Welcome to our cayenne recipe page.

Our selection of recipes which contain cayenne pepers include spicy chicken drumsticks, jambalaya, and cheese scones.

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.

Ingredients

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

Method

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

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.

Ingredients

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

Method

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.

Cheese Scones

These savoury cheese scones are delicious served warm with butter. The cayenne pepper gives the scones a warm and spicy flavour.

Ingredients

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

Method

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.

Back to Introduction to Spices.