Hot Jalapeno Orange Chicken

Hot Jalapeno Orange Chicken

Hot Jalapeno Orange Chicken

This recipe is a twist on a hugely popular American-Chinese dish of Orange Chicken. Originally a take on Sweet and Sour Chicken, this sauce utilises the Limited Edition Hot Jalapeño Marmalade, and really brings out the ripe heat of red jalapeño with the zest of Seville oranges. I can see why it’s so popular in the U.S., as it’s already a family favourite in our house, making it two nights in a row! Plus, if you love your jalapeño heat, tweak the recipe and add a spoonful of Hot Relish or Red Rings to the sauce. 

Let us know your version by tagging us on Twitter or Instagram, and please share your creations with us!

Camilla

@Cilly_Gram 

Serves 2-3

Ingredients

For the chicken:

400g diced chicken (bite-size pieces) 

40g cornflour 

40g rice flour 

40g plain flour 

1 egg, whisked 

vegetable oil

For the orange sauce: 

2 tbsp soy sauce or tamari 

90ml fresh orange juice (one large orange) 

3 tbsp Hot Jalapeño Marmalade 

3 cloves garlic, minced 

1/2 tsp ginger (fresh or paste) 

15g caster sugar 

1 tbsp apple cider vinegar 

1/2 tsp sesame oil

To thicken the sauce: 

1 tbsp cornflour  

2 tbsp water

 Garnish

Toasted sesame seeds

Spring onion

 

Method 

1. To prepare the sauce, place the soy sauce, orange juice, marmalade, garlic, ginger, sugar, vinegar and sesame oil in a medium saucepan and cook on a medium-high heat for for 3-5 minutes. 

2. In a small bowl mix the cornstarch and water, and add to the sauce mixture and cook on a low heat until the sauce thickens. Remove from heat. 

3. Heat vegetable oil in a heavy-bottomed pan, until it is 350°F (180°C). 

4. In a large bowl, place cornflour, rice flour, and plain flour, a pinch of salt and whisk until combined.

5. In a small bowl, whisk one egg.

 6. Cut chicken into bite size pieces, as uniform as possible.

7. Dip the chicken into the egg and then dredge in the flour until completely covered. 

8. Cook chicken in batches, until cooked and golden brown in colour.  

9. Toss the chicken in the orange sauce until completely coated.

10. Garnish with toasted sesame seeds and spring onion.

 11. Serve with jasmine rice.

Hot Jalapeno Marmalade Bread and Butter Pudding

Hot Jalapeno Marmalade Bread and Butter Pudding

Nutella & Marmalade Brioche

Bread and Butter Pudding

The humble bread and butter pudding has been around since the 18th century, so it has obviously had many iterations over the years. Lately I have wanted to utilise the already buttery brioche, and this marmalade was perfect to bring the bitterness needed to balance the dish. This recipe is for those who want a quick and easy pudding fix which just takes minutes to make and who love the decadent combination of bitter orange and chocolate. All supermarkets sell brioche rolls, so you most probably already have the ingredients in your kitchen. 

Don’t forget to tag us in your pudding posts on the socials and enjoy the Limited Edition Hot Jalapeño Marmalade whilst stocks last!

 

Camilla

@Cilly_Gram 

Serves 4-6

Ingredients

  • 8 plain brioche rolls (or with chocolate chips)
  • 2 tbsp Hot Jalapeno Marmalade
  • 1 tbsp Nutella (or any chocolate spread)
  • 250ml whole milk
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 25g caster sugar
  • 1 tbsp unsalted butter
  • 1 tbsp golden caster sugar (topping)

Method 

1. Heat your oven to 350°F (180°C)

2. Grease an ovenproof dish with the butter.

3. Cut the brioche rolls in half lengthways, and lightly spread the bottom halves with the Nutella and the top halves with the marmalade.

4. To make the custard, heat the milk in a pan on a low setting until it’s almost simmering. Add the vanilla and keep stirring.

5. Meanwhile whisk the egg and caster sugar in a large bowl and add a 1/3 of the hot milk to the egg mixture and whisk.

6. Pour the egg mixture back into the pan of remaining hot milk and cook over low heat stirring continuously until the custard coats the back of a spoon. 

7. Remove from the heat and continue to stir for another minute. 

8. Arrange the brioche in the dish, pour over the custard, and sprinkle the caster sugar over the top.

9. Place in the oven for 30 minutes, until golden brown.

10. Remove from the oven and let it sit for ten minutes.

11. Serve on it’s own or with cream.

Cheese and bacon BBQ Pastry Swirls

Cheese and bacon BBQ Pastry Swirls

Cheese and Bacon BBQ Swirls

This recipe is generously submitted by @elleofataste. Head over to her instagram page to see a full visual of this recioe in her stories.

Ingredients

Method

1. Roll out the pastry

2. Evenly spread the BBQ sauce to cover the entire sheet of pastry

4. Sprinkle with grated cheese

5. Slice thin slices of bacon and sprinkle over

6. Salt and pepper and some mixed Herbs

7. Then roll the pastry into a tight sausage shape and cut thin slices and put onto a baking tray

8. Glaze the swirls with egg and put in the oven at 200 degrees for around 15-20 mins

Vegan Falafel & Beet Tacos

Vegan Falafel & Beet Tacos

Vegan Falafel & Beet Tacos

This easy taco recipe will have you coming back for more.

Recipe kindly submitted by Darwins Kitchen from @Mattdarwinskitchen

Ingredients

  • Falafel bites 
  • Hummus 
  • Beetroot (pre cooked) 
  • Picked red cabbage 
  • Carrot
  • Red onion 
  • Apple
  • Mint
  • Yogurt/vegan yogurt 
  • Pomegranate seeds 
  • Coriander 
  • Haynes Red Candied Jalapenos
  • Soft taco wraps 

Method

1. Cook pre made falafel to package instructions

2. Finely slice carrot, red onion and matchstick the apple. Add the pickled cabbage and cover with some of the pickling juice. Add a pinch of sugar and salt and set aside 

3. Finely chop a few mint leaves and add to to the yogurt. 

4. Blitz 1 pre cooked beetroot with hummus (store bought). You can find beetroot hummus in most supermarkets now. 

5. Time to build -

Heat your taco wraps in a pan for 10-20 seconds

Spoon on some of the beetroot hummus then add the purple pickles 

Break up the falafel bites and load them in , topping with a drizzle or the mint yogurt and those pomegranate seeds

Add a sprinkle of coriander and a couple Haynes Gourmet Candied Jalapenos for a little kick of heat.  

Lobster Tacos

Lobster Tacos

Lobster Tacos

I think we all deserve a treat at the moment, so why don’t you bring those special holiday vibes into your home with this very simple recipe for fresh and zingy lobster tacos. I know that the price of lobster can be a prohibitive factor for us, which is why it’s only an occasional treat, but we can now buy raw frozen lobster tails from most supermarkets (look for the deals) which is a real game changer. However, if you prefer, the lobster can be swapped out for prawns, and you will still have a delicious taco. We love seeing what you create at home, so please tag us in your posts on Twitter or Instagram @HaynesGourmet

 Hasta luego,

Camilla 

@Cilly_Gram 

Ingredients

Serves 2 people

  • 4 small lobster tails
  • 4 small tortillas (15cm)
  • 1 mango (or equivalent of frozen mango cubes)
  • 1/2 sweet white onion (or red onion)
  • 1 tbsp of chopped Haynes Gourmet Candied Jalapeño Red Rings
  • 1 lime
  • 1 pinch sea salt
  • 1/2 tsp chipotle paste
  • 2 tbsp mayonnaise

Method

  1. If you have frozen lobster tails, defrost them overnight in the fridge.
  2. When you are ready to cook, bring a large pan of salted water to the boil, and keep it on a simmer.
  3. Heat a dry pan for your tortillas on a low/medium heat. We will get back to those.

FOR THE SALSA & CHIPOTLE MAYO:

  1. Dice the mango* and onion into similar-sized small cubes (approx. 5mm), chop the Candied Jalapeño Red Rings and place them all into a small bowl. Add a pinch of salt and squeeze of lime juice to taste and set aside.
  2. In another small bowl, mix the mayonnaise and chipotle paste. Set aside.

FOR THE LOBSTER**:

  1. Add your whole uncut lobster tails to simmering water and cook for approximately one minute per ounce. 
  2. Once cooked take them out of the water to drain and cool enough to handle.
  3. Cut down the middle of the shell with scissors (belly side is softer), and carefully remove the meat.
  4. Remove the digestive tract and cut into decent size chunks.

FOR THE TORTILLAS:

  1. Heat your tortillas in the dry pan until they are at your required temperature.

BUILD A GREAT TACO:

  1. Place your tortillas on a plate, place the lobster chunks in the middle, spoon over the fresh mango salsa, and drizzle on the chipotle mayo. 
  2. Garnish with a sprinkling of fresh cut coriander and a wedge of lime.