Cayenne 1kg

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Customer reviews - Cayenne 1kg

Reviews

Cajun Spice Mix - Wed 5th Oct 2011
Mix your own hot and spicy Cajun seasoning using 1 tsp each of ground paprika, dried oregano, dried thyme and garlic powder together with 1/4 tsp cayenne (or to taste) and some ground black pepper and sea salt. You may like to make a batch of it and store in an airtight jar. Try using it to coat chicken, fish, tofu and veggies before grilling, roasting or frying. Ideal for summer bbqs!
Reviewer's Name: Ella

Spicy Peanut Slaw - Thu 6th Oct 2011
First make a dressing. Fry 1 finely sliced shallot and 1 crushed garlic clove in 1 tbsp groundnut oil until soft. Stir in 50 g crunchy peanut butter, the juice of a lime, 1 tsp caster sugar, 1 tbsp soya sauce and 1/4 tsp cayenne pepper (or more, to taste). Add around 6 tbsp water and heat until the sauce has combined. Blend until smooth and leave to cool. Meanwhile make a salad of chopped/grated/sliced red cabbage, red and green peppers, carrots, celery, spring onions and bean sprouts. Add some finely chopped red chilli, bean sprouts and a few fresh mint leaves. Toss the salad with the dressing and serve garnished with peanuts.
Reviewer's Name: Lou

Spicy Wedges - Fri 10th Feb 2012
Cut up 750 g baking potatoes - each into 6 wedges. Preheat oven to 200 degrees C/gas 6. In a bowl toss the potato wedges with 1 tsp paprika, up to 1 tsp cayenne pepper (or to taste), 1 tbsp olive oil and the juice of 1/2 lemon. Tip into a roasting tin, season with salt and pepper and bake for 20 mins, then shake and cook for another 20 mins til golden and crispy.
Reviewer's Name: Jo

Spiced Kale & Potato Soup - Tue 23rd Oct 2012
Just cook kale and potatoes in veg stock, then puree and season with ground cumin and cayenne pepper.
Reviewer's Name: Cary

Aubergine in Yoghurt Sauce - Mon 4th Mar 2013
Toss cubed roasted aubergine with natural yoghurt, chopped mint leaves, crushed garlic and a touch of cayenne pepper.
Reviewer's Name: Cathy

Tips

Try... - Wed 20th Jun 2012
Try using in a prawn cocktail. Pouring some half fat creme fraiche into a bowl and stir in a little ground cumin, a pinch of cayenne pepper and a squeeze of lemon juice. Add peeled prawns and mix thoroughly. Serve on a bed of washed and shredded hearts of Romaine lettuce with a lemon wedge to squeeze over.
Reviewer's Name: Julie

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