Recipes — spicy

Amy Ingram

Cinnamon & Chili Chocolate Mousse

Ingredients: 100g Dark Chocolate (70% cocoa)40g Milk Chocolate2 Egg yolks, room temperature5 Egg whites, room temperature 5-6 Tbsp. Caster sugar2-4 tsp. Cinnamon powder1/2 tsp. Liquid Gold Cayenne Infused Olive Oil (or fruit infused olive oil)2 tsp. Dark Rum1 tsp. Water240 ml Whipping cream1 Tbsp. Icing sugar   Directions: Break up the chocolate into a large stainless steel bowl. Place the bowl of chocolate over a pot of hot water and let the chocolate melt slowly. Meanwhile, whisk the egg whites until they form stiff peaks. Add the sugar and continue whisking the eggs until whites are firm and glossy. In a separate bowl mix...

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Amy Ingram

Sweet Potato & Goat Cheese Egg Skillet with Harissa Oil

 Ingredients: 1/2 tsp. LG Harissa Infused Olive Oil 1/2 small onion, diced 1 tsp. paprika 1 tsp. turmeric 1/4 tsp salt 1/3 cup water 2-3 cups 1/4" cubed sweet potato 1-2 eggs 1-2 ounces goat cheese   Directions:  In a large skillet, heat Harissa olive oil to medium heat. Add the onion and cook until translucent, 4-5 minutes. Stir in the paprika, turmeric,salt and water and combine. Stir in the cubed sweet potato, enough to fill the skillet. Cover and cook until potatoes are tender 6-8 minutes. Create a small well in the middle of the skillet and crack the...

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Amy Ingram

Southwest Black Bean and Corn Salad

Ingredients: 2 Cans Black Beans, drained & rinsed 2 Cans of Corn, drained and rinsed 3 Tomatoes, chopped 3 Avocados, cut up Salt & Pepper to taste 1/3 Cup Liquid Gold Aji Green Chili Infused Olive Oil Cilantro to garnish (optional)   Method: Mix all ingredients together in large bowl. Garnish with Cilantro

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Amy Ingram

Chili Mango Cilantro Vinaigrette

Ingredients: 2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno   Directions: Add all ingredients to a blender and puree until smooth. Adjust to taste.

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