Feeling Phaal

Hey folks, it’s the last weekend of the month and, as always, that means that it’s recipe time. For july, though, I felt like going quite a bit hotter than usual and making something with trinidad scorpion.

Why? I’m honestly not sure.

Perhaps being cooped up indoors has got me craving some excitement in my life. Perhaps I’m in the mood for some fiery, acidic flavour. Or perhaps it was simply the desire to see a new number on my recipe page.

Whatever the case may be, I felt like half-arsing a phaal, this month. Making a simple, flavourful and at least semi-faithful recreation of a superhot, british curry, without all the effort involved in the real dish.

One which utilised my old shakshuka recipe as a starting point, in order to do away with the need for fresh ingredients and use only store cupboard essentials.

Well, so long as you, like me, consider indian spices and dried superhot chillies essential…

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Biber’s Best

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.

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