Burn notice…

As you may have noticed we like hot sauce here in Stovies kitchen – a dash can add a lot of taste to a lot of dishes. We figured it was about time we tried to make our own!

1 small onion, diced
2 cloves garlic, crushed
1 tablespoon olive oil
1 carrot, diced
250ml water
4 red chilli peppers, seeded and finely diced
juice of 1 lemon
3 tbs cider vinegar
1 teaspoon salt

I would not recommend making this if you have people coming round. Like all chutneys/pickles there is going to be a strong vinegary smell after cooking!

Start by deseeding the chillies – WARNING, raid that tool box and get some nitrile gloves on to do this. There is no pain like that of a chilli finger in the eye or a toilet trip after deseeding chillies. Ow.

Fry the onion in oil over a low to medium heat until soft, it is important not to colour the onion as this will ruin the final colour of the sauce. Add in the carrots and water, bring to the boil. Now you need to stir in the vinegar and reduce the heat right down. Simmer the mix until the carrots are very soft, it should take 10 minutes or so.

Remove the pan from the heat, add the diced chilies, lemon juice and salt. Blend the mix together in a processor and pour into sterilised jars while still hot.
This should keep for a good few months in the fridge.

That recipe has quite a kick to it and it does mature over time but we know that some of you out there like things with even more oomph. With that in mind why not replace the red chillies with bright orange Scotch Bonnets, seeds and all. Yaldy that’s gonna sting! You have been warned…


Me want cookie! Me EAT cookie!

Cookies! Who doesn’t love choc-chip cookies? These are super simple to prepare and take no effort at all, just a bit of care at the baking stage. The best bit is you can even make your own cookie dough ice cream by stirring small chunks of the mix through some good quality vanilla ice cream. The monster would definitely approve…


275g butter
275g demerara sugar
250g caster sugar
2 eggs
560g plain flour
1tsp salt
300g good quality chocolate (we used dark and milk but use whatever you fancy!)

Cream together the butter and sugars until smooth and pale. Mix in the eggs then stir in the flour and salt.

Roughly chop the chocolate and mix in roll the cookie dough into a couple of log shapes, wrap in cling film and rest in the refrigerator for at least one hour.

When the dough is resting preheat the oven to gas 3.

Slice the cookie dough into 1cm thick slices and place on a greased baking sheet. Bake in the oven for 12-15 minutes, remove and cool on a wire rack. One word of warning – these will look and feel nowhere near ready but they will harden more when they cool.

Enjoy with a nice glass of milk, or warmed slightly and covered in cream!

Piece of cake

A different take on regular Thai Prawn cakes. When we say different we mean easier… and when we say Thai Prawn cakes we mean Thai Prawn & Crab cakes!


Ingredients (makes 6-8 cakes)
200g raw prawns
200g crab meat (we get our crab dressed from the fish man on Broughton St, you could also use really good quality canned crab)
1 finely chopped red chilli
Juice of 1 lime
1 tsp fish sauce
1 tbsp thai green curry paste
1 big handful fresh breadcrumbs
1 egg for binding

Finely chop your prawns, if your lazy use a food processor – be careful not to get too carried away and turn your prawns into some kind of fish-shake! Stir in the crab meat, chilli, fish sauce, curry paste and lime juice. Mix well. The smell at this point will most likely make your mouth water – you’ve been warned.

Beat the egg and add that to the prawn/crab mix. Stir in the breadcrumbs and set the mix aside in the fridge for around half an hour – this will make it easier to form into cakes.

Divide the mix into fish cake shapes, top with LOTS of black pepper and a touch of salt. Now, here comes the tough decision…fry or bake?

If you are frying heat a few tablespoons of oil in a pan. When the oil is smoking add the cakes – they will take around 2-3 minutes a side. If you want to bake them (like we did) then lightly oil a baking tray and place the cakes on that. Bake for around 10-15 minutes at gas 6. Frying gets a much crispier coating.

Serve with sticky rice and sweet chilli sauce as a meal, or serve with dips (equal parts soy and rice wine vinegar with some slivers of ginger is particularly good!) and cold, cold lager as a snack.

For a Japanese take on these why not leave out the fish sauce, replace the lime with lemon and replace the curry paste with wasabi – yum!

A whole lotta alliums

We love onions here at Stovies, we did however end up with quite a build up of onions left from our Whole Shebag veg deliveries. Time to get creative and have a supply of onion fun on hand whenever we need it.

Onion, Shallot & Chilli Marmalade

700g onions – normal ones from blighty, thinly sliced
200g shallots – thinly sliced
1 fat clove garlic – crushed
100ml – olive oil
1/2 tbsp dried oregano (thyme or tarragon work well too, if using fresh you will get a more subtle flavour)
90g caster sugar
75ml red wine (we used a particularly tasty tempranillo from the recent barcelona adventure)
3 tbsp cider vinegar
1/2 tsp hotsauce (your choice, use your favourite!)
salt & pepper

(makes 200ish grams of marmaladey fun)

Place the onion, shallot, garlic and oil in a heavy based pan and cook over a medium heat for around 5 minutes. Keep this moving and do not let the onion catch at all or it is game over and welcome to a bitter tasting land of bleugh!

After 5 minutes turn the heat right down and whack the lid on, cook for a further 20 minutes. Remove the lid and add the rest of the ingredients, cook for a further 40-50 minutes, stirring occasionally (this may take less time, it may take more…it depends on how wet your onions are to begin with). When everything appears jam-like and sticky spoon into sterilised jars, cover in a smidgen more oil and put on the lids.

You can keep this in a cool place until ready to use and it should keep for ages – keep it in the fridge after opening though.

This is great on steaks, burgers and of course, CHEESE!