Firenut Cookies

I’m sorry folks but I’ve messed up this month. I’ve been rushed off my feet with one thing after another while spending what little free time I’ve had either filming or writing upcoming reviews.

I’ve not had time to get together the recipe that I promised you but it will happen and I do have something for today. Just not something that I’d normally consider recipe of the month worthy.

Today’s post is a quick and simple one that uses a specific product but could easily be adapted to use any of its type. It’s chilli peanut butter cookies.

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Chilli a la Vodka

Arrr, me hearties!

Today we’re going to be looking a sauce from the Cornish Chilli Company and it’s one that I’ve been really looking forward to showcasing.

snapper

It’s one of their three, fish-themed, slightly boozie concoctions but, unlike the other two, it’s not made using a strong flavoured drink.

The Red Snapper uses vodka – Probably the least flavourful of all alcohols. It tastes of volatility and occasionally some very mild creamy notes but, unless you’re really scraping the bottom of the barrel in quality, it’s not going to flavour a cocktail.

So why put it in a sauce?

Well, I did some research and the answer I found was a tad more scientific than I expected.

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A Day on the Farm

It’s thursday again, folks, and this time my post’s a big one.

You see, all the way back in october, I got in touch with a company called “Edible Ornamentals”, who you might know from my reviews of the “Nutty Professor” Peanut Butter or their tea infused “Nagalicious” marmalade.

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Me, though, I didn’t. Back then, those two were still in the post, ordered as my way of checking out the company.

All I actually knew about Edible Ornamentals at the time was that they grew the peppers for some of my favourite producers. And, as it turns out, for the Screaming Chimp.

As growers, though, their main business stops for the winter months and their growing season was already coming to a close by the time that I spoke to them. There was little point in me making this post when it was fresh in my mind.

Now, however, the pepper plants are in bloom and we can finally take a look at how I came to know the company properly. A journey that all started with their “Pod Packs”.

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Last Chance

The time has come, spice lovers, for the third and final one of the East Coast Chilli Co sauces I was given. It’s the one I didn’t choose myself and therefore, naturally, the least out there of the bunch.

Yet that also means that it’s the one with broadest appeal. Their best seller. Their “Chance”.

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This one bears a second great taste award and even places it on its printed label, either side of its three out of five pitchfork rating. A rating that puts it slap bang in between their other two, heat-wise, and is reinforced by the word “medium” beneath it in all caps.

It’s apparently the company’s most popular product. A garlic, habanero and tomato based sauce, which sounds like nothing out of the ordinary, but, trust me, it still holds its fair share of surprises.

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Tikka Time

Happy tuesday again people. Last month I took a look at Mahi Fine Foods’ Lime & Coriander Rub & Marinade, only to find it absolutely heatless.

It wasn’t bad but it did leave me scrambling for something else to feature. It was a mistake that I won’t be making twice.

As I sit down to write about their Tikka Marinade, I can assure you that I’ve already read through the ingredients at least five times:

Water, Tomato Paste, Onions, Red Chilli Paste, Garlic Paste, Rapeseed Oil, Salt, Ginger Paste, Citric Acid, Ground Paprika, Yoghurt, Mixed Spices, Beetroot and Stabilizer: Xanthan Gum.

This one has chilli in it and, if the taste is anything to go by, it’s got a fair bit at that.

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Fire and Ice

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the vodka that I’m using as a heat source 🔥 and then this one for the main recipe.

And, also unlike my other recipes, I’m going to recommend that you don’t read on unless you’re above legal drinking age. This one uses alcohol and, while we will be setting fire to it, that only increases any risks.

It certainly won’t all burn off or evaporate like the rum in Dorset Chilli Shop’s lava cake.

If, however, the idea of spiced, flaming panna cotta with a burnt sugar topping appeals to you and you’re old enough to at least feign responsibility, go right on ahead.

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Cherry Pepper Vodka

Hey folks, it’s the last weekend of the month and that means that it’s recipe time!

This month, however, I’m splitting my recipe in two. A post for 🔥 the main recipe 🔥 but also this one for an ingredient. For my chilli vodka.

So, if you’re over eighteen (or whatever your country’s legal drinking age is) and want to infuse some alcohol, read on.

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Jalapeño Poppers

Hope you’re having a good weekend, everyone. I know it’s pretty much over already but, well, that’s no reason I can’t round it off with a last minute recipe, right?

And it is very much just a spur of the moment decision. I just happened to have a few left over jalapeños to make poppers with and figured I’d share my favourite recipe.

Because many people have their own little twist on this classic but today you’re going to see mine.

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Feeling Cheesy

Hey folks, bit of a last minute switcheroo this week.

I was going to be showing you another Mahi product – One of the many extra marinades that they sent me recently – but then I took another look at its ingredients list and realised something:

Their Lime & Coriander Rub & Marinade has no chilli in it!

And sure, I’ve featured a couple of non-chilli products before and done recipes that focused on non-chilli spices but that’s the thing; they all focused on their heat source.

The marinade in question does no such thing. Despite claiming a medium heat intensity, it has no burn to it, nor any obvious black pepper flavour. It’s just sweet yet tangy, in a way that makes it rather like ranch dressing.

I can imagine it would make a gorgeous caesar salad with a bit of anchovy blended into it or an equally wonderful new potato one without but, as a spice freak writing for other fiery food lovers, I just can’t make a main feature out of it.

So instead, here’s some cheese:

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Seafood, Fruit and Spice

Hey folks, I’ve been popping by my local farmer’s market a lot recently and one of the veg stalls has really rekindled my interest in the humble orange habanero.

Imported from spain, he’s managing to sell them fresh and full of fruity flavour, despite the snowy weather.

Personally, I’d recommend shopping somewhere similar for your hot peppers, if able, because I can definitely taste the difference. But, since big supermarkets seem to sell habaneros all year round, you’ll probably have more luck looking there right now.

Either way, though, they’ll work for today’s recipe – White fish poached in a ginger wine, habanero and orange sauce.

A sharp and spicy, yet sweet and fruity, almost honeyed dish that really is utterly delicious.

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