Cayenne recipes - including cheese scones, spicy chicken drumsticks and jambalaya.
Welcome to our cayenne recipe page.
Our selection of recipes which contain cayenne pepers include spicy chicken drumsticks, jambalaya, and cheese scones.
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Spicy Chicken Drumsticks
These chicken drumsticks are coated in a hot and spicy-flavoured butter and then cooked under the grill or barbeque. For a healthier option, remove the skin before coating with the butter.
- 12 chicken drumsticks
- For the spicy butter
- 6 oz (170 g) of butter
- 3 tbsp of mango chutney
- 2 tbsp of lime juice
- 4 tsp of cayenne pepper
- 2 tsp of ground turmeric
- 1 tsp of freshly grated ginger
- 2 crushed cloves of garlic
- Preheat the grill to a medium - hot heat.
- Mix together all the ingredients to make the spicy butter in a mixing bowl until they are all blended together. Set aside whilst you prepare the chicken.
- Remove the skin from the chicken drumsticks (optional).
- Take a sharp knife and make several cuts down each chicken leg, cutting through the meat to the bone.
- Place the chicken drumsticks under the grill or onto the barbeque and cook for about 10 - 15 minutes or until they are almost cooked through.
- Remove the chicken from the grill and coat liberally with the spicy butter mixture on each side.
- Return to the grill and continue to cook for another 5 - 6 minutes, until the drumsticks are crispy and browned. Turn several times during cooking and baste with the butter mixture.
- When the drumsticks are done, remove them from the heat and serve hot with a fresh salad. Alternatively, allow to cool and serve cold.
Jambalaya is a rice dish similar to the Spanish "paella" but of African or Cajun origin. Whereas paella may contain a lot of seafood, jambalaya is primarily made from meat, vegetables and rice.
- 4 chicken breasts, cut into small pieces
- 1 lb (455 g) of sliced spicy sausage
- 16 fl oz (455 ml) of chicken stock
- 10 oz (285 g) of uncooked rice
- 8 fl oz (225 ml) tinned chopped tomatoes
- 6 oz (170 g) of cubed smoked ham
- 2 chopped green peppers
- 2 chopped sticks of celery
- 1 chopped onion
- 4 finely chopped spring onions
- 3 crushed garlic cloves
- 2 tbsp of vegetable oil
- 1 bay leaf
- 1 tsp of cayenne pepper
- ½ tsp of dried thyme
- salt and pepper
- Heat the vegetable oil in a large frying pan.
- Add the chicken and fry gently until lightly brown in colour.
- Add the spicy sausage and cook for 2 minutes.
- Add the diced ham and fry for a further 5 minutes.
- Add the chopped onion and mix well. Fry for 3 minutes.
- Add the celery, green peppers, garlic, chopped tomatoes, chicken stock, cayenne pepper, thyme and bay leaf. Stir well and mix the ingredients thoroughly.
- Bring to the boil, stirring frequently.
- Stir in the rice and season with salt and pepper.
- Reduce the heat to a simmer and cover the pan. Cook gently for 10 minutes.
- Remove the pan from the heat but do not remove the lid. Leave the pan to stand for 20 minutes, which will allow the rice to continue to cook.
- Discard the bay leaf and sprinkle with the chopped spring onions.
- Serve hot.
These savoury cheese scones are delicious served warm with butter. The cayenne pepper gives the scones a warm and spicy flavour.
- 8 oz (225 g) of plain flour
- 4 oz (115 g) of grated Cheddar cheese
- 2 oz (55 g) of butter
- ¼ pint (140 ml) of milk
- 2 tsp of baking powder
- 1½ tsp of cayenne pepper
- ½ tsp of salt
- Preheat the oven to 425°F (220°C).
- Sift the flour, baking powder and salt into a large mixing bowl.
- Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
- Stir in the grated cheese.
- Pour in the milk and mix the ingredients together until a soft dough has formed.
- Roll the dough out with a rolling pin onto a lightly floured surface to about ¾ of an inch thick.
- Cut out rounds from the dough with a pastry cutter and place them onto a greased baking tray.
- Bake in the preheated oven for 12 - 15 minutes or until well-risen and light brown in colour.
- Remove from the oven and cool on a wire rack.