Cheesy Sweetcorn - Top

• 300 ml milk
• 30 ml butter
• 3 eggs, separated
• 1 x 410 g can whole kernel sweetcorn or 250 ml fresh maize kernels
• 100 g cheddar cheese, grated (250 ml)
• 30 ml Bandito’s Green Chilli Relish Lemon and Garlic
• 5 ml Staffords Dijon Mustard
• 250 ml fresh breadcrumbs
• salt and freshly ground black pepper

Directions

• Heat together the milk and butter in a pot.
• Beat the egg yolks and stir into the milk together with the remaining ingredients except the egg whites.
• Whisk the egg whites and fold them in lightly.
• Bake in the oven at 200 degrees C for about30 minutes, until set. Serves 6

• 100 g butter
• 2 ml dried thyme
• 2 ml marjoram
• 1 onion chopped
• 500 g chicken livers
• 5 - 10 ml Banditos Peri-Peri Sauce
• 2 ml salt
• 2 cloves garlic chopped
• 1 ml ground nutmeg
• 25 ml brandy
• 50 ml sweet sherry
• clarified butter

Directions

• Melt butter with herbs, fry onion, add chicken livers until cooked, cool and spoon into blender
• Add remaining ingredients, blend and fill into a pot.
• Top with clarified butter. (To make clarified butter, melt the butter in a pan without browning, spoon off foam and cool down)

• 30 ml Vesuivo Olive Oil
• 2 onions, sliced
• 6 chicken breasts (or 8 thighs) cut into strips
• 1 green pepper, seeded and cut into strips
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 45 ml Bandito’s Green Chilli Relish Lemon and Garlic
• 15 ml Bandito’s Red Chilli Relish
• 150 g mushrooms, sliced
• small bunch of fresh coriander, chopped
• 30 ml fresh lemon juice
• 30 ml fresh orange juice
• 5 ml ground paprika
• salt
• freshly ground black pepper

Directions

• Heat Vesuivo Olive Oil in a heavy based pan. Fry the onions and garlic until the onion is translucent, add the chicken strips and fry until golden,
• Add the Bandito’s Green Chilli Relish Lemon and Garlic, fry for another minute and add all the remaining ingredients, except the coriander, and stir fry for a few minutes
• Lastly add the coriander.

• 6 spring onions, sliced
• 50 g butter
• 10 ml Bandito’s Red Chilli Relish
• 90 ml dry white wine
• 450 ml double(heavy) cream
• salt and pepper
• freshly grated nutmeg
• 225 g smoked salmon
• 30 ml chopped fresh dill or 15ml dried dill
• freshly squeezed lemon juice
• 450 g pasta bows

• Slice the spring onions finely.
• Melt the butter in a saucepan and fry the spring onions for 1 minute until softened with Bandito’s Red Chilli Relish.
• Add the wine and boil hard to reduce to about 30ml.
• Stir in the cream and add salt, pepper and nutmeg to taste.
• Bring to the boil and simmer for 2-3 minutes until slightly thickened.
• Cut the smoked salmon into 2.5 mm squares and stir into the sauce with the dill.
• Taste and add a little lemon juice. Keep warm.
• Cook the pasta in plenty of boiling salted water as per instructions. Drain well.
• Toss the pasta with the pasta sauce and serve immediately.

• 6 (400 g) veal schnitzels
• 1 egg
• 10 ml water
• 125 ml finely crushed toasted breadcrumbs
• salt and milled black pepper
• 25 ml grated Parmesan cheese
• oil for frying
• 1 onion chopped
• 1 clove garlic, crushed
• 1 x 410 g can tomatoes, chopped
• 2ml dried basil
• 2 bay leaves
• 25ml chopped parsley
• 5 ml sugar
• Bandito’s Sliced, Pickled Jalapenos
• 200 g mozzarella, sliced
• 1 ml dried origanum

• Slice each schnitzel into 2 equal pieces. Beat egg with water and mix crumbs with 2ml salt, a little pepper and Parmesan. Brush veal with egg, then dip into crumbs, coating both sides. Chill at least 1 hour to set crumbs.
• Heat 25ml oil in frying pan and brown veal very lightly, turning once. Do this in batches and add a little more oil when necessary. Arrange schnitzels to fit closely in a single layer in a large 280 x 220 mm baking dish.
• To make sauce, lightly sauté onion and garlic. Add tomatoes, plus juice, 2 ml salt, basil, bay leaves, parsley and sugar. Cover and simmer gently for 30 minutes.
• Remove bay leaves and spoon sauce over veal. Place Bandito’s Sliced, Pickled Jalapenos over the sauce and top with mozzarella. Dust with origanum.
• If working ahead set aside at this point. Bake uncovered at 160 degrees C for 40 minutes, then pour in a little water or stock at the side - the finished dish should be moist and juicy - and bake for 10 minutes longer.
  Serves 4

• 30 ml (2 tablespoons) cooking oil
• 1 onion, sliced
• 1 clove garlic, crushed
• 1 brinjal (aubergine) cut into cubes
• 1 green pepper, seeded and cut into strips
• 250 g baby marrows (zucchini), sliced
• 1 x 410 g can whole tomatoes or 5 peeled and chopped fresh tomatoes, peeled and chopped
• 10 ml Bandito’s Red Chilli Sauce
• 5 ml (1 teaspoon) brown sugar
• freshly ground black pepper to taste
• 5 ml salt
• 7 ml freshly chopped basil

1. Heat the oil in a heavy based pan.
2. Fry the onions until the onion is translucent, then add the brinjal, green pepper and baby marrow and fry for a few minutes longer.
3. Add the remaining ingredients and simmer over moderate heat for about 10 minutes, until the vegetables are tender. Serves 6.