FANCY A TREAT? TRY MY HEAT!
Hungry?
The DK Breakfast Stack
The best way to start your day is with a DK Breakfast stack and a nice dollop of No.9 - Original Hot Pepper Boomer.
Ingredients:
1x slice of protein bread
1/2x avocado (preferably the creamy Kenyan ones)
1x tomato
2x hash browns
1x egg
Choose from smoked salmon / turkey ham / Italian ham / Spanish ham / bacon / none if you're a veggie
Salt, pepper, No.9 Hot Pepper Boomer
Serves 1 person - double up for 2 people
1. Place your hash browns in the oven, 220c for approximately 15-20 minutes.
2. Make yourself a coffee or cup of tea and chill for 10 minutes.
3. Boil a kettle and poach your egg. I use an egg mould as it's a lot easier with zero mess.
4. While the eggs are poaching, halve your avocado and scoop out that creamy goodness. In a bowl, add a glug of olive oil, crack of black pepper and some salt. Smash and mix until its deliciously creamy.
5. Spread that avo goodness equally on both slices of bread.
6. Slice your tomato and layer on top of the meat.
7. Layer your choice of meat or salmon on top of the avocado.
8. Your hash browns should be done by now, so take them out of the oven and rest those bad boys on top of the tomato.
9. Now for the final balancing act, take your poached eggs and set them on the hash browns.
10. It's time for the finishing touches - crack of black pepper, dash of salt, DK No.9 sauce.
11. Admire the magnificence of your creation.
12. Devour and have an absolute belter of a day :)
Hungry?
Chicken & Vegetable Soup
My soup recipe is both very easy to prepare, lasts for a few days and is very healthy.
Ingredients:
1x onion
1x carrot
1x celery sticks
2x cloves of garlic
1x potato
1x chicken breast
1x tin of cannellini beans or similar legume
Dry parsley, fresh coriander, salt, pepper, No.1 Double Bubble
1. Dice the onion, celery, carrot, potato and mince the garlic.
2. In a large saucepan add a large glug of olive oil and turn up the heat.
3. Add the chopped veg and sautee until soft, but not mushy.
4. Turn the heat down a to just over half, dice the chicken and add to the pot.
5. Sprinkle a load of dry parsley, salt & pepper and mix that pot up. Keep stirring until most of the chicken is browned.
6. Add the tin of beans and stir through.
7. Boil a kettle and add the hot water to the pot. Turn the heat down and let the contents simmer for 30 minutes with the lid on.
8. Sample the liquid of delight and add seasoning to your preference and / or more herbs if you desire. Turn off the heat.
9. When it's ready, grab a big bunch of coriander, or however much you like, chop the bugger up and add to the pot.
10. Ladle into a nice, deep soup bowl.
11. Admire the magnificence of your creation.
12. Grab your DK No.1 and add liberally.
13. Devour and have an absolute belter of a day :)
Hungry?
Fish Finger Salad
Everyone loves fish fingers and of course a fish finger butty is the first thing you think of. However , this fish finger salad is both healthy, tasty and damn easy to put together. The citrus heat from the DK No.3 is the perfect addition to this top notch salad.
Ingredients:
3x fish fingers (or more if you really want to)
1x tomato
1x medium cucumber
1x spring onion or small red onion
Half a yellow pepper
1x egg
Jar of jalapenos (optional)
Feta cheese
Raw spinach
Olive oil, rice vinegar, salt, pepper, No.3 Citrus Banger
1. Take your fish fingers and get them under the grill or in the oven.
2. Boil a kettle and hard boil the egg for 6 minutes.
3. Start with the raw spinach, rinse under the tap, squeeze out the moisture and bung it in a bowl.
4. Chop the cucumber, tomato & yellow pepper into medium sized chunks and add to the spinach.
5. Dice your spring onion or small red onion and jalapenos (if you've opted for them) and add to the mix.
6. Take your feta, cube it and add it to the mix. The amount is entirely up to you. I love the stuff and normally add half a block. Once you start mixing it with the egg and dressing it becomes creamy.
7. If your 6 minutes is up, take the egg off the boil and swap hot for cold water. Get rid of the shell , slice and add to the mix.
8. Have you checked the fish fingers? Are they done yet? They are? Great!! Get them out of the oven / grill and chop them into 1 inch bite sized pieces.
9. You can add a dressing now, but if you can't be arsed to make one, grab the olive oil and drizzle over the salad. Do the same with some rice vinegar. Salt, pepper and give it a good toss.
10. Add a healthy crack of pepper, some salt and as much DK No.3 as you can handle. I like a tablespoon. Really give it a good stir and get those flavours popping.
11. Admire the magnificence of your creation.
12. Graze and have an absolute belter of a day :)
Hungry?
Mini Jerk Chicks & Tatts
Here is a great way to combine 2 of the DK Hot Sauces. The XX will give your chicken thighs a real slap, while the Hot Pepper Boomer just adds another dimension to mini roast potatoes. This meal is very satisfying and pretty healthy. No frying, little fat, full of flavour.
Ingredients:
6x chicken thighs
2x medium white potatoes
3x cloves of garlic
1x beef tomato
1x small red onion
Rosemary, salt, pepper, olive oil, rice vinegar, DK Jerk Rub, No.9 Hot Pepper Boomer, No.1 Double Bubble
1. Put your chicken thighs in a bowl and "jerk" them. By this I mean stab the hell out of them as this will allow the flavour to enter the meat. Add a healthy spoon of DK Jerk Rub and a dash of vegetable oil and mix it well into the thighs. Cover with cling film and leave in the fridge until needed later. The longer the better.
2. Turn your oven onto warp factor full (highest temp you can). Add a glug of oil to a baking dish, just enough to almost cover the dish and place in the oven. Take your chicken out of the fridge.
3. Boil a kettle and peel your potatoes while the kettle boils. From top to bottom, slice into 1/4 inch slices. Take half the stack and make 2 length way cuts. Turn and make 3 width way cuts. You should have a pile of smallish cubed potatoes.
4. Boil the potatoes until almost done. You don't want them mushy. Drain the water, turn the heat off and put the pot back on the hob. You need to be rid as of much as the moisture as possible. Stir them so they don't stick to the bottom. You'll know when the moisture has gone.
5. Take the dish out of the oven and put on top of the still hot hob. Add the potatoes but be careful as the oil will sizzle.
6. Give them a good stir so the potatoes are covered in the hot oil
7. Bash 3 cloves of garlic with the back of a large knife. With the skin on, add the bashed garlic to the potatoes. Add a generous crack of pepper, salt and dried rosemary. Give them all a good stir and whack them back in the oven. 40 minutes should do the trick
8. Now onto the chicken. If you've got an air fryer then this is your best option. 10 minutes should do the trick. If not, then they need to go in the oven. Same shelf as the tatts but a different dish please.
8. After 20 minutes, check your spuds. Are they starting to go crispy? Good. Add a decent tablespoon of No.9 Hot Pepper Boomer. Mix well and stuff them back in the oven.
9. Check the thighs and turn them. Spoon any juices over the meat. Back in the oven.
9. While the magic is happening in the oven, make the salad. I've chosen a really easy tomato & onion salad. Wash then slice the tomatoes. Mandolin the onion so you have super fine slices. Plate the tomato first then the onion on top. Drizzle some olive oil and a little rice vinegar. Slight crack of black and sprinkle of sea salt.
10. Check on your tatts & chicken. Are the spuds crispy? Good. Take them out. Is the chicken done? No, then leave it in for a few more minutes. Yes? then get it out.
11. Plate the thighs and potatoes. The side salad should be enough but you can always add your choice of veg if you're proper Hank. Fancy a bit more heat? Add a spoon of Double Bubble as a livener.
12. Admire the magnificence of your creation.
13. Devour and have an absolute belter of an evening :)
