There’s something about spice that adds excitement and flavour to any dish. But with so many different types of spices available, it can be hard to know where to start. That’s where CHiLLi GOO comes in. This vibrant and warming chilli paste is perfect for those who want to add a new level of flavour to their cooking.
With CHiLLi GOO, you can explore the complex layers of tingling taste by adding it to your cooking, dressings, marinades and more. The possibilities are endless, and the results are always delicious.
- Mix it into your favourite vegetable dip for an extra zing.
- Use it as a marinade for chicken, fish, or tofu for a bold and flavourful taste.
- Use it to spice up your salad dressings.
- Add a spoonful of CHiLLi GOO to your homemade chili recipe for an extra kick of flavor.
- Mix CHiLLi GOO with mayonnaise or Greek yogurt for a delicious dip or sandwich spread.
- Use CHiLLi GOO to marinade your favourite protein before grilling or roasting.
- Add a dollop of CHiLLi GOO to your scrambled eggs for a spicy and delicious breakfast.
- Add a spoonful to your favourite salad dressing for an extra kick of flavour.
- Stir it into soups or stews for a deliciously spicy twist.
- Spread it on toast with avocado for a quick and easy breakfast.
Check out our recipes below for some inspiration. All are adaptable, what will you discover?
To find out more about how to use CHiLLi GOO or to share your own tasty discoveries, follow us on Facebook and Instagram
We encourage you to be spontaneous, experiment and most importantly have some tasty fun discovering the versatility of CHiLLi GOO!
Here are just a few ideas to get you started:
Tag & share with us on socials! @CHiLLi_GOO
CHiLLi GOO Glazed Chicken Wings
This could be adapted to use pork, fish or tofu!
Ingredients:
Chicken wings,
CHiLLi GOO,
2 tsp honey,
2 tsp soy sauce.
Instructions:
1. Coat chicken wings with the glaze and bake at 180’c until crispy.
2. Mix CHiLLi GOO, honey, soy sauce, and to make a glaze.
Charred Corn Pancakes
Ingredients:
4 sweetcorn cobs
1 tbsp olive oil
200g plain flour
2 tsp baking powder
1tsp of CHiLLi GOO
1 large egg
350ml milk
Add coriander to natural yoghurt to serve with a wedge of lime if you wish.
Instructions:
- Heat a griddle pan or barbecue until hot and brush the sweetcorn cobs with 1 tsp oil. Cook for 15 mins, turning regularly, until charred all over. Use a sharp knife to cut down the length of each cob to remove the kernels; transfer to a bowl.
- Mix the flour and baking powder in a separate bowl. Create a well in the centre; whisk the egg, milk and CHiLLi GOO to combine.
- Create a well in the centre of the flour mixture, whisk gently to gradually mix the egg into flour mixture until combined and smooth. Stir in the sweetcorn and halloumi; season.
- Heat a frying pan over a medium-high heat and brush with oil. Working in batches, pour ladlefuls of batter into the pan to form 8cm pancakes. Cook for 2 mins until golden; flip and cook for a further 2 mins. Repeat to make 12 pancakes.
- Serve with the pancakes with lime wedges for squeezing over.
Kale Crisps
Ingredients:
2 tsp oil
1x large pack of kale
1-2 tsp of CHiLLIi GOO
Instructions:
- Trim, wash and dry Kale leaves.
- Mix 2stp of CHiLLi GOO with 2tsp of oil.
- Place leaves across 2 baking trays, more space means more crispiness!
- Bake at 130’c for 20-30 minutes, give them a little shake every now and then.
For extra crispiness prop the oven door open with a wooden utensil 🙂
30 Min Broccoli, Chilli & Cheddar Soup
Ingredients:
1 Broccoli
1 Medium size potato
1 clove of garlic
3 tbsp Olive oil
Half vegetable stock cube
50 g Spinach
1-2 tsp of CHiLLIi GOO
Salt & Pepper to taste
Instructions:
- Cut the broccoli stalk into chunks and the rest into florets. Cut the potato into chunks.
- Heat the oil in a large saucepan over a medium heat. Crush the garlic clove – no need to chop and fry for 2 minutes until fragrant.
- Add the potato and broccoli stalk to the pan, cover with water and add the stock cube. Cover and cook for 10-12 minutes, until the potato is beginning to soften.
- Add the broccoli florets and cook for another 5 minutes until tender. Remove from the heat and stir through the spinach until wilted.
- Blend with CHiLLi GOO until smooth and season to taste with salt and pepper.
- Divide between bowls and top with spring onions and cheese to garnish. Serve with bread, if you like.
Spicy CHiLLi GOO Prawn Stir-Fry
This could be adapted to use chicken, pork, fish or tofu!
Ingredients:
Prawns, peeled and deveined
Mixed vegetables (bell peppers, broccoli, sugar snap peas)
Soy sauce
Your choice of CHiLLi GOO
Olive oil
Sesame oil
Spring onions, chopped
Instructions:
1. Heat olive oil in a wok or frying pan.
2. Add prawns and stir-fry until cooked.
3. Add mixed vegetables and cook until they are slightly tender.
4. In a small bowl, mix soy sauce, CHiLLi GOO, and a dash of sesame oil.
5. Pour the sauce over the prawns and vegetables, stir well.
6. Garnish with chopped spring onions.
Serve with noodles, rice or as a salad!
Image by jcomp on Freepik
CHiLLi GOO Avocado Toast
Ingredients: Sliced bread, ripe avocado, CHiLLi GOO, lime, salt, coriander.
Instructions:
1. Mash avocado and spread it on toast.
2. Mix the CHiLLi GOO, half a lime juice and coriander together, drizzle over the mashed avocado
3. Add an egg, bacon or smoked salmon to take this to the next level!
Image by valeria_aksakova on Freepik
CHiLLi GOO Salsa
Ingredients: Tomatoes, onions, coriander, lime juice, salt, CHiLLi GOO of your choice.
Instructions: Dice tomatoes and onions, chop coriander, and mix with lime juice, salt, and CHiLLi GOO for a quick and tasty spicy salsa.
Image by timolina on Freepik
The possibilities are endless, and with CHiLLi GOO, you can unleash your culinary creativity and take your dishes to the next level.
To find out more about how to use CHiLLi GOO or to share your own tasty discoveries, follow us on Facebook and Instagram
Tag & share with us on socials! @CHiLLi_GOO