Parsley

Zhoug / Zhoog or Zhug – The Yemen Green Chilli Sauce

by Hot Juan on October 29, 2010 · 1 comment

in Recipes

Zhoug is a green chilli sauce from the Yemen where they believe that eating zhoug daily keeps away illness and strengthens the heart (Latest medical evidence probably support that).

There are no fixed recipes of these regional sauces, each family has their own recipe, this is my basic recipe, but I don’t think I have made it the same twice.

Ingredients:
5-6 Fresh green chillies (de-seeded and chopped)
75g Parsley (Freshly chopped)
50g Coriander (Freshly chopped)
4 Cloves Garlic
2 tsp Lemon Juice
2 tsp Olive Oil
1 tsp Cumin (Ground)
1 tsp Cayenne Powder
1 tsp Salt
1 tsp Black pepper (freshly ground)

Place all the ingredients in a blender/food process and to a smooth paste, if it is looking a little thick, add some more olive oil, the selection of chillies is dependent on how hot you want it, I have used almost any green chilli i can get my hand on, but most often Jalapenos as they are always available green.

It is used to add heat and flavour to almost any dish, you can use this where you would Harrisa or other similar chilli sauces. Once prepared is will keep in the fridge for a couple of weeks.

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Chimichurri – Argentinean BBQ Hot Sauce

by Hot Juan on April 17, 2010 · 1 comment

in Recipes

This is a BBQ hot sauce from Argentina, served with barbecued beef it can even used as a marinade. If you look on Wikipedia you will find that it may have been created by Irishman Jimmy McCurry in the 19th century, but it seems this could also have been Jimmy Curry an English meat importer or many other alternatives based on the corruption of English names, but probably none of the above is true.

There is no fixed recipe for this sauce, lots of things are optional, but basically you need lots or Parsley, Garlic, Olive Oil, Lemon Juice or Red/White Wine Vinegar and Chilli peppers, else you add whatever you like that seems to fit (play with your food its fun) fresh is always best, but if you have got it then dried will also work.

Ingredients:
80 ml Olive Oil
80 ml Water
80 ml Lemon Juice or Red/White Wine Vinegar
4-5 large Crushed Cloves Garlic
100g Fresh Curled Parsley
2-3 Red Chilli Peppers (de-seeded and chopped)
1 Tbsp Mexican Oregano (see Chilli Pepper Pete)
1 Tbsp Basil
1/2 Tsp Ground Cumin
2 Salad/Spring onions (Chopped)
1 Tsp Rock Salt

Remove any bit you don’t want to eat and add the rest into your food processor/blender and let rip, but stop before it becomes a fine paste..

If you don’t have a blender etc you can just finely chop all the ingredients for a more rustic look, probably far more traditional.

Place the sauce in a jar and store in the fridge for a few days before use (if you can wait that long), best added to the meat after cooking.

Recipe Disclaimer

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Lionel Hitchen (Essential Oils) Ltd – Experts in Oleoresins

by Hot Juan on April 13, 2010 · 0 comments

in General Information

In 1965 Lionel Hitchen formed Lionel Hitchen (Essential Oils) Ltd to manufacture concentrated citrus oils, over the years the business diversified into the manufacturer of Oleoresins.

Oleoresin Manufacturing Processes

Oleoresin Manufacturing Processes

Chilli Oleoresins form a interesting part of their range, they are produced using only the best quality raw materials, the chillies are ground and then placed in solvents to extract the active ingredients , the solvent is then distilled off in a vacuum to produce a highly concentrated oleoresin.

Oleoresins are highly stable when compared to fresh ingredients and are extremely resistant to microbiological contamination, providing a 100% reliable product in terms of flavour and strength.

Lionel Hitchen can provide extracts from a range of chillies including:-

  • Arbol - Primarily used to make sauces, but used in soups and stews, caramel, lollipops, and pan-coated confectioneries.
  • Habanero - Used in salsas, chutneys and Caribbean cuisine, mixing especially well in salsas with fruit.
  • Ancho - With a mild heat, it is used in mole, enchilada sauces, tamales and stews.
  • Chipotle – Used in soups, stews, ketchups and also in Chocolates where they provide a unique experience.
  • Jalapeno - Their popular use in “nachos” has made them a mandatory ingredient for sauces, dips, cheeses and snacks.
  • Guajilli - This chilli is the base for rich chili con carne and classic Tex-Mex cuisine. Guajillo are traditionally used in Mexican cuisine, from mole sauces to stews.

There range does not just include chillies but oleoresins from Aniseed, Basil, Bay, Caraway Oleoresin, Cardamom, Cassia , Celery Leaf, Celery Seed, Chive, Cinnamon, Clove, Coriander Leaf, Coriander Seed, Cumin, Cumin Roasted, Dill, Fennel, Garden Mint, Garlic , Ginger, Laurel, Leek, Lemongrass, Lovage, Mace, Marjoram, Massoia, Nutmeg, Onion, Oregano, Paprika, Parsley, Pepper, Pepper Bell, Pimento, Sage, Savory, Spearmint, Rosemary, Tarragon, Thyme, Tomato, Turmeric.

For more information visit www.lheo.co.uk

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