Hey folks, I hope that you’re all holding up well in these hard times.
I am but my access to ingredients has become a lot more limited and so, I’m sad to say, you won’t be seeing the big seafood recipe that I’d had planned for this month. Instead, all I can offer you is another bout of enchiladas from my backlog. A recipe from long ago that got a little lost.
This one, like last month’s recipe, is a twist on a family favourite but, this time around, the salsa’s milder and we’re going back to beans. It’s a vegetarian version, for their sake, with almost all of its heat in the filling.
Heat coming from this old sauce:
Alright party people, it’s march and we’re kicking this month off with a bang!
Why? Because I’ve got Fiesta Fever:
Now this celebratory number is the third of my Saucey Lady freebies and, as a result, I am obligated to talk about it in a timely manner but I’m also genuinely excited to do so. Because, much like her Fireman’s Watch, this sauce uses some very british fruit that I’ve never seen in another chilli product.
Its first ingredient is gooseberry.
Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Okay, folks, I really wanted to talk about today’s trio before christmas, when they were at their most relevant, but december is a hectic month and most of my time was taken up by my christmas recap. As well as catching up on everything else, afterwards. I didn’t have time to talk about today’s three then, no matter how much I wanted to, so here’s to making up for lost time:
What we have here are El Niño Hot Sauce, Karyo’s Satan’s Gravy and Fair Dinkum Fare’s Crumbs. And, while Fair Dinkum and Karyo’s products have booze and a band connection going for them, respectively, the main selling point of all three is still their flavour. A rich, dark taste that they all achieve in different ways.
Alright, everybody, we’re still a few days away from valentine’s day and I’ve got a review to write. You know it’s going to be a themed one.
Yet, at this point, nothing that I can show you is likely to arrive in time for the holiday. You’re not going to be giving it as a gift, so here’s something which isn’t just for february fourteenth:
The Seductress, from Henry’s Hot Sauce. A product which aims to highlight flavour over fire and, in doing so, really make the most of its thoroughly roasted brazilian starfish chillies.
Its label is one of the worst that I’ve ever seen, placing black text on black to render its name illegible. Yet, as with the upcoming Sonic movie, I’m cautiously optimistic about its contents.
The starfish is, after all, one of the tastiest mild red chillies around.
Hey folks, it’s recipe time again but, this month, I’m doing something that I haven’t done in a while – Reviewing someone else’s recipe.
You see, as I mentioned at the beginning of the year, I’ve had plans for ramen for quite a while. Yet my dreams of fiery tonkotsu were scuppered at the very start.
As it turns out, that milky-looking pork bone broth comes not just from making your own stock but from boiling the hell out of it for hours and hours on end. From getting every single ounce of fat and flavour out of the meat, which neither you, nor I, are likely to have the time for.
So I was all set to move on and make something else. Until I saw this:
A dark bowl of coffee curry ramen made by Pixel Tea, as part of his “Gourmet Smash Ultimate” series of Super Smash Bros. inspired dishes.
It caught my attention with its theming – Derived from the favourite food and drink pairing of Persona 5’s protagonist – but also provided a fresh spin on japanese noodle stew and just enough spice that I could make it a feature.
In fact, Pixel’s overview alone was enough to sell me on this one. But the fact that his dish makes use of a custom spice blend, rather than a custom stock, is nothing short of a godsend.
It doesn’t make this a quick meal but it still cuts down the cooking time considerably. From most of a day to around two hours, all prep included.
So let’s see how it works out, shall we?
Happy sunday, folks! I hope you’re having a good weekend and recovering nicely from your festive feast but, if you are still in search of more season’s eatings, I do have one last late christmas recipe for you. A variation on a vegan nut roast – Made to share with my vegetarian family – that makes use of both pasilla peppers and winter chestnuts.
And, meat free as it may be, those chestnuts certainly aren’t umami free. They come through with a slight meaty richness that few vegan foods possess and, if you aren’t sworn off the animal products, pair beautifully with a blend of gravy and Chilli Scrumptious’s Java Hot.
Because yes, delicious and moist as this one might be, on the inside, all nut roasts benefit from a little extra sauce on top.
Here’s how I made it.
Happy tuesday everyone, this week, I’m wanting to look at some ginger chilli sauces. Three rather different ones, all with a bit of asian inspiration and all from companies that we know well:
To start, we have The Upton Cheyney Chilli Company’s Roast Garlic & Ginger. A dark brown, almost black sauce from the makers of both Megalodon and a great Red Habanero, Mango & Lime concoction.
They’ve been pestering me to try today’s for quite a while but, before I do, allow me to at least introduce the others that are going to feature alongside it. We have:
A similarly-named Ginger & Garlic sauce from Kent Chilli Shop’s Hot Face brand, coming in hot on the heels of their unexpectedly amazing 📽️ Reaper Extreme 📽️ sauce.
And, from the Queen Majesty, who brought us the sophisticated yet unapologetic Red Habanero & Black Coffee, a simple Scotch Bonnet and Ginger number that I’m sure will be a lot less ordinary than its name implies.
Three solid makers and three equally solid-sounding flavours but how will they hold up in today’s comparison review?
Hello again, everyone, this week we’re trying something borderline luminous:
But that’s not colouring. No, Dalston Chillies are quite proud of their all natural approach.
What you’re actually seeing is the reason why I bought this sauce: It may claim to be bajan but, unlike other island sauces, this one isn’t mustard-based. It contains mustard, sure, but its main spice is fresh turmeric and that, dear readers, is unique.
For good reason, mind you, as the stuff stains like little else, during cooking.
In flavour terms, though, turmeric is golden, rooty, somewhat mellow and at the height of its popularity as a drink ingredient, recently. I have high hopes for today’s sauce.
Here’s the full list of what goes into it:
Vinegar, Onion, Fresh Turmeric, Scotch Bonnet Chillies, Mustard Powder, Unrefined Sugar, Garlic, Salt.
Happy tuesday again, everyone. Today, we’re going to be carrying on our african theme, from the weekend’s jollof recipe, but we’re going to be moving up north for a more tunisian treat.
In this week’s review post, I’m going to be taking a crack at some artisan harissa, from Burning Desire Foods and Carringtons, to see how it compares to the simpler, more traditional sort that I once stuffed peppers with.
It’s quite easy to tell which is going to be closer, though. The free sample that I got from Burning Desire uses the same blend of red bell peppers and serenades that I’ve used in my own harissa attempts, while Carringtons does away with anything so mild, in favour of a ghost, scorpion and reaper mix.
It’s pretty obvious that they’re going for heat over tradition but how will that same mellow pepper mix that we saw in 📽️ Mad Dog’s Gold Edition 📽️ impact the flavour of a harissa paste?
I can’t quite picture it but I’m certainly excited. For both of today’s products, since Burning Desire Foods have a long history of quality that we’ve seen many times on this site.