Happy tuesday fiery food fans, today we’re returning to devon. Or, more specifically, the South Devon Chilli Farm.
Last time we heard from them I was trying out one of their jams and I’m going to be doing the same again now. Only, this time it’s a rather different sort:
What I have here isn’t sold on its heat but on its elderflower content and the delightfully delicate, rather british and summery taste that that provides.
It’s their Elderflower Chilli Jelly.
What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.
It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.
This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.
So let’s get on with it, shall we?
Hey there fiery food folks, you remember Fat Man Chilli Co, right?
Some time ago, we looked at their spicy ketchup – A rich and only mildly spicy take on an artisinal tomato sauce.
This time, we’re going up the scoville scale, just a little, for an equally standard-looking sauce: Their Green Chilli.
As we already found from that ketchup, though, looks can be quite deceiving and this is not the basic jalapeño concoction that it appears to be.
Hey folks, today it’s tart time.
For this month’s recipe, or perhaps its bonus recipe, if you consider my mousse cake the main one, I wanted to make a spicy apple tart with a touch of my old favourite lemondrop powder. A similar combination to some of the flavours in my fruit risotto from way back but without its pear or morrocan spices, giving a very different end result.
Unfortunately, though, this one didn’t work out as planned.
I did my research, found out the science behind the perfect apple pasty and quickly realised that I didn’t have the tools to make it. I could only make a tasty second best that will, I’m afraid, have to suffice for the time being.
But I will still explain how and why, with a more professional kitchen than mine, you could go that extra mile towards perfection.
Either way, though, the ingredients are the same and they end result it highly enjoyable.
Feel like something fruity, my fellow fiery food fans? It certainly seems like I do lately.
To get my fix, I’m taking a look at another freebie from one of the most heavy fruit users I know. Daddy Cool’s.
But compared to other fruit-based sauces, this one’s different. It’s brown. Or, as he and his northern friends call it, “Broon”.
That’s right folks, we’re looking at a chilli brown sauce!
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.
Hey there heat eaters, it’s time for another winter warmer.
This time, though, we’re staying away from the chilli and making another one of my extreme other spice desserts.
This month’s spice of choice? Cinnamon extract: