Simply Add Chilli

"an honest product filled with homespun traditions"
Susan McCann

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Customer Comments

"What a wonderful flavour sensation! Great for adding to toasties and sandwiches. I love the fruity strawberry flavour and then wait for the chilli 'bite' to follow. As Elaine suggests below, If anyone still has an open jar of this after six weeks I'd be astounded. It was the extreme version I bought. Delicious! and I'm delighted that you can buy it on Byres Rd!"
Robert Ryan
"Fantastic product! I add a spoonful to nearly every dish I make these days. It's an umami flavour that, like onion, mushroom and tomato, adds a fullness of flavour to the dish. Well done and thank you for making it easy and delicious to SIMPLYaddCHILLI."
Elaine. (Online Customer)
"Just discovered SIMPLYaddCHILLI in George Mewes, Byres Road. I noted that it said "use within six weeks of opening", so I wrote on the jar 29/5 so that I would know when it had been opened. It's now 30/5 and there are two teaspoonfuls left in the jar! I think I'm addicted!"
Janice. (Customer)
"This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!"
Julia Child, Chef and Author
"This is a little bit of heaven in a small jar. I have used it with samon and rainbow trout chicken and also a dip. SIMPLY ADD CHILLI was given to our guests as one of the gifts at our daughters wedding recently. The feed back from them has been nothing but good"
Morag McCargo
"Just made homemade burgers with simply add chilli added to mix - absolutely delish!!!!!!"
Aileen Kelly

salmon

SIMPLYaddCHILLI to Spaghetti Vongoles

Ingredients
• 1kg small clams, scrubbed clean
• a small bunch of fresh flat-leaf parsley
• 4 cloves of garlic
• 1 tablespoon of Wild SIMPLYaddCHILLI chilli or more to taste
• 15 cherry tomatoes quartered
• 250ml white wine
• 400g dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil

Put a pan of water on to boil whilst washing and cleaning your clams, if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, and put to one side and roughly chop the leaves. Peel and chop the garlic, and tomatoes and measure out your wine.

Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. Around 5 minutes before the pasta is cooked add a good glug of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Add the chopped tomatoes and a tablespoon of SIMPLYaddCHILLI (Wild or Extreme). Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.

By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away.

salmon

SIMPLYaddCHILLI to Salmon: serves 1

1/ Take a piece of salmon and spread a tsp of SIMPLYaddCHILLI mild or wild evenly across the top
2/ Wrap the salmon in foil and put in oven for 15mins at gas Mark 180
3/ Once cooked through remove from the oven and serve

simply add chilli cheese

SIMPLYaddCHILLI to Camembert:
per bite size piece

1/ Take a piece of camembert and roll in SIMPLYaddCHILLI mild or wild
2/ Then roll in fresh breadcrumbs
3/ Deep fry for 1 minute in hot oil
4/ Serve (Fantastic!)

Moroccan Lamb Tagine with Simply Add Chilli Extreme

Set Oven to 175oc

This dish is traditionally made in a 'tagine', a clay pot with a large cone shaped cover. If you don't have one of these, a casserole or pirex dish will do. Moroccan or Berber cuisine use a lot of fruit and spices in their savoury dishes so Susan's Simply Add Chilli is perfect for that fruity punch required here.

1 – 2 tbs Simply Add Chilli extreme
1 tsp ground black pepper
2 tsp paprika
2 tsp ground ginger
½ tbsp turmeric
1 tbsp ground cinnamon
400g shoulder of lamb, trimmed and cut into 5cm/2in chunks
1 large onion finely sliced
1 tbsp olive oil
2 clove garlic, crushed
400g tin of chopped tomatoes
50g dried apricots, cut in half
25g dates, cut in half
25g sultanas or raisins
300ml pint lamb stock (1 lamb stock cube dissolved in boiling water)
½ tbsp clear honey
Garnish
40g flaked almonds
1 tbsp coriander, roughly chopped
1 tbsp flat leaf parsley, roughly chopped

• Marinate the trimmed lamb with the spices for 2 hours.
• Sweat the onion and garlic in the olive oil until soft.
• Add the lamb and spices and stir on a high heat to brown add the meat.
• Add the tin tomatoes, lamb stock, prepared fruit and simply add chilli extreme and bring to the boil with a generous pinch of salt.
• Carefully transfer the stew to a tagine or any ovenproof dish with a cover and place in the oven for 2 -2 ½ hours.
• Toast the almonds lightly and roughly chop the coriander and parsley.
• Once the tagine is ready, taste and check the seasoning and sprinkle the nuts and herbs over the top and serve from the table with rice or cous cous

carrotSIMPLYaddCHILLI to create Spicy Carrot and Coriander Soup: serves 4 - 6

• 1kg of carrots
• 500 gm onions
• 25g bag of fresh coriander
• 1 vegetable stock pot dissolved in 2 pints water
• 3 teaspoons of SIMPLYaddCHILLI wild
• A spray of low call oil

1/ Peel and dice your onions
2/ Fry in low cal oil for 5 mins on low heat until soft
3/ Peel carrots and add to onions with stock and SIMPLYaddCHILLI
4/ Bring to the boil then reduce and simmer for 45 mins until carrots are cooked
5/ Season with salt and pepper, add your coriander, and blend with hand blender

carrotSIMPLYaddCHILLI to Spiced Butternut Squash and Coconut Soup: serves 4 - 6

• 1 medium butternut squash
• 1 large sweet potato
• 6 large carrots 
• 2 red onions
• 1 stock cube (vegetable)
• 1 can reduced fat coconut milk (400ml)
• 1 tbsp olive oil
• 2 tsps of SIMPLYaddCHILLI wild

1/ Chop both red onions and fry lightly in olive oil
2/ Peel and dice all other ingredients and add them to the pan
3/ Cover the vegetables with stock and coconut milk and cook until all the vegetables are soft
4/ Liquidise the soft cooked vegetables and serve with crusty bread

mangoSIMPLYaddCHILLI Mango Salad: serves 4

To a good sized tub that you can put a lid on and shake, add: 
• 400 grams chopped mixed tomatoes (beef, baby, vine etc)
• 1 x ripe avocado, cubed
• 1 x ripe mango, cubed
• 1 x green or yellow pepper, cubed
• Two healthy handfuls of rocket
• A good tbsp of fresh chopped coriander
• 1 x tbsp of balsamic vinegar
•  ½ tbsp of red wine vinegar
•  The juice of 1 small lime
•  A tsp (or two) of SIMPLYaddCHILLI wild or mild

1/ Season with salt & pepper and shake the box nice and gently so all the ingredients mix together
2/ Decant into a salad bowl and serve or pop in the fridge to keep chilled before serving

burgerSIMPLYaddCHILLI to Burgers: serves 4-6

In a bowl put: 
• 500g of lean minced beef
• Half red onion finely chopped
• 2 x tbsp of fresh bread crumbs
• 1 x tsp of SIMPLYaddCHILLI Mild or Wild
• 2 x bulbs of garlic crushed and finely chopped
• 1 x egg yolk
• Half a tbsp of chopped coriander 
• Season with salt and pepper

1/ Get your hands stuck in and blend together
2/ Shape into burger pates
3/ Fry in a pan or grill

butternutSIMPLYaddCHILLI to Mango Passion Fruit Salsa: serves 4 - 6

You'll need: 
• 2 passion fruit
• ½ sweet ripe mango
• 5 large ripe vine tomatoes
• Good handful of fresh coriander
• 1 large red onion
• 1 lime
• 1 tbsp of red wine vinegar 
• 2tsp of SIMPLYaddCHILLI extreme

1/ Slice the passion fruit in half and scoop out the centre.
2/ Cut the mango into small cubes. Roughly chop the vine tomatoes into small chunks.
3/ Finely chop the corriander and dice the red onion.
4/ Put all ingredients in a bowl and squeeze in the juice of the lime, add the red wine vinegar, SIMPLYaddCHILLI extreme and stir.
5/ Keep chilled in fridge until ready to serve.

mushroomSIMPLYaddCHILLI to make Spicy Mushroom Chicken Breasts: serves 4

You'll need: 
• 4 chicken breasts
• 250g brown cap mushrooms
• 2 tbsp olive oil
• 4 tsp SIMPLYaddCHILLI mild or wild
• Salt & Pepper

1/ Slash all 4 chicken breasts and brush with olive oil.
2/ Add 1 tsp of SIMPLYaddCHILLI mild or wild to each chicken breast.
3/ Slice the mushrooms and place on top. Season with salt and pepper.
4/ Wrap loosely in foil and roast in oven for 30-40 mins.
5/ Serve with buttered sweet potato mash.

meatballsNannie Annie's Spicy Meatballs

• 500 grms beef steak mince
• 500 grms pork mince
• 3 tbls parmesan cheese
• 2 onions
• Red pepper (I use the Greek peppers from a jar - they are really ripe and the best in my experience)
• 1 stick of fresh celery
• 1 carrot
• 1 Beaten egg
• 2 Tins chopped tomatoes, Aromat seasoning ( you can use a ground veg or chicken stoke cube)
• Greek olive oil,
• Milk
• 2 Sliced of Italian bread made in to breadcrumbs
• Dried – oregano, parsley, basil and garlic - You can use fresh, but in my experience dried works better from a consistency perspective.
• A pinch of hot paprika - Spanish Pimenton is the best
• Salt and pepper to taste Meatballs

Place the minced beef and pork into a bowl. Add the breadcrumbs, beaten egg, parmesan and a teaspoonful of each of the herbs and garlic 2 Dessert spoons of SIMPLYaddCHILLI Wild or Extreme. Mix well and form into balls. Heat olive oil and brown the meatballs – set aside.

Sauce: Heat olive oil and sauté onions. Add small slices of celery, grated carrot and red pepper (sometimes I add diced smoked bacon but this is optional). Saute the veg until soft and add the tomatoes. Add aromat and a teaspoonful of each of the herbs and garlic. Allow to simmer and reduce by 25%. Big secret - add some milk to lighten – I have tried cream but semi skimmed milk is best. Add salt and pepper to taste. Add sauce to the meatballs and oven cook for around 50 mins. Best served the following day with more parmesan - add milk to lighten, if required.

Nannie Annie x

SIMPLYaddCHILLI Extreme Mussel Recipe

Simply softened sliced onion and lots of coarsely chopped garlic in about a teaspoon of olive oil, popped a couple of teaspoons of SIMPLYaddCHILLI Extreme in for a minute or so, then added 750g of black mussels, and around 1/2 cup of wine. Steamed them with the lid on. (You can use beer, if you wish to appease the Aussies!

When the mussels are just opening and still plump, drain and reserve the soup, and take the mussel meat out of the shells, and pop them back together.

Soup thickens with mussels serve with lovely crusty bread.

SIMPLYaddCHILLI Extreme adds a very distinct flavour, piquantly sweet above the heat - I have done this a few times with other chilli sauces, but I guess it is the strawberrys, other inspiration, and sheer love that makes this so different!