Spicendipity: Recipes for Irish Artisan Spice Mixes, Sauces and Baking Mixes

Devilled Eggs are one of the most versatile and easy hors d’oeuvres you can make.  Just hard boiled eggs, mayonnaise (or crème fraiche for a lighter version) and the seasoning of your choice and you’re away!  I love making these with the Italian seasoning for a lunch-time occasion, whereas the Chilli or Tex-Mex seasoning would work well for a dinner buffet or barbecue.  You can make these as casual or elegant as you like.  Top them with caviar for a fancy cocktail party or just sprinkle some more seasoning on top for a picnic lunch.

Ingredients:
(makes 12)

• 1/2 dozen free range eggs
• 1/2 cup mayonnaise* or creme fraiche
• 1 tsp honey (omit for Italian seasoning)
• 1 heaped teaspoon Italian, Tex-Mex or Chilli Seasoning
• salt and pepper to season
• Garnish of your choice

Boil the eggs until cooked through.

Shell the eggs and slice them in half. Remove the yolk from each half and place in a bowl. Make sure the remaining whites are clean of yolk. Set aside.

Mash the yolks and add the rest of the ingredients. Mix thoroughly until creamy. Season generously, as you are seasoning the whites by using the mixture as well.

Either use a piping bag and pipe the yellow mixture back into the whites, or gently spoon it in.

Garnish as you like.

Nachos may just be the ultimate snack!  This is a simple recipe for a hearty plate of nachos that should comfortably fill several people as a snack or a meal!  Feel free to add or omit ingredients to suit your taste.

Ingredients:

• 1 tbsp butter
• 1/2 lb ground beef
• 8 fl oz / 240 ml Passata
• 1 tbsp Tex-Mex Seasoning
• 2 tbsp Two Brew BBQ Sauce (optional)
• 1 can refried beans, warmed
• 1/2 head cos lettuce, shredded
• 1 red onion, diced
• 1 small green pepper, diced
• 1 large tomato, diced
• 1 red chilli, de-seeded and sliced
• 8 oz cheddar cheese, shredded
• 1 bag plain (lightly salted) tortilla chips

Pre-heat oven to 220C/450F (if not using microwave)

Brown the beef in the butter and add the passata and seasoning.  Allow to simmer while you prepare the vegetables.

On a large oven-proof plate or platter, arrange a layer of tortilla chips.  Add some refried beans, beef mixture and cheese.  Repeat with a second layer and a third.

Add to oven and bake until cheese melts, or microwave for 1-2 minutes.

Top with the prepared vegetables.  Serve with salsa, sour cream and guacamole.

Enchiladas are a traditional Mexican dish that can be filled with just about anything.  This is a simple recipe for chicken enchiladas, but the sauce would work well with other meats as well.  If you’d prefer a vegetarian version, courgettes, aubergine and mushrooms would all work well.

Ingredients:

• 2 tbsp butter
• 1 large onion, finely diced
• 1 can diced tomatoes
• 8 fl oz / 240 ml Passata / Tomato Sauce
• 1 tsp sugar / honey
• 2 tbsp Tex-Mex Seasoning
• 8 flour tortillas
• 4 chicken fillets, cooked and shredded*
• 1 carton sour cream
• large handful cheddar cheese
• large handful of mozzarella cheese

Sauté the onion in the butter and add the tomatoes, tomato sauce, sugar and seasoning.  Bring to a boil and simmer for twenty minutes.  If desired, purée the sauce (I do this for my picky kids)

* I usually boil the chicken at the same time, so it will be ready to be shredded at the same time the sauce is ready.

Pre-heat oven to 200C/400F and butter a 9×13 baking dish.

Mix the two cheeses.

Spoon about a tablespoon of the sauce over a tortilla to soften it.  Add 1/8 of the shredded chicken and top with about a tablespoon of cheese.  Roll up and place in the baking dish.  Repeat with remaining tortillas.

Blend the sour cream with the remaining sauce.  Pour the sauce over the tortillas and top with the remaining cheese.

Bake for 15-20 minutes until the cheese is beginning to brown.

Serve with Salsa, Guacamole and Sour Cream if desired.