Hey folks, I’ve got a confession to make: Just this month, I’ve finally caught biber fever.
Not that one, though. I have no interest in twenty-tens pop stars, catchy as they may be, since that’s neither my genre nor my era.
No, I’m a 90s punk rock kid at my core, with a love of chiptune and rap metal on the side. The biber that I’ve fallen for isn’t a singer but the turkish for chilli. More specifically, the rich, vaguely paprika-like pul biber that I was recently introduced to by Rafi’s Spicebox.
So today, we’re going to be making up something equally middle eastern, adapted from a jewish friend’s home cooking.
For march’s main recipe, we’re going to be reworking the modern vegetarian classic that is shakshuka.
Hope you’re having a good weekend, everyone. I know it’s pretty much over already but, well, that’s no reason I can’t round it off with a last minute recipe, right?
And it is very much just a spur of the moment decision. I just happened to have a few left over jalapeños to make poppers with and figured I’d share my favourite recipe.
Because many people have their own little twist on this classic but today you’re going to see mine.
Happy tuesday, heat eaters, I’m back from Reading Chilli Festival. In the coming months, there’ll be all sorts of wondrous new things featured here but today it’s time for something a little less new.
Something just as exciting, mind you. It’s my favourite of the Screaming Chimp’s product samples.
Last time we heard from them we took a look at their hottest “Stinger” sauce but this week we’re going back down to the very bottom of their heat scale to try out Vic’s Ol’ Smokey. A sauce that uses smoked paprika, instead of chillies, for its flavour but does back it up with bird’s eye heat.