Greetings, everyone, and welcome back to another look at something nice and creamy.
Last week, we saw Pepper Kitchen’s mustard sauces and how an olive oil emulsion really brought out the best in them but, this time, we’re looking at a different type of product. One that always comes with that level of creamy goodness.
We’re looking at a mayonnaise from our old friend, Mr. Vikki. Coincidentally also the first thing that I’ve had from his Hell Hot Habanero line.
Will it live up to that title or will it bear only the medium flame of his Banana Habanero chutney? And will it be just as delightfully well spiced?
You’re going to have to read on for my thoughts.
Hey folks, I’m back again for another recipe and, this week, it’s something special from my childhood. Not, this time, anything involving the nesparo from my summer holidays in spain but, instead, something both closer to and further from home.
Today, I’m going to be making gulab jamun – An indian dessert that I grew up sharing with my muslim neighbors and one that is, in fact, named for its similar appearance to another regional fruit.
Yet I’m not making them just to relive my childhood. No, I have indian supermarkets near me if I need a quick fix of those sweet milk dumplings. And they’d be rather more traditional than mine.
What I’m making are, in fact, the “lantern fruit” gulab jamun from one of my favourite cooking games, Battle Chef Brigade. And I’m going to be using some rather more authentic ingredients than the other recreations that I’ve seen. Properly highlighting the flavour of fire that the in-game dish is known for, without sacrificing the fictional fruit’s lighter, more refreshing qualities.
Before I get started, though, I’m sure you’re all wondering what exactly the “lantern fruit” really is.
Welcome back, everyone, to the fourth in my series of Mahi Fine Food products.
This time around, I bring you the hottest from that box you saw before – Their “Green Savi”.
This is the reason that I got in touch with the company. Not to ask for anything from them but simply to enquire about the chilli that they used.
Because, while it wasn’t outright stated anywhere on the bottle or on their website, the word “savi” certainly sounded like the kind of shorthand that you might use if you wanted to avoid the colour and copyright associated with the “red savina”. A chilli that was once considered the hottest in the world and is still arguably the hottest of habaneros.
A chilli that I’ve tried before in Mr Vikki’s Banana pickle and the Death at the Crimson Altar‘s four pepper blend but not one that I’ve never had much chance to taste on its own. Even off record.
So to see it take centre stage like this in something from such a seemingly mainstream company was quite the shock. Especially when it turned out they had it in both red and green.
Almost as much of a shock, in fact, as when they decided to send me it free of charge.