Piratical Pineapple

Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.

Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.

Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!

Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.

She be a real blossomin’ beauty, this un!

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From Pirate, With Love

Greetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.

Which is good news for this particular recipe, since we’ll be using a fair bit of booze.

You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.

Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.

And it’s a face-reddening delight!

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September Smoke

Sup dudes.

Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:

But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.

I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.

And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.

I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?

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Another Piña Pair

Hello again, everyone, it’s tuesday and, while we did recently look at a piña colada sauce, it wasn’t a new one. It was a re-review of an updated product.

So, today, I’d like to take a look at a couple of similar items that we haven’t seen before, from our old friends Dorset Chilli Shop and the Cornish Chilli Company:

PinaBottles

Both claiming caribbean influence – As one might expect of such pineapple, coconut and rum-based sauces – yet appearing quite different from one another.

Through the necks of their bottles, our view of the sauce is altered slightly by glass but we can still see that the Dorset punch is a rather paler, peachier shade than the earthy, golden-brown Barracuda. And its thinner, almost watery appearance shows a fair few pinkish-red chilli shreds that would be much harder to spot in the Cornish Chilli Co.’s creation.

I’m very curious to see how they’ll differ, outside of the bottle. Especially having seen their wildly different ingredients lists.

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Pineapples and Pain

It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.

As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.

Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:

PhwoarBottle

His Phwoar Koff and Dai.

Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.

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Tropical Green

Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.

Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.

Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?

Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:

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A Saucey Favourite

Greetings, everyone, and welcome back for another tuesday review.

This week, we’re looking at Saucey Lady again and not just any one of their sauces. The Birds & Bonnets, named for its signature blend of bird’s eye and scotch bonnet chillies, is my favourite of her whole range.

BBfront

And sure, it’s not anything special to look at but that just means that I don’t have to talk about the bottle. If you are interested in Kaz’ packaging, though, I did do a brief overview of her container choices almost exactly a year ago. Back when I wrote this week’s post.

You can still get what you’re after in that one.

Today’s, on the other hand, is all about the deliciousness within. Which, I’m sure you’ll agree, is what really counts.

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Spirit of the Caribbean

Happy tuesday again people, it’s time for us to return to wales and experience a second sauce from Chilli of the Valley. One with the same pineapple and coconut flavours that ruined Saucey Lady’s Fireman’s Watch for me but one that gives them the centre stage, instead of pairing them badly with other, more savoury fruit.

This one is their Calypso – A sauce designed to mimic the classic piña colada cocktail’s flavours, with pineapple, coconut and rum.

Calypso

And this time, I see no reason why they won’t work.

To be truly sure, though, I’m going to have to put this sauce to the test.

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Passion Fruit Dansak

It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.

Cereja

The cereja roxa*.

Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.

If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.

Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.

And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.

It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.

It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.

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Pineapple Joy

Welcome back, everyone.

Last week we looked at 🔥 a german sauce brand 🔥 imported into the UK by my friend Russell at Grim Reaper Foods. So, following on from that, I’d like to show you another of his recommendations. One that, this time, he isn’t the one selling:

joywala

Prices Spices’ fabulous Pineapple & Dorset Naga Chilli Chutney. Their “India Joywala”.

Apparently a great taste award winner back in 2014 and definitely a great taste, it’s one of the best items that I picked up from Reading but there is something about it that I’m not as fond of and I’d like to get into that first.

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