Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
Hey there everyone, it’s recipe time again and, this month, I’m keeping things simple. A simple recipe for one of my favourite chinese side dishes that shows off a non-chilli spice that I’ve not featured before.
But, more interestingly, today’s recipe doubles as a review. A test to see how other versions of the spice affect the heat and flavour of my dish. Because I bet you didn’t know that there were more than two breeds of pepercorn.
This time around, I’m going to feature a whopping seven in my salt and pepper tofu but don’t worry – I’m still going to make a batch with the standard black that we all know and love.
And, while I enjoy the dish as is, you can easily swap out the tofu for fried chicken bits if you fancy something with more meat. Or just a different texture since I know that, even at its crispiest, tofu isn’t for everyone.
I’m not going to tell you how to fry that chicken in this post but there’s always my chipotle korma one if you need some pointers.
And, with all that out of the way, let’s get started, shall we?