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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Peri Peri Paneer Wrap

Guess what, everyone?

It’s another surprise recipe sunday and, this time, I’m working with one of Mahi’s samples for a simple, tasty, lunchtime wrap. Like the one I mentioned back in my review of their Peri Peri Marinade.

It’s a dish with a tiny bit of indian flare from its paneer cheese filling but also the crispness of fresh veg paired with a the smooth chilli taste that very product. Not that you couldn’t go a little bolder and more traditional with their tika if you really wanted.

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Chickpea & Peppadew Paella

Happy sunday, spice lovers. I hope you’re enjoying your weekend so far.

This month, I had plans for another anime-inspired recipe but I’m afraid that the ramen are going to have to wait. Because I came across something far fancier:

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Saffron, one of the most expensive per weight spices around, going buy one get one free.

Today, I’m going to be working with that but don’t worry, my recipe requires only a pinch and, while it won’t taste the same without it, I do have a substitution to suggest should you really need one.

The ingredients, as I made it, were as follows:

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2 cloves garlic

2 small red onions

3 decent sized tomatoes

16 pickled malawi picanté chillies

1 tin chickpeas

1 cup arborio rice

1 teaspoon cumin

1½ teaspoon smoked paprika

¼ teaspoon saffron

1 chive for garnish

And yes, that’s a whopping sixteen chillies – The most that I’ve ever used in a recipe – but there’s a reason for that. They’re also the mildest.

In fact, between coming pre-cored and losing a little of their strength when cooked, even the little fire that they have was almost gone by the time I served my paella. If anything, I’d give the finished dish the bare minimum of what I can taste. A

1/10

Heat

that comes across more as a warmth in the throat than any actual burn and isn’t obvious until you’ve eaten most of a portion.

Today’s non-traditional, vegetarian and vegan take on a paella isn’t about the burn or even that warmth. It’s about showing off the flavours of a highly prized, delicate spice and some mild but delicious chillies that have a wonderful natural sweetness about them.

Because why else would I leave out the seafood?

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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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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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Red Hot Velvet Rings

Hey fiery food fans. Today’s recipe has a bit of a misleading title.

I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.

What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.

But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.

The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.

So I went out and bought myself some sriracha to experiment.

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Homemade Hot Chocolate

Hello and welcome to the year of the dog. It’s chinese new year today but this isn’t going to be a themed post.

My chinese recipe didn’t work out as well as I’d hoped and I haven’t had time to refine it yet so, while it may make an appearance later in the year, today is going to be something mexican.

A mildly spicy, molé-inspired hot chocolate to warm you through the winter.

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Cooking With Vanilla

Hey folks, it’s the last weekend of the month so it’s time for another recipe. This one, however, is a little different to most.

It’s an adaptation of something I found in Janet Sawyer’s vanilla cookbook, kept mild and made vegetarian (vegan even) to suit the relatives I’m eating with. Yet, for those who do want it, I’ll be giving instructions on how to sub the meat back in.

The tofu may add texture to the dish and it’s an unusual but lovely vanilla curry either way but, for those who do eat it, chicken would most definitely help to bring the flavours together and give them a base on which to build.

Regardless of which version you choose to make, though, I’ve made a few other tweaks to ensure that you get the best possible flavour from the curry, while also highlighting a more interesting chilli.

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