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50g wholegrain long-grain rice
1 red & 1 yellow pepper
3 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 courgette, diced
75g cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground coriander
20g toasted almonds flakes
3 heaped tbsp roughly chopped fresh coriander
100g mild goats’ cheese,cut into chunks
freshly ground black cracked pepper
20ml of Divineno’s hot smoked pepper sauce
Preheat the oven to 200 degrees Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray cut a sliver from the base if necessary to help them sit flat. Bake for 15 minutes.
add to pan extra virgin olive oil and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
Add the tomatoes, garlic, coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds.
Add the rice and coriander and season with a little pepper and Divineno’s hot smoked pepper sauce Mix well together.
Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
2 cloves of fresh garlic chopped
1 fresh lime juice
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon black pepper
4 salmon steaks
chopped coriander to garnish
15ml Divineno’s hot smoked pepper sauce
Whisk together the lime juice,lemon juice, extra virgin olive oil, garlic, Divineno’s hot smoked pepper sauce, and black pepper in a bowl, pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour or best results overnight in fridge.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
Grill until the fish flakes easily with a fork, 5-10 minutes per side depending on thickness then garnish with coriander.
Serves 6-8 as a starter
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
20ml Divineno’s hot smoked pepper sauce
Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley to garnish, finally add a splash of Divineno’s hot smoked pepper sauce.
4 slices panini ciabatta bread, sliced on an angle
1 tsp olive oil
3 garlic clove, thinly sliced
1 large red chilli, de-seeded and sliced thin
200g raw king prawns
juice of 1 lemon
juice of 1 lime
bunch of coriander, roughly chopped
2 large handfuls of rocket to garnish
20ml Divineno’s Hot smoked pepper sauce
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic & chilli until sizzling. Turn the heat up, add the prawns, then cook until red. Remove from the heat, then add the lemon juice, lime juice, Divineno’s Hot smoked pepper sauce & coriander. Season, then serve piled on toast with rocket leaves.
500g skinless chicken breast fillet, cubed
2 red peppers, de-seeded and cubed
2 green peppers, de-seeded and cubed
1 medium-sized courgette, sliced
Finely grated zest and juice from 1 large lemon
2 tbsp olive oil, plus extra for brushing
1 garlic clove, peeled and crushed
ground black pepper
half a bunch of freshly chopped coriander
25ml Divineno’s Hot smoked pepper sauce
Place the chicken, peppers and courgettes in a large shallow non-metallic dish. Mix together the lemon zest and juice with the oil and garlic, & Divineno’s hot smoked Pepper Sauce pour over the chicken and vegetables. Cover and leave to marinate for 1 hr at room temperature or for best results overnight in the fridge.
Thread the chicken peppers and courgettes onto 8 wooden skewers. Season with salt and freshly cracked black pepper.
Cook the kebabs on a medium-hot barbecue for 12-15mins, turning frequently until the chicken is cooked through and the peppers and courgettes and lightly charred. Brush with a little olive oil once or twice during cooking to prevent the chicken from drying out. Serve sprinkled with the chopped coriander.
450g minced lamb
1 whole onion diced
1 bunch of fresh parsley chopped
1 tablespoon ground coriander
1/4 teaspoon ground black pepper
2 red peppers diced
1 tbsp of all spice
1tspn cracked black pepper
25ml Divineno’s Hot smoked pepper sauce
For the lamb kofta burger :
Prepare a grill or grill pan for medium-high heat.
In a medium mixing bowl, add the ground lamb, onion,peppers, parsley, allspice, parsley, pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to over-mix. Divide into portions and shape into a round, tight patties, about 4-5 inches wide.
Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
Brush the cut sides of the brioche buns lightly with butter and toast on the grill until golden and crisp, 5- 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 -10 seconds.
To assemble: Layer the bottom buns with a kofta burger, dash of Divineno’s Hot smoked pepper sauce, lettuce, tomato and onion. Cover with the top bun and serve immediately.
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