Category: Recipes

Posted on by

Bulls-Eye Carolina Reaper Extra Hot Sauce Chicken Wings Recipe

A bottle of Bulls-Eye Carolina Reaper Extra Hot Sauce 135ml with the label carolina reaper black.

When it comes to igniting your culinary creativity, Bulls-Eye Carolina Reaper Extra Hot Sauce delivers in spades. The first advantage lies in its remarkable ability to elevate any dish with just a few potent drops, transforming ordinary meals into extraordinary taste experiences. This sauce’s complex flavour profile—rich in smokey and savoury notes—adds an unexpected depth, making it a versatile addition to diverse cuisines, from sizzling Tex-Mex to mouth-watering barbecue.

What sets Bulls-Eye Carolina Reaper Extra Hot Sauce apart is its use of real Carolina Reaper peppers, ensuring an authentic, unadulterated burst of heat that is both genuine and exhilarating. The minimal amount needed to achieve this intense flavour makes it an economical choice for spice aficionados, allowing you to savour its fiery magic without breaking the bank.

For the daring and adventurous, this hot sauce is a thrilling test of endurance and a celebration of bold, uncompromising flavours. Its robust heat serves as both a challenge and an inspiration, pushing you to explore new culinary boundaries and experiment with innovative recipes. Whether you’re a seasoned spice lover or a daring newcomer, Bulls-Eye Carolina Reaper Extra Hot Sauce invites you to embrace the thrill of the burn and unlock a world of fiery culinary possibilities.

For seasoned spice lovers and daring newcomers alike, Bulls-Eye Carolina Reaper Extra Hot Sauce promises a fiery yet rewarding culinary adventure. Approach it with determination and discipline, and let it inspire your passion for bold flavours. Are you ready to face the heat and elevate your cooking to new heights? Grab a bottle and start your spicy journey today!

Try the Chicken Wings recipe below for a a mouth water barbecue chicken wings that perfectly marries the searing heat of the sauce with the tender juiciness of chicken wings. This recipe not only tantalises your taste buds but also challenges your spice threshold, promising an unforgettable dining experience.

Corn, chicken, and bread on a plate.

Bulls-Eye Carolina Reaper Extra Hot Sauce Chicken Wings

Print Recipe
Sumptuous and tantalising chicken wings slathered in Bulls-Eye Carolina Reaper Extra Hot Sauce.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword Bulls-Eye Carolina Reaper Extra Hot Sauce, Bulls-Eye Carolina Reaper Extra Hot Sauce recipes
Prep Time 1 hour
Cook Time 45 minutes
Servings 4 People

Ingredients

Instructions

  • Place the chicken wings into a mixing bowl.
  • Combine smoked tomato paste, tamarind sauce, onion powder, garlic powder, garlic oil, oregano, and Bulls-Eye Carolina Reaper Extra Hot Sauce in a mixing bowl. Generously coat the chicken wings with this flavourful mixture. Cover the bowl and let it rest for one hour.
  • Preheat the oven to 180 degrees Celsius for a fan oven or set it to Gas Mark 6.
  • Arrange the chicken wings on a baking tray and bake them in the oven for 45 minutes, ensuring they are thoroughly cooked. Serve alongside your preferred vegetables and carbohydrate for a complete meal.

Posted on by

Homemade Carrots & Butternut Squash Soup

Embark on a flavorful journey with our easy-to-follow homemade carrot and butternut squash soup recipe eBook! Unlock the secret to cooking a heart-warming, nutritious soup in the comfort of your own home. Filled with step-by-step instructions and mouth-watering pictures, our recipe is the perfect guide for both beginners and experienced chefs looking to master the classic carrot and butternut squash soup. Taste the subtle sweetness of the butternut squash blended with the rich flavours of the carrot – a sure winner at any family meal.

A bowl of creamy carrot soup garnished with fresh cilantro leaves, viewed from above on a white plate.

Carrots & Butternut Squash Soup

Print Recipe
Indulge in the scrumptiousness of homemade Carrots & Butternut Squash Soup.
Course Appetizer, Main Course, Soup
Cuisine American, English
Keyword Carrot soup, home made carrot soup, recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 500 g Peeled fresh carrots chopped into pieces
  • 120 g Peeled butternut squash chopped into chunky pieces
  • 2 Cloves garlic peeled and crushed
  • 1/2 tsp Cumin powder
  • 1 tbsp Olive oil
  • 1 Chicken stock cube (or 1 vegetable stock cube)
  • Pinch of sea salt to season
  • 100 ml Warm water
  • Small bunch of fresh coriander leaves and a few shaving of carrots for garnishing

Instructions

  • Begin by preheating your fan oven to 180C/Gas 4
  • Arrange the chopped carrots and butternut squash in a roasting tray. Next, sprinkle on some chopped garlic, cumin powder, and olive oil. Use your hands to massage the vegetables and ensure that they are evenly coated with the oil, garlic, and cumin. Then, cover the tray with foil paper and roast for 10 minutes.
  • After roasting, add the roasted vegetables and 150ml of water to a large saucepan. Bring it to a boil and then let it simmer for 10minutes. Meanwhile, create 500ml of chicken stock by dissolving a stock cube in boiling water.
  • Once the vegetables have simmered for 10 minutes, pour them into a blender along with 250ml of chicken stock. Blend until the soup is smooth, then pour it back into the saucepan. Add the remaining chicken stock and season with salt and black pepper to taste.
  • Finally, garnish the soup with fresh coriander and small shavings of carrots. Serve with bread and enjoy your delicious and nutritious soup.
Posted on by

Whipping Up a Perfect Bap with McDougalls’ Soft Bap Bread Mix

The culinary realm can often feel daunting, particularly when it comes to baking. But fear not, with McDougalls’ soft bap bread mix, you can easily prepare fluffy, delightful baps right at home. Today, we’ll be guiding you on how to use this convenient, healthful bread mix for a truly scrumptious homemade treat.

Freshly baked McDougalls' Soft Bap Bread Mix rolls cooling on a wire rack, some with visible herbs.

Easy Soft Bap roll

Print Recipe
Crafting a fluffy and delicious bap is a simple feat with McDougalls' soft bap bread mix. This convenient mix boasts effortless preparation – merely blend the ingredients by adding water and stirring. Compliant with FSA 2017 regulations, it contains no artificial flavours or preservatives, making it a healthy and scrumptious choice.
Course Breakfast, Side Dish, Snack
Cuisine English
Keyword bread roll, soft Bap, soft bap bread mix
Prep Time 45 minutes
Cook Time 15 minutes

Ingredients

  • 1 kg McDougalls Soft Bap Mix
  • 650 ml Warm water

Instructions

  • Pour the McDougalls Soft Bap Mix into a spacious mixing bowl and stir. Create a hollow in the middle and pour in the water. Stir until the dough begins to combine, and shape it into a smooth ball using your hand.
  • Tip the dough into a lightly floured surface and kneed and stretched thoroughly during mixing
  • Weigh and divide into 57g portions. Shape each portion into a bap.
  • Place the dough on a greased baking tray. Let it rise in a warm spot until it doubles in size.
  • Preheat your oven to 220°C/425°F/Gas Mark 7 and bake the rolls for 10-15 minutes. If you have a fan assisted oven, set it to 200°C/400°F.
  • Serve with your favourite soup

Notes

Tips

Ensure all your bread rolls are the same size, roll the dough into a log, cut even size pieces and roll into balls.
Proving time can vary, always prove in a warm place and keep covered. Dough is ready when doubled in size (approx 25-35 minutes).
To decorate, top with a mixture of seeds or dust with flour.
For doughnuts, prove on an oiled tray, then carefully place into hot oil (180°C/350°F), until golden brown, turning occasionally and roll in caster sugar.
Made up product is best consumed within 2 days.
For best results once opened, keep bag tightly closed and use within 2 months.
Posted on by

How to Make Healthy Homemade Hummus for a Perfect Veggie Dip

Whether you’re a seasoned vegetarian, a newbie vegan or simply a chickpea enthusiast, there’s nothing quite as satisfying and nutrient-rich as a homemade hummus dip. Paired with a variety of rainbow vegetables, it’s not just the perfect dip but also a complete meal, packed with proteins, fibre, vitamins and minerals. Let’s get started on our easy-to-make, healthy, homemade hummus for the ultimate veggie dip experience.

A bowl of Hummus dip garnished with cilantro, surrounded by sliced red peppers, carrots, cucumbers, and roasted beets on a white platter.

Rainbow vegetables with Humus dip

Print Recipe
Nutrient-packed homemade Rainbow vegetables with Humus dip recipe. Perfect for a vegetarian or vegan diet.
Course Appetizer, Snack
Cuisine Mediterranean
Keyword home made Hummus dip, Hummus dip, Hummus dip recipe, vegetable sticks recipe
Servings 4
Author nicolretailer

Ingredients

  • 1 400g Tin of cooked chickpea in water
  • 1 Small red onion
  • 2 Red Bell peppers
  • 2 Cloves garlic with skin removed
  • 2 Raw beetroot weighing around 315g in total peeled & and thinly sliced in stripe
  • 1 200G Whole courgettes weighing 200g cut into stripes
  • 2 Small-medium sweet potatoes
  • 4 Celery sticks
  • 2 tbsp Tablespoons of olive oil or sunflower oil
  • 2 tsp Teaspoon of smoked paprika powder

Instructions

For Hummus dip:

  • Wash one red bell pepper, remove the core, and quarter it. Place it together with chopped red onion and two cloves of garlic in a roasting tin. Sprinkle oil and one teaspoon of smoked paprika, coating the ingredients evenly. Roast for 15 minutes in a preheated oven at 200 degrees Celsius (gas mark 6).
  • Drain the chickpeas. Add them and the roasted ingredients from step 1 to a blender. Pour in one tablespoon of olive oil and eight tablespoons of cold water. Blend until smooth consistency is achieved. Season with salt and pepper.
  • Serve the delightful hummus dip with a variety of vibrant rainbow vegetables.

For the Raw vegetables:

  • Wash the celery sticks under cold running water, remove any leaves, and cut each stick into three sections.
  • Rinse the red bell pepper thoroughly. Use a knife to remove the stem, place the pepper flat on the cutting board, and make four downward cuts, separating the flesh from the white inner core. Discard the core. Then thinly slice the pepper into long strips

For the Roasted vegetables:

  • To begin, prepare two medium-sized sweet potatoes by cleaning and peeling them. Slice the sweet potatoes into thin, long strips and place them in a roasting tin.
  • Take a courgette and rinse it with cold water. Slice the courgette into long strips as well and add them to the roasting tin.
  • In a bowl, combine one tablespoon of olive oil (or sunflower oil) with one teaspoon of smoked paprika. Use your hands to coat the vegetables with this flavourful mixture.
  • Preheat your oven to 200C for a fan oven (or gas mark 6). Roast the vegetables for 20 minutes until they are tender and slightly caramelised.
  • Lastly, for the beetroots, clean them thoroughly and remove their skin using a vegetable peeler. Cut the beetroots into wedges and roast them separately for an additional 20 minutes.