1 tablespoon olive oil
Half onion, diced
Ghost Tears Sauce
3 cloves garlic, minced
1/2 teaspoon ground cumin seeds
1/2 teaspoon curry powder
Half butternut pumpkin, peeled and diced
One medium sweet potato, peeled and diced
4 cups salt-reduced vegetable stock or water
100ml coconut milk
Chopped parsley or coriander, for garnishing
salt and pepper, to taste
Prepare all the ingredients. Heat a tablespoon of olive oil in a big pot over medium-high heat.
Add the diced onion and jalapeno, sauté until fragrant, about 1 minute.
Add the minced garlic, ground cumin seeds, and curry powder, sauté until fragrant, about 1 minute.
Add the diced pumpkin and sweet potato, cook for 5 minutes, stirring occasionally. The pumpkin and sweet potatoes will start to char slightly, this adds flavour to the soup.
Add the vegetable stock or water, enough to just cover the pumpkins and sweet potatoes, usually four cups will be sufficient. Season with salt. Bring to boil, reduce heat to a simmer, cover with a lid. Cook the pumpkin and sweet potato until they are very soft and tender, usually around 20 minutes.
Once the pumpkin and sweet potato are soft, turn off the heat. Add the Ghost Tears Sauce .Blend the mixture with a stick blender until the soup is smooth and creamy. If you don’t have a stick blender, transfer the soup to a glass blender and blend until soup becomes smooth.
Add the coconut milk to the soup, reserving a little for garnishing later. Stir to mix in the coconut milk well. Transfer the soup to serving bowls.
Makes: 4 wraps
2 skinless chicken breast fillets
2 tablespoons plain flour
1 tablespoon Pembrokeshire Chilli Farm Cajun Spiced Rub
1 large egg, beaten
2 slices brown bread
4 tablespoons sunflower oil
4 tortilla wraps
4 tablespoons mayonnaise
2 handfuls rocket or lettuce
1 small red onion
2 tablespoons Pembrokeshire Chilli Farm Chipotle Gold Sauce
2 handfuls grated mature Cheddar cheese
Pre-heat your oven to 180 C / Gas 4.
Cut the chicken fillets into even sized strips. You should get about 6 strips per fillet.
Get three separate shallow bowls, or plates with a ridge at the edge. In one, combine the flour and Cajun spice. In the second beat 1 large egg. In the third put the two slices of bread that have been made into breadcrumbs using a food processor.
Lay a sheet of baking paper onto a board or tray.
Dip each chicken strip first in the flour mix, then in the egg, then in the breadcrumbs. Lay it on the parchment. (Everything up to this step can be done in advance and then refrigerated for later use.)
Place a large shallow frying pan on the stove top on high heat. Once heated add a large dash of sunflower oil.
Place half of the chicken strips in the pan, allowing room to turn them easily. Be ready to turn the strips quickly! The breadcrumb coating can easily burn so turn the strips quickly, browning on all sides.
Transfer the browned chicken strips to an ovenproof dish and pop in the oven. Cook in the oven for 20 minutes.
Repeat with the second batch of chicken strips, adding more oil if required. (Don't be tempted to skimp on the oil as this prevents the coating from browning. Also keep the heat high, otherwise the breadcrumb coating just absorbs the oil and becomes greasy.)
Warm 4 flour tortilla deli style wraps in the microwave for 30 seconds.
Using a tablespoon, coat each with mayonnaise, add rocket, tomato slices, red onion, Chipotle Gold Sauce and grated cheese. Add 3 chicken strips per large wrap then fold up and enjoy!
1 Tin of Pembrokeshire Chilli Farm’s Spicy BBQ Rub
1 Bottle of Pembrokeshire Chilli Farm’s Chilli BBQ sauce
1 rack baby back pork ribs
Preheat oven to 250 degrees F (120 degrees C).
Place ribs meat-side down on aluminium foil. Prick back of rib rack several times with a knife.
Generously apply coating of Pembrokeshire Chilli Farms Spicy BBQ rub to all sides of rib rack.
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to an oven tray.
Bake in preheated oven until tender and cooked through, about 2 hours or more if required. Remove from the oven and let them cool down for 15 minutes.
Increase oven temperature to 350 degrees F (175 degrees C).
Open the foil, then drain and discard any accumulated juices and fat.
Brush Pembrokeshire Chilli Farm’s Chilli BBQ sauce on all sides of rack.
Place rack back on the tray meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from the oven, and brush another layer of Chilli BBQ sauce on meat-side only. Repeat the baking and brushing with sauce for four more times, for a total of 50 minutes baking time.
Cut the rack into individual rib segments and serve with more Chilli BBQ Sauce