Epaƶoté Verde

So the theme for this week has been green and I’m going to carry that on today as I take you through a strange twist on a tomatillo salsa, adapted slightly from the work of Hunter, Angler, Gardener, Cook.

It’s a recipe that I employed because it uses a large amount of mexican epaƶoté in its fresh form – Rather than the dried stuff that I’m used to – and I had recently received a bulk amount, on import from holland. Along with some unusual peppers that you’ll be seeing soon.

As it turns out, the fresh herb is quite different from the dry and that difference stands out wonderfully in this verde but the plant does come with its fair share of warnings. Since, while it aids digestion, in small quantities, it can seriously hurt the gut, if overdosed upon.

I’m not going to go into too much detail on that in this post, given that the original recipe writers know more about the herb than I, but I will urge you to read what they have to say about their salsa before making it for yourself. As well as maybe not eating it all alone, since it’s pretty potently epaƶoté.

In fact, you might want to skip out on today’s recipe, altogether, if you have any pre-existing digestive problems. But, if not, it won’t hurt to try it and it’ll provide you with a unique look at mexican cooking.

Despite how traditional it is, this blend of fresh, charred and roasted greenery tastes like nothing else!

EpazoteDone

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Triple Chocolate

How’s it going, fellow fiery food fans? It’s been three weeks since world chocolate day, making this post quite disappointingly late, but here it is: The promised confection!

PricesChocolates

Not one, not two but three whole bars from Prices Spices, who’s delay in shipping them out to me apparently stems from a chronic inability to keep up with demand. So many people want Michael Price’s chocolate that he just can’t keep it in stock and he seems to have to make each batch to order.

So it would seem that these are some seriously well-liked bars. But is their popularity truly warranted?

Let’s find out!

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Udon a la Spaghet

Hello again everyone, it’s the last sunday of the month and I’m sure you all know what that means. It’s recipe time!

Now, of course, I don’t always leave my recipes until the last minute like this but, well, my access to ingredients has been somewhat restricted, lately, and I’ve had a lot to do in the last week or two. So, this time around, I’m falling back on a silly suggestion from my friends, mixed in with a family staple.

I’m making udon bolognese – A variation on the classic spaghetti dish using thicker, heartier noodles and a bit of jalapeño-based spice in its sauce.

It’s not traditional and it’s made even less so by the fact that what I know as “bolognese” is actually a twist on spaghetti and meatballs, handed down from generation to generation. Yet it’s still delicious and hey, isn’t that what really matters?

Here’s my take on an italian pasta dish, with just a little bit of a japanese twist.

UdonBolBowl

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The Marmalade Beast

My god, you lot, it’s tuesday and I’ve only just recovered from this year’s birthday post. I’m going to need something extra mild for today’s review. So it’s pretty fortunate that I’ve got just the thing

MildBeast

This is the Mild Beast and it’s from a company who’s sauces I’ve been liking a lot, lately. Yet it shows a very different side of them.

You see, while it might be another Hot Pods product, this particular sauce isn’t the work of Stephen Dixon. It’s made by his daughter – The supposed boss of the company – and it’s made for younger palates, like hers.

The Mild Beast is designed to be heavy on the fruit, light on the vinegar and much much milder. Forsaking the company’s usual chilli blend in favour of a single, not so superhot, pepper.

And yes, I picked it up now because I looked at the calendar and knew that a monday birthday spelt trouble. But I was already planning to try it, anyway, because I find the idea of hot sauce by kids for kids intriguing.

Especially when the label is so clearly their design.

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A Citrus Surprise

It’s another tuesday, everybody, and time for the first of my freebies from Saucey Lady. Four of her standard-sized sauce bottles that I chose but wasn’t charged for, on the grounds that it was christmas.

Thank you, Kaz.

Of the sauces that I chose, only two are new, but you’ll be seeing the lot, anyway, as the other feature in recipes and an upcoming video.

For now, though, I’d like to talk about this one:

StClements

Her St Clements, named in reference to the classic schoolyard rhyme and her inclusion of both oranges and lemons. Fruit that, when combined with the product’s aji limon chillies and yellow bell peppers, give it a warm and vibrant yellow unlike anything else in her range.

Despite having the exact same label as all of her others, this sauce stands out as a real looker. And its UK Chilli Awards sticker bodes well, too.

But can it live up to those impressive first impressions? Well why don’t we find out?

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Honest Chutney

Hey there everybody. Last week, we looked at what was supposed to be a smoky mango sauce and, while it was pretty tasty, it most certainly wasn’t what it said on the label. So, in order to get our fix of the fruit and celebrate national curry week correctly, I’m going to spend today’s post looking at a pair of chutneys:

MChutneys

A pair that promise the same product type, yet take it in completely different directions, with completely different chillies.

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