Chilli Jelly -Choose your weapon…

I’ve a freezer full of chillies which I just won’t get through, so what better thing to do that make chilli jelly – perfect for Christmas stocking fillers! But wait – which chillies to use?  I have vast array of varieties and this recipe can be adapted for all.  In due course I’ll make a…

My Favourite Chilli Con Carne

My all time favourite comfort food recipe, cooked in advance makes an ideal as a mid-week winter warmer I’m amazed that I’ve yet to write this recipe up.  It’s been a mainstay ever since I went to university many years ago and was really my entry into spicy cooking.  I used to head out to…

Chicken & Mushroom Vindaloo

Using exactly the same principles as the Chicken Balti, this Chicken & Mushroom Vindaloo gives a very different effect.  Not one for the feint hearted, but you can scale back on the chillies… Serves 2-3 Ingredients 2 Medium Potatoes, peeled & chopped (New potatoes or waxy varieties are best) 3 tbsp Vegetable Oil 100g Chestnut…

Chicken Kung Poa

I think I’ve mentioned before that we a blessed with a superb local Cantonese restaurant in Haxby.  Many times I’ve tried to cook Chinese food but although it’s usually good, it regularly fail to meet the standards I’ve come to expect from Paddyfields.  Their Kung Poa Chicken is one of my favourites, and yet again…

Sangre del Diablo

So, my chilli experiment was a success. I’ve been left with bags of chills of all varieties, intensities shapes and sizes.  I’ve got some fresh, many frozen and plenty dehydrated for use in the  months to come.  But I’m left with 1 problem – my Morouga Chillies.  They’re just, well, frightening!  They are unbelievably hot,…

2013 Chillies

2013 Chilli Success! I don’t normally take the liberty of documenting my gardening delights on my recipe blog, but I felt the need to capture this for posterity. Over the past few years I’ve been searching for ‘the perfect chilli’ to grow for my recipes, and this year was no exception. What made this year…

Slow Cooked Shin of Beef Chilli

I know how popular my Shin of Beef recipes have been on this blog they’ve always topped the visitor page hits, so I hope you find this one to be just as wonderful as I did. My original Chilli dish was one created from my student days – good food for the masses, but on…

Habanero Chicken Soup

Yes, another uninspiring title, but it does what t says on the tin.  Not that it’s in a tin…. This recipe uses some of the veg I’ve dehydrated from last season.  There’s not a huge following for dehydrated food in the UK, but when you grow your own, there’s no better way of preserving some…

Habanero Chicken

It’s no secret, I love my chillies. Spices in general, but chillies in particular. As we start a new horticultural year, I’ve now got 22 varieties of chillies on the go, many are under artificial light to a longer growing season for some of the more challenging varieties for the British climate. Last year’s chilli…

Fruity Hot Sauce – Peaches and Scream!!!

Mango, Peach & Fatalii Chilli Sauce – the hottest, fruitiest sauce in my kitchen! Fatalii peppers are just perfect for this sauce, bringing a really citrussy zing along with its scorching heat.  This is amazing stuff, and not for the faint hearted (or the weak hearted, for that matter).  Use anywhere where you need both…

Make your own… Horseradish Sauce

Fresh horseradish is great – much better than the stuff you get in jars. It has a whole range of uses – not just for roast beef.  Horseradish isn’t often seen in mainstream UK supermarkets, but can be found in farm shops or you can grow your own.  If you don’t know what to look…

Piri Piri Sauce

Well, sort of.  Piri Piri sauce should be made from red Piri Piri peppers (obviously) or Bird’s Eye chillies, but this is made from Cayennes so it isn’t quite as hot.  Piri Piri sauce is a basic hot sauce or Portuguese origin It’s really easy to make as there is not cooking involved – just…

James’s Chilli Hot Sauce

There are plenty of recipes for hot sauce out there, but this is a simple, rich favourite of mine.  It uses the whole chillies, so no messing about with deseeding or wearing gloves Use it a spoon at a time to spice up any dish, especially good with pasta or tomato based sauces, chicken, Caribbean…

Coming Soon – Chilli Pepper Sauces

Have you just finished harvesting your summer crops in anticipatation of that first frost?  Do you have a bucket full of chilli peppers and just don’t know what to do with them?  Coming soon – 3 chilli sauces which will meet your needs for every occasion:- Sweet Chilli Sauce  – the ‘Thai-style’ dipping sauce Chilli…

Gaeng Kua Sapparod

This is a simple Thai Pineapple Curry, but be warned, is VERY HOT!  I’ve used 7 dried red chillies and knocked out  lots of the seeds, but next time I’ll be cutting this down to just 4. The pork could be replaced with beef of chicken, or alternatively throw in some prawns towards the en…

Saag Gosht

Continuing the Spinach Curry theme, I came across some great lamb steaks in the supermarket at the weekend and decided that I’d try a Lamb curry for a change. This is quite an interesting recipe – I believe it evolved from one used on a Bradford Curry house which I once frequented, and effectivey casseroles…

Black Pepper Chicken Curry

This has got to be one of the best, and simplest, curry recipes I’ve cooked.  Basic store-cupboard ingredients, and virtually none of the ‘standard’ curry spices, yet this is amazingly good.  This recipe is based on something I saw Atul Kotcher cooking some time ago – my hero!!! Cooking Time – approx 60 minutes Serves 2-3…

Thai Chicken Soup

This was discovered quite by accident in one of those supermarket recipe leaflets. A bit of tweaking later, and voila! Try and use the heart of a fresh kale – a great winter vegetable. Failing this, use pok choi, spring greens, brocolli, beansprouts, anything to give a bit of crunch. You can use a shop…

Jerk Chicken

That traditional Jamaican chicken recipe with my own hot Jerk seasoning. Use chicken pieces (extend cooking time) or breast. Can also be cooked on a barbeque or under the grill. Adjust number of chillies to increase/reduce heat. Remove chilli seeds for a milder dish. Cooking Time – approx 30 minutes plus marinating time Serves 4…

Spicy Red Ethiopian Chicken

An interesting spicy chicken casserole. Can be made with chicken joints if preferred Cooking Time – approx 1 hour plus marinating time Serves 4 Ingredients 800g Chicken Breast, cubed 3 tbsp Lemon Juice 1 tsp Salt 3 tbsp Vegetable Oil 2 Onions, finely chopped 3 cloves garlc, crushed 2 tsp Berbere 1 tbsp Ginger, chopped…