About us
New Recipes
Our new seasonal flavour, Sweet Red Pepper Salsa, is the perfect accompaniment to the summer months with its sweet and tangy taste.
A couple of recipe ideas which you may wish to try when entertaining or indulging yourself using KETTLE® Chips new Seasonal Edition Sweet Red Pepper Salsa .
Tomato and Red Pepper Quiche
Ingredients
| Pastry: | |
| 250g | Plain Flour |
| 125g | Unsalted Butter |
| 75g | Sour Cream |
| 2/3 tbsp | Milk |
| Sea salt | |
| Filling: | |
| 4 | Eggs |
| 300ml | Single Cream |
| 25g | Butter |
| 1 | Red Pepper |
| 2 | Plum tomatoes |
| 125g | Emmenthal Cheese grated |
| 1 tsp | Paprika |
| Salt & Milled Black Pepper | |
| Sweet Red Pepper KETTLE® Chips | |
Sieve the plain flour and sea salt into a bowl; add the butter and mix to a fine crumble mixture. Add the sour cream and milk and lightly knead to a pastry. Cover and leave to rest for 30 mins.
Lightly butter and flour an 8 inch quiche dish.
Roll out the pastry to ¼ inch thick and use it to line your 8 inch flan tin. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake blind in a pre-heated oven, 200c/ 400f or Gas Mark 6 for 20mins.
De-seed the red pepper and slice thinly. Heat the butter in a frying pan, add the sliced red peppers and fry gently for 5mins. Drain well and spoon into the flan case shell. Slice the plum tomatoes and arrange in one layer over the red peppers. Arrange the KETTLE chips by covering the entire flan on top of the tomatoes and red peppers.
Warm the cream and in a bowl whisk the eggs together. Then add the cream to the egg mixture, mix together and strain through a sieve into a clean bowl, season with salt and milled Black Pepper.
Pour the egg mixture into the flan case, covering the whole contents. Sprinkle the grated Emmenthal Cheese on the top.
Bake in the oven for 20minutes until the filling is set.
Finish the quiche by sprinkling over the paprika.
Enjoy!
Preparation time 45 minutes. Serves 4.
Tomato and Red Pepper Dip
Ingredients
| 1 | Red Pepper |
| 2 | Plum Tomatoes |
| 1 | Small Red Onion |
| 1 | Red Chilli |
| 1 | Bunch Chives |
| Salt & Milled Black Pepper |
Rough cut the red onion and place in blender. De-seed the red chilli, rough cut and place in blender. Blend together till fine. De-seed the red peppers, rough cut and add to blender. Quarter the plum tomatoes and add to blender. Blend all together keeping the peppers and tomatoes fairly chunky. Place into a small bowl, season with salt and milled black pepper, place in refrigerator.
When ready to serve snip a quantity of the chives into the mix, blend together. Place in serving dish, snip a few pieces of chive on top. Serve with a bowl of Sweet Red Pepper Salsa KETTLE® Chips.
