Hey folks, today I have something slightly special for you.
It’s a weekend bonus recipe, like I used to do, only rather more refined. It’s a rich and creamy linguine that’s a lot like a korma in some respects but, instead of heavily spiced it’s highly spicy, fairly fruity and just a little bit bright and floral.
Sounds good, right? Well, there’s a catch.
This special dish was a spur of the moment creation thought up when a rare chilli I’d long been after wound up falling into my clutches fresh and in dire need of use. It uses the bhut jolokia orange copenhagen chilli.
So here’s something I’m sure you’ve all seen by now:
Chilli Bob’s Farm’s and Tom Smith’s Plants’ dragon’s breath chilli. A tree-like plant that produces some small but supposedly extremely hot peppers with an average scoville rating of almost two and a half million.
Compared to the average heat of the current record holder, the carolina reaper (between 1.4 and 1.57 million, depending on when you take the record from), this is a massive step up. It even beats out the reaper’s 2.2 million peak.
Such a stunning heat difference that it has been all over the news and in social media feeds across the globe.
Hey there heat eaters! Today we’re making one of my favourite chinese dishes, Mapo Tofu.
Before we jump right into the recipe, however, I’d like to give you the opportunity to read up on the backstory to this dish and pick which of my three versions you’d prefer from my overview here.
This particular version is my anime inspired one. A powerful version with a little more depth of flavour to compliment its high heat.
The particular anime that inspired this recipe is the one that first introduced me to the dish, Angel Beats, in which only one small girl is actually capable of finishing it and it plays a small but surprisingly important role in the story.