Choco Haban Sauce – Spicy, Sweet, Chocolate

Choco Haban Sauce – A Double Chocolate Helping – We Welcome to the World of Flavwr by Swperbox

Forget your usual Sweet Chilli Sauce, we used Chocolate Habanero Chillies from Pembrokeshire Chilli Farm and the finest, deepest, darkest Raw Cacao to create a Spicy, Chocolate and Sweet Chilli Sauce.

This Sweet Chilli really has to be tried to be believed, Chocolate on the nose, sweet sweet fire on the tongue, perfect for dips, marinades, salad dressings, grilled cheese, sauces, the list really is endless.

Fancy some Fishcakes, Tempura Aubergine or a straight up Grill cheese Sandwich?

Check out the recipes below for some meal inspiration, we make all of our condiments for Our Recipe Boxes with Organic Ingredients and Local Welsh Produce where possible and they are also available in Our Online Shop

Method –

Chop your Perl Las into slices

Layer up your Bread, start with your Mozzarella/Jarlsberg/Emmental, then a layer of Rocket, followed by your Perl Las and a good glug of your Choco Haban Sauce and cover with your other slice of Bread

Heat a dry frying pan over a medium heat until nearly smoking then toss in a chunk of Butter, place your sandwiches in your pan and cook for a few minutes (being careful not to burn) and place another chunk of Butter on top

After a few minutes flip and cover with a lid, or press with a weight/sandwich press, either of these will help melt your Cheese and wilt your Rocket

Remove to a chopping board, slice and eat immediately (careful that melted cheese is hot!)

Method

Chop 1 Salmon Fillet into 1cm cubes, finely dice 1 Salmon Fillet, combine them in a bowl.

Finely slice your Spring Onions, add the Green Tops into your bowl, reserving the bottoms for later, Mix in your Fresh Spice Blend and a pinch of Fine Sea Salt

Shape your Salmon Mix into 4 equal sized balls and flatten down into approximately 2cm thick patties. Place in your Fridge for 30 minutes

Quarter and remove the seeds, then finely slice your Pepper, finely slice your Bok Choi and grate your Carrot on the largest setting of your Grater

Heat your Sesame Oil in a large frying pan over a high heat until it is nearly smoking, fry your Pepper, Bok Choi and Carrot for 2 minutes with a pinch of Fine Sea Salt, remove to a bowl

Boil your kettle, tip your Jasmine Rice into a saucepan and cover with Freshly Boiled Water, season liberally with Fine Sea Salt, bring back to a simmer and cook for 10 minutes

Roughly chop your Toasted Peanuts

After 5 minutes, reheat your frying pan over a medium/high heat, fry your Salmon Thai Fish Cakes for 2 minutes each side

Finely dice your Coriander and stir into your bowl, then drain your Jasmine Rice and tip into your bowl with your Vegetables, stir in your Spring Onion bottoms, this is your Sesame Rice Salad

To serve, spoon your Sesame Rice Salad into 2 bowls, top with 1 Salmon Thai Fish Cake and a splat of your Choco Haban Saucei, then repeat, finish with a sprinkle of Chopped Peanuts

Method

Slice your Aubergine into 1cm thick slices

Place 200g of your Rice Flour, Baking Powder and Salt in a bowl and stir to combine, slowly pour in 230ml Welsh Beer whisking as you go

Place your remaining Rice Flour in a separate bowl

Place your Vegetable Oil in a saucepan large enough so that the oil does not come over halfway (very important for safety), turn the heat to medium and heat until a thermometer reads 180c

Place your Aubergine Slices in your Rice Flour bowl, followed by your Tempura Batter then fry until crispy and lightly browned, this will depend on the heat of your Oil

Serve immediately with Rice, Pickles and your Choco Haban Sauce