Tessa, the owner of Emsworth’s Chilli Jam Company has been creating a variety of outstanding chilli jams, sauces and chutneys for years and we have sold them at the shop from the moment we started. It’s a range that covers all tastes from the mild Chilli Jam to the impressively hot Naga Relish. Each sauce is adaptable and can be added to recipes to supply a warm infusion of chilli heat and give your food an extra dimension.
These award-winning, handmade, gluten-free chilli products are carefully made in small batches to retain colour, texture and flavour. Using the finest and freshest ingredients with nothing artificial added, they are all suitable for vegetarians and vegans.
Here are a list of simple, tasty recipes that you can rustle up at home using Creedy Carver Chicken, Wayside salads and vegetables.
Sweet Chilli and Basil Dressing
Whisk together 5 tbsp olive oil, 1 tbsp chilli jam, chopped basil leaves, 1 tbsp lime juice and salt
Chilli Lime Dressing
Whisk together 2 crushed cloves of garlic, 1 tbsp chilli relish (heat of your choice) 3 tbsp lime juice and 2 tbsp fish sauce
Diced beetroot and chopped spring onion mixed with 1 tbsp chilli relish, 2 tbsp lemon juice and 3 tbsp olive oil
Mango and Cucumber Salsa
Chopped mango, finely diced red onions and diced cucumber mixed with 1 tbsp chilli jam, 2 tbsp lime juice and 3 tbsp olive oil
Arrange sliced tomatoes, avocado and mozzarella on a serving plate. Dot each piece of cheese with chilli relish (heat of your choice) or chilli jam. Tear up some basil leaves and sprinkle over. Drizzle with olive oil and black pepper
Warm Camembert (we recommend Tunworth)
Remove paper from one whole camembert and place in an oven proof dish just slightly bigger than the camembert. Make deep holes in the cheese and push in one crushed garlic clove and 1 tbsp chilli relish or chilli jam. Sprinkle on the grated rind of an orange, a pinch of rosemary and black pepper. Pour over 1 tbsp white wine and 1 tsp olive oil. Cover with foil and bake for 20 minutes. Leave to cool and eat when just warm
Chilli Chicken Salad
Place 4 chicken breasts in a shallow oven dish. Whisk together 1 tbsp chilli relish, 3 tbsp olive oil, 1 tbsp lemon juice and salt. Pour over chicken and marinade overnight. Cook chicken and when cold cut into strips. Arrange with lettuce, cucumber and sliced radishes on a platter, scatter with pine nuts and drizzle with Sweet Chilli and Basil dressing
Using a sharp knife cut through the back bone of a whole chicken and open out and place on a board skin side up. Make cuts in skin and rub in chilli jam or chilli relish. Roast for about an hour but if it’s a finesummer night roast chicken for less time and finish off on a barbeque.