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

Witch Time

Happy may day, everyone! Today I’d like to celebrate a special occasion but perhaps not that one.

Instead, I’d like to talk about a lesser-known german holiday, walpurgisnacht.

It’s the night of Saint Walpurga, the last night of april and, due to my upload times, the night I’m actually posting this on. But it’s also known for being the night when the witches come out. The night when people stay indoors to avoid being spirited away, never to return.

So, with that in mind, I’d like to show you the Chilli Pepper Company’s Witches’ Brew. A sauce which is supposedly their caribbean take on Tabasco.

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Tropical Blood

Greetings, spice lovers, and welcome to the last of my Dragon’s Blood reviews.

There is one more item from Chilli Pepper Pete that I’ll be looking at but it’s not a part of their main line. It’s a wild stand alone item that I’m afraid you’re going to have to wait for because today, we’re looking at the Dragon’s Blood Hot Fruity Sauce.

DB Fruity
Image provided by Chilli Pepper Pete.

 

A far brighter bottle than most of the others. Maybe even than the neon product art of the Green Salsa.

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Something Cheesy

I hope you’re all enjoying the start of your weekend. I know I am.

Why? Because I’m particularly happy with this month’s recipe.

It’s a common, highly popular, streetfood item, spiced up in my own signature style and, while it was never my intention for it to be such, it’s come out as another part-italian fusion food.

We’re talking scotch bonnet mozzarella sticks, using many of the same spices as a caribbean jerk.

They’re tasty, they’re savoury and they’re more representative of jamaican food than most of my past work has been. What’s not to love?

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Pineapple Primate

Hello again everyone and welcome back to another tuesday sauce review.

Over these past months, we’ve looked at most of the Screaming Chimp’s sauce range. Some have been hot, some have been mild, some have been sweet, some have been smokey and some have been just a little bit sour.

They have, however, all had one thing in common, aside from their very similar packaging. A fruity base made mainly from simmered fresh tomatoes.

Today’s sauce bucks that trend in favour of another fruit. Pineapple.

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