A Late Start

Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.

As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.

So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.

I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.

Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.

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Padronaroni and Cheese

Hey folks, it’s fresh chilli season again and that means that it’s time for padrons. Mountains of them, week after week, fried up to share with my family.

But what happens when one of my suppliers sends the peppers fully grown, with far more heat than the usual, early-harvested sort? What do I do when they’re too spicy for everyone else?

I can, after all, only eat them so quickly by myself. And they don’t stay fresh forever.

So, today, we’re going to look at a recipe that I concocted to make use of the last, extra hot, green padrons, before dehydrating the red for powder. A recipe inspired by the Reddit user PintSizedHerzl, who made something similar, yet with far less focus on the spices, and has had me eager to try out my own take for quite a while now.

A recipe for padron-topped macaroni cheese, which I finally have a good excuse to use my peppers on. Here goes:

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Heat on the Beach

Hey there everyone, it’s tuesday again and time for a little more in the way of hot stuff. Hot stuff that I picked up down at the Brighton Fiery Food Fest.

BHSBunch

So what more apt name could today’s company have than “Brighton Hot Stuff”?

Now, personally, I do view it as a little uncreative but anything that these guys lacked in inspired naming was more than made up for by the sheer personality and passion that they had on-stall. They were one of the most engaging groups that I’ve ever come across at a festival and, even after the official closing time, there were non-stop crowds around them.

So, do their products live up to the hype? I’m going to take a look at three of them and find out.

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Refritos Sweet Potatoes

It’s the last weekend of the month again, folks, and I’m sure you know what that means by now. It’s recipe time.

This february’s main dish, however, isn’t entirely my own. It’s an adaptation of one of Sorted Food’s latest and, if you haven’t heard of them, I strongly suggest that you check out their 📽️ baked potato recipe video 📽️ before continuing.

They’re a great fun channel, fully focussed on food, with the knowledge of professional chefs but far more of a down to earth approach. I’ve been hooked on them for months.

Yet, for the first time today, I feel like I’m qualified to take on one of their recipes and give my own twist. Maybe even improve it. Because real mexican food has been passed down to me, through the generations, from real mexican chefs. And chillies, well, they’re kind of my thing.

So, for this month’s recipe, I’m taking their sweet potato stuffed with refried beans and giving it what they would call a “level up”!

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Pepper Roulette

Hola everyone, I’ve just recently returned from Spain.

A couple weeks ago I came home from the island of Menorca where I spent two lovely weeks in the sand, sea and sun but found surprisingly little I could bring home to show you. They didn’t really do a lot of hot food on the island and what they had was almost all labelled “pimiento”, the Spanish for pepper.

They did have one thing that I’d really like to share though.

2016-07-11 12.04.43

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