Christmas Fruit Cheese Pud With Sweet Chilli Sauce Recipes

SWEET CHILI-CREAM CHEESE DIP

Steps:

• Place cream cheese in serving dish.
• Top with chili sauce.

CREAM CHEESE FRUIT DIP

Steps:

• Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

HALLOUMI WITH QUICK SWEET CHILLI SAUCE

Steps:

• Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan - ideally, the sort sold as a butter-melting pan - along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.
• Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
• Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them - without any oil in the pan - for 30-60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
• Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
• STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.

LIGHT & FRUITY CHRISTMAS PUD

Steps:

• Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.
• Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.
• Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.
• The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.
• To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
• Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.

CHEESE SWEET CHILLI SANDWICH

Steps:

• Mix together the chese, onion and chilli sauce. Spread one side of the slices of bread low fat spread then top one slice with the cheese mixture
• Arrange the sliced tomato and lettuce leaves on top, then the second slice of bread, spread-side down. Press down and slice diagonally in two. Serve straight away and garnish with salad leaves of your choice

GINGER & CHRISTMAS PUD CHEESECAKE WITH GINGER SAUCE

Steps:

• Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.
• Check after 1 hr - it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).
• To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.

SWEET CHILI CREAM CHEESE DIP

Steps:

• Place cream cheese in serving dish. Top with chili sauce.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

SWEET CHILLI SAUCE

Steps:

• Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping).
• Place the chillies, capsicums and salt into a food processor and pulse until finely chopped.
• Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often.
• Stir in sugar and vinegar then bring to the boil.
• Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes.
• Remove from the heat and stand for 2 minutes. Pour sauce into wide necked bottles and seal immediately.

CHRISTMAS FRUIT & CHEESE PUD WITH SWEET CHILLI SAUCE

Steps:

• Crush pine nuts and mix with coconut. Toast lightly in pan and set aside.
• Cut mango flesh into fine pieces.
• Add mango, sultanas and cream cheese together and mix well.
• Roll cheeses mixture into a ball shape, and roll in crushed nuts mix.
• Wrap in Glad Wrap and refrigerate until ready to use.
• Just prior to serving pour sweet chili sauce over top and let drizzle down sides.
• Put sprig of mint on top.
• Serve with crusty bread or savoury biscuits.