Homemade Steak Sauce

Steak sauce with Chillies

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 party or 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.

Read more

Lemon and Chilli marmalade recipe



Lemon and Chilli marmalade
Nutrition Information
  • Serves: 50 servings
  • Serving size: 100g
  • Calories: 159
  • Fat: 0 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 39 g
  • Sugar: 3 g
  • Sodium: 9 mg
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Recipe type: Chilli Jams
Cuisine: English
Prep time: 
Cook time: 
Total time: 
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.
  • 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**** )
  1. Wash the lemons
  2. Remove the zest from two lemons using a vegetable peeler.
  3. Slice the peeled zest into one eighth of an inch slices.
  4. Peel all the lemons, including the two that had their zest removed.
  5. Cut the lemons into half. Remove all pips
  6. Using a food processor or knife, chop the lemon halves into small bits
  7. Dilute the lemon squash with four of parts water
  8. Top the Chillies and slice finely
  9. Add the lemon bits, diluted fruit juice and Chillies to a heavy based pot
  10. Bring the mixture to a slow boil.
  11. While mixture is heating, add the Xylitol, Stir well
  12. Alow the mixture to simmer for forty-five minutes. Stir every now and then
  13. Add the Agar powder to a little water. Stir into the simmered fruit mixture after forty five minutes
  14. Stir continuously for five minutes. Remove from the heat.
  15. Hot fill the marmalade into sterilized jars.
  16. Seal and allow the marmalade to cool at room temperature for 30 minutes.
  17. Enjoy with warm buttered bread or toast. (low carb bread that is) !
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.

Chilli jams and chutneys

Chilli and ginger sticky pudding


Baked puddings made with Chillies

Chilli and ginger sticky pudding
Nutrition Information
  • Serves: 5
  • Serving size: 250g
  • Calories: 1397
  • Fat: 64 g
  • Saturated fat: 39 g
  • Unsaturated fat: 12 g
  • Trans fat: 0 g
  • Carbohydrates: 139 g
  • Sugar: 63 g
  • Sodium: 126 mg
  • Fiber: 0 g
  • Protein: 10 g
  • Cholesterol: 134 mg
Recipe type: Puddings
Cuisine: English
Prep time: 
Cook time: 
Total time: 
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.
  • 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
  1. Preheat your oven to 180 degrees Celsius ( 160 degrees fan)
  2. Melt the butter together with the golden syrup and sugar. Stir until the sugar has dissolved. Remove from the cooker and allow to cool
  3. Place the flour, chilli powder, ginger powder, grated stem ginger and chillies in mixing bowl. Mix well. Make a well in the centre
  4. Mix the milk and eggs with syrup and butter mixture. Pour into the well in the flour
  5. Blend the flour and egg/milk mixture until a thick batter has been achieved
  6. Grease a glass baking dish with some butter
  7. Pour the batter into the baking dish and place in the centre of the oven, Cook for 35 to 45 minutes
  8. At this point, the pudding should have risen and cooked through
  9. Fifteen minutes before the pudding is to come out of the oven start making the sauce
  10. Cut the ginger into thin strips
  11. Add the cream, butter and sugar to a saucepan
  12. Add the stem ginger
  13. 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
  14. Stir in the Whiskey
  15. Take the pudding out of the oven. Pour the sauce over
  16. Serve with ice cream
This recipe yields 4 - 5 portions

Keywords: Chilli and ginger sticky pudding

Link button

Apple and Chilli chutney



Homemade apple and chilli chutney
Nutrition Information
  • Serving size: 100g
  • Calories: 108 kcal
  • Fat: < 0.5 grams
  • Saturated fat: < 0.1 grams
  • Carbohydrates: 27 grams
  • Sugar: 27 grams
  • Sodium: 0.39 grams
  • Fiber: 1 gram
  • Protein: < 0.5 grams
Recipe type: Chutneys
Cuisine: English
Prep time: 
Cook time: 
Total time: 
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
  • 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
  1. Put the cinnamon, cloves and bay leaves in a bouquet garni bag (see note)
  2. Place the apples in a heavy based saucepan
  3. Add the vinegar and slowly incorporate the sugar, stirring continuously until well mixed
  4. Add the bouquet garni and the remaining ingredients and stir well
  5. Slowly bring mixed ingredients to the boil ensuring that the sugar is well dissolved before boiling point is reached
  6. Once boiling, turn down the heat to a gentle simmer
  7. Simmer for between 45 minutes and 60 minutes until the chutney has reduced and is beginning to get a jam consistency
  8. Take off the stove and remove bouquet garni
  9. Hot fill into sterilized jars and seal
  10. Allow to cool and refrigerate
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

Keywords: Making apple and chilli chutney at home

Link button

Tomato and Chilli jam – UK


Spicy tomato and Chilli jam

Tomato and Chilli jam
Nutrition Information
  • Serving size: 100g
  • Calories: 122
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 30g
  • Sugar: 30g
  • Sodium: 0.62g
  • Fiber: < 0.5g
  • Protein: 1.3g
Recipe type: Chilli Jams
Cuisine: English
Prep time: 
Cook time: 
Total time: 
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
  • 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
  1. Remove stem, white pith and seeds from bell peppers. Cut into bit size pieces
  2. Add peppers,chillies ginger and garlic above to the tomatoes in a heavy based pot.
  3. Add vinegar and slowly incorporate sugar, stirring all the time until well mixed
  4. Bring to the boil and then turn down heat. Allow to simmer, with occasional stirring, for 45 minutes to an hour
  5. Towards the end of the cooking cycle it should start thickening so is vigilant. At this point stir regularly to prevent it catching.
  6. Once cooked. Allow to cool slightly and ladle into sterilized jars. Seal
Keywords: Tomato and chilli jam

Link button