If you’re looking to elevate your steak with a sauce that’s both indulgent and packed with flavour, this creamy chilli steak sauce is a perfect choice. Combining the richness of heavy cream with the bold heat of fresh red chillies, this sauce creates a harmonious blend that complements the savoury taste of a perfectly cooked steak. Enhanced with aromatic shallots and garlic, and balanced with Dijon mustard, Worcestershire sauce, and a touch of tomato paste, this sauce offers a delightful complexity that will impress your taste buds and dinner guests alike.
Dijon mustard and Worcestershire sauce introduce subtle tangy and umami notes enhancing the overall taste profile and adding layers of intrigue to the sauce. A touch of tomato paste rounds out the flavours with a hint of sweetness and acidity, balancing the creaminess and spice.
Whether you’re hosting a dinner partyor simply enjoying a special meal at home, this creamy chilli steak sauce is sure to become a favourite addition to your culinary repertoire. It’s versatile enough to complement various cuts of steak, from tender filet mignon to hearty ribeye, and can even be paired with other meats like chicken or pork for a delightful twist.
This recipe is straightforward and easy to follow, ensuring that you can create a restaurant-quality sauce in the comfort of your own kitchen. With its rich, spicy, and creamy characteristics, this sauce will transform your steak into a gourmet dish that will leave everyone asking for seconds. So, gather your ingredients and get ready to impress with this delectable creamy chilli steak sauce.
An easy to make Lemon and Chilli marmalade that is carb friendly for a Keto or Banting diet. Lemons and Chillies get combined to make a marmalade that is absolutely brimming with flavour. What's more, it is virtually carb-free per-serving basis. Xylitol contains carbohydrates, but these don't count towards a carb count. It is a polyol with a low glycemic index . Use if on freshly baked low carb bread with butter or a slice of toast.
Ingredients
Lemons - 10 medium
Sugar free lemon fruit juice squash - 30 ml (see note *).
Chillies - four to five (see note **).
Xylitol - 300 grams (see note **8)
Agar Agar powder - 1.5 teaspoons (see note**** )
Instructions
Wash the lemons
Remove the zest from two lemons using a vegetable peeler.
Slice the peeled zest into one eighth of an inch slices.
Peel all the lemons, including the two that had their zest removed.
Cut the lemons into half. Remove all pips
Using a food processor or knife, chop the lemon halves into small bits
Dilute the lemon squash with four of parts water
Top the Chillies and slice finely
Add the lemon bits, diluted fruit juice and Chillies to a heavy based pot
Bring the mixture to a slow boil.
While mixture is heating, add the Xylitol, Stir well
Alow the mixture to simmer for forty-five minutes. Stir every now and then
Add the Agar powder to a little water. Stir into the simmered fruit mixture after forty five minutes
Stir continuously for five minutes. Remove from the heat.
Hot fill the marmalade into sterilized jars.
Seal and allow the marmalade to cool at room temperature for 30 minutes.
Enjoy with warm buttered bread or toast. (low carb bread that is) !
Notes
Keywords: Lemon and Chilli jam
1) I used Robinsons no sugar added Lemon squash, Any other brands can be used
2) I used Bark Chillies. These can be substituted with Thai Birds Eye Chillies or one or two Scotch bonnets
3) The amount of Xylitoal that should be added should be a third of the weight of the total ingredients (Xylitol included) . The weight of the fruit should be the peeled weight
4) Agar gets added at the rate of 1.5 teaspoons per kilogram of marmalade . It takes about a week to set firmly.
This warming winter pudding combines the gentle heat of fresh chillieswith the comforting spice of ginger for a modern twist on a classic steamed dessert. The rich, dense sponge is elevated by both ground and stem ginger, while fresh chilies add a subtle warmth that builds with each bite. A decadent whiskey-laced sauce, studded with pieces of stem ginger, provides the perfect finish to this indulgent dessert. The combination of three types of ginger – ground, stem, and fresh – creates layers of spicy complexity that complement the chili heat perfectly. While traditionally served hot, this pudding is equally delicious at room temperature, when the ginger and chilli flavors become more pronounced.
Nothing beats a pudding when it is cold outside. It is comfort food of the highest order. In this recipes Chilli is combined with ginger, one of flavours that it combines particularly well with, This is s recipe that you come back to again and again. It is that good.
Ingredients
Self-raising flour – 300 grams
Butter – 125 grams plus a little more
Golden syrup – 125 grams
Brown sugar – 125 grams
Ginger powder – 4 tsp
Stem ginger – 4 pieces ( drained and coarsely grated)
Eggs – 3 large
Chillies – 3
Chilli powder – one teaspoon
Milk – 200 ml
For the sauce
Double cream 250 ml
Stem ginger – 3 pieces ( drained )
Butter – 100 grams
Whiskey – 75 ml
Brown sugar – 100 grams
Instructions
Preheat your oven to 180 degrees Celsius ( 160 degrees fan)
Melt the butter together with the golden syrup and sugar. Stir until the sugar has dissolved. Remove from the cooker and allow to cool
Place the flour, chilli powder, ginger powder, grated stem ginger and chillies in mixing bowl. Mix well. Make a well in the centre
Mix the milk and eggs with syrup and butter mixture. Pour into the well in the flour
Blend the flour and egg/milk mixture until a thick batter has been achieved
Grease a glass baking dish with some butter
Pour the batter into the baking dish and place in the centre of the oven, Cook for 35 to 45 minutes
At this point, the pudding should have risen and cooked through
Fifteen minutes before the pudding is to come out of the oven start making the sauce
Cut the ginger into thin strips
Add the cream, butter and sugar to a saucepan
Add the stem ginger
Heat slowly until the sugar has dissolved. Turn up the heat to simmer and allow to cook for 30 seconds slowly simmer for 15 to 20 minutes
Stir in the Whiskey
Take the pudding out of the oven. Pour the sauce over
Transform humble cooking apples into something extraordinary with this sophisticated sweet-hot jam. This aromatic preserve marries the tartness of cooking apples with the warmth of chillies and classic winter spices like cinnamon, allspice, and cloves. The addition of ginger and garlic adds a savory depth that sets this jam apart from traditional preserves. Perfect as a glaze for roasted meats, spread on a cheese board, or stirred into gravies and sauces for an unexpected kick. While the cooking process requires patience as the mixture reduces to a rich, glossy consistency, the resulting jam – with its complex layers of flavour – is well worth the wait. Make a big batch to enjoy throughout the season or share as a unique homemade gift!
Whilst chutneys may have originated in India, not shortly afterwards , the Romans and English empire were responsible for ensuring that they were made known to the rest of the world. Whilst this is a typical English chutney recipe, it is not hard to see where the influences are in terms of spicing . Absolutely fabulous with cheese, cold meats and eggs
Ingredients
Cooking apples – 1 kg (peeled, cored and roughly diced)
Onions – 2 medium
Red Chillies - 8 to 10 (stalks removed and finely chopped)
Garlic paste – 2 teaspoons
Ginger paste - 2 teaspoons
Brown sugar – 250 grams
White sugar – 125 grams
Cider vinegar – 375 ml
Cinnamon – 2 inch piece
Allspice - 1 teaspoon (ground)
Cloves – 2 whole
Bay leaves 2 (dried)
Salt – 1 teaspoon
Instructions
Put the cinnamon, cloves and bay leaves in a bouquet garni bag (see note)
Place the apples in a heavy based saucepan
Add the vinegar and slowly incorporate the sugar, stirring continuously until well mixed
Add the bouquet garni and the remaining ingredients and stir well
Slowly bring mixed ingredients to the boil ensuring that the sugar is well dissolved before boiling point is reached
Once boiling, turn down the heat to a gentle simmer
Simmer for between 45 minutes and 60 minutes until the chutney has reduced and is beginning to get a jam consistency
Take off the stove and remove bouquet garni
Hot fill into sterilized jars and seal
Allow to cool and refrigerate
Notes
Bouquet garni bags can be bought online. They are optional for use in this recipe but using them will make retrieving the whole spices from the chutney( prior to bottling) a lot easier
Elevate your condiment game with this vibrant red pepper and chilli jam that balances the natural sweetness of bell peppers with the moderate heat of jalapeños. This stunning preserve combines fresh peppers with bright cherry tomatoes and aromatic ginger and garlic, creating a versatile jam that’s both sophisticated and bold. Perfect for glazing meats, mixing into marinades, or simply spreading on crusty bread with cheese,this jewel-toned creation brings professional flair to your table. While the cooking process transforms these simple ingredients into a glossy, complexly flavored jam, the aroma alone will have you dreaming up new ways to use it. Store it in sterilized jars and watch it disappear!
Somehow the thought of the Chili being an ingredient in a jam just doesn’t sound like it belongs. Once again the versatility of the Chilli never ceases to amaze and surprise us. It not only belongs but adds an element of flavour that defies the imagination. Modern day cooking challenges everything and it is not unheard of to find Chilli combined with things like bacon, mangoes and grapes. These wonderful combinations just need to be tasted! This recipe is a more traditional approach to a Chilli jam but it still bursts with flavour
Ingredients
Red bell peppers - 8
Red Chillies – 10 Jalapeños or similar -chopped
Fresh root ginger – 3 inches - grated
Garlic cloves – 8 cloves, peeled and chopped
Cherry tomatoes – 1 - 400 gram can
Caster sugar -750 grams (one pound 10.5 ounces)
Red wine vinegar -1 cup
Instructions
Remove stem, white pith and seeds from bell peppers. Cut into bit size pieces
Add peppers,chillies ginger and garlic above to the tomatoes in a heavy based pot.
Add vinegar and slowly incorporate sugar, stirring all the time until well mixed
Bring to the boil and then turn down heat. Allow to simmer, with occasional stirring, for 45 minutes to an hour
Towards the end of the cooking cycle it should start thickening so is vigilant. At this point stir regularly to prevent it catching.
Once cooked. Allow to cool slightly and ladle into sterilized jars. Seal
Steak sauce with Chillies
Spicy Ginger Winter Pudding
