Thyme

Tan Rosie – Hot Aubergine & Mushroom Pate

by Hot Juan on November 23, 2011 · 0 comments

in Product Reviews

I don’t think we have had a chilli pate to review here at ChileFoundry HQ, but Lee Sylvester from Tan Rosie Foods sent us a jar of their Hot Aubergine and Mushroom Pate, and we are greatly looking forward to giving it a try, the toaster is on with some nice home-made brown bread is toasting away..

Tan Rosie - Hot Aubergine & Mushroom Pate

Tan Rosie - Hot Aubergine & Mushroom Pate

For our US readers, for Aubergine read Eggplant, the Aubergine is a relative of the Chilli, they are both from the  Solanaceae Family a group of plants that includes the Potato, Tomato and even the Deadly Nightshade, originally a native of India, in the 15th century is started it travels around the world.

Ingredients: Aubergines, Mushrooms, Onion, Garlic, Olive Oil, Thyme, Oregano, Salt, Black Pepper, Butter, Scotch Bonnet Pepper, Balsamic Vinegar.

Jar kindly supplied by Tan Rosie Foods

So now to the pate, on popping the lid there is a delicate smell of Aubergines and Mushrooms, the pate is a nice thick looking consistency, and is packed with the two main ingredients, it spreads easily on the toast, the the first taste is a complete delight, lot of flavour from both the Aubergines and Mushroom but I can also taste the Thyme and Oregano with just the mildest hint of heat from the Scotch Bonnets.

Well half a jar has gone in no time, I am getting just a little more heat, but this is a mild product with the Scotch Bonnets being more for flavour than heat, the more I eat the more I can also taste the garlic, but like everything else it is not overpowering, it just adds to the mix.

This is a real comfort food served with hot butter toast. At £3.90 a jar, it is really unusual and if you are not greedy like me then this would make a great starter for 4/5 people.

You can order this and a range of other Tan Rosie products on their web site.

Flavour
(9/10)
Heat
(2/10)
Packaging
(7.5/10)
Value
(7.5/10)
Overall
(8/10)

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Chilliqueen – Scotch Bonnet Brown Sauce

by Hot Juan on November 12, 2011 · 0 comments

in Product Reviews

Chilliqueen's Scotch Bonnet Brown Sauce

Chilliqueen's Scotch Bonnet Brown Sauce

Chilliqueen produce a large range of chilli inspired products, they tend to be on the mild but tasty side of the chilli market, their use of chillies is to enhance the flavour of the other ingredients. If you removed the chilli you would still have a basically very good product.

This sauce is a nice dark brown colour, it has a slightly thinner in consistency that HP brown sauce which is a lot sweeter (not always a good point, even if they have changed the recipe to lower the sugar content) this sauce also contains a few pieces of tomato and other ingredients floating in the mix.

The taste is initially strongly from the vinegar, then the molasses and tomatoes, garlic and lime. There is a nice warmth from the Scotch Bonnet chillies, enough to make this a very pleasant without obscuring the other flavours.

Ingredients: Tomatoes, Water, Sugar, Molasses, Sprit Vinegar, Spring Onions, Cornflour, Salt, Concentrated Lime Juice, Garlic Puree, Scotch Bonnet Chilli (0.4%), Thyme, Allspice.

Bottle kindly provided by Chilliqueen

This is one very good quality product, goes great with a nice leisurely full English breakfast on a Sunday morning. or even just a bacon sandwich if you are in a rush.

Do have a look at their web site www.chilliqueen.co.uk they have a very impressive range and with this one at only £3.50 for a  260g bottle they offers good value for money. I must admit this won’t last long here at ChileFoundry HQ, its balance between heat and flavour is just about perfect.

If you have any special dietary requirments then this is also suitable Vegetarians, Vegans and Coeliacs.

Flavour
(8/10)
Heat
(4/10)
Packaging
(8/10)
Value
(8/10)
Overall
(8/10)

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Quick and Simple Spicy Dukkah Recipe

by Hot Juan on February 13, 2011 · 0 comments

in Recipes

Dukkah is an Egyptian dish made from a mixture of roasted nuts, seeds, herbs and spices, you will find there is almost an infinite variety of local versions, it is used to add flavor in many other recipes, but the most traditional use is to server it in a shallow bowl with bread and olive oil, you dip the bread in the olive oil and then in to the Dukkah, a bowl does not last once you start.

Quick and Simple Spicy Dukkah Recipe

Quick and Simple Spicy Dukkah Recipe

Dukkah can also be added so salads to add a bit of crunch or used as a seasoning with almost anything, try adding it to roasted vegetables in the last few minutes of cooking.

My first introduction to Dukkah ( also know as Duqqa or Dukka, so I am told) was via the version make by our local Olive company, Olives Et Al, their version is excellent, but I wanted somthing with a little more bite to it, so we started playing around with our own recipe.

Please feel free to play with this recipe to, we have,  but we always seem to have  either Hazelnuts and or Almonds and Sesame seeds with Coriander and Cumin with a Salt and Black pepper, I always add some Chilli flakes or powder, and a nice smoked Paprika works very well.

Ingredients:

  • 100g  Hazelnuts
  • 100g Blanched Almonds
  • 100g Sesame Seeds
  • 25g Coriander Seeds
  • 25g Cumin Seeds
  • 12g Fennel Seeds
  • 3 tsp Black Pepper Corns
  • 2-4 tsp Chilli Fakes or Smoked Paprika
  • 3 tsp Thyme
  • 100 g Course Sea Salt

Individually dry fry  all the ingredients except the Chilli flakes/Paprika, Thyme and Sea Salt, then either grind in a pestle and mortar (if you are tough) or do like I did and use my blender to , to make it into a course mix (you need the big nuts to break up, and the pepper corns to have blended in.

If it is not hot enough you can add more chilli..

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Jamaican Jerk Paste Recipe

by Hot Juan on June 13, 2010 · 0 comments

in Recipes

There is a unique taste to Jamaican BBQ, and that comes from the Jerk Seasoning. I developed this from a dry powder recipe I found a long time ago, like most recipes they develop over time, I have added some cloves to my version, but you could leave this out if you wanted, there are also a number of optional ingredients you could add dependent on your tastes.

Ingredients:-

  • 2-3 Large Onions (Finely chopped)
  • 5-6 Garlic Cloves (Finely chopped)
  • 3 tsp Scotch Bonnet/Habanero Powder
  • 3 tsp Hot Paprika Powder
  • 2 tsp Thyme (Ground)
  • 1 tsp Nutmeg (Ground)
  • ¼ tsp Cloves (Ground)
  • 1 tsp Cinnamon (Ground)
  • 1 tsp Black Pepper (Ground)
  • 1 Lime (Juice and a little grated rind)
  • Olive oil as required

Optional Ingredients:- 1tsp Salt, 1tsp Allspice, 1 tsp Sugar, 1 tsp Ginger (Minced)

Add all the ingredients into a blender, except for the Olive Oil which only needs to be added if the mixture is a little dry. Blend to a rough mixture. This can be stored in the fridge for a few weeks if required, but is best used after a few Days (Gives it time for the flavours to combine).

If you like it hotter add more chilli, feel free to play with the recipe; I did till I found what I liked!

This is excellent added to Chicken just rub the paste into Chicken pieces a few hours before cooking on the BBQ, I roast mine first in the oven and then finish on the BBQ.

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