Choc Chip Cheese

Hello again everyone. This time around, we have something weird and rather horrific-sounding, I’ll be honest, but it comes to me from a company that we’ve seen before. One who’s cheeses I thoroughly enjoyed.

Today, though, we’re looking at the latest from them, The Great British Cheese Company. A much madder creation, if you ask me, because it contains chocolate. Chocolate, chilli and lime, to be precise.

GBCChocCheese

And, while it barely looks any different on the outside, it makes no attempt to hide its uniqueness once I’ve peeled back the wax:

GBCChocNude

It’s a pastel shade of cocoa-brown, with whole chips of chocolate and small flakes of both red and green pepper all throughout.

It’s not the most tempting looking snack, even by cheese standards, but the aroma wafting from it holds far greater appeal – An overtone of something akin to green candy, with subtler notes of smooth, creamy chocolate cheesecake. None of their usual strong cheddar here, just a gentle scent that reminds me of either chocolate limes or a mint aero.

It’s rather enticing but smell can only get you so far. What do The Great British Cheese Company have in store for its taste?

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Lantern Fruit Gulab Jamun

Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.

Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.

Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.

What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.

Gulab

Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.

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Chiltepin Caramel

Hey folks, it’s sunday and time for another recipe but, as I mentioned in my thursday post, I’ve not been at my wellest this month. In fact, at my worst, I was physically incapable of keeping down anything with a strong flavour.

Yet, as much of an inconvenience as that was, I don’t bring it up just to whine at you. I’m mentioning it because that time led me to appreciate the delicacy of vanilla, egg and nutmeg in a custard tart – The british dish on which today’s little dessert is based. The starting point, if you will, for the recipe that follows.

But, much as I’ve come to love that pudding, this one’s a little bit different and it contains, as you might expect, my own chilli twist.

What you might not expect, though, is the source of that twist: The sonoran desert between the US and mexico. Home of the wild “chiltepin” pepper.

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Peachy Keen

Hello again, everyone, and welcome to what could almost be called a follow up to the apple tart recipe that I posted two days ago.

Don’t worry if you haven’t read that one, though. It’s not a requirement for this sauce review. Just a dish that I made to go with it.

No, if there’s one thing that you should know beforehand, it’s The Prodigy’s hit song from nineteen ninety seven. Because what we’re looking at today is Devon Chilli Man’s tribute to it: His Smack m,Peach up!

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A sauce that I’ve long been meaning to talk about, since it’s the only one that I’ve found with Jay’s famous Peach Ghost Scorpion – A chilli once thought to be a potential candidate for the world’s hottest.

But, before I dive in to talking about the product and its pepper properly, I just want to quickly clear up a misconception about the song for which it was named. Since, if the lyrics are taken literally, it sounds a lot like it’s advocating domestic abuse.

It’s not.

Smack My B🔥🔥ch Up is, as I only discovered when researching for this very post, code for getting one’s fix. Normally one’s fix of a different sort of smack but, in the case of this sauce, it’s sweet, superhot chilli instead. A subtle mention of its addictiveness, hidden within reference to the music of my youth.

Not that I was ever a fan of hard techno.

Does it live up to that meaning, though? Is it good enough to cause addiction? Will it cause the rush of endorphins often referred to as a “chilli high”? Does it even contain peaches?

Well, I can answer the last of those now – It most definitely does – but you’re going to have to read on for the rest.

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Mexican Moose Cake

So, spice lovers, today it’s time for another recipe. Or, well, strictly speaking, it isn’t. My recipe of the month typically goes up on the last weekend and there’s still one more to go this january. But hey, I’m sure that none of you will mind getting something a week early.

Today, I intend to show you a birthday cake. One carefully crafted to please an online friend, who I met up with in person for the first time yesterday. And I would have kept that cake between the two of us, if it weren’t for one minor detail: This friend requested chilli.

Why? I’m not sure. I think, perhaps, that they just assumed that it would feature in anything I made but, whatever the reason, I decided to play it safe. I knew nothing of her spice tolerance and she wasn’t the member of the group who was super into hot stuff.

In fact, I knew very little of her food tastes in general. All I had to go on was that she liked things rich and jokingly identified as a moose but, fortunately, that was enough for me to have an idea.

I would make a chocolate mousse cake, at least partially for the bad pun, using some of the mildest, richest peppers that I knew of – The mexican ancho and pasilla. And I’ll show you how I did it, right after that “Continue reading” button. Continue reading

The Jerk that Stole Christmas

Merry early christmas, everyone. It’s the end of november again and therefore time for another seasonal dessert. This time, a quick and easy take on christmas cake, with a blend of jamaican-style spices.

It’s not going to be a traditional jerk flavour, since it lacks any thyme, but it’ll still bring together the fragrant peppercorn flavour of allspice and black pepper with some christmassy dried fruit and the blend of cinnamon, nutmeg and cloves that both influences share.

A real taste of the season but also of the caribbean.

Plus, I swapped out the chillies in my old “mincemeat” recipe for a couple of scotch bonnets to give this cake a little bit of extra jamaican goodness and I strongly suggest that you do the same. Continue reading

Mexican Mango Sorbet

Hey there heat eaters, it’s the last sunday of the month and you know what that means. It’s recipe time and, being that it’s now the height of summer, I figure it’s time for some frozen dessert.

A delicious mango sorbet with a fiery mexican twist.

You will need:

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450ml mango pulp

1 tablespoon red chipotle powder (or 2 small dried)

125ml golden syrup

1 passionfruit

1 lime

And surprisingly little effort.

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Kitchen Alchemy

Hey there heat eaters, today I feel like baking something simple with Grim Reaper Foods’ Alchemy. And what could could be simpler than a microwave mug cake? A subtler take on a ginger steamed pudding, topped with that wonderful, sweet, lemondrop and cognac sauce.

Plus, not only is it simple but it also takes under ten minutes.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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Chipotle Lava Cake

Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.

poctli

Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.

It’s simply a great

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item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.

Because that’s what I’m using it for. Chocolate cake.

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