Recipes: Mains

This traditional Mexican dish showcases one of our favourite varieties of chilli - Chipotle Meco, which is a dry smoked Jalapeno. The dish is relatively straight forward to prepare and it captures perfectly the deep smokey flavour and aroma of the Chipotle chilli. A regularly eaten favourite of ours, we hope you enjoy it as much as we do!

The Vindaloo is probably one of the most widely known Indian curries. It originates from Goa, in west India and is very specific to the region. Vindaloo was actually brought to Goa by the Portugese during their 400 years of colonial rule. The name of the dish derives from  "Carne de Vinha d' Alhos", a Portugese dish of meat, usually pork, with wine and garlic. We have provided a pork Vindaloo recipe here however the meat can easily be substituted for chicken or beef as you prefer. Also known for it's extreme heat, this vindaloo recipe uses bhut jolokia chillies

Chicken Jalfrazi comes from Kolkatta (Calcutta) in West Bengal. Traditionally leftover meats would be stir fried with spices and other ingredients for the next day's meal. Renowned for it's fiery heat, this recipe incorporates the mighty bhut jolokia chilli.

A typical Bengali fish curry, Maacher Jhol is a light fish stew, seasoned with ground spices: ginger, cumin, coriander, chilli and turmeric. The sauce is thin yet packed with flavour. Whole green chillies can be added at the end of the cooking. Hoki is a succulent, white fish with a meaty texture perfect for this dish, though haddock can be used instead.

Thai cuisine is rich in seafood and particularly so on Phuket from where this recipe originates. Tiger prawns combined with our Thai Long chillies and the fresh flavours of lemongrass, lime and mint combine to make this light starter dish a fantastic beginning to a wonderful evening.

This dish is great for parties and gatherings, especially in summer if you fancy adding some Asian flare to your barbeque party. Pork is a very popular meat in Thailand and here we have a nice and straight forward yet delicious dish using our Thai Long chillies that you can prepare quickly and enjoy with a nice cold beer.

Thai cuisine draws influence from the Chinese and the use of duck is probably one of the best examples. When done properly the spring rolls should provide a nice crisp crunch followed by soft, tender duck breast.

Stir fries are a common feature of Thai cooking and are quick and easy to prepare making them ideal for when you’re pushed for time. We have a separate recipe for the curry paste needed to make this fantastic dish so be sure to review it before you go out to buy your ingredients. Add as much or as little of our Thai Long chillies depending on how hot you want your curry to be.

The first thing to say about Chilli Con Carne is that it is not, strictly speaking a Mexican dish. What we now know today as Chilli Con Carne is a bastardised version of what was served as free food in Mexican drinking establishments in the 1800s as a way of prolonging the drinkers' stay so they would spend more on booze. The previous days left-overs were recooked using spices and chilli. The dish became american-ised in Texas and became an important part of Tex-Mex cuisine. A good Chilli Con Carne takes time and should be cooked slowly. In our recipe we use Chipotle chillies to impart their deep smokey aroma and flavour and Habanero chillies to provide a good strong chilli heat.

Everyone should know how to cook a good staple Thai stir fry. Our recipe here is the work of Executive Chef Tummanoon from Phuket who has kindly shared one of the most popular dishes from his restaurant with us. The Thai Long chillies provide just the right kick!

This is a great dinner party dish because aside from using Ancho Poblano chillies and being absolutely delicious, it can be prepared in advance and reheated just prior to serving. Its a common dish in Northern Mexico enjoyed for its layers of flavour; creamy and hot, crunchy corn kernels and the coriander adding a refreshing after taste.

An amazing Pork main dish using the red chilli sauce recipe from our website. This delicious combination of pork tenderloin and chilli sauce made from Guajillo chillies can be served with rice, or used as a filling for flautas, chiminchangas, burritos or tostadas.

Enchiladas are a traditional Mexican food, easy to prepare and incredibly delicious. On this recipe page we include 3 variations using our 3 different sauces though the assembly and preparation are much the same. For perfect side dishes see recipes for refried beans, guacamole and salsa.

Butter Chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of Murgh Makhani as it is otherwise known.

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

This is a delicious Dosa filling recipe. Dosa is a popular South Indian pancake that is made from fermented batter of rice and skinned black lentils.

The rice and lentils are soaked separately in water overnight, then blended and combined. The mixture then ferments for another 10 hours. The bubbly batter is used to make thin and crispy pancakes, which are filled with all kinds of stuffings. One of the spicier fillings is this potato masala recipe. It's a great dish and if you don't have time to make the Dosa pancake mix can be enjoyed with naan bread or chapatis

Words cannot describe how truly delicious Flautas are! They are assembled in a similar manner to Enchiladas though less filling is added and they are wrapped more tightly before being deep fried in corn oil to give a wonderful crisp finish! You can use different sauces in their preparation - see the ingredients section for links to the sauces.

I first heard about this dish when a Mexican friend came to my house one afternoon to hang out, cook & eat. We didn't actually make any but the name stayed in my head. The key ingredient in this recipe is the annatto powder - a wonderful spice that comes from the achiote tree native to southern Mexico. This dish can be enjoyed as a filling for corn tortillas or with rice or beans.

Mole sauce is a rich chocolate sauce flavoured with chillies and spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. It uses Ancho Poblano and Guajillo chillies. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

Fajitas have become a very popular Mexican dish loved and eaten by many. The Fajita began as a favourite of Mexican cattlemen working the Texan-Mexico border during the early 1900s. The dish gets it's name from the cut of meat traditionally used - skirt steak. This recipe is uses our special Fajita mix with delicious flavours of smokey chipotle chillies.

Boxing Day Burritos are where Christmas Day leftover meats should end up instead of the cliche turkey and mayonnaise sandwich (thanks but no thanks Mr Carolgees!). A fun, imaginative and delicious way to enjoy Boxing Day dinner time and something really different to look forward to. The Burrito originally comes from early 1900s Mexican street food culture and consists of a lighty toasted tortilla wrapped around a filling that in Mexico would usually consist of refried beans, mexican rice or meat. In practice the filling is very open to personal tastes and nowadays a wide variety is used. Many people also add guacamole, salsa and sour cream to pack in as much flavour as possible.

Carnitas means "little meats" and is shredded slow cooked pork shoulder, finished off in the oven to crisp up giving you a mouthwatering combination of soft, tender and crunchy textures. Carnitas can be enjoyed with Mexican rice or used to fill tacos, enchiladas or burritos.