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Posts Tagged ‘sauce’

Three times this week I’ve splashed this sauce over my food and it’s still only Tuesday!

It really is time to share the recipe with you. Try it and let me know what you think. And if you want to suggest variations to the recipe that might improve it please let me know; I’m running short of the stuff and will need to get the cauldron out again soon.

To make a decent amount you will need a carrier bag full of fleshy red peppers. Roast them until the skin becomes charred and papery, then leave to cool for a bit as they will be far to hot to handle.

When cooled enough to handle without damaging your hands peel away the skin. Also remove and discard the core and all the seeds but be careful to save all the luscious juices that are released as you do this, they have a sensational caramelised pepper flavour. Roughly chop your roasted pepper flesh and place in a pan.

Now add your fresh chillies, use whatever you can find fresh. I have the choice of Scotch Bonnets or Naga; your local supermarket will have something suitable too. Be brave and make it hot.

Add the juice and zest of  half-a-dozen limes, as well as adding a citrussy zing this will add to the acidity of the sauce meaning that you will only need to add a half pint or so of vinegar. Use cider vinegar if you can, I find it blends better with the other flavours.

Gently heat it through for about 15 minutes or so, adding sugar and salt to taste.

It will last for ages in your fridge. . . . if you can leave it alone.

Remember to let me know if you try it. Thanks.

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Large Doner Please!

It’s Saturday night, you’ve had enough beers and you’re feeling peckish.

Up and down the country proper men (and women no doubt) will lurch into the nearest kebab house for that traditional Saturday night supper, the doner kebab. And when you’re drunk there is only one size of doner, and when asked if you’d like chilli sauce on it you answer, ‘Yea, loads’. All you have to do is remember to put a toilet roll in the fridge ready for the morning.

In the interest of research I bravely answered ‘No thanks’ to the offer of chilli sauce. Because, last night my friends, I staggered all the way home with my kebab for the Chilli Sauce Kebab Trials.

I had spent the day gathering three very different sauces to slop onto the beer-monster’s ultimate ambrosia. I had Tropical Sun’s Original West Indian Hot Pepper Sauce, Mr Naga’s Hot Pepper Sauce and Charnwood Chilli Company’s Habanero Hot Sauce.

All three sauces were applied liberally and the whole lot noisily scoffed, taking time to appraise each one and it’s particular affinity with it’s host, the doner.

The Mr Naga Sauce is 20% Naga Morrich so has a little kick to it. It also has tomato and mint and ‘spices’ which make it very much an Indian style condiment; very nice but not the best accompaniament to a doner.

Charnwood Chilli Co’s Habanero Hot Sauce is quite refined with garlic and coriander very much in evidence. It went very well with the lamb and god-knows-what-else is in a doner but somehow it’s 64% Habernero content didn’t amount to the kind of heat that you would expect. Very very tasty but again not quite right for this job.

Finally came the Tropical Sun West Indian Sauce with 24% Scotch Bonnets and Haberneros. As you can see it comes in a great big squeezy bottle which makes lovely rude noises when applied. Its a bit gloopy and plastic looking but has plenty of heat. It’s also very good value for money; all three sauces in the comparison cost the same, meaning that you can be firing this one onto your food long after the others have become spare jars. A clear winner.

To be fair though, all three were very tasty indeed and I will give the others a proper, less drunk, review later on.

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Midwinter Warmer

In the old calendar Christmas was smack bang in the middle of winter and the celebrations were all about banishing the darkness, about bringing a bit of summer into the cold and dark nights.

What better gift can there be than heat in a bottle?

And it’s easy to make.

This is a sweet sauce, ideal for dribbling on just about anything; I’ve been dunking pork-pie into it or using it as an alternative to pickles with cold meats.

Here’s how.

Take a handful of fresh chillies, in this case Scotch Bonnets due to their citrussy taste. They were selling them on our market where I got a bagful for 62p. Trim and de seed them. Remember, only rub your eyes or play with your private parts if you want to go blind. Put a couple of red ones to one side. Cook the rest in oil with a diced carrot and chopped ginger root, until soft. Empty in a pint of white vinegar (cider vinegar would be good too) a generous pinch of salt and the flesh from either one very large or a number of small mangoes. Cook this until the mango softens. Blend it until smooth. Now the fun bit . . taste it and decide if you would like it sweeter. Careful doing this though, the fumes grab you by the throat and melt your eyes. I decided to add sugar as I wanted it to be sweeter. You decide. It should now be a slow running consistency; add a little water to thin it or boil it down to thicken it. Finally chop the remaining chillies very finely and add to the brew. This makes it speckled rather than a uniform yellow. Decant into any small bottles you have; I find that the miniature wine bottles sold in pubs are an ideal size. After a few days the vinegar taste mellows and you are left with a lovely fruity sauce with a zingy bite.

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