Want to give your Christmas dinner a fiery boost this year? Sweat not, we are compiling a list we like to call “12 Spicy Days Till Christmas” featuring 12 deliciously mouth burning recipes. Check in every day for a new recipe!
11- Chicks in Blankets
Sod the boring sausages and bacon and try popping a few of these off a cocktail stick! Get a pack of trimmed chicken hearts, preferably from a Brazilian butcher, marinate in loads of crushed garlic, lemon zest, olive oil, salt and Aleppo pepper.
Grill on skewers or roast on high heat for 15 to 20 minutes. Boom!
10- Mexican Spiced Hot Chocolate
We love this recipe from Gimme Some Oven which can heat up any cold day. Made with Chipotle powder and Cayenne pepper, it bring the perfect combination of chocolate and spice! Feel the warmth!
For full recipe click here
9 – Fired up Raclette
Scrap the cheeseboard, get yourself in on this hardcore cheese-porn action. Make yourself a mixture of equal parts chilli flakes and smoked garlic powder. Sprinkle your raclette block and grill or chef’s blowtorch. Scrape off the amazing cheesy mess into the lucky recipient’s face!
8 – Toad in a Hot Sauce Hole
These beauties will go down a heated treat this Christmas. Manage heat levels to taste, but we think the more, the better!
– 3 tbs of chilli oil
-85ml of milk
– 1 egg
– 50g of flour
– Cocktail sausages
– 4 Tbs of your hot sauce of choice
1. Put half a tsp of chilli oil in the bottom of each cup of a deep 6-hole mini muffin pan set on a baking tray.
2. Pour milk into a bowl, add the egg, flour, hot sauce and a pinch of salt and whisk everything together
3. Put the muffin pan in the oven for a minute or so until the oil is very hot.
4. Carefully remove from the oven and quickly fill the cups just under 2/3
5. Put a cocktail sausage in each cup
4. Put in a heated 200 degree oven
5. Cook for 25 minutes
6. Dollop more hot sauce to finish
7 – Sprouts of Evil
Sprouts can have a bad reputation at Christmas dinner for being a bit dull, but trust us this recipe will change how you see sprouts forever!
– A few whole sprout stalks
– Chilli oil
– Burning Desires coffee chilli rub
– Chilli powder
1- Take the sprout stalks and drizzle with chilli oil
2- Dust with Burning Desires coffee chilli rub
3- Add extra chilli powder of choice
4 – Cover with foil and bake in a fan oven at 200 degrees for about 1 hour
5- Take foil off and bake until crispy
6- Serve on the stalk with dips for twisting off and dunking
6 – Chilli Rosemary G&T
Get the party started in style with this serious crowd-pleaser. Chuck a sprig of rosemary and a few slices of your nearest capsicum into a glass of ice. Splash in your fave gin and tonic and you’re away with a satisfying ZING.
5 – Candied Jalapenos
Make these incredible crispy-spicy sweets! Absolutely delicious on their own or makes for a cracking garnish for your ice cream. Make a sugar syrup with equal parts water and sugar, chuck in a couple of cardamom pods and poach some sliced jalapenos in it for 20mins. Lay the chilli slices on grease-proof paper on a baking tray and bake in a low oven (90 degrees C) for about an hour until crisp. YUMMY!
4 – Chilli Oil Roasties
Try these amazing roasties by roasting them with your favourite chilli oil (we love The Chilli Oil Company). Simple and tasty!
3 – Flamin’ Gingerbread Men
Don’t let the smiley Gingerbread Men fool ya!
We loved this recipe from Real Simple, to give the GingerBread Men some spice and life! Although not a complete mouth burner it’s full of taste and leaves a nice tingle on your throat!
Try it out here
2 – York-Fire Pudding
A fiery upgrade on this Christmas staple. Buffalo sauce filled Yorkshire puddings! Literally oozes heat!
- ½ cup melted butter
- ½ cup Louisiana style hot sauce of choice
- 2 tablespoons distilled white vinegar
- 2 teaspoons Worcestershire sauce
- pinch granulated garlic
- Whisk the melted butter, Louisiana hot sauce, vinegar, Worcestershire sauce, and garlic until well combined and creamy.
- Store in an airtight container in the refrigerator, and fill up those puddings!
1 – Spicy Mayo with Memento Mori Sauce
I know what you might be thinking, Mayo is not the most Christmassy of foods but I bet every year you walk up to the fridge and get yourself some mayo to liven up your Christmas dish! So we have taken a twist on this table staple to give it an extra punch of heat!
1 tablespoon Memento Mori hot sauce (plus more to taste)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 fresh egg yolk
Finely ground sea salt
250ml rapeseed oil
1. Combine the hot sauce, mustard, vinegar and egg yolk into a large mixing bowl and start to whisk
2. Slowly start to add the oil, drip by drip for the first minute (this part is crucial) then begin to pour as a thin stream. If the mixture has started to emulsify correctly it will become creamy, keep whisking!
3. Once about 3/4 of the oil is used up, it should have started to thicken nicely
4. Add a good pinch of salt and a touch / glug more of hot sauce to loosen it up slightly (and to taste)
5. You can start to drizzle in the rest of the oil more liberally – make sure you keep whisking hard though!
6. Once all oil has been whisked in, spoon into a container and keep in the fridge and dollop it on your turkey or roasties