Scallops with chilli, coriander and fennel seeds

14 scallops 1 ½ tablespoons ghee (clarified butter) 1 small onion, sliced 1 teaspoon pureed garlic 2 teaspoons pureed ginger 1 teaspoon red chillies cut into long slivers 1 teaspoon crushed fennel seeds 1/3 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoons coconut milk 1 tablespoon water Salt to taste 2 tablespoons chopped coriander leaves Extra red chillies cut into long slivers Melt ghee and gently fry onions until soft.


Cornish Crab Stir-Fry

3-4 tablespoons peanut or olive oil 2 large cloves garlic, slivered 2 slices fresh ginger, about 1/4 inch thick 1 tablespoon classic cornish chilli sauce 2 tablespoons soy sauce or Black Bean Sauce or 2-3 tablespoons prepared seasoning sauce, like Pad Thai Sauce 1 cooked crab, cracked and cleaned 1/2 cup water 1 tablespoons soy sauce 1 tablespoon sherry 2 teaspoons cornstarch 3-4 green onions, slivered Heat oil in wok or stir-fry pan until a haze appears, do not over heat.


Quick Chilli Dip

8 oz package cream cheese (at room temperature) 2 cans refried beans 12 oz shredded cheddar Cheese 3 tablespoons Hells Mouth chilli sauce Spread the cream cheese evenly on the bottom of a 13x9x2 baking dish.


Vegetarian Chilli

1 ea onion, diced 1 ea clove garlic 1/2 ea green pepper, chopped 1/2 ea red pepper, chopped 1/2 ea yellow pepper, chopped 2 carrots, sliced 1 broccoli, chopped 1/2 cauliflower, chopped 1 small can corn 3 x tsb Hells Mouth Chilli Sauce 1 1/2 lb red chili beans 16 oz tomato puree 1 x oil for frying 1 x cooked brown rice In a large frying pan fry the onion, garlic, and peppers in oil.


Crock pot chilli

1/2 lb Dry pinto or kidney beans 2 cn Tomatoes (14.5oz ea) 2 lb Chuck; browned 2 tb Chili powder 1 ts Pepper 1 ts Cumin 4 1/2 c Water 2 Medium onions; coarsely - chopped 3 ts chilli powder or 3 tablespoons Cornish Gargoyle chilli sauce 2 Garlic cloves; crushed Salt to taste Cook beans according to manufacturer instructions.


BBQ Chilli Lobster

6 lobsters or 6 raw tails 1 red chilli finely chopped 3 tbsp coriander, finely chopped 2 tsp Thai fish sauce 2 tsp sesame oil 1 tbsp olive oil 2 tbsp honey juice of 1 lime 2 tsp ground cumin Marinade: Mix all the marinade ingredients together in a large bowl.



2 avocados 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced 3 tablespoons Cornish Gargoyle chilli sauce salt and pepper to taste Peel and mash avocados in a medium serving bowl.


Peanut Chilli Soup

3 cups vegetable, chicken or beef stock 1 medium onion, coarsely chopped 1 large leek including 2 inches of the green top, coarsely chopped 2 medium carrots, sliced into 1/2 inch thick rounds 1/4 cup uncooked long-grain white rice 1 lump of Cornish chilli sauce 1/2 cup smooth peanut butter Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat.


Hot Mexican Fondue

1 15 1/2 ounce can refried beans 1/2 pound (2 cups) grated Cheddar cheese 2 tablespoons butter 2 tablespoons minced scallion 1 clove garlic, minced 1/2 teaspoon Worcestershire sauce 1 cayenne pepper, seeded and chopped 3 tablespoons Cornish Gargoyle sauce 3/4 cup beer at room temperature Combine all the ingredients except the beer in a heavy saucepan.