CHILLI in your world well come to ours and hot things up.... rub it on,slap it and pork it.... time to stimulate your table top experience and have a good ol rump ....mild mouthed contenders need not apply, these recipes are bursting with flavour sensations , so get ready, put your pants on your head and have a PARTY , get cooking use RED HOT CHILLI PEPPERS n DARK CHOCOLATE .... stimulate mind body soul and ....... www.gordanbennett.co.uk

RUB IT ON YOUR COQ .........the original born and bred in Cornwall dry rub......the must have rub for stimulating eating experiences......but don't rub on your..........use this for everything you want to awaken ....simplicity in its self get a chicken rub in dry all over.....cook.....sprinkle over pieces & fry....add to stews,pies,curries.........bbq marinade add 2tsps.+ dares .......to ketchup,worcestershire sauce,sugar,....wine or cider to make wetter then stick your bits in & marinade...over night , then cook ideal to bbq anything..chick,rib,meat or fish....CHICS ON STICKS push your bits on a skewer marinade.....as above or mix up with say your peanut butter...then coat......mix& yog.....dip bits in egg then roll around in mix & breadcrumbs...HERES A GOOD ONE Carefully pull back your skin....on the chicken.....stuff with ricotta.. or.cheese of your liking ,garlic & parsley.....SKIN BACK ...now rub on mix dry.....wrap in bacon or parma ham stick in your oven......serve with wedges or crushed roasty new pots....using tasty roasting oil from use ofcourse.....endless uses....

THE LIMITED EDITION BBQ RUB IT ON YOUR COQ PERFECT FOR MAKING SUMMERS HOT .......sunshine in a jar , try the stickies below.... not so limited its back WICKED twist of flavours .........

STICKY DICKIES Bbq sauce/marinade
SOME LIKE IT HOT.... summer bbq. marinade.... use any mix you like .. this one were using 4 tsps + of rub it on , a bottle of ketchup, cheapy will do , 4tbsps worcestshire sauce , 2 tbsps cider or balsamic vinegar , 2 tbsps sugar , 1/2 cup orange juice or better still fresh squeezed orange n fine grate the washed skin , fresh herbs like rosemary , oregano or dried , tbsp of mustard, tbsp of oil n tube of tom puree, crushed clove of garlic..... add wine , beer or cider for runny marinade n mix it all up . Pour over meat and marinade in fridge over night or as long as possible . Use for pieces of chicken , pork , ribs , prawns etc... For chicken take out n par cook in microwave prior to bbq... then baste in sauce while cooking. RIB TICKLERS .... OR STICKY DICKIES AS WE LIKE TO CALL EM .....For ribs either get a rack cut into about 3's or as a chunk, cover in marinade over night , with extra to cover then take out of marinade cook in oven or bbq basting with sauce while cooking to give a good coating ... pork belly like wise could even par boil in cider first then add sauces over while cooking ... .. dry off coat in dry mix like pork n or jerk n or rub it on or even pork chopper roast in oven for about 20 mins then start adding the wet sauce over the meat.... or for very moist ones cook in the wet sauce.. or if you have a whole pork belly side pour boiling water over skin.... dry.... put dry mix on cook for 20 mins SKIN UP AT 230 THEN 200 FOR ABOUT 40MINS add wet sauce to it AT SECOND STAGE IF YOU WANT SAUCY RIBS ... keep covering it in sauce.

CORNISH PORK 'N n WESTCOUNTRY CREAMY COQ the choice is yours......use Good 4 pork 'n for pork n jerk n coq , old bird for chicken. Soften a large onion and celery finely chopped in olive oil n butter , add button or quartered mushrooms , then add crushed garlic ... add your pieces of chicken any type or pork , seal ... sprinkle over your mix then sprinkle over slap it on your meat or flour to thicken ..... stir to coat all then add about pint of cider ,like a tin or bottle , then reduce down to thicken.. add fresh spinach , single or double cream and finely chopped parsley or coriander cook through.. serve with crunchy coated jackets , fried pots or brown rice......serve with green veg ... like squeaky beans or soya/ broad beans cooked with bacon n butter drizzled over..... low cal version ........ spinach leaves n rice.........

EAT MY CHILLI ...... WHEN IT'S CHILLI EAT THIS .....soften finely chopped large onion in chilli willy , add splattered n chopped garlic & as many chopped chillis as you dare with seeds in ... don't waste the best bits ..... soften then put to one side .... another cluck of chilly willy add your minced beef .... beef cause you want the taste of it if using pork or turkey if you got too add beef stock ... beef from a butcher is going to taste better .... if your posh or just loaded get steak n cut into strips..prob best combo ground beef and chuck steak.. brown off , best not all in one go as you get alot of moisture and the meat doesn't brown to get its taste, add back mixture of onion and sprinkle over 2 plus tsps. of FIGHTING COQ ..EAT MY CHILLI or similar mexican mix ..... stir around till all covered .....Add 1 or 2 tins of chopped toms. @ tin to 500g of meat stir around ... add tin of kidney beans rinsed and I often like half a tin of baked beans also ...... or if out of kidney beans use baked beans ..... if you like more depth to your chilli add beef stock or something like oxo cube and half bottle of red wine or a heavy ale....and tomato puree ... stir around ..... as the taste gets going need more heat add minced chilli from a jar . sprinkle over some cocoa powder or a cube or 2 of dark chocolate but grate or stir in ... the chillis going to taste better the longer you cook it and once started lower the heat and cook it slowly esp. with strips of steak....... nearing the end chilli drying out add more wine or beef stock ...water will at a late stage ruin the depth of flavour ....towards end add freshly chopped coriander.... Great for a mexican evening you can cheat make a bulk mix then use for different dishes ..... chilli with rice .... jacket potatoes or fill the potatoes with mix top with cheese , put in taco shells ...with fine chopped iceberg ..... wrap into tortillas into sealed parcel and fry in oil or put in rolled tortillas place in dish cover in cheese sauce n grated cheese and pop back in oven ...... splopp over tortilla chips add chopped mix peppers n grated cheese and warm up in oven ......oooooo don't forget lots of fine chopped fresh chilli on top of everything as well ..... easy mates food bowl of chilli , n a bowl of tortilla chips dunck in ...... slam a tequilla .... av some beer ..... If using steak you can soak over night in a strong beer or guiness and you can replace the wine for guiness also...... have fun and eat my chilli......... PASTY CHOMPERS get your laughing gear round this ..... shape puff or crust pastry into circle or square place left over chilli in middle then fold over n crimp ... I use a knife to fold it over but have a look on u tube there is step by step on there even use a bottle for a rolling pin.. couple of breather slots , glaze in egg n cook ,,,,,, hottest pasty in Cornwall for sure.......

FARTING TUNA not just for fish makes wicked beans for bbq's or nacho topping.........chuck 1-2 tins of baked beans in a pot add 2-6 tsps of mix, dares away add as many as you can....grate cheese in .....melt then keep as beans put on toast...in your rice.....or as a side portion ..great for bbq's or mash it up... MASH...MASH..then pour over nachos or tortillas in a tray grate more cheese over add fine chopped peppers and chillis and there you have a fab starter or even main grub.....best with ice cold pints.... USE ALSO for any mexican meal....good for fajitas,chilli,burritos,enchiladas ,tacos etc...... or rub into any meat fish poultry & cook for spicy coat..... SHARK BITE ...use with extreme sports for all round stimulation ...mind..body & bottom.......when you need extra bite to your food pour on...marinade,,,fry......SHAKEN TO AWAKEN SHARK BITE will stimulate your eating experience.....use for roasts...veg,meat,poultry,fish........use as marinade ...for cooking lubrication........spicy wedges or roast potatoes...endless use for everything......

LAMBING SEASON ...sorry lambs..but a simple dish for us...take your lump of lamb stab it...rub dry mix all over, push bruised garlic & rosemary into stab holes - roast on bed of garlic & rosemary...serve with tasty pots using our oils or use to make a kebab marinade....pot of natural yog. 2 tsps of season,fine chopped chilli,garlic,coriander,tsp. mint sauce,tsp. tumeric for colour,...mix it all up splatt in your cubed lamb & submerge for at least 2 hrs in the fridge....stick on skewers n' cook bbq or oven........or use the ingredients to make curry.....soften chopped onion add garlic,chilli,ginger, then add 2+ tsps of season.....add coriander & yog.......or cream & ground almonds & desicated coconut to make mild n creamy.....add curry pastes n crushed chilli to thicken....

DRUNKEN LAMB SHANKS.... get individual sized shanks and a good sized pot .Rub lambing season mixed with flour into , on your lamb seal off in a frying pan, sides and ends.. pop in your pot ...soften chopped onion in oil and butter add fresh garlic .. pop in pot ...add in rosemary sprigs and mint , pop in small chuncked carrot , sweet potato & celery if you like it... clean out fry pan with red wine then into your pot , add equal amounts of stock/water to wine to cover the meat or give enough liquid to cook for many hours....depends on pot and quantity of shanks etc.. cover pot and even add foil ontop to prevent loose... cook on low heat in oven for at least 3 hours.. do check and baste meat if needed......serve with roasty , smashed , ,mashed , jacket or cous cous ...... wine can be replaced with a golden beer esp if at Skinners .

GET THE BARBE' GOING BUSH FIRE IS HERE .......don't burn your bits lubricate them with this Aussie style bbq oil shake up & use as part of a marinade or pour over prior to cooking.......also ideal for roasting or frying....can also mix with dry mixes to make pastes. Well wicked with slabs of rib eye steak... better on a proper bbq ..... down on the beach....

WHEN YOU WANT A GOOD OL RUMP this is the chap for you.....slap it on rub it in splatt it with your steak hammer coat both sides & cook it up...don't forget to use yourjuices....add some button mushrooms.....quick cook add some mustard....pour in some cream reduce & pour over your steak....or in another pan melt some stilton add season and port ...& cream if you want for rich sauce........serve with wedges or roasted new...with large mushrooms stuffed full of stilton....& a jolly good bottle of red.........

ROASTING OIL for tasty pots....or anything .......shake your bottle up waken the mix pour into a tray heat it up then add your par boiled pots.bashed in the pan to fluff them up.... don,t forget to put the lid on first...or par boiled new whole or cut...if at hand add fresh rosemary and bashed garlic.....a real fav.. Don't even need anything else ... except a drink 2

SMASH N GRAB this spring........boil up some Cornish new potatoes...take 'em out of the water & smash 'em open with a meat hammer put in your roasting tray with any of our oils plus fresh garlic & rosemary if at hand & roast 'em up...take 'em out & grab 'em quick ideal with food or beer n wine ..... if having by themselves try pouring over chilli con ...mix , add some fine chopped peppers n chilli n grated cheese put back in the oven grill n melt ... little mini chilli pots of fun. chilled beers n mates....... sorted.

ONE OF OUR FAVOURITES......FOR ALL U CURRY LOVERS....FOR FISH , MEAT OR VEGE...take a good size onion ..cut it chunky put in a deep fry pan with a good clug of oil fry till soft.....add fresh garlic,chilli and ginger give them a quick fry then add 2 tsp's of Kick coat then add coconut milk or coconut block dissolved in hot water......add curry paste if at and hand minced chilli in a jar if you like cardamons add these in too..in the pod or out.....if you like tomato add a tin of chopped toms........reduce down......if you like more texture add desiccated coconut and ground almond........reduce down to a thickish paste.....then add your prawns cook of excess water then add fresh chopped coriander lots.... and a small tub of cream.....reduce down to the thickness you like........if using meat chuck chunks in frying pan cook up and throw in the sauce..........................................if your feeling healthy cut out the cream add cheap natural yog. & tom puree ........if your more into madras cut out the coconut add lots of tom puree & loads of chilli fresh and jar with all the seeds and go for it remember home made curry is good 4 you put lots of fresh garlic, ginger & chilli in & it'll keep you going.......serve with basmati cooked the right way check out our how to section to come......enjoy...... item now INDIAN SUMMER new picture to follow SHARK BITE IF IN BRIGHTON OR USE NUTS ON FISH

JERK N' COQ the Jamaicans do ....... YOU Don't just have to jerk your chicken with dry rub you can use this mix to make a lively Caribbean curry.... peel & cube a sweet potato.. microwave or par boil to soften... cut a cooking apple into small pieces aswell.chop and soften 2+ shallots in a good glug of oil... add splattered and chopped garlic and at least 3 little chillis ,chopped add your potato and apple and add a bit of butter to brown a little add a sprinkle of sugar and 2+tsps of Jerk n coq.... stick in a bit of cinnamon stick .. add coconut cube dissolved in water add green curry paste , a little fish sauce & saki if at hand. Reduce down add cream & natural yog. add butterflied prawns(slice the back of the prawn to allow them to open when cooked) & or pre cooked chicken pieces ( if using other meat cook at the start with the onions) spinkle over flaked almonds and fresh chopped coriander leaves.. cook on till as you like ......remember always taste your food and season when needed.. add salt , more chilli paste or minced , and sugar if you want it sweeter. Serve with Caribbean dirty rice .

it's A LOAD OF BULL BUT JOLLY GOOD ...... BOOZEY BEEF STEW OR PIE FILLING ..... chuck steak from the butcher , kidneys optional chop into cubes or ask your butcher to ..... toss your meat in flour seasoned with A LOAD OF BULL or SLAP IT ON YOUR MEAT or any similar mix ....flash fry in oil n butter to seal sprinkle a bit more mix over if it looks like it needs it ....... put in your large cooking pot or dish ... now soften off a large chopped onion in butter n oil add splattered n chopped garlic , then add button mushrooms or sliced larger ones...... cook a while ..... add to large pot ..... clean out fry pan with guiness or wine ,heat add to pot.....add 2 tins of guiness or half to a bottle of red wine ...... add @ pint of beef stock...... now cook on a slow heat covered for as long as poss @ 2hrs or pop in the oven or even slow cooker..... you can keep this as simple as you like or make into a bigger stew adding what veg you want ... or fry up bits of bacon or homemade ham with the onion .... like it rich add stilton cheese towards the end .... all good stuff ...... Your aiming for a rich heavy type stew . Best served with jackets or new pots or roast pots or fried pots well anything want pastry just cook shapes in oven and place on top no soggy bots then ...... you'll need to serve with seasonal veg drizzled in butter ofcourse .... and some heavy red wine wine with lots of flavour....

ANGRY CRAB... CRAB SOME... well their getting angry people keep catching them in nets and throwing them back in ..gotta be like a big belly flop... crabs don't fly.... but they do taste great with angry crab mix..not just for crabs any fish dish will do... to make little crab cakes take thick crust of bread n process to breadcrumbs , add fresh crab meat or a tin of meat if can't get fresh.... if you want to bulk it up or use other add cooked salmon , cod or fish, add an egg , 2 tsps dijon mustard n tsp+ angry crab, splash in worcestshire sauce n fresh parsley or coriander.... mix in bowl push into small rings or cake cutters and press down then pop out, mould more in hands... makes about 4 , chilli in fridge then fry up don't burn ...CREAMY STARTERS .. get some scallop shells from the fish monger ...... into these put a mixture of crab , prawns n scallops or what....make a white sauce with dijon mustard n white wine pour over fish cover in grated cheese or mash potato n grated cheese n sprinkle over angry crab or add in sauce when cooking.. grill or oven to golden brown.....

LOAD OF OLD BALLS ........forget the WORLD CUP eat spicy BALLS OF FIRE..... HERES the real simple recipe ....big pack of minced meat beef best but your fancy.....sprinkle over BALLS OF FIRE... mix in and squeeze together or just grab about a 2" bit of mince from the pack and roll in your hands into a ball.... repeat ,then shallow fry in some oil serve either with a chilli tom sauce or a tomato italian sauce with pasta... simple sauce soften fine chopped onion and garlic, then sliced mushrooms add oregano ,chopped toms , tom puree a bit of worcestershire sauce and a clug of red wine then reduce down .... chilli would be onion , garlic, kidney beans ,BALLS OF FIRE, baked beans if you like ,chopped toms ,tom puree, red wine bit of dark chocolate or mexican choco if you've made it and fresh chopped coriander......serve this one with rice... LOOKING FOR BIG BALLS and posher add in a bowl with raw egg fresh chopped herbs , balls of fire and breadcrumbs mix it all up and make the balls to the size you want to eat.....! or another idea make the mix splatt the ball flat put in the centre a soft boiled egg quails eggs pretty good for this ( about 3mins coat egg) rolled in a bit of flour encase egg with meat roll around gently... dip in egg mixture then coat in fresh bread crumbs .... then fry up and make best ever hot scotch balls, can replace egg with cheese too...

MUSSEL UP .....GB MOULES FRITES.... great finger food ....soup spoon required Soften fine chopped onion, celery n a little later garlic in olive oil and butter...by the way have you found that frozen garlic so easy and no mess or smelly hands, I know its not as good as the real fresh crushed but pretty damn good..... ofcourse for chilli heads add fresh chilli..... add small chopped pieces of smoked bacon.....cook then sprinkle over Indian summer , coat the mixture, now add tin chopped toms . now add white wine or bottle of cider ... cook through now add fine chopped parsley or coriander.... add half pint of milk and one of those small containers of double cream or you could replace both with a large single cream.... still cooking add king or tiger pramns butterflied... (split down their backs....so they open up ) and whole prawns and any shell fish you have ....add in your cooked mussels about 500g, steam with wine or if packet can stick in your micro....carefully stir in then with a big serving spoon put into large white flat bowls with larger shellfish on top such as the crabs claws , langoustine and so on ...serve along side big chunky chips... either make yourselves or you can cheat and get frozen then place in tray with chopped bacon pieces, rosemary, coarse sea salt ,ground pepper , oregano and olive oil these you would have cooked whilst doing the mussels , place in a smaller upright bowl then use to dunk , you can also get some par cooked baguettes cut long ways into 4 pieces, so their long and smaller put on tray splash over olive oil and cook till light golden..... use mussel shell to get meat out of other mussels , dunk your bits and whats left use your spoon...... its not too polite to pick your bowl up and slurp from it .... works well for a fun dinner party.... can be messy , best served with a nice chilled white wine or cold light beer/lager.

SOMETHING FISHY ABOUT THAT..... cut your fav fish into long pieces just over an inch, or size you like by about 4 inches.... can do with chicken too....then separate eggs , yolks being added to a bottle of your favourite beer, add about half a pint to every 2 eggs ,add a spicy GB season such as jerk n coq for chicken or indian summer, farting tuna for fish any will do just to season batter,add a little olive oil and 150g flour ,mix up for a custard like mix ,whisk egg whites till nice n stiff and fold into mixture... now coat your fish or chicken in batter mix and fry shallow or you should have a fat fryer its easier, but a few at a time so they cook properly ,don't burn remove burnt bits from pan ,can then keep warm whilst rest cooking or best served straight away , depends on the numbers, serve on a splodge of pea puree across your plate with pieces laid across , serve with a stack of chunky chips as cooked above,serve with a little bowl of tartar sauce( mayo, capers ,gerkins ) and a wedge of lemon, chicken can be with garlic mayo or salsa.

The batter above gives a thick batter similar to chinese prawn balls etc... so if you want a thin crisp batter plain flour , add a little spice mix to it as above now add something cold and fizzy .... beer, champagne , cider or even fizzy water ! make to a paste coat and fry as above . Coat mushrooms superb...... and i've seen it done thick battered bacon ........ and ofcourse chillies

if your ON THE PULL here's one for you new to GB Yeap for pulling your pork.... get yourself a slab of pork shoulder, always a good price.... rub in and marinade with ON THE PULL or CORNISH PIXIE, leave in fridge overnight, but for impatient ones rub in , whop the oven on 220 put into large sided roasting tray drizzle oil over , you can start it off with a quick seal over the hob to get it going,leave on high for 30 mins then turn down to 140 ish  cover in foil and seal for about 3 1/2 hours. When ready you should be able to pull meat apart with 2 forks.... I prefer a wet one so after sealing I add chopped tin toms, cup of orange juice, worcestshire sauce, ketchup, mustard, a little sugar, or honey etc.then mix around heat up on stove about half way up pork then cover and slab in the oven.... after cooking fork the pork apart and if still too much liquid reduce down with a little stove work.....sure is juicy ... can add onto burgers hot dogs with slaw, wrap it , over tortillas,fry it up in pancakes when cold or tortilla wraps fry them too..... or just eat with fries and briouche buns.

CLUCKING GOOD CHICKEN.... get yourself some skinless breasts, whole or pieces, if whole going to slap them a bit to flatten then slip overnight into buttermilk.... this will help tenderise them and give them little difference. Mix flour with HOT MOTHER PLUCKER, THE OLD BIRD, CORNISH PIXIE , OR RUB IT ON YOUR COQ .in a bowl and dredge the chicken pieces, bash off excess. Then with your oil nice and hot place pieces in away from you and cook till golden. You'll have to do in batches and can keep warm if needed in oven , tis best cooked n served. if open frying make sure you have a lid handy just incase of fire.....if flattened breasts great in ciabatta with mayo, salad, apple slaw, sweet chilli whatever you fancy. Many different recipes for this so check them out .... can use whole bits of chicken too if you have a big fry pot.... can even put a pot on the bbq and do....