Category Archives: Chilli

Smoky Chicken & Chorizo Hotpot

Hotpot ready to go in the oven

Hotpot ready to go in the oven


3 chicken breasts and 6oz to 8oz chorizo
Drop of olive oil
1 onion
1 red pepper
1 tin tomatoes
½ pint chicken stock
1 can chick peas (drained)
Salt and pepper
1 tblsp smoked paprika
2 large cloves of garlic
1 chilli (optional)
Good handful of fresh parsley
Crusty French bread to serve

1) Chop onion and red pepper (and chilli if desired) using Food Chopper or Manual Food Processor add to Deep Covered Baker / Rectangular Baker.

2) Draining chick peas using Easy Read Measuring Colander, add to Stoneware.  Add garlic using Garlic Press, smoked paprika using Easy Read Measuring Spoons and tomatoes (chop using Mix ‘N Chop)

3) Snip some fresh parsley using Professional Shears and sprinkle

4) Add ½ pint of chicken stock using Small Batter Bowl

5) Chop Chicken and Chorizo on Cutting Board using Forged Cutlery 13cm Utility Knife and put into Stoneware

6) All ingredients are now in Deep Covered Baker / Rectangular baker (if using a smaller baker just reduce ingredients slightly), stir.

Cook for approx 40 mins in oven at 180c / Gas mark 4

Serve with crusty bread

Hotpot after half was served!

Hotpot after half was served!

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Filed under Batter Bowl, Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Garlic Press, Manual Food Processor, Other, Pork, RockCrok, Tea, Tomato

Kit Hemsley’s Slow CookedCashew Chicken

This recipe has been kindly shared by my colleague Kit Hemsley.  She has adapted a recipe originally from  It is a stunningly easy ‘get-ahead’ recipe which is tangy and really, really delicious.  Please don’t be afraid of the chilli, it really isn’t hot (as tested on my spice-phobic friend!!)



  • 5/6 boneless skinless chicken breasts (chop into bitesize pieces) using Forged Cutlery Utility Knife
  • 1/4 cup plain flour
  • 1/2 tsp black pepper
  • 2 tbsp sunflower or veg. oil
  • 1/2 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 2 garlic clove
  • 1 inch fresh ginger
  • 1 red chilli
  • 2-3 cups of chicken stock (or water).
  • 1 cup cashews (reserve half of the cashews and brown in a pan for later)


1. Chop chilli, garlic and ginger using food chopper
2. Put ALL the ingredients in the Deep Covered Baker and stir, put on lid.

IMG_5343 3. Cook on 200/ High (Aga top oven) for 30-40 min to get DCB and contents cooking then 120/ Low  (Aga bottom oven) for 3 to 4 hours.  OR when I made this yesterday I just put it on timer for 4 hours at 140 fan (therefore 160 non-fan)
4. Add cashews and stir.
5.Serve with rice and some green veg.
Makes about 6 servings

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Filed under Chicken, Chilli, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Tea

The Pampered Chef ® Savoury Cheese Bites Recipe

This is a recipe from our new Season’s best recipe book.  It has already become a firm favourite in our house.  Every party should have a set of these.  The only disadvantage to the recipe is that they are gone all too soon!  The topping does sound a little strange but is absolutely delicious. IMG_4302

60 g Parmigiano Reggiano cheese, divided
115 g butter (in small pieces), at room temperature
150 g plain flour
1 egg yolk
2 tablespoons water

Topping (optional)
40 g roasted red peppers from a jar (drained weight), well-drained and patted dry
3 tablespoons apricot conserve
1/2 teaspoon dried crushed chilli flakes

Preheat oven to 200°C/fan 180°C/Gas 6.

Grate cheese using Microplane® Adjustable Fine Grater.

To make the biscuits, combine these ingredients in Manual Food Processor in this order: 40 g of the cheese, butter, flour, egg yolk and water. Process until well blended, scraping down sides of bowl as necessary, until mixture just begins to bind to form a crumbly dough.

Place remaining cheese in Small Sheet Pan. Using a level filled Small Scoop, press dough into scoop using your fingers to mould into shape, then release directly into grated cheese and coat well on all sides.

Meanwhile make the topping, if desired. Finely dice red peppers using Chef’s Knife. Mix peppers, apricot conserve and chilli flakes in (500-ml) Prep Bowl.

Remove stone from oven. Immediately press down centre of biscuits with back of clean scoop to create wells. Using Mini-Serving Spatula, transfer biscuits to Stackable Cooling Rack; cool 10 minutes. Spoon half teaspoon of topping into wells of each biscuit. If the biscuits have topping they are best eaten on the day they are made.
Yield: Makes 24

Per serving: Nutrients per bite: Energy 295kJ/71kcal, Protein 1.7g, Carbohydrate 5.0g, Sugars 0.2g, Fat 5.0g, Saturated fat 3.1g, Fibre 0.2g, Salt 0.1g

Cook’s Tip: For easiest processing, the butter should be softened. To do this quickly, cut it into small pieces and let stand at room temperature for about 45 minutes. If the butter is not fully incorporated after processing in step 2, carefully remove the blade and transfer to 2-Litre Stainless Mixing Bowl. Stir the dough until blended using Mini Mix ‘N Scraper®. Do not knead to a smooth dough.

© 2013 The Pampered Chef used under license.

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Filed under Cheese, Chilli, Jam, Manual Food Processor, Medium Bar Pan, Medium Round Stone, Microplane Grater, Pepper, Square Baker, Stoneware

Spicy Smoked Salmon Puffs

Here is a fantastically simple recipe for you which tastes really, really great.  It would make a great starter for 12 or light lunch for 6 with a simple salad.  I am actually considering serving this for my christmas day starter (but lets not get too organised with that yet?!!)

1 x 500gms Jus Roll Puff Pastry Block
100gms smoked salmon trimmings
284ml double cream  (medium pot)
2 eggs (large)
1 tsp dried dill or 1 tsp fresh
1 small onion – chopped (using Food Chopper or Manual Food Processor)
1 chilli – chopped
1 tsp dijon mustard

Preheat oven to 220C
Roll out pastry and cut out 12 circles about 4.5″ in diameter, using largest Biscuit Cutter.
Using the Mini Tart Shaper, gently push each circle into the Stoneware Muffin tray.
Roughly chop up the salmon into small pieces using Utility Knife and divide into the pastry mould.
In the Batter Bowl mix cream, eggs, mustard, dill, chopped onion and chilli using Small Mix ‘N Scraper and then pour into each pastry mould – just half inch below the rim of the pastry.
Bake for 30 minutes. Just lift out and serve.

Optional – You can substitute chopped chorizo instead of Smoked Salmon !!

This is a brilliant recipe to do to start seasoning your stone especially if you want to be making Yorkshire Puddings in it.

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Filed under Batter Bowl, Chilli, Cream, Eggs, FIsh, Food Chopper, Manual Food Processor, Muffin Pan, Pastry, Stoneware

The Pampered Chef ® Pronto Pasta & Sausage Skillet Recipe

This recipe is a new Pampered Chef one and simply HAS to be tried!  It is so simple and very tasty.  It even tastes fantastic the next day in a lunchbox!  I have made this with both 1/4 tsp chillies and another time with 1/8 tsp.  For me, the 1/4 tsp was just warm and was enough for the kids to notice it but not be reaching for the water or complaining/ crying that it was too hot!!  With 1/8tsp it really is just a background warmth, though makes the lunchbox option less strong.

1 onion
1 green pepper, deseeded
400 g uncooked fresh Italian- or Sicilian-flavoured sausages (see Chef’s Corner)
1 tablespoon sunflower oil
2 cloves garlic, pressed
1/4 teaspoon dried crushed chillies
325 g uncooked dried penne pasta
700 ml cold water
1 jar (500 g) tomato-based bolognese pasta sauce
25 g Parmigiano Reggiano cheese
50 g full fat soft cheese
100 g grated mozzarella cheese
1 tablespoon finely chopped parsley (optional)

Finely chop onion on Cutting Board using Food Chopper. Dice green pepper using Chef’s Knife. Remove casings from sausages using Professional Shears; cut sausages in half lengthways, then cut widthways into 1-cm nuggets. Heat sunflower oil in Executive 30-cm Skillet over medium heat 1–2 minutes or until hot. Add sausage nuggets; cook 6–8 minutes or until golden brown, stirring occasionally with Bamboo Spoon.

Add onion and green pepper to Skillet; cook 2–3 minutes or until vegetables are tender. Add garlic pressed with Garlic Press and crushed chillies; cook and stir 10–20 seconds or until fragrant. Stir in pasta, water and pasta sauce. Bring to the boil over medium-high heat, stirring occasionally. Reduce heat to a simmer; cover and cook 12–14 minutes or until pasta is tender, stirring occasionally.

Meanwhile, grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater; set aside. Remove Skillet from heat. Stir in soft cheese until well mixed. Sprinkle Parmigiano Reggiano cheese over top, followed by grated mozzarella. Cover; let stand 2–3 minutes or until cheeses are melted. Serve on warmed plates, garnished with parsley, if desired.

Yield: Serves 6

Per serving: Energy 2055kJ/490kcal; Protein 20.8g; Carbohydrate 47.5g; Sugars 7.8g; Fat 25.5g; Saturated Fat 10.9g; Fibre 1g; Salt 2.5g

Cook’s Tip: Italian- or Sicilian-style sausages are flavoured with fennel, garlic and herbs. If you cannot find them, use any good quality, spicy fresh pork sausages instead.

Two cans (200 g each) tuna, drained and flaked, can be substituted for the sausages. In step 1, prepare onion and green pepper; heat oil as directed (omit sausages). Continue as recipe directs in step 2, cooking pasta for 9 minutes, then stir flaked tuna into Skillet; cook an additional 3–5 minutes or until pasta is tender. Continue as recipe directs in step 3.

© null The Pampered Chef used under license.

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Filed under Cheese, Chilli, Food Chopper, Garlic, Garlic Press, Microplane Grater, Pans, Pasta, Pepper

Mexican Chicken and Spicy Potato Wedges

This is a fantastic “chuck and bung” recipe.  Literally chuck all the ingredients in the stone and bung in the oven!  It is YUMMY!!!

Mexican Chicken

4-5 Chicken breasts (skinless)

1 large or two small red onions

1 red pepper

1 green pepper

1 red chilli

2 cloves garlic

1 lime

1 jar of salsa

2 tablespoons sugar

Tin of tomatoes

Small jar tomato puree

Packet of Mexican spice mix -taco/ enchilada/ fajita (1 Tbsp reserved for potato wedges)

1 chicken stock cube

Sour cream and grated cheddar cheese to serve (optional)

Mexican Spiced Wedges

450g potatoes

1 Tbsp reserved Mexican Spice Mix

1 Tbsp olive oil


  • Preheat oven to 220 (200 fan oven)
  • Wedge potatoes, place in Large Micro Cooker with a tablespoon water and microwave on high 10 mins. Drain and shake gently. Add spices and oil and mix to coat. Put on Medium Round Stone.
  • For the Mexican Chicken, slice the chicken and peppers into thin slices with Forged Knife on Flexible Cutting Mat. Chop onion and chilli with Food Chopper, crush garlic with Garlic Crusher, zest lime with Microplane and juice with Citrus Press. Open Tomato Puree with Smooth Edge Can Opener.
  • Place all the Mexican Chicken ingredients into a rectangular baker and cook for 15 mins.
  • Take out and stir and then put wedges in the oven. Cook wedges and Mexican chicken for 20 mins until chicken is cooked through and wedges golden and crisp.
  • Put cheese and sour cream in bamboo bowls to serve.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

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Filed under Cheese, Chicken, Chilli, Citrus Fruits, Citrus Press, Food Chopper, Garlic, Garlic Press, Pepper, Potatoes, Stoneware

Curry in a Hurry

This is my curry for impressing important guests and also the one I use for my best friends as it is so simple.

Chicken tikka masala Stoneware style !!!    


Chop up raw chicken into bite size pieces using Pampered Chef knife and cutting board.

In batter bowl add to the chicken all other ingredients using silicone scrapers, measuring spoons, juicer, food chopper onion and chilli pepper, snip coriander with kitchen shears, use easy read measuring cups for cream, crush garlic with garlic press, microplane ginger.

stir up and pop in stone on 180-200 degrees for35 mins – just make sure curry is bubbling nicely in oven.


5 chicken breast for Deep Dish baker or Square baker – (can double ingredient’s for rectangular baker)

¾ jar tikka massala paste

250g natural yoghurt (greek style is nice, Rachels’s organic greek yoghurt with coconut is gorgeous)

I tbs olive oil

1 red onion – finely chopped

1 garlic clove

1 fresh green chilli

1 inch piece root ginger – finely grated or chopped

4 fluid oz or 125 ml water

4 floz or 125 ml double cream

Bunch fresh coriander – finely chopped

½ lemon

Of course you can adapt the recipe if you are trying to be virtuous by adding more water and less cream – or even adding more yoghurt and no cream – the oil is optional too but I think it makes the curry more authentic.

Serve with rice.  The Pilau Rice (in the microwave!) recipe is the one I always use… love it!

Susie Evans

Independent  Director for The Pampered Chef

07854 241575


Filed under Batter Bowl, Chicken, Chilli, Citrus Fruits, Citrus Press, Cream, Deep Covered Baker, Food Chopper, Garlic, Garlic Press, Ginger, Microplane Grater, Rice, Square Baker

The Pampered Chef ® Chilli-Pecan Camembert Recipe

This is a fabulous party/ buffet/ lunch recipe.  Takes about 5 mins to make & 10 to cook (and about 5 mins to eat!!).  It sounds a really random recipe but don’t knock it until you’ve tried it, it is delicious.  Even if you aren’t a fan of spicy food the chilli in this just gives heat rather than all out spice.  

50 g pecan halves, coarsely chopped

1 fresh jalapeño chilli (or other fresh green chilli), seeded and finely chopped

70 g apricot jam

1 round (250 g) Camembert cheese (about 10-11 cm in diameter)

1/2 large French baguette (about 200-225 g total weight)

1 or 2 garlic cloves

Olive oil, for spraying

  • Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop pecans on Cutting Board using Chef’s Knife. Finely chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and jam; mix well using Skinny Scraper.
  • Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto Medium Round Stone. Spread half of the apricot jam mixture evenly over bottom half of Camembert using Small Spreader. Top with half of the pecans and the remaining half of Camembert, cut-side up. Spread remaining apricot jam mixture over Camembert; sprinkle with remaining pecans.
  • Using Bread Knife, cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil using Kitchen Spritzer.  Press garlic clove over the bread.
  • Bake 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: Serves 12

Per serving: Energy 674kJ/161kcal; Protein 6.2g; Carbohydrate 13.8g; Fat 9.4g; Saturated Fat 4.1g; Fibre 0.6g; Salt 0.6g

Cook’s Tip: When preparing fresh chillies, wear disposable gloves, or wash your hands thoroughly after handling chillies, as the oil in chillies can irritate skin and eyes.

For a simple garnish, slice a jalapeño (or other fresh green chilli) in half lengthways using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Camembert before baking.

Small rounds of Brie cheese can be substituted for the Camembert, if desired.

Sun-Dried Tomato Pesto Camembert

Substitute 70 g sun-dried tomatoes in oil (drained weight), drained, patted dry and chopped for the apricot jam. Substitute 1-1 1/2 tablespoons prepared basil pesto for the jalapeño chilli and 35 g pine nuts for the pecans. Proceed as recipe directs.

Serves 12

Nutrients per serving: Energy 620kJ/148kcal; Protein 6.2 g; Carbohydrate 9.7g; Fat 9.7g; Saturated Fat 4.2g; Fibre 0.5g; Salt 0.5g

© null The Pampered Chef used under license.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

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Filed under Cheese, Chilli, Garlic, Jam, Other