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

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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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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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Cowley’s Callback

Hello again everyone and welcome back to the third week in what I’ve recently decided will be a no sauce month. You know, to keep me on my toes a bit with a rather different selection of products.

Last week, I was going to feature a Mahi marinade but had to switch it out last minute for some tasty cheese truckles. I do need to actually show off a free sample or two at some point this month, though, so here’s some more vegan jerky from Cowley’s Fine Foods.

jerkypacks

One sweet potato and one mushroom, a good indication of the range, now that they no longer seem to list their tofu jerky online.

At a glance, these products appear to only be slight variations on the sweet potato and mushroom ones that they sent me last time but I’m excited for them all the same.

The first of these, the sweet potato sort, didn’t impress me much in my last review but this particular product sounds a lot closer to the heatless “Texan Barbecue” variety I mentioned in my introduction to the company.

And, as for the “HOT Shrooms!”, well, if they’re anything like the “Shiiiitake! Thats Hot!” then I’m going to absolutely love them. Albeit at a rather leisurely pace.

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My First Marinade

Alright, everyone, I’ve left a little too much time between these and will try to be a little quicker about uploading the next one but here we go with the third of my Mahi Fine Food reviews.

This time, though, it’s not your average sauce. It’s a dedicated rub and marinade.

The first such product to be featured on my site, in fact.

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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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Indian Potato Cakes

Hey folks, it’s recipe time again.

Not that you haven’t already had a couple this month but both of those were little, product specific recipes I came up with on the fly. Today’s is a touch more thought out.

This time, we’ll be making one of the best carriers for sauces – Potato pancakes.

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Harissa Peppers

Twice in one weekend, eh? Who would have thought?

Well, I wasn’t planning on it but then I found these:

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Morrisons’ “Ghost Peppers” – Not the Bhut Jolokia we all know by that name but some pointy, white bells, intended to make cute little halloween ghosties with. Meant for stuffing.

Now, I might not normally be a fan of bell peppers, given how I tend to wake up the next day still tasting all the worst bits of them, but oranges and whites don’t have that effect on me. And the pointy ones are always a little nicer, anyway.

So I figured that I’d give them a go.

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Chipotle Lava Cake

Today it’s time for another weekend bonus recipe. A recipe that uses a little something I recently picked up from Dorset Chilli Shop.

poctli

Their Chilpōctli – A full flavoured chipotle extract that I’d highly recommend but that’s also so similar in heat and usage to Grim Reaper Foods’ milder extracts that it hardly warrants a full post.

It’s simply a great

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item that, when used sparingly, adds a wonderful, rich, savoury, multi-layered chipotle taste to just about anything. Perfect for con carnes but also today’s dessert.

Because that’s what I’m using it for. Chocolate cake.

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