Another Cheese and Chilli Festival is over, and again Pepper Jar Creations came away with some awards. After the taste test by people attending the festival, both Garlic Fire Sauce and Smokin Fire won silver medals in their categories. Thanks to everyone who voted.

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The weather was good to us and it was good to chat with the people of Maidenhead. The next Cheese and Chilli Festival will be in Swindon on the 6th & 7th July, click on the link to get your tickets prior to attending. If you are not local to Swindon, remember you can order your sauces online.

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Ingredients

1 bottle of Cherry Indulgence

150g digestive biscuits

100g hobnob biscuits

100g melted butter

2 tsp vanilla essence

550g cream cheese

250ml double cream

120g icing sugar

small handful of Almond flakes

Method

Blend all biscuits together in a mixer to make a fine crumble. (You could also put the biscuits into a bag and crush with a rolling pin if you don’t have a mixer). Place crumbs into a large bowl and add melted butter. Press crumb mixture firmly into a loose-bottomed tin (23cm) lined with greaseproof parchment.
Leave to chill in fridge for at least an hour.

In a large bowl, put the cream cheese, vanilla essence and icing sugar and mix with an electric whisk until smooth. Introduce the double cream and beat until the mixture is combined fully.

Toast the Almonds until they start to darken.

Once the base has fully chilled, sprinkle some of the almonds onto the base, and drizzle some Cherry Indulgence across the base. Carefully spoon the cream mixture on top, smooth over and try to avoid air bubbles. Cover tin with clingfilm and leave to chill in the fridge over night.

When the cheesecake has set, carefully remove from tin and transfer to a serving plate, sprinkle the remaining almonds across the top and serve with a generous drizzle of Cherry Indulgence.

These fritters are an amazing way to start your day, and equally good for a filling lunch. I serve them with simple salad leaves, bell pepper, tomato and of course, a delicious drizzle of Sweet Fire.

Ingredients

150g flour

100ml milk

2 eggs

1 tsp chilli powder

pinch salt

120g mature cheddar, grated

4 Jalapeno peppers, chopped

100g tinned sweetcorn, drained

1 jar of Sweet Fire, for serving as required

Method

In a large mixing bowl, beat 2 eggs and add flour, milk and salt. Mix well, then add half the cheese, chilli powder, jalapenos, and sweetcorn. Mix in the remaining cheese just before cooking.
Heat shallow pan of oil – I use a garlic infused light olive oil, but any mild oil such as sunflower oil, grapeseed oil or similar will do fine.
Spoon a large dollop of the fritter mixture into the hot oil and flatten with the back of the spoon. Cook for 2-3 mins each side until golden brown and just becoming deliciously crispy.

Drain on absorbent paper, and place fritter on top of a generous spoonful of Sweet Fire.

Ingredients

Chicken Wings (12-15)

120g flour

3 tsp salt

2 tbsp. black pepper

1 tbsp paprika

1 tbsp hot chilli power (cayenne or habanero)

1 tbsp garlic powder

1 tbsp oregano

1 tbsp thyme

2 eggs beaten

1 jar of Garlic Fire

method

Cut to portion size and wash chicken wings and dry on absorbent paper.

In a large mixing bowl place all ingredients except Garlic Fire. Mix well and save half. Coat wings in half the mix. Refrigerate for 90 mins.

Dip wings in egg wash and coat with remaining half of the flour spice mix.

Preheat deep fryer oil to 350F. Fry wings in small batches for 8-10 mins until golden brown. Drain excess oil on absorbent paper. Set wings aside.

Heat a shallow pan and add jar of Garlic Fire. Add the cooked wings to the pan ensuring they are coated in Garlic Fire.

Serve with a squeeze of fresh lime and sour cream dip.