HOT & SPICY RECIPES

KEY PRODUCTS:
(Herbal Pepper Sauce & Celtic Sea Salt)
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Ingredients and Method:
500g (1 lb) of salted butter (softened to room temperature)
1 to 2 teaspoons of Herbal Pepper Sauce
1 teaspoon of Dijon Mustard
8 to 12 large Garlic cloves (finely grated)
1 dessertspoon of fresh Lemon juice
2 to 3 tablespoons of finely fresh herb leaves (coriander, parsley, chives, dill).

• Mix together thoroughly and return to the fridge ready to use everyday.


• FANTASTIC FOR MAKING:
Omelets; sauteed mushrooms, mixed vegetables, roast meats, fish & seafood. Mixed into mash or baked potatoes, pasta, rice, couscous, OR for the most delicious GARLIC BREAD.

KEY PRODUCTS:
(*See GRAMMA'S Supreme 'Spicy Garlic/Herb Butter' recipe).
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• Melt 1 -2 teaspoons of GRAMMA'S Supreme Spicy Garlic/Herb Butter over a Baked potato.


• Sprinkle with Mild English Cheddar or parmesan cheese (optional)


• Serve with fresh Salad

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• OPTIONAL: Mix Supreme Spicy Garlic Butter into cooked pasta, boiled rice or mash potato.

KEY PRODUCTS:
(GRAMMA'S Herbal Seasoning 'Creole or Original & 'Celtic Sea Salt').
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• Sprinkle 1-2 dessertspoons of any Gramma's Herbal Seasoning on turkey, chicken, fish or seafood.


• Lightly coat with the Spicy Garlic / Herb Butter.


• Sprinkle a little Celtic sea-salt to taste,


• the juice of ½ lemon and wrap securely in greaseproof paper


• Then bake or roast as normal.

KEY PRODUCTS:
(GRAMMA'S Herbal Pepper Sauce, Herbal Seasoning, Celtic Sea Salt).

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Ingredients and Method:

• In a large sauce pan add 1 tablespoon of Celtic Sea Salt and bring to the boil.


• Add 500g (1 lb) of linguine pasta and cook for 10 minutes.


• Strain the pasta in a colander; run under cold water to stop it over cooking; then strain the pasta and set it aside.


• In a large sauce pan - add 1-2 tablespoons of Spicy Garlic/Herb Butter.


• Add 1 onion (thinly sliced)


• Add 1 bell Pepper (deseed and thinly slice)


• Add 1 dessertspoon of any Gramma's Herbal Seasoning


• Add ¼ - ½ teaspoon Celtic Sea-Salt, then sautéed for 2 minutes


• Return the pasta to the pan


• Dissolve 2 stock cubes in 200ml (1/4 pint) of boiling water and


• pour into the pan).


• Stir well and cook for 5 minutes


• Add 250g (1/4 lb) of cherry tomatoes (cut into quarters)


• Mix well; cook for 1 minute.


• Serve immediately.

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• OPTIONAL: sprinkle over the pasta with parmesan cheese.