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Spicy Cup Fillings (4 recipes)

(each recipe will fill 12 Spicy Cups)spicy-cups.jpg

Basil Guacomole with Mexican Chilli Spicy Cups


  • 12 x Mexican Chilli Spicy Cups
  • 1 medium ripe avocado
  • 25g chopped fresh basil
  • 75g seeded chopped fresh tomatoes
  • 1 tblspn finely chopped red onion
  • 1 tblspn fresh lime juice
  • Fine zest of 1 lime
  • 1 small fresh red chilli, finely chopped
  • Salt & Pepper

To make the filling:

- Mash the avocado in a bowl using a fork.

- Stir in the basil, tomato, red onion, lime zest & juice, chilli. - Season to taste.

- Place 1 teaspoon of Guacomole into each cup and top with ½ teaspoon of sour cream.

- Decorate the sour cream with a little extra lime zest and a light sprinkling of smoked paprika.


Bang Bang Chicken with Asian Curry Spicy Cups


  • 12 x Asian Curry Spicy Cups
  • 1 tbsp sesame seeds
  • 2 tbsp smooth peanut butter
  • ½ garlic clove, crushed
  • 2cm piece of ginger, grated
  • 1 tbsp lemon juice 
  • ½ tbsp soy sauce
  • ¼ tsp Tabasco
  • 1 boneless chicken breast
  • 1 spring onion sliced on the diagonal

To make the filling:

- Toast the sesame seeds in a dry pan over a low heat until nutty brown in colour.

- Mix  the peanut butter, garlic, ginger, lemon, soy and Tabasco to a smooth sauce.

- Put the chicken in a pan of cold water (enough to cover) and bring slowly to simmering point.  Simmer gently without boiling for 7-10 minutes then cool completely in the cooking liquid, drain, and cut into 1/8 inch slices.

- Combine the chicken with the Bang Bang sauce to coat.

- Spoon the chicken mixture into the cups, sprinkle with sesame seeds, and garnish with spring onion slices.


Brown Shrimp Rillette with Southern Pepper Spicy Cups


To make the filling:

- Combine the mascarpone, Tabasco, chives & lemon, and season to taste.

- Carefully fold in the brown shrimp (reserving 12 for garnish) and decant into the 12 Spicy Cups.

- Decorate with snipped chive and a single shrimp.


Ham Hock with African Falafal Spicy Cups


To make the filling: 

- Combine the cream cheese, chopped peppers, Worcester sauce, cummin & lime, and season to taste.

- Carefully fold in the chopped shredded ham hock, and decant into the 12 Spicy Cups.

- Decorate with baby pea-shoot leaf and a slice of cherry tomato.