Recipe Suggestions

All of our products will work to make the simplest sandwich superb. We have also noted some other suggestions in addition to those on the labels to help you make the most of our range.
We would love to hear of any of your recipes using our products.

*New* Original Chilli Jam

Recipes for Chilli Jam

Thai Mussels

1 Kilo live mussels

2” piece fresh ginger finely chopped

1 or 2 small red chillies (depending on degree of heat required)

400ml chicken stock

2 tablespoons Henshelwood’s  Original Chilli Jam

1 tablespoon ground nut or sunflower oil

Serves 2 people as a main course or 4 as a starter

Scrub mussels and discard any which do not close or which feel very heavy (they will contain mud or silt) and set aside.

Pound together chillies and ginger in a pestle & mortar.

Heat oil in a wok or large saucepan and fry pounded ginger and chillies for 2 minutes, add chicken stock and stir in Henshelwood’s  Original Chilli Jam, and when boiling add mussels and lid the pan.  Shake the pan after 2 mins.  The mussels are ready when they have opened – discard any which do not open.  This should take approx. 5 mins.

Spoon into large bowls and serve with crusty bread to mop up the delicious broth.

Chilli Barbecued Pork

2 tablespoons Henshelwood’s Original Chilli Jam

125 ml light soy sauce

1 tablespoon ground nut or sunflower oil

4 thick pork chops

Serves 4

Mix together jam, sauce and oil and marinade chops in this mixture for at least 30 minutes (massaging the marinade into the chops).  Shake off excess marinade and place on a hot barbecue or grill and cook for 5-6 minutes each side until cooked through.  Use remaining marinade to baste the chops during cooking.

Chilli Rarebit

2 chunky slices of real bread

Thinly sliced mature cheddar (a good strong flavoured cheese such as Montgomery or Isle of Mull)

1 heaped teaspoon of Henshelwoods Original Chilli Jam

Serves 1 or 2 depending on how hungry you are feeling

Make your cheese on toast in the usual way, but before grilling the cheese side, smear the cheese with the chilli jam and then grill. The result will be a deeply savoury rarebit with a caramalised barbecued flavour.

Other suggestions to give a quick lift to old favourites

Toss cooked and drained noodles in a spoonful  of chilli jam for an instant savoury kick.

Spoon through fried rice – leftovers never tasted so good.

Smear on your homemade beefburgers and give the tomato ketchup a day off.

Add to any sandwich (hot or cold) for the gourmet touch.

Serve as an accompaniment to both white fish and hot meats (particularly beef and lamb). The red chilli jam smeared on a fillet of white fish enlivens the eye as well as the taste buds.

*New* Apple Mint Jelly and Blackberry Jelly

Serving Suggestions for Savoury Apple Mint Jelly

To accompany roast lamb or pork –in place of either apple sauce or mint sauce.

On cold lamb, pork and poultry sandwiches.

Stirred through cous-cous to accompany lamb cooked with morrocan spices.

Serving Suggestions for Savoury Bramble Jelly

To accompany roast lamb and venison steaks.

Stir into venison casseroles.

After frying calves liver, deglaze pan with port and stir in a spoonful of bramble jelly for a rich sauce.

Chutneys
Chutney for Game Pie and Cold Meats (2007 Gold Medal Winner)

• Stir through cous-cous together with preserved lemon to stand alone
  or as an accompaniment to grilled meats or casseroles.
• A tablespoon or two in pies or game casserole adds depth to the sauce.

Hot Apricot Chutney

• Marinade chicken pieces (in the fridge) overnight in 2 tablespoons of Hot
  Apricot Chutney then oven cook in the marinade and a little water in tinfoil for a hot fruity sauce.
  Spread on the inside of boned, rolled loin of pork before cooking.

Tomato and Onion Chutney

• Perk up a cheese toastie by spreading some on the cheese before toasting.
• Add to a beef or sausage casserole.
• A must to have beside the barbeque

Old Bute Chutney

• This is perfect with a ploughman’s lunch – even if your ploughman prefers pate and pork pies to cheese!

Chutney for Cheese

• Try putting this on a cheese toastie because it is even more flavoursome when warm.
• Spread a little on a cheese omelette before folding for a more substantial meal.

Chutney for Chicken

• Bind crumbled stilton with this chutney, and then add to your usual quiche filling for a very sophisticated taste.
• This is a perfect accompaniment to smoked chicken.

Mustards
Star Anise and Pink Peppercorn Mustard (2007 Gold Medal winner)

• Spread lightly on salmon steaks before cooking in foil. 
• Fabulous with smoked salmon!
• Mix a little with your cheese sauce for cauliflower or macaroni cheese.
• Mix with butter and chill. Just before serving steaks top with this spiced butter.
• Mix into mashed potato topping for fish pie.
• Mix with Greek Yoghurt for a delicious cold sauce.
• Mix with mashed potato and celeriac to accompany venison sausages.

Cajun Mustard    (2008 Gold Great taste Award Winner)

• Lightly smear on chicken pieces or pork chops before grilling.
• Stir through fried rice
• Add to mashed potato topping for shepherds pie.
• Add a spoonful to bread mix and the result is a really tasty bread that is fabulous served with soup.

Deli mustard     (2008 Gold Great taste Award Winner)

• Mix with butter to top a jacket potato.
• Bind with grated cheese for a tasty Welsh rarebit.
• Spread over lamb chops before grilling.

Cardomom Mustard

•  A fabulous alternative to English mustard.
• Smear on a joint of beef before roasting or barbequing.
• Add to the mashed potato topping of a cottage pie.
• Add to a cheese sauce to pep up maccaroni or cauliflower.
• Stir into a beef casserole.

Pickles
Mulled Wine Beets

• Serve on a bed of rocket, frisée with vinaigrette dressing and top with warm goats cheese or shaved Parmigiano Reggiano.
• Serve alongside Haggis or top cocktail haggis tartlets.
• Use the liquor to poach pears for a piquant pudding.

Aromatic Caramelised Onion

• Take the work out of a caramelised onion quiche by mixing this with your usual quiche topping.
• Add to a venison or mixed game casserole.

Gin and Tonic Turnip

• Chop and add to mixed shellfish salad.
• A natural partner to haggis either cold or warmed.

Onions a la Monegasque

• Pop these drained onions on top of a casserole for the last ten minutes of cooking.
• The liquor can be reduced down in a saucepan then brushed onto chops and sausages before grilling to give an appetising glaze.

Celeriac with Star Anise

• The liquor can be used to marinade raw prawns (for about 10 minutes) then proceed to cook as your usual recipe. Even Cooked prawns will benefit from a 5 minute marinade before serving.

Specialities

Marmalade with a Wee Dram

• Brush onto duck breasts for a tasty, attractive glaze or warm in a saucepan for an instant orange sauce.

X-Rated Mincemeat

• Warm gently and serve with creme friche or ice cream.
• Incorporate into apple strudel.
• Place in the bottom of individual pudding basins before adding pudding mixture.
• Fold into whipped cream to use in roulades.

Please note that these recipes will only work with a tomato based savoury chilli jam, apple based chilli jams are not appropriate.