This year Father’s Day falls on Sunday 16th of June and Encona has the perfect gift for the father figure in your life.
Encona’s Carolina Reaper sauce is the ideal present for any chilli fans.
The astonishingly hot and fruity sauce contains the Carolina Reaper chilli blended with tomatoes, garlic, cumin and orange to give a well-rounded flavour that is guaranteed to tickle your taste buds and challenge your adventurous streak.
The Carolina Reaper chilli, is more than 25 times hotter than the piri-piri chilli. According to the Guinness Book of World Records, The Carolina Reaper, which originates from South Carolina, is officially the world’s hottest chilli pepper – even matching weapons-grade pepper spray!
Alternatively, Encona have a great selection of recipes available, perfect for a family Father’s Day lunch.
Recipes for Extra Hot Reaper Wings and Reaper Tex Mex Chicken Quesadilla below!
Encona Reaper Tex Mex Chicken Quesadilla
Prep Time: 15
Cook Time: 25-30
4 chicken skinless breasts
3 tbsp Encona Limited Edition Carolina Reaper Chilli Sauce, plus extra to serve
200g cherry tomatoes, finely diced
1/2 red onion, diced
2 tbsp finely chopped coriander leaves
3/4 tsp flaked sea salt
1/4 tsp freshly ground black pepper
1 ripe avocado
1 tbsp olive oil
juice of 1 lime
1/4 tsp smoked paprika
200g cheddar, grated
a drizzle of Encona Texan Chilli BBQ sauce
4 large tortilla wraps
a sprinkling of coriander, to serve
Preheat the oven to 170ºC. Lay the chicken breasts in a baking dish and using a pastry brush, brush the Encona Limited Edition Carolina Reaper Chilli Sauce over the chicken. Place into the oven and cook for 20-25 minutes, or until the juices from the chicken run clear.
Meanwhile, prepare the accompaniments. To the make the salsa, combine the cherry tomatoes, red onion, coriander, ¼ tsp of the flaky sea salt, and the black pepper, mix and set aside.
For the guacamole, mash the avocado flesh with the oil and the remaining salt, an extra grind of black pepper, lime juice and smoked paprika.
Place a large frying pan on a medium-high heat.
To assemble, spread half of each tortilla with the guacamole. Thinly slice the cooked chicken breasts, lay them on top of the guacamole, then top with the salsa. Sprinkle over the grated cheddar, then zig zag with a drizzle of Encona Texan Chilli BBQ sauce. Fold the tortilla over and place into the pan one at a time, pressing down slightly to allow the melted cheese to stick both sides of the tortilla together. Cook for 2-3 minutes, until the tortilla is golden brown, then carefully flip and repeat on the other side. Repeat until all tortillas are cooked.
Cut each tortilla into three pieces and place onto a large platter to serve. Sprinkle with extra coriander and extra pots of Encona Limited Edition Carolina Reaper Chilli Sauce for dipping, if you dare!
Encona Extra Hot Reaper Wings
Prep Time: 10 minutes, plus 2 hours to overnight marinating time
Cook Time: 50 minutes
475g chicken wings
2 tbsp toasted sesame seeds
1 spring onion, sliced finely lengthways
1 red chilli, finely sliced
For the marinade
4 tbsp Encona Limited Edition Carolina Reaper Chilli Sauce
1 tbsp olive oil
2 tsp zest and 1 tbsp juice from a lime
2 cloves of garlic, finely grated
1 tbsp Worcestershire sauce
2 tbsp cider vinegar
2 tbsp runny honey
1 tsp flaked sea salt
In a large bowl, whisk together the ingredients for the marinade.
Add the chicken wings to the marinade, and use your hands to toss so each one is covered completely. Tip the wings and marinade into a resalable sandwich bag (you may need to use two) and place in the fridge for at least two hours, or overnight if possible.
Preheat the oven to 180ºC and line a large baking tray with baking parchment.
Spread the wings out in a single layer and pour over half of the remaining marinade. Roast for 30 minutes in the preheated oven.
Pour away any cooking oil then, using a pastry brush, apply the rest of the marinade to the wings. Increase the oven temperature to 200ºC, and place the wings back into the oven for 20 minutes.
Sprinkle with sesame seeds as soon as the wings are out of the oven and serve garnished with the sliced spring onion and chill.