Welcome to december, everyone – The real month of christmas content but also the last week of it on my blog, since there’s no point in me making recommendations if I can’t be sure that they’ll reach you in time.
Today is definitely a seasonal review, though, and it marks the return of Holly and the Ivy, who you’ve seen before under their other name as The Mini Jar Company. Before I try out their little freebie, though, I want to give you a bit of backstory.
I dislike brussel sprouts. I don’t find them bitter so, just as with coriander, I’m not genetically inclined to hate them. I just do. The same way that many kids apparently hate broccoli.
After all, all it takes sometimes is a single bad experience to put you off a food for life. And let me tell you, getting your packed lunch wrecked by schoolyard bullies, only to have it replaced with an almost indeterminable green mush, is definitely a bad experience. A terrible introduction to the traditional veg of the season.
So it’s entirely possible that I’m going to hate today’s product through no fault of its own but, when Holly and the Ivy asked if I wanted to try their Red Onion, Sprout & Naga Chilli Chutney, I realised that I haven’t actually given the vegetable a fair shot in my adult life.
And, since 📽️ Mushemi Fire 📽️ and Cowley’s Fine Food have both proven that I can like even mushrooms if they’re prepared right, I said “yes”. I decided to give their christmas special a go.
Hey fiery food fans. Today’s recipe has a bit of a misleading title.
I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.
What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.
But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.
The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.
So I went out and bought myself some sriracha to experiment.
Greetings, spice lovers, would you believe that I have yet another company to show you freebies from?
Cowley’s Fine Food, makers of all forms of jerky, fruit leathers and dried mushrooms, alongside other traditional products like marzipan and truffles.
Hello again spice lovers and welcome back to my end of the month recipe posts. Today we’re trying our hands at something a little less dessert-based again. Dōpiaza relish.
For those who aren’t familiar with the curry, dōpiaza is a red-coloured indian dish with all the flavours that entails but also onions. Lots of onions.
In fact, the name literally means “two onions”, referring to the inclusion of both fried and boiled ones.
Many restaurants over the years have screwed up this translation though. Rather than telling their customers that the dish has two types of onion or twice as much as any other curry, indian restaurants will often mark it down as a “maximum” amount of the vegetable. And that just isn’t true.
But what happens when we use an actual maximum of onions? I’ve wanted an answer to this for a long time and recently decided to find out.
I must warn you though, this recipe is simple but slow. It is worth in the end but absolutely not for the impatient.