Back in Novem­ber last year I reviewed a lovely product that was made by the ladies of the “Eswat­ini Kit­chen” and brought to these shores by a com­pany known as “Just trad­ing Scot­land”, it was a “Kum­quat Atchar” and most unlike any fruit based chutney/pickle I had tasted before, so now I come to one of their other products which is a cook­ing sauce by the looks of it, but to get its full merit and give it a fair review I will be try­ing it straight from the jar!!

If you want to learn more about the “Eswat­ini Kit­chen” and “Just Trad­ing Scot­land” then head on over to www.eswatinikitchen.co.sz and www.justtradingscotland.co.uk respectively.

Ingredi­ents: chil­lies (70%), onions, gar­lic, sun­flower oil, vin­egar and spices.

(Review jar gen­er­ously sup­plied by www.justtradingscotland.co.uk)

This lil jar of heat is known as “Swazi Fire Chilli Sauce” and i’ll go into why I think it deserves that name in a little while. The jar itself is a stand­ard, round 300g size jar, not big but not small, the label is sim­ilar in design to the “Kum­quat atchar” I had reviewed being that it is a cream col­oured label with green and red writ­ing, albeit with the addi­tion of a little flame dude stood atop a nice red chilli!

The sauce inside is a marbled red and brown, with lots of big pieces of chilli in and a hefty amount of seeds too, upon twist­ing off the jar lid I noted the strong smell of chilli and gar­lic, no other smells were notice­able but then some­times, simple is the best recipe for suc­cess! A little of the sun­flower oil was sit­ting on top of the mix­ture and has taken on the nice red col­our of the chilli inside, alot of people are turned off sauce that has a bit of oil in it, but I can tell you now that you really don’t notice the oil when you taste it and I can only ima­gine how good this oil would be to cook in once you add onions and such to it in a pan.

I dipped my spoon in and got a nice dol­lop of the sauce on my spoon, pla­cing it into my mouth and twist­ing it over and over with my tongue I star­ted to real­ise two things!

1. This sauce has a very simple but out­stand­ing fla­vour, the gar­lic and onions work bril­liantly with the chilli and make this a per­fect addi­tion to ANY recipe that asks for fresh chilli. I would use a tea­spoon of this sauce in place of a fresh chilli in your recipe’s, not only will you get the amaz­ing fused fla­vours into the meal you are mak­ing but it will also bring a nice kick to it!
2. This stuff is sur­pris­ingly hot! I swal­lowed the sauce and nall round my lips and the corners of my mouth were burn­ing, no hic­cups were incurred but I cer­tainly got a damp fore­head and could still feel the heat ten mins later, though it had died down alot by then!

The only thing I did’nt like about this sauce was the slightly bit­ter after­taste it left, but then again I am try­ing this stuff neat, whereas it should blatantly be used in cur­ries, chilli’s and the like, as cook­ing this sauce will take out the bit­ter­ness which no doubt comes from the raw chilli present in it. If you are look­ing for some­thing to put in your spicy chilli related dishes then this is an ideal replace­ment for fresh chil­lies, all the bet­ter if you are the type of per­son who loves using fresh chilli over dried, but finds they only use some chilli and then throw the rest away because they are uneeded then this stuff is for you! Head on over to http://www.justtradingscotland.co.uk/pages/Retailers and look down their list for someone near you, then go out and buy a jar of this, use it in your next spicy dish and then I dare you to come back and tell me it was bland, I DARE YA!!

The rrp accord­ing to the web­site is about £2.75 a jar and for whats in it, I think thats a fair price, and obvi­ously when you buy a jar you’ll be help­ing out many fam­il­ies over in swaziland!

Until next time chile­fanz, the sauce is strong in this one!

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A sum­mary of art­icles from the Chile foundry dur­ing Novem­ber 2009, click the links to see the full stories.

Lizzi’s Chilli and Apricot Blon­dies —  My Daugh­ter Lizzi is a very good cook, she has a light hand with bak­ing, I asked her to come up with a recipe for today, she said “I will make you some­thing spe­cial!” and she did!

Eswat­ini Swazi Kit­chen — Kum­quat Atchar —  The product I am review­ing today comes from a com­pany known as “Just trad­ing Scot­land” who sell fair trade products here in the uk on behalf of people from Africa, asia and latin amer­ica, one of the groups that they rep­res­ent is known as “Eswat­ini Swazi Kit­chen” and its that par­tic­u­lar group that have made the product I am review­ing today.

What is Atchar? —  Atchar is a spicey chut­ney found in Indian and South African food, It is often made from man­goes and pep­pers, but can also include veget­ables such as Car­rots, onions and cab­bage. It is served as a con­di­ment with curry.

Dr. Burnorium’s Hot Sauce Emporium —  Dr. Burnorium’s Hot Sauce Emporium is a retailer based at the St Nich­olas Mar­ket in Bris­tol, they have an excel­lent online store. If you are near Bris­tol visit them and let us know what you think?

Manda African Chilli Sauce — Review —  Wow! another sauce that con­tains all nat­ural ingredi­ents, I seem to be get­ting alot of these lately, not that i’m com­plain­ing mind you, noth­ing bet­ter than an all nat­ural fresh tast­ing hot­sauce! “Manda African Chilli Sauce (extra hot)” comes in a bottle that is more sim­ilar to non-mainstream hotsauce’s than the super­mar­ket brands it shares a shelf with in ASDA.

Chil­liPep­per­Pete — The Hot Pep­per Awards 2009 —  Chil­liPep­per­Pete has been win­ning awards again. This time at “The Hot Pep­per Awards 2009″ they won both 2nd and 3rd place in the Extreme Products sec­tion for Dragons Blood Batch 12 and Satan’s Shit.

Lingham’s Ginger Gar­lic Chilli Sauce —  It is odd but this is the first time I have tasted a Lingham’s sauce, I have seen them about for years, but always passed them by, expect­ing it to a cheap, sweet con­coc­tion, with little depth of fla­vour, maybe I have become a sauce snob!

ChilliPepperPete’s — Chicken Xacuti (Shak­uti) —  This recipe comes from Chil­liPep­per­Pete, it is a tra­di­tional Goan Recipe. Goa is loc­ated along India’s west coast along the Ara­bian Sea and was part of Pete’s travels around India. Chicken Xacuti (pro­nounced Shak­uti) has been described and Chicken in coconut gravy.

Blair’s Death Rain — New UK Fla­vours —  I love crisps (US Trans­la­tion Chips) a few years ago we make our own Hot-Juan Brand Crisps so I know how hard it is to make a new fla­vour and to get it con­sist­ant, I have always loved Blair’s Death Rain Habanero crisp, every packet is hot and crunchy, and his other fla­vours Chi­potle and Cajun are also excel­lent, each with there own unique flavour.

Christ­mas Rumours — Santa’s Shit —  We hear rumours that Chil­liPep­per­Pete is mak­ing a Christ­mas spe­cial — Santa’s Shit, we will let you know more as soon as we taste it!

ChilliPepperPete’s — Vin­dalho Recipe —  One of my favour­ites has always been the Vin­dalho. And then I had it in Goa 20 odd years ago cooked by our land­lady and it was a totally dif­fer­ent exper­i­ence. I got her to write down her recipe and I am copy­ing it from a tatty Indian school book full of recipes. I will move on to other coun­tries from now but as I said earlier I have had a Goan food fix­a­tion for 20 years. We are now selling Goan curry blends in the shop that are made in Goa and are excellent. — “Pete Sey­mour AKA ChilliPepperPete”

Chilli Variety?? – ??Krakatoa F1 —  A medium sized upright plant of the Cap­sicum annuum Species.

Low­cost Home Smoked Chil­lies — Using the ProQ Smoke Gen­er­ator —  Hot smoke or cold smoke, that is the ques­tion. The simple answer is that both have a place in the food chain, but when it comes to chil­lies, my hat is def­in­itely in the cold camp.

Christ­mas Hamper — The Chilli Pep­per Com­pany —  The Chilli Pep­per Com­pany has launched a range of Christ­mas gift hampers, with some­thing for everybody.

Pain is good – Batch #114 Jamaican Pine­apple Salsa —  I did not expect to like this salsa, I don’t nor­mally go for any­thing with pine­apple in it, I even pick it off pizza if I have to, but this was an excep­tion, I even enjoyed find­ing the tid­bits of pineapple.

Hot-Headz — Mad Dog col­lege chal­lenge —  A First Aid co-ordinator from the Samuel Whit­bread Com­munity Col­lege, Beds. tele­phoned Hot-Headz! on Wed­nes­day (11/11/09) to seek assur­ance that pupils would be OK after a stu­dent took a bottle of Mad Dog 357 Collector’s Edi­tion to col­lege and chal­lenged his peers to try some.

Vol­cano Chilli — Lin­coln Cent­ral Mar­ket —  Vol­cano Chilli is a new ven­ture for Chris and Rosie Jag­ger and he has star­ted it in Lincoln’s Cent­ral Mar­ket just a few weeks ago.

South Devon Chilli Farm New Online Com­munity, Forum and Blog —  The South Devon Chilli Farm has been redevel­op­ing its web site and has added a new Com­munity, Forum and a Blog .

The Chilli Pep­per Com­pany — Witches Brew Review —  The bottle itself is typ­ical of the CPC range and comes with a high gloss label on the front, com­plete with title and a strange grey look­ing witch stir­ring a cauldron! I do enjoy see­ing Ged’s new labels when they come out as they are always fun to see, the sauce inside this bottle is a lovely red col­our with flecks of black, bits of pep­per flesh and the occa­sional seed float­ing about in the liquid!

ChilliPepperPete’s? — ?Mole Pob­lano —  Mole Pob­lano is a fest­ive meal hail­ing from Oax­aca in Mex­ico. Oax­acan food is the con­sist­ently the best quisine in Mex­ico. Mex­ic­ans use a lot of mild chil­lis up to the jalapeno/chipotle heat but out­side of the yucatan its unusual to find any­thing hot­ter. The chil­lis are used for fla­vour as well as heat and this recipe could be many hun­dreds of years old and in one form or another has come down from pre con­quistdador times. Its very involved but can be cheated with our ready pot­ted mole pob­lano which is a sim­pli­fied ver­sion of this recipe. Its a great leftover tur­key recipe for box­ing day. — “Pete Sey­mour AKA ChilliPepperPete”

Cocaine and Cap­saicin – a lethal mix? —  A report in the New Sci­ent­ist reports that Sci­ent­ists may have found a link between some deaths from Pep­per Sprays and Cocaine addiction.

South Devon Chilli Farm — Mild Habanero Chilli Chut­ney —  On open­ing the jar there is a very pleas­ant fruity smell, which is not let down by the fla­vours from the apples and sul­tanas, I am very pleased to see the use of cider vin­egar in this kind of high qual­ity, it lets the fla­vours develop, without it need­ing to be matured.

Cajohns Gour­met — Scorch Review —  The sauce comes from “Cajohns Gour­met” and as you might remem­ber I reviewed their “Vicious viper” back in june and was’nt impressed mainly because the product had ALOT of heat but a not so nice fla­vour to it, so due to this I am a little appre­hens­ive of this cur­rent sauce, but non­ethe­less lets continue!

South Devon Chilli Farm — Rape­seed Chilli Oil —  The South Devon Chilli Farm has been work­ing with The Seed Co, they have taken there cold pressed Rape­seed oil and steeped it with a blend of hot and fruity dried chilles for a month or two.

Chilli Variety??? – ???Yellow Bhut Jolokia —  Most of our read­ers will already know the Bhut Jolokia is the cur­rent Guin­ness Book of World Records record holder as the world hot­test chilli with a Scov­ille heat rat­ing of 1,001,304 SHU’s, but not many will have heard of the Yel­low Bhut Jolokia.

The Cornish Chilli Com­pany —  Man­u­fac­tur­ers of Chilli Sauces using as many local ingredi­ents as pos­sible, they have an inter­est­ing range of products includ­ing an unusual dessert sauce.

Nitro Naga — Naga Jolokia Chilli Jam Review —  This jam comes form the one and only “Chil­li­chut­ney­man” a lovely gen­tle­man by the name of Bryn, and someone i have chat­ted with a few times before, the “Nitro Naga” range being one he makes for Karl and co at www.scorchio.co.uk, and as such this jam is’nt like any other, it con­tains my FAVOURITE chilli which also hap­pens to be the hot­test chilli in the world to date, so without any more jab­ber­ing on, lets begin!

Hot-Headz Goes Christ­mas Crack­ers! —  Order over £30.00 worth of products before Decem­ber 20th 2009 and receive a superb qual­ity Hot Sauce Gift Pack worth £12.99 abso­lutely Free!

Chilli Variety???? – ????Chocolate Bhut Jolokia —  The Chocol­ate Bhut Jolokia is a vari­ant of the Bhut Jolokia, Frontal Agritech have selec­ted the chocol­ate bhut in suc­cess­ive gen­er­a­tions to give a pure vari­ety. The chilli has a pun­gency level sim­ilar to the red Bhut Jolokia.

The Chilli Garden — Ol’ Clooties Sauce Review —  There are not many sauces that look this col­our, with the light behind it, it is almost lumin­es­cent orange, this is not achieved with arti­fi­cial col­ours but is all nat­ural made with Scotch Bon­net and Carib­bean Red Habanero’s chil­lies grown by The Chilli garden in Hampshire.

Bar­gin time save £1.96 on Cajohns Vicious Viper —  We have just noticed that Hot-Headz has a spe­cial offer on Vicious Viper, a sauce that Darth Naga reviewed back in early July. The sauce is nor­mally £6.95, but is on offer at only £4.99 sav­ing £1.96 per bottle.

Top 10 UK Chilli Web Sites — Novem­ber 2009 (New #1 Site) —  We have a new Num­ber 1 site. Scorchio who have been bur­ing up our chart are now the num­ber 1 chilli web site in the UK, knock­ing Chil­lis Galore from the top spot for the first time.

Mr Vikki Hot Cori­ander Sauce Review —  Ahh i’ve just had a long week­end off and now its tues­day and back to work, the sauce i’m review­ing today comes from a new favour­ite sauce maker here at the Chile­foundry, a little north­ern chap by the name of Adam Marks, I am of course talk­ing about “Mr Vikki” and the amaz­ing sauces, chut­neys and pickles he produces.

School Chilli Chal­len­age for Chil­dren In Need —  Tod­m­orden School held a seven-a-side chilli eat­ing con­test, seven mem­bers of staff and seven six formers muched chilles to see who could eat the most. The Final win­ner was teacher Mike Smith who ate 11 chillies.

TABASCO® brand Habanero Sauce —  The aroma from the bottle is one more of fresh fruits, namely mango as opposed to habanero, the smell is deceiv­ing though and you’ll real­ise that the moment you try this one, the McIlhenny’s mean business.

UK Chilli Mar­ket On Twit­ter —  Apart from us who else should you be fol­low­ing on twitter..

Hot Headz & Scorchio Top 10 Products — Novem­ber 2009 —  Each month we look at the best selling products from some of the UK largest retail­ers, this gives us and you an idea of what is selling well (So what we need to review)

Creamy Chicken Curry (Milk and Dairy free) —  My wife is lactose intol­er­ant and there­fore has a prob­lem with many Indian menu’s as they use ghee and yoghurt in a lot of their recipes. So I cre­ated this recipe to cre­ate a creamy mild curry we can both enjoy.

Free P&P for your Christ­mas orders from Chil­liPep­per­Pete —  Orders place on-line between the 1st and the 15th of Decem­ber will get free P&P from Chil­liPep­per­Pete as part of there Christ­mas pro­mo­tions

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Please visit our spon­sor www.hot-headz.com

Fiery Foods UK National Chilli awards win­ner — “Best Import Product”

Its a monday night, work is all done for another day and i’m doing my best to relax..and what bet­ter way to relax than with a nice review of some­thing hot and spicy, best thing for these cold nights if you ask me!

The product I am review­ing today comes from a com­pany known as “Just trad­ing Scot­land” who sell fair trade products here in the uk on behalf of people from Africa, asia and latin amer­ica, one of the groups that they rep­res­ent is known as “Eswat­ini Swazi Kit­chen” and its that par­tic­u­lar group that have made the product I am review­ing today.

Eswat­ini was set up in 1991 by a cath­olic priest , Father Larry McDon­nell and an Anglican Nun Sis­ter Judith Dean O.B.E. to cre­ate jobs in Swazi­l­and for cer­tain com­munit­ies and to gen­er­ate funds for “Man­zini Youth Care” a non-government organ­iz­a­tion caring for chil­dren affected by HIV and AIDS. Eswat­ini has grown con­sid­er­ably over the years and cur­rently exports its qual­ity products to 14 dif­fer­ent inter­na­tional des­tin­a­tions includ­ing the US and UK.

It is also worth not­ing that the product i have here has also won a National Chilli award at the Fiery Foods UK fest­ival, it won first place in the “Best import product” category!

Ingredi­ents: Kum­quat fruit (65%), Sun­flower oil, Vin­egar, Spices, Chil­lies, Salt and Garlic.

Okay, as you can see from the list of ingredi­ents this is a very simple and straight­for­ward product, there is no pre­ser­vat­ives or addit­ives so its 100% nat­ural, the jar itself is a simple one with a white lid and the label is a beige sort of col­our, with red and green writ­ing on that stands out quite well, giv­ing the product a very unique and homemade look as opposed to the usual mas mar­ket uber col­our­ful approach!

The pickle (?) inside has a gor­geous orange hue to it, with flecks of red and brown through­out, sun­flower oil being high on the list of ingredi­ents my first thoughts were that this would be a little greasy, you have to ima­gine that its been a couple of months since the FFUK fest­ival so i could’nt remem­ber how this tasted, all i knew was that it won an award for good reason and I was about to relive that reason!

I twis­ted off the lid and held it up to my nose, allow­ing my olfact­ory senses to do the driv­ing for a brief moment, a very fruity and uplift­ing smell entered my nos­trils, not dis­sim­ilar to lime pickle but with some­thing dif­fer­ent in there..obviously this being a review i decided to allow my tastebuds to get their own opin­ion on this intriguing paste. I dipped in my tast­ing spoon and took out a nice heaped amount, pla­cing it between my lips I let it sit on my tongue before mov­ing it around inside my mouth to be able to fully appre­ci­ate and per­haps decipher the ingredients.

A won­der­ful fruity, spicy fla­vour was mak­ing its way around my senses, the kum­quat was imme­di­ately obvi­ous as was the chilli, I was pleasently sur­prised by the non-greasy tex­ture of the product too, the kum­quat cre­ated an alto­gether dif­fer­ent sen­sa­tion to any­thing else I had tasted and I cer­tainly would’nt have ever thought that kum­quats and chil­lies go together so well. The heat was mild but warm­ing and com­pli­men­ted the fruity zing of the main ingredi­ent, the gar­lic was more of a savoury after­thought but one that worked well as a part­ing gift to your mouth!

I remembered fondly then how we came about giv­ing this par­tic­u­lar pickle the award, I smiled and had another spoon­ful while I tried to find a price for this item, ALAS!! i could not find one at all..in fact the only way I could find an indic­a­tion of where to pur­chase this product was to head over to http://www.justtradingscotland.co.uk/pages/Retailers and look down the list their, they also have the retail­ers on a handy map of bri­tain, so i’m sure you’re bound to find someone near to you that sells the “Eswat­ini” range!

This sort of thing would go well with white meat i feel, things like pork and chicken would take full advant­age of the fla­vours on offer, as would most veget­ables tbh..and I think it would go VERY well with my per­sonal favour­ite, CHEESE!!

Get thee to your nearest pur­vey­our of fair trade products as lis­ted on their site and grab a jar of this before they sell out, as i can guar­entee with this sort of fla­vour, as soon as people start to notice it, it will sell fast!! Until next time chile­headz, may the sauce be with you!!!

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Please visit our spon­sor www.hot-headz.com

Right, it’s Monday night, the night after the Brighton “Right, it’s Monday night, the night after the Brighton “Fiery Foods UK Fest­ival” and i have to say I’m still knackered!! It’s been a great week­end and I’ve really enjoyed myself, so i decided to take a slight detour from my usual review­ing style and instead write up a little piece about the fest­ival and how well I believe it went!

Day One — Sat­urday 19th September

The whole thing star­ted off with myself and Mrs Naga arriv­ing on site around 9am, grabbing our park­ing per­mits, park­ing the Nagamobile and then hot-footing (get it? hahaha…ha…no? okay fine!) it back to the fest­ival arena, first people we met were Mir­anda and Chil­liPep­per­Pete him­self, Mir­anda couldn’t stay long as she had lots to do but we stayed and chat­ted with Pete for a bit before hav­ing a look around and watch­ing every­one set up for the festival!

It wasn’t long before we had met all the usual friendly faces and a few new ones too, we had been intro­duced to all the Sey­mour clan (Chil­liPep­per­Pete) who were lovely and we had a proper good laugh with Rose and Aaron Sey­mour as we talked about the upcom­ing high­lights of the day. Myself and Mrs Naga then decided to make ourselves scarce and popped off to grab some­thing to eat and have a sit down while we waited for the day to begin, Ger­ald Fowler from the chilli pep­per com­pany came to sit and chat with us after he had proudly presen­ted me with his latest cre­ation (more on that in another art­icle!), not long after that the gates opened and.…nothing!

Dis­aster had struck, the AA had put out the signs for the FFUK fest­ival that were a year old!! they dis­played the dates and times as “11am till 6pm 20th and 21st of Sept” so not only were the dates wrong, but the time advert­ised was an hour later!!

SO with things off to a slow start people star­ted to get a little wor­ried, but as with any­thing chilli related, things soon star­ted heat­ing up!!

A little later that day i was asked to do the task i had come all this way for, be one of the panel of judges for the “National Chilli Awards” along­side Karl from Scorchio and Dany Lamote, the head chef from “Hotel Cali­for­nia”! After a little while of sampling the many products, poor Dany had to go and do a cook­ery demo nearby so me and Karl sol­diered on joined by the ever lovely Mrs Naga.

After we had drawn our ver­dicts on the vari­ous cat­egor­ies there was no time to waste as the awards cere­mony itself was about to begin, myself, Karl and Dany duti­fully got up on stage to help present the vari­ous win­ners with their awards, and then within no time at all after a couple of comedi­ans (which I unfor­tu­nately missed!!) it was on to the main event of the day…The Chilli eat­ing competition!!!

The 10 con­test­ants made their way onstage as Rob the compere called out their names; I had met one of the favour­ites earlier on in the day, a young guy by the name of “Guff” who had come to the fest­ival with his male groupies who were cheer­ing him on as he climbed onto the stage. I was enlis­ted to hand out the vari­ous chilli’s to the con­test­ants, a job which i OBVIOUSLY enjoyed, grin­ning like a Cheshire cat as I was hand­ing out the fruits of pain!

Within about 30 mins we had whittled the con­test­ants down to three; another dropped out after the Dor­set Naga was consumed…but then came the piece de res­ist­ance!! the CPP Span­ish Naga (more on this chilli in a future post!), after both con­test­ants had chewed down not one.…not TWO, but THREE Span­ish Naga’s, the only female entrant grace­fully dropped out thereby hand­ing the win to “The Guff” who amidst all his pain and anguish still had enough strength to stand up, col­lect his prize ( a Chil­liPep­per­Pete t-shirt, bottle of dragons blood, £50 cash and the chance to go to ChilliPepperPete’s kit­chen and cook up his own sauce!!) and bow for applause and cheers from the crowd and his gang before hast­ily swal­low­ing as much milk, sugar and beer as he could consume!!

The day con­tin­ued for another couple of hours, at this point there were masses of people swarm­ing round the stalls and buy­ing lots of pain­ful treats for them­selves and loved ones, myself and Mrs Naga were invited out for a meal by Mir­anda and Pete, an invit­a­tion we did not turn down! As the day pro­gressed and the after­noon turned to even­ing we sat down with some of the most inter­est­ing people I have ever met and talked hot sauce, chilli’s and Baja till we had all eaten our fill at a lovely Italian res­taur­ant down in the Mar­ina, after which we all said good­night and headed back to our respect­ive abodes to try and get a good night’s sleep to pre­pare for the 2nd and last day of the FFUK festival!

FFUK National Chilli Wards Cat­egor­ies and Winners:

• Best Chutney/Pickle — The Gar­lic Farm’s Raging Ape
• Best Drink — Barlogic’s Pas­sion­fruit Chilli Cocktail
• Best Jam — Scorchio’s Nitro Naga Jam
• Best Hot Sauce — Gaby’s Hot Stuff Original
• Best Impor­ted — Just Trad­ing Scotland’s Eswat­ini Kitchen’s Kum­quat Atchar
• Best Non Sauce — Mr Vikki’s King Naga
• Best Extreme — ChilliPepperPete’s Dragons Blood
• Best Name — ChilliPepperPete’s Satan’s Shit
• Best in Show — Mr Vikki’s King Naga

Day Two — Sunday 20th September

I awoke a little later than I had planned but still I felt refreshed and ready for the day, after a hasty morn­ing pre­par­a­tion, myself and Mrs Naga headed out of our B&B after hand­ing in the keys and jumped in the car, speed­ing off to nearby Brighton for the final day of our fant­astic week­end.
As we arrived we man­aged to get a park­ing spot onsite this time, which allowed us much easier access to the whole site, the require­ments of me today were to just gen­er­ally help where i could, assist with the chilli eat­ing com­pet­i­tion again and also speak to some stall­hold­ers and get more photo’s, i headed off to see Pete and Mir­anda, things seemed a lot calmer today and there were much higher spir­its all round as the event had only just opened and already people were pour­ing in and queuing outside!

After a quick chat we headed off to get some break­fast from a nearby snack wagon, then we had a lovely chat with “Archibald Floss” the pro­pri­etor of “Men­tal Floss” and also one of the acts for today’s show, after much laughter Archibald headed off to pre­pare and we went to sit down and enjoy his show. The show was fant­astic, proper old school Vic­tori­ana sort of sideshow stuff, I can’t explain it very well but it was awe­some, and after­wards we chat­ted to him some more and then headed off to chat with Ger­ald from the chilli pep­per com­pany who duly informed us that his new­est hot sauce “10 Minute burn” had been banned by the health and safety offi­cials for being too hot!! I took this oppor­tun­ity to grab a quick video inter­view with Ged about the whole experience!!

We headed to the main tent where we were treated to a cook­ery demon­stra­tion by the fant­astic Dany Lamote, head chef at the Hotel Cali­for­nia in Baja, Mex­ico. Dany cooked a beau­ti­ful cat­fish in cashew and bread­crumbs with a chi­potle sauce accom­pan­ied by stuffed Jalapeno’s and to say the food was sub­lime would have been an under­state­ment, people scrambled up to the main stage the moment Dany said “who would like to try some?” We man­aged to grab a por­tion and while Mrs Naga just had the Jalapeno’s I had some fish as well and it really was worth scram­bling for!!

After that it was time once again for the chilli eat­ing com­pet­i­tion to com­mence, and after much applause and boo­ing, lots of sweat and tears one man came out on top, an ex chilli eat­ing cham­pion named Andy! he looked very hot and bothered but was glad to accept the prize and smiled for the cam­era. I stood around for a bit and chat­ted with a few people who recog­nised me from my You­Tube video’s and post­ings here on the Chile­Foundry, they urged me to make more video’s and just gen­er­ally talked about all things chilli.

It soon dawned on myself and Mrs Naga that it would soon be time to go, so I set about col­lect­ing review samples from vari­ous stall­hold­ers, mak­ing sure to grab one of each of the pre­vi­ous days “National Chilli Awards” win­ners before thank­ing Mir­anda and Pete for being amaz­ing hosts for the week­end and say­ing good­bye to vari­ous people we knew before climb­ing into the Nagamobile loaded down with plenty of review mater­ial, start­ing the engine and then head­ing off into the sun­set with some awe­some memor­ies of an amaz­ing week­end!! Thanks again guys and girls for mak­ing my trip so enjoy­able, I’m really look­ing for­ward to the next one!! May the sauce be with you!!

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Please visit our spon­sor www.hot-headz.com

Con­tinue read­ing ‘Fiery Foods UK Fest­ival  —  Event Review’»

Septem­ber 19, 2009

to

Septem­ber 20, 2009

Fiery Foods is back in Vic­toria Gar­dens, Brighton, and prom­ises to be big­ger and bet­ter than last year..

Stands Booked so far:-

• Aggy’s Sauces Ltd — African sauces with pro­ceeds going to help Zam­bian chil­dren orphaned by AIDS www.aggyssauces.com
• Chil­lipep­per­pete — Sauces, oils, fresh/dried, whole/crushed chil­lis.     www.chillipepperpete.com
• Cheese & Olives Ltd — Chilli cheese, chilli olives and spicy chick­pea salad.
• Chi-Africa — recycled metal & hand-carved Africal sculptures
• Cocoaloco - Chocol­ates, brownies & Naga chilli chocol­ate discs. www.cocoaloco.co.uk
• Curry Tree — Curry mixes. www.puritytrading.com
• Dry River Chil­lies — Chilli Plants www.dryriverchillies.co.uk
• Fire Foods — chilli sauces/clothing www.firefoods.co.uk
• Gaby’s Hot Stuff - Panamanian chilli sal­sas www.gabyshotstuff.co.uk
• Herbal Haven — Live culin­ary, medi­cinal, aro­matic & dec­or­at­ive hebs in pots. www.herbalhaven.com
• Hot-Headz — US impor­ted sauces and own range of chilli sauces www.Hot-Headz.com
• Just Trad­ing Scot­land - Fairtrade sauces & pickles from Swazi­l­and www.justtradingscotland.co.uk
• Kari­mix - chilli sauces, pickles, chut­neys with South East Asian fla­vours www.karimix.com
• Mr Singh’s — Chilli sauce. www.mrsinghssauce.com
• Mr Vikki’s — Indian fusion pickles www.mrvikkis.co.uk
• Nut­Knowle Farm — Goats cheese. www.nutknowlefarm.com
• Olives & Things — Olives.
• Pier­head Wines — Chilli beer www.pierheadwines.co.uk
• Ross­more Oysters — Oysters & Tabasco. www.oysters.co.uk
• Scorchio - US impor­ted chilli sauces www.scorchio.co.uk
• St. John & Dolly Smith’s — Sauces & Pickles. www.thepickleman.com
• Sus­sex in the City — Chilli hampers & Fallen Angels beer (includ­ing award win­ning Black Death Naga beer). www.sussexinthecity.co.uk
• Taste of Calab­ria — Rus­tic Pizza, chilli spread www.calabriataste.com
• The Chilli Jam Com­pany — Chilli jams & sauces www.thechillijamcompany.co.uk
• The Chilli Pep­per Com­pany — chilli sauces/chutneys www.chileseeds.co.uk
• The Gar­lic Farm — chilli & gar­lic sauces, dried gar­lic  www.thegarlicfarm.co.uk
• The Spice Shelf — Chut­neys & Pickles. www.thespiceshelf.co.uk
• The Heav­enly Cake Co. — Healthy cakes all suit­able for vegans. www.theheavenlycakecompany.co.uk
• Waffle Man — chilli ice cream, cokey floaties, chilli vodkas
• Yummy Lol­lies — ice lol­lies without chilli www.yummylollies.com

Hot Food Stalls including:-

• Har­bour Sea­foods - sea­food dishes www.harbourseafoods.com
• Jeff’s Jerk Shack — Carib­bean Food
• Mexi-Wraps — Mex­ican Food and Hog Roast.  www.rusticcatering.co.uk
• Per­uvian Food — ceviche, griddle chicken, salads
• Sabai Thai Res­taur­ant — Thai Food includ­ing a Naga curry & award win­ning chilli Moji­tos! www.sabaibrighton.co.uk
• Sanc­tu­ary Cafe — Vege chilli. www.sanctuarycafe.co.uk
• Sam’s of Brighton — spicy meat balls & couscous www.samsofbrighton.co.uk
• Spices Thai Res­taur­ant — Thai Food.
• Terra Rossa — Middle East­ern wraps www.terra-rossa.com

Please visit their web site nearer to the event for more information

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Please visit our spon­sor www.hot-headz.com