Chilli Mad

Everyone at the GWG has gone chilli mad so we thought of a dish you could all try at home. The butter must be prepared in advance to allow it to harden. The cake mixture also benefits from chilling as it is then easier to shape into patties. Bring the patties to room temperature before cooking.

Prawn Cakes with Chilli butter

Serves 4

Chilli Butter
2 cloves garlic
1 large ancho chilli (fairly mild to hot)
175g unsalted butter
¼ tsp salt

1. Toast cloves of garlic in a dry pan over medium heat, constantly turning them. Remove from heat when golden and peel.

2. Using same pan, heat chile over medium heat until it expands and flesh softens. Do not let it burn. Remove from heat.

3. Slit chilli open and remove seeds and any veins. Put chilli in bowl and pour over boiling water. Allow it to soften for 30 minutes. Remove from water.

4. In food processor, whizz garlic and chilli. Add butter and salt, whizz together. Check seasoning.

5. Spoon butter onto waxed paper and shape into a log. Refrigerate for at least two hours.

This butter works well with steak, pasta, baked potatoes.

Prawn Cakes
1 tbs olive oil
1 clove garlic, finely chopped
½ tsp paprika
350g cooked prawns, roughly chopped
2 tbs chopped tarragon
1 egg, beaten
5 tbs crème fraîche
50g fresh white breadcrumbs
Salt and cayenne pepper

1. Preheat oven to GM4, 180°C, 350°F, Elec Circo 160°. Fry garlic gently in olive oil until it starts to soften. Stir in paprika and cook for 30 seconds.

2. Mix all ingredients together and season. Shape mixture into eight cakes, about 2 cm thick. Place on a greased baking sheet and bake for 10 - 15 minutes.

3. Place a slice of chile butter on each cake and serve with a salad of lamb's lettuce and lemon dressing (1 part lemon to 3 olive oil).