Welcome to
The Woolf’s Kitchen
Our range of products will add Asian flavours to your food and take your meals to the next level. Our Firecracker Paste and Nam Prik Pow! are extremely versatile and can be used in marinades, dips, dressings as well as stir-fries, curries, noodle soups and as a stir-in paste to add flavour to whatever you’re cooking.
As for our Chilli Crunch, dollop it on anything and everything from eggs to noodles, hummus, pasta and more.
I hope the recipes below will inspire you to get cooking – enjoy!
Dominique x
(Founder of The Woolf’s Kitchen)
Firecracker Paste Recipes
Spicy Barbecued Chicken
Firecracker Mayo Dip
Nam Prik Pow! Recipes
Roast veg salad
BBQ Salmon
Chilli Crunch Recipes
Creamy Chilli Crunch Dip
Smacked Cucumber
Spicy Barbecued Chicken
INGREDIENTS
Serves 2-3
- 500g skin-on, bone-in chicken thighs
- 3 tbsp Firecracker Paste or Nam Prik Pow! plus extra to serve
- Sea salt flakes
To serve
- Coriander and/or spring onion
- Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)
METHOD
- Score the skin of each chicken thigh a couple of times
- Place the chicken in a dish and add the Firecracker Paste or Nam Prik Pow! Coat well.
- Cover with cling film, refrigerate and leave to marinate for at least 1 hour if possible, or overnight if time allows.
- Remove from the fridge 20 mins before you start cooking.
- Pre-heat the oven to 200C/fan 180C/ gas 6.
- Remove any excess marinade from the skin using a paper towl and sprinkle the skin of each thigh with sea salt.
- Place the thighs in a tray skin-side up, drizzle with a little oil and roast for 30-40 minutes until cooked through.
- To finish off on the BBQ, heat your BBQ. Brush a little more Firecracker Paste or Nam Prik Pow! over each thigh and BBQ on each side until charred.
- Scatter over the coriander and/or spring onions and some pickled red onions, and serve with an extra dollop or two of Firecracker Paste or Nam Prik Pow! on the side to dip in.
Firecracker Mayo Dip
INGREDIENTS
- 5 tbsp mayo
- 2 tsp Firecracker Paste
- Squeeze of lime (optional)
METHOD
- Combine and serve!
- Delicious served with crudities, potato wedges or in wraps.
RoastED vegetable salad with Asian dressinG
Serves 6-8
INGREDIENTS
- 1 aubergine, cut in half widthways, then cut lengthways into 1cm slices
- 2 red/yellow/orange peppers, cut into approx 4 pieces lengthways
- 2 courgettes, cut in half widthways, then cut into thick slices lengthways
- Neutral oil
- Sea salt flakes
- 50-100g feta, according to taste
- Coriander leaves
For the dressing
- 4 tbsp Nam Prik Pow!
- 2 tbsp rice vinegar (or apple cider/white wine/red wine vinegar)
- 2 tsp honey
- 2.5 tbsp neutral oil
METHOD
- Preheat the oven to 220C/200fan/gas mark 7
- Place the vegetables in a large oven tray, drizzle over some oil and combine. Sprinkle with sea salt. They should fit in one layer, so you may need two trays.
- Roast for 30-40 mins until softened and starting to char, turning halfway.
- Meanwhile combine all the ingredients for the dressing.
- To serve, place the veg on a platter and drizzle over the dressing. Crumble the feta and scatter with coriander leaves.
- Delicious hot or warm (if serving warm, add the feta and the coriander just before eating)
Asian BBQ salmon
INGREDIENTS
- 2 fillets of salmon, skin-on
- 1-2 tbsp Nam Prik Pow! or Firecracker Paste plus extra to serve
- Neutral oil
- Sea salt flakes
To serve
- Coriander leaves
- Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)
- Lime wedges
METHOD
- Place the salmon in a dish and coat the flesh with the Nam Prik Pow! or Firecracker Paste. Cover with clingfilm, refrigerate and leave to marinate for at least 30 mins.
- To cook on a BBQ, heat the BBQ to medium-high. Remove the fish from the fridge around 15 mins before cooking.
- Wipe the skin of the fish with a paper towel to remove any marinade or moisture then rub with a little oil and sea salt.
- Place skin side down on the BBQ and cook for around 3 mins each side until the skin is lovely crispy.
- You can also do this in a frying pan or on a griddle if you prefer.
- Once cooked, scatter over coriander leaves and pickled red onions. Serve with lime wedges and extra Nam Prik Pow! or Firecracker Paste on the side.
Creamy Chilli Crunch Dip
INGREDIENTS
- 1 heaped tbsp mayo
- 1 heaped tbsp Greek yoghurt
- 1 tsp Chilli Crunch
- Big squeeze of lime
METHOD
- Combine and serve!
Delicious served with crudités, asparagus spears, tortilla chips and more
Smacked Cucumber
Serves: 4 as a side
INGREDIENTS
- 1 large cucumber
- 2 cloves of garlic, crushed
- 1 tbsp of The Woolf’s Kitchen Chilli Crunch
- 4 tbsp rice vinegar
- 1 tbsp of sugar
- Pinch of salt
- Sesame seeds for garnish
METHOD
- Smack the cucumber with a rolling pin until it spilts down the middle.
- Cut the cucumber into bite-size pieces.
- Place the Chilli Crunch, vinegar, sugar and salt in a bowl and combine until the sugar has dissolved.
- Add the cucumber and toss.
- Garnish with sesame seeds and serve
(If you prefer it less watery then feel free to sprinkle over salt and drain in a colander for 10 minutes before adding to the dressing).