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Cannellini Bean, Squash and Chipotle Burger

Vegetarian Burger

This delicious a healthy burger is pure vegetarian heaven. Its tastes better than any burger you have ever had… and no meat!


Chipotle butternut squash and bean burger


2 cups chopped butternut squash

1 small shallot

2 garlic cloves

1 (15 oz) can white beans, drained & rinsed

2 – 3 tbsp chipotle sauce

2 flax egg (2tbs ground flaxseed mixed with 6tbs hot water. Sit for 15 mins.

1 cup cooked quinoa

2/3 cup rolled oats

1/3 cup flaxseed meal

1 teaspoons cumin

2 spring onions finely chopped

Salt & pepper to taste


Blend the butternut squash, shallots and garlic. Add the remaining ingredients and pulse to form a dough.

Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.

When ready to cook, preheat the oven to 375ºF.

Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.

*Cabbage slaw (mayo, ooft and zest of lime or lemon.
*sliced tomato
*Ooft mayo and chipotle sauce to garnish.

Serve immediately. 

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Chipotle Pork Tortilla

Chipotle pork tortilla with Ooft! Scotch bonnet and Chipotle Mayo

This simple wrap can be put together quickly and tastes delicious. An ideal quick lunch or tasty dinner with a side salad.

Serves 3-4 regular tortillas
Time: 30min or less

• 1 pork chop bone in, grilled or pan fried
• 1 med tomato cubed
• 1 clove garlic finely chopped
• 1/4 onion chopped finely
• 4 tbs chipotle sauce
• 1/3 cup red wine vinegar
• 1 tsp sesame oil
• 1/2 red onion, sliced
• 1/4 cabbage, finely shredded
• 6 – 8 jalapeños rings, chopped
• 1 handful coriander, leaves roughly chopped, plus extra leaves to garnish
• 4 small flour or corn tortillas, warmed

• 1/2 cup Mayonnaise
• 2tsp Ooft! Chipotle and 1 tsp Ooft! Scotch bonnet hot sauce
• Juice of 1/4 lime, plus extra wedges to serve


• 1.Thickly slice pork chop, set aside.

• 2.Pickled Onions – combine vinegar, sesame oil and 1/2 tsp salt, 1/4 tsp sugar in a bowl. Add sliced red onion, then cover with plastic wrap and set aside to pickle. 

• 3.For the scotch bonnet and chipotle mayo, combine all ingredients in a bowl. Refrigerate till needed. 

• 4.Slaw – combine the cabbage, jalapeno and coriander in a bowl.

• 5. Little oil in pan, fry finely chopped onions and garlic, till translucent. Then add chopped tomato, stir and season with salt. Cover and cook till tomato breaks down. Then add the sliced pork and 4tbs Ooft! chipotle sauce, more if you like. Mix to combine, heat through.

• 6. Ready to plate
Spread tortillas with scotch bonnet and chipotle mayo. Top with slaw, pork, pickled onion and coriander. Drizzle with a little lime juice. Extra Ooft! hot sauce as desired.

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Award Winning Chipotle

Great Taste Awards from the Guild of Fine Foods is one of the prestigious awards in the UK for artisan products. (LINK TO AWARDS) The judging is fierce, but the judges give feedback on the taste. This year our Smoky Chipotle ( LINK TO BUY) was awarded a coveted Star. The star means “Simply Delicious”.

We constantly taste and improve our sauces and based on the judges feedback we have again modified our Smoky Chipotle to improve the long lasting smoky flavour of those hand picked Mexican Morita chilli’s.


Our new ingredients list is as follows: Chipotle (>20%), ageing liquor, vinegar, aged garlic, sugar, salt, onion powder, roasted cumin, oregano thyme, tomato paste, tamarind, coriander and aromatics

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Chipotle Chicken Tortilla

Chipotle Chicken Wraps

Chipotle Chicken Tortilla, quick and easy but healthy meal on those busy days.

Serves: 4-6
Duration: 20 mins
A quick and spicy snack


Ooft! Chipotle sauce
2 Limes (zested and juiced)
600g Chicken breast (cut into strips)
8 Flour tortillas
100g Mayonnaise
1 pack Gem lettuce
Salt and pepper
Tomato salsa
100g coriander (roughly chopped, save some for garnish)
3 ripe tomatoes (roughly chopped)
1 small Red onion (finely chopped)
½ of a lime (juiced)
2 tablespoons of olive oil
Salt and pepper


  • Marinade the chicken breast strips in the lime juice and chipotle sauce, season with salt and pepper, allow to sit for 10 mins.
  • Roughly slice the lettuce and mix with mayonnaise and lime zest, salt and pepper to taste
  • Make the tomato salsa by mixing the tomatoes, coriander, red onion and season with salt and pepper and a squeeze of lime juice (add a few drops on ooft! If you like a spicy salsa)
  • Drain the chicken and dab dry on kitchen towel and in a hot pan with cooking oil fry for 2 minutes on each side till golden and cooked through.
  • Warm the tortillas in a microwave for a minute.
  • Build the wrap starting with the lettuce and mayonnaise on the bottom, chicken on top of that and topping it off with the tomato salsa and some chopped coriander. Drizzle a little extra Ooft! On top and fold

  • Serve with a wedge of lime
    You might like to try, cabbage instead of lettuce for more crunch, or add sliced sweet peppers

  • Recipe kindly provided by Chef Martin Sweeney
  • Chef Sweeney a regular contributor to Loch Lomond Food and Drink Festival – LINK

BUY Ooft! Smoky Chipotle to make this recipe – LINK

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Chipotle Liver and Onions

Chipotle Liver and Onions

Liver and onions cooked in Ooft! Chipotle

Chipotle Liver and Onions
Chipotle Liver and Onions

Chipotle liver and onions a rich hearty dish for your evening meal. This lovely rich dish is much improved by adding Ooft! Chipotle Sauce while cooking. The smoky Chipotles develop the flavour.

Buy Ooft! smoky Chipotle to make this recipe here


6 pieces lambs liver, 1 medium onion sliced, 1 fresh large tomato (or 1/2 tin chopped), half sweet pepper chopped, 3 tbs Ooft! Chipotle sauce, 1 tsp sun dried tomato paste, salt and pepper to taste, 3 tbs oil

Method: using 2 tbs oil, sweat onions and peppers and fresh tomato down until soft (if using tinned tomato add when onions soft), about 10 minutes. Dust liver strips in seasoned flour. Put aside onion mixture and add extra tbs oil and fry liver for 3 min a side. Return onion mix to pan and add Ooft! Chipotle, sun dried tomato paste, salt to taste and stir together to coat. Serve with mashed potato. Add more Chipotle sauce and sprinkle Coriander to dress.

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Mexican Chipotle Wraps

Slow cooked beef tortilla with ooft! CHipotle

Mexican Chipotle wraps

Mexican chipotle wraps have taken the Uk by storm. They are easy to make, use simple ingredients and are tasty. In an age where its all about quick and easy they work for many hard pressed working people. But if you take a little time you can make these simple foods into gourmet treats. This recipe uses home baked beef, but tis not a big hard thing to do, season and pop in the oven at the weekend and set the timer. Then you have lovely fork mash able meat for wraps for a week, that is just so much tastier.  Use a quality sauce like Ooft! Chipotle. Many of the sauces sold in supermarkets are not that tasty and full of additives and chemicals.

Ingredients (for 4-6 people)

1kg beef brisket

1 bottle ooft! Chipotle

1 Onion

2 cloves Garlic

Lettuce, avocado, sweet peppers



Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.

Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.

But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.

Mexican wraps filled with beef chipotle
Mexican wraps filled with beef chipotle

Assembly of the wrap, lots of Chipotle sauce
Assembly of the wrap, lots of Chipotle sauce


Many more recipes at Google+ – link to our recipes