Warning! Wear a bib as the sauce stains.



Submitted by Sandie Bonner
 
Sophie Grigsons Spatchcocked Quail with Chillqueens Ginger & Lime Jelly
A small chicken (or Poussin) can be used in place of quail if desired.
You will also need a brick, wrapped in foil, or a couple of long metal skewers.
Serves 2

2 quails spatchcocked
Olive oil
1 good tablespoon of Chilliqueen Ginger & Lime Jelly
Juice of 1/2 lime
Salt & Pepper

FOR THE SALAD:

A handful of rocket leaves
1/4 cucumber, cut into small batons
1 carrot, coarsely grated
Small handful of mint leaves

FOR THE DRESSING:

1/4 chilli
1/2 clove of garlic
1 tablespoon granulated sugar
1-2 tablespoons of fish sauce
juice 1/2 - 1 lime

To make the DRESSING for the salad, crush the chilli and garlic to a paste with the sugar in a mortar. Work in the fish sauce and lime juice.

For the QUAIL either preheat a barbecue thoroughly, or heat up a griddle pan. Brush with oil and season with salt and pepper on both sides. If you don't have a suitable brick, thread skewers through the quails in order to keep them flat on the barbecue/pan. Cook quails on barbecue/grill pan, with brick if using, on top of them, for around 8 minutes on each side until just cooked through. Meanwhile, melt the CHILLIQUEEN GINGER & LIME CHILLI JELLY with lime juice. Brush over the quails genrously as they are done.
Toss the salad ingredients with enough dressing to coat lightly. Serve each quail on a mound of salad.

Submitted by Sophie Grigson
 
James Martins Cod Cheeks with Chillqueen Tartar Sauce.
FOR THE TARTAR SAUCE:

3 egg yolks
2 tbsp cider vinegar
300ml vegetable oil
Chilliqueen Extra Hot Chilli Jelly to taste
1/2 lemon, juice only

FOR THE BATTER:

15g fresh yeast
pinch of salt
pinch of sugar
200ml beer
1 tsp cider vinegar
200g plain flour

FOR THE COD CHEEKS:

500g cod, cheeks or fillets of cod cut into pieces
3 cloves of crushed garlic
small bunch of chopped dill
2 ltrs vegetable oil, for deep frying

METHOD:

1. FOR TARTAR SAUCE: whisk together the egg yolks and vinegar in abowl. Still whisking, star adding the vegetable oil very very slowly to make a mayonnaise. The mixture should be thick and light once the oil is incorporated.
2. Stir in Chilliqueens Extra Hot Jelly to taste.
3. FOR THE BATTER: sprinkle the yeast, salt and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour. Leave to ferment - it is ready when the mixture starts to bubble.
4.FOR THE COD CHEEKS: make sure the cheeks have all the membrane removed. Cut each cheek in half and toss with garlic and dill.
5. Heat the vegetable oil in a large pan or deep-fat fryer to 180-190C.
6. Dip the cod cheeks into the batter and fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper.
7. Serve with the Chilliqueen tartar sauce.

With kind thanks to James Martin.

Submitted by James Martin
 
Duffys Dream Wrap
Singing sensation DUFFY swears by this wrap recipe especially on tour.

1. Mix tinned tuna with mayonnaise in a bowl and set aside.
2. Place the wrap on a plate and spread a healthy amount of CHILLIQUEEN EXTRA HOT JELLY (you could also use GINGER & LIME) evenly around the centre of the wrap.
3. Place some mixed salad leaves, chopped cucumber and tomatoes on top of the CHILLIQUEEN jelly.
4. Spoon half a bowl of the tuna mix on top of the leaves, wrap tigthly and hey presto, in front of you is Duffys favourite wrap!

Extra tips: Try adding some grated chees on top of the tuna, place under a grill, then wrap up.... perfect dish to warm you on a chilly day.
OR add a squeeze of lemon and black pepper to your tuna for that extra fresh tasting zing.

With many many thanks to DUFFY for this great recipe.

Submitted by Duffy
 
Brie, Pear and Bacon pie with Sage and Extra Hot Chilli Glaze
Serves 2 as a main course or 4 as a starter

Ingredients:

1x Puff Pastry Sheet
1x Large Conference Pear
125g Brie
4 Slices Bacon (unsmoked)
1 tbsp Sage
2 tbsp Chilliqueen jelly (Extra Hot!)

Method:

1) Lighly grease a baking tray and roll out the puff pastry sheet to fit

2) Thinly slice the Brie and arrange in a single layer, working out from the centre of the baking tray

3) Peel, halve, core and slice the pear and place on top of the Brie

4) Fry the bacon and slice into strips. Arrange the bacon strips on top of the sliced pear. Sprinkle the sage on top of the bacon

5) Place the baking tray in a pre-heated oven (200 C) for 25 minutes

6) At the end of the cooking time, place the Chilliqueen jelly in a small bowl and microwave for 10 secs (750w). Glaze the pie with the jelly and serve with fresh salad

Submitted by Chris Hayes and Selina Evans
 






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