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Recipes

Coconut Chicken Curry a la Mamba

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When you’re craving comfort food and a slow release of heat, nothing better than what is concocting in our kitchen this week! Easy and delicious. And of course, guaranteed to warm you up with a generous dose of chilli venoms!

Brought to you by the talented South African chillihead Emma Olivier ūüôā

Ingredients:

4 deboned pieces of chicken

1 green pepper

1 red pepper

1 onion

2 carrots (peeled)

A handful of broccoli

1 tin of Coconut cream (400gr)

Garlic

Ginger

Masala Powder (1 table spoon)

Curry powder (3 table spoons)

Black Mamba Pineapple Chilli Sauce OR Black Mamba Chipotle Chilli Sauce

1 cup of Basmati rice

Serves 2 people

Instructions

Chop the chicken into bite size pieces and fry in a pan with a teaspoon of oil and a tablespoon of masala powder.

In the meantime start preparing some steamy rice following the cooking instructions in the pack.

While the chicken is browning, chop up the onion, carrots, broccoli, green and red peppers into small pieces. You can pick between fresh ginger and garlic or a bottled mixture and add as much as desired to the chicken. Then add in the chopped veggies and mix all together. Add in the coconut cream, three tablespoons of curry powder and leave to simmer for 10-15 minutes. If desired, you can add in baby potatoes (pre-cooked).

The finishing touch will be adding your Black Mamba Pineapple Chilli Sauce¬†for a tropical flavour or your Black Mamba Chipotle Chilli Sauce if you’re in the mood for a smoky flavour instead. Cook for an additional 5 minutes before serving up the meal with some steamed rice.

Sit back, relax and feel the HEAT take over!

Vegetarian Tacos with Black Bean Salsa

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Looking for an easy, flavourful and healthy meal? On our #tacotuesday we decided to make vegetarian tacos with a black bean salsa – drizzling generous amounts of the chilli venom of your choice of course!

Ingredients:

8 – 12 small corn soft tortilla

For the black bean salsa:

1 can of black beans

half a white onion chopped into small squares

one red tomato chopped into small squares

Salt & black pepper

1/2 tsp of cumin

A generous squeeze of fresh lime juice

Mix all together and garnish with fresh coriander

For the refried beans:

1 can of red beans (or black beans if you’re as obsessed with them as we are). Blend together with the other half white onion, 1 clove of crushed, and a bit of salt. Then fry the mix with a bit of extra virgin olive oil until it thickens (you won’t need more than 5 minutes on a medium heat).

1 cup of sour cream

I also made a quick chunky guacamole as another side dish mixing avos, white onions and tomatoes chopped in small cubes, salt and lime juice to taste.

Serves: 4 people

Put each element in a serving dish, warm the tortillas (and to keep them warm just put them in a basket and cover them with a clean cloth) and let everybody make their own tacos with all the yummy bits and pieces you made. In this case our final touch was a drizzle of Black Mamba Habanero Chilli Sauce (sometimes we like it really hot!). Enjoy and let us know if you liked it!

Fish tacos with kiwi & coriander salsa and chipotle sour cream

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If you are obsessed with Mexican-inspired dishes and chipotle flavours as much as we are, then you have to try this dish! Easy, yummy and with lots of fresh flavours!

Ingredients:

8 – 12 small corn soft tortilla

400 gr of white fish (preferably fresh, but also any frozen hake or kingklip will do the deal)

For the fish marinade:

1 tsp Black Mamba Chipotle Chilli Paste

1/4 cup of extra virgin olive oil

the juice of one lime (or lemon)

salt & pepper to taste

For the kiwi coriander salsa:

3 kiwis

one fresh bunch of coriander

6 spring onions

a dash of Black Mamba Chipotle Chilli Sauce

the juice of one lime

For the chipotle sour cream:

1 cup of sour cream

a dash of Black Mamba Chipotle Chilli Sauce

For the garnish:

one small red cabbage

one small red onion

1 cup of vinegar

salt and pepper to taste

 

Serves: 4 people

 

Turn on the oven to 180‚ĄÉ.

Make a marinade for the fish mixing the Black Mamba Chipotle Chilli Paste with olive oil, the juice of one lime and salt & pepper to taste (check how hot is your hot and adapt the amount of chipotle paste accordingly). Pour marinade on top of the fish, place in an oven dish and grill for about 30 to 45 ¬†minutes (depending if you’re using fresh or frozen fish) – check constantly so the fish doesn’t dry: it should be ready when the fish flakes easily and the smell starts to make you drool.

While the fish is cooking, put in a pan in low heat the chopped kiwis, spring onions and coriander, with a dash of Black Mamba Chipotle Chilli Sauce, the juice of half a lime and a bit of salt. Blend everything together and voilà! Your kiwi coriander salsa is ready (I prefer it a bit chunky instead of totally smooth, but to each its own).

Chop the red cabbage and red onion in slices and put on a mix of boiling water and vinegar for a maximum of 5 minutes (as you want them to still be crunchy and fresh). Once done put in a serving dish (add a bit of salt if you feel it needs it).

If you still think you need more chipotle flavour (and we wouldn’t disagree)¬†then add some drops of Black Mamba Chipotle Chilli Sauce to your sour cream and put in a bowl for serving.

When your fish is ready take it out of the oven and cut it in bite sizes. Turn the oven off but place the tortillas inside just to warm them up enough with the residual heat (make sure you don’t leave them for too long as they can become hard very quickly, been there done that!). Once tortillas are warm place in a basket and cover with a clean cloth (so they remain warm).

I also made a quick chunky guacamole as another side dish mixing avos, white onions and tomatoes chopped in small cubes, salt and lime juice to taste (but you can opt out as you have lots of amazing flavours already!)

Put each element in a serving dish and let everybody make their own tacos with all the yummy bits and pieces you made. Enjoy and let us know if you liked it!

 

Jalape√Īo & Coriander Pesto Prawn Salad with Mango

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Natalia Gaviria¬†is a top New York chef, with the heat of Colombia in her blood. So she’s been enjoying getting creative with our HOT products!

Try her dangerously tasty recipe with our Coriander & Jalape√Īo¬†Pesto‚Ķ A salad like you‚Äôve never tasted before!

“Ingredients:

¬ľ cup Black Mamba Coriander & Jalape√Īo Pesto

1 lb medium prawns (about 35-40), peeled and de-veined, but with the tails still on

2 tbsp olive oil

2 tbsp lemon juice

6 cups of your favourite salad greens (rocket, romaine lettuce, etc)

1 semi-ripe mango, peeled

1 tspn red pepper flakes

Salt and pepper to taste

Serves: 4 people

In a medium bowl, toss the prawns¬†with the Black Mamba Coriander & Jalape√Īo Pesto. Make sure all the prawn¬†is covered with the pesto. Use more if necessary.¬†Marinate for 10 minutes in the fridge.

In a large skillet pan, over med-high heat, heat up the olive oil and sauté the prawns for two minutes on each side or until fully cooked through.

Turn off the heat and pour the lemon juice over the prawns, add salt and pepper and toss well while still hot and in the pan.

Toss the greens lightly with some olive oil, salt and pepper and place on one plates.

Lay the prawns over the salad greens.

With a peeler, shave off pieces of mango and add to each plate.

Finish off with a sprinkle of red pepper flakes.‚ÄĚ

For more recipes to try with our products, click here

Cayenne & Basil Pesto Corn Muffins

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Natalia Gaviria is a Colombian chef living in New York City. She is the author of four cookbooks and was previously a contestant and winner on the Food Network’s television series Chopped!

We let her loose with a jar of our Basil & Cayenne Pesto and she sent us back this HOT recipe… Thanks Natalia!

Give it a try!

“Ingredients:

5 tbsp Black Mamba Basil & Cayenne Pesto

1 cup yellow cornmeal

¬Ĺ cup flour (all purpose)

3 tbsp sugar

2 tsp baking powder

1 tsp salt

¬ĺ cup fresh corn kernels

¬ľ cup whole milk or plain yogurt (full fat)

¬ľ cup unsalted butter, melted

1 egg, beaten

Makes: 24-26 mini-muffins

Pre heat the oven to 350 F. Butter an 8‚ÄĚ x 8‚ÄĚ pan or 2 (12) mini muffin tins.

Whisk the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Set aside.

In a blender or food processor, blend the corn kernels, Black Mamba Basil & Cayenne Pesto and milk. Add these ingredients to the dry ingredients until well mixed. Finish the mixture by adding the butter and egg. Blend well and pour the batter into the greased pan.

Bake for 20 ‚Äď 25 minutes until a toothpick inserted in the centre comes out clean. (Bake for 12-15 minutes for mini muffins).

Serve with additional Black Mamba Basil & Cayenne Pesto¬†or butter.‚ÄĚ
For more recipes to try with our products, click here

Grilled Salmon with a Black Mamba Cayenne crust

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Hayley from London is a ssserious food-lover! She’s our first #myblackmamba winner.

Here’s her HOT homemade Black Mamba recipe…

“This recipe is true on-the-go food. Made in moments with minimal effort and only 3 ingredients, the delicious crust is set off with a cayenne kick from Black Mamba Basil & Cayenne Pesto.

1 tbsp Black Mamba Basil & Cayenne pesto
1 slice of crusty wholemeal bread
2 fillets of salmon
Oil for greasing the pan
A slice of lemon for garnish

Blitz the bread in a blender until you reach a fine crumb.

Mix together the pesto with the breadcrumbs, make sure it is well mixed but not too moist.

Lay the crust over the top of the salmon.

Sizzle skin side down in a pan for 3 ‚Äď 4 minutes.

Slide under the grill until the crust has browned and the fish flakes apart with ease.‚ÄĚ