Summer Fruit

Hey folks, I hope that you’re all enjoying the summer sun.

Today, I have for you some rather summery sauces that I picked up a little over two summers ago. A pair of highly fruity products that I tried all the way back at Reading Chilli Fest and have been just waiting to post my review of.

But, between freebies, newer items and the fact that I wanted to spread such fruity sauces out, it’s only now that you’re finally seeing this pair. The final pair, in fact, of Mango sauces from that event:

BurningChillees

Both from companies that we’ve seen before and both from companies who’s fruitier items have impressed me in the past.

How will these two, in particular, compare, though, to the oodles of other mango sauces on the market?

Continue reading

Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

Continue reading

Dorset Berries

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.

NagaBoth

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?

Continue reading

Vin D’ Blue

Greetings, hot things. This week, I’m back for another fiery twist on a traditional recipe but, this time, the traditional recipe is my own. My vin d’ aloo. I’m returning to that recipe, and to Exban’s place, to put a newer, bluer twist on it, using this sauce:

2018-08-23 15.22.20

Bravado Spice Co’s Ghost Pepper and Blueberry.

Why? Because the two are a perfect match. A sauce that’s full of dark berry tanins and pepper but has a tad too much vinegar tang, and a curry that wants more fire and a wine-like flavour but previously wasn’t the most religiously appropriate of dishes.

The sauce gives the curry all the depth and slight fruitiness that it needs without actual alcohol, while the curry gives the sauce a highly spiced base to tone down its unpleasant acidity.

All that’s left is to swap from pork to a more halal meat in lamb.

I will mention, though, just to be completely upfront and clear with you all, that this dish will still be only debatably halal. The vinegar in our sauce comes from white wine and, while it has been fermented to a point where it no longer has any chance of affecting one’s sobriety, some muslims may still be upset by the idea of alcohol byproducts in their food.

I’m sorry to say that makers and eaters of this recipe will have to assess the situation themselves and make their own decision as to whether my recipe matches their beliefs. All I can say for sure is that making vin d’ aloo with wine vinegar, rather than wine, has a historic and religious precedent behind it and that the added berries in this sauce make for a far more accurate flavour substitution than simply using such a vinegar alone.

It’s not going to be the same as our previous dish, of course, since this vinegary sauce adds rather more heat and tang, but it’s still going to be a fiery-flavoured, garlic and ginger-heavy, goan delight full of red meat, rich berry undertones and soothing spuds. A proper vindaloo, despite the extra acid.

Continue reading

Tropical Green

Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.

Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.

Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?

Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:

Continue reading

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!

peachupbot

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.

Continue reading

Appledrop Tart

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.

Continue reading

Cornish Chipōtle

Hello again fiery food fans, do you remember the Cornish Chilli Company?

I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.

Today, though, we’re not here to talk about that product. We’re here to talk about another one:

cornchip

Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.

There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.

Continue reading

Mayan Sunshine

Speaking of finishing off things from last year, my chilli eating friends, it saddens me just a touch to tell you that today is the last we’re going to see of Opal’s range. It was, after all, a real pleasure trying her original and lime sauces.

Yet all good things must come to an end and I do, at least, have this one last bottle to try: Her Mayan Mango.

omm

And, despite habanero and mango being the two ingredients named on the front, it’s not going to be quite the usual blend. You’ll see what I mean in a second.

Continue reading

Emerald Sunshine

Happy tuesday again, spice lovers! Today marks the return of my most recent sample-sender – Opal Sunshine.

Now, last time we looked at her sauces, Opal did prove herself to be rather heavy handed with the spices in the best of ways but will she still be so when their main focus is their fruit content? That’s what my next two reviews of her company are set to find out. Starting with her Lime-Anero blend.

limeanero

In terms of ingredients, today’s product is barely any different from her original sauce. That one had lime in it already and its placement on the list has not changed. All that’s different is the apple juice below it:

Habanero Peppers, Scotch Bonnet Peppers, Fresh Carrots, Onion, Garlic, Recardo, Lime Juice, apple juice White Vinegar, Sugar, Salt.

Yet I can assure you, this is most certainly not the same sauce.

Continue reading