Cornish Enchiladas

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.

CornishChiladas

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:

cornchip

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Caramelised Chocolate

Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!

Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.

So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.

WChocDone

And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.

Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.

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Back with Beef

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!

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A Mischievous Mousse

How’s it going, everyone? We’re already entering into the second week of february and, while that holds little significance for me, the rest of the world seems to place a lot of importance on valentine’s day. So it seems like now is the perfect time to bring you a recipe that I’ve been planning for a while.

MischiefMousseDone

Something rich, smooth, chocolatey and decadent, yet not without a fair kick.

This, dear readers, is a Midnight Mischief mousse – The perfect way to blend Saucey Lady‘s fruitiest and second hottest sauce into a delicious dessert for two.

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Joker Ramen

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:

JokerBowl

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?

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Chestnut Roast

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.

RoastDone

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.

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Chipotle Snaps

Hey folks, do you like brandy? I don’t.

And yet, for some reason, it’s almost everywhere at christmas time. In puddings, cream, butter and biscuits, to name just a few of its applications. So, today, I’m going to be taking a common brandy recipe and taking the brandy out of it.

ChipotleSnaps

I’m going to be making some chipotle snaps, with the help of Burning Desire FoodsSyrup.

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Party Rice

Hey folks, it’s the last weekend of the month and it’s time to party. By which I mean it’s time to replicate a dish that I discovered at an afro-caribbean birthday barbecue.

That’s right, if you couldn’t tell from the title, this week’s recipe is the mildly smoked “party rice” version of west africa’s traditional “jollof”. A heavily spiced rice dish made for sharing, that can be the side for your main meal but, more often, acts as the ballast alongside a tonne of fried plantain, jerk chicken and coleslaw. To name just a few of its common accompaniments.

It can be served warm or cold at just about any time of the day and, while not exactly hot, it carries a wonderful tomato, thyme and scotch bonnet taste that makes it all but impossible to mistake its native region.

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Loquat Topped

And yes, I’m posting on sunday, as well, everyone. I’m keeping busy this week.

For this particular recipe, though, it’s not just me that you have to thank. Its inspiration comes from Hot Ones and my own comments section.

You see, just over a week ago, I was watching Kristen Stuart eat wings and, despite putting on a good performance, I didn’t feel like I could relate to her like other guests. Until, that is, she hit wing seven and the big food question dropped.

As it turns out, Kristen is a forager. And not a ramson, elderflower and bilberry forager, like me. She forages for loquats.

Now, if you’ve read my review of Ibiza Chilli Co’s Magnificent 7, you’ll know that I’ve got a lot of love for the citrussy, slightly mango and apricot-like, loquat. So, naturally, I got excited to try her crumble.

Unfortunately, though, loquat season ended several months ago. I couldn’t get the fruit fresh and nowhere sells it dried or frozen. All I could get my hands on was another bottle of that glorious spanish hot sauce, with which to try out Glempsto’s crazy-sounding loquat drizzle cake suggestion.

Now, I took a few liberties with the recipe, as you’ll see in a moment. I wanted to highlight the fruit’s citrus qualities and the sauce’s spices, not just replicate a lemon drizzle. And, while I wasn’t sure quite what to expect, I absolutely adore the resulting sweet and tangy cupcakes.

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Toasty Treacle Tarts

Welcome back to winter, everyone. As we head back into the UK’s native time zone, it’s time for another weekend recipe but, I’m going to be honest with you, this one was a little bit rushed.

Between being ill and all my foreign friends returning to the country (quite possibly related occurrences), I’ve had very little time to perfect this month’s warming pudding and I may well come back to do so later. Yet I’m not exactly unhappy with how it turned out.

TreacleTart

These treacle tarts are sweet, caramel-y and filled with the autumnal taste of toasted habanero fragments. Not exactly a pumpkin-like squash but a distinctive, strong overtone of savoury orange fruit all the same. And a high

3.5/10

Heat

once the namesake treacle flavour fades away.

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