Potato and mince curry (with a scorpion chilli!)


I decided to spice up a slightly bland curry recipe with half a dried Trinidad scorpion. The result was fiery!

Serves 2

  • 200g beef mince
  • 1/2 tbsp vegetable oil
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tbsp ginger, chopped
  • 1/2 Trinidad scorpion, deseeded and finely chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tbsp korma curry powder
  • 250g new potatoes, halved
  • 50g spinach
  • 75ml yogurt
  • Naan bread to serve


Brown the mince in a pan and set aside. Add the oil and onion and cook for 5 minutes until the onion is soft.


Stir in the garlic, spices and curry powder. Cook for 1 minute and then add the mince, potatoes and 300ml water. Bring to the boil, cover and simmer for 30 minutes.


Season and then stir in the spinach. Cook for a further minute. Stir in the yogurt and serve with the naan bread.

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Flashy Food’s spicy sausage pasta


wpid-dsc_1089.jpgContinuing with my reviews of products I bought at a local food festival, next up is Rosso Uno chilli from Flashy Food.

This Sicilian inspired product is a delicious red chilli concentrate perfect for adding to curries and marinades. I’ve added it to this easy peasy pasta dish.


Spicy Sausage Pasta

Serves 2

  • 1tbsp olive oil
  • 4 sausages
  • 1 small onion chopped
  • 1 garlic clove, finely chopped
  • 200g chopped tomatoes
  • 1/2 tsp oregano
  • 175g penne
  • 1tbsp Rosso Uno chilli

Heat the oil in a pan and cook the sausages until brown all over (about 5 to 8 minutes). Remove and cut into pieces. Fry the onion and garlic for 5 minutes. Add the tomatoes, sausage pieces and oregano and season. Cover and simmer for 10 minutes. Cook the pasta to the packet instructions.


After 10 minutes stir in the Rosso Uno chilli. Drain the pasta and stir in the sauce and sausage mixture. Serve immediately with Parmesan sprinkled on top.

Buy your pot now at flashyfood.co.uk for £3.50.

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Cooking with Raging Raja (from The Art of Curry)


A few weeks ago I enjoyed a great day out at a local food festival and picked up some new spicy products. This week I’ve finally got round to trying some of them out starting with this flavoursome fresh curry sauce from The Art of Curry in Godalming, Surrey.


The Raging Raja is the hottest of the sauces on offer which also includes Queen Bhuna and Royal Dopiaza. (Note to readers: ignore the date on the packet in the photo. These sauces are freezable.)

This is a suitable sauce if you are cooking for someone who can handle a bit of spice but not overbearing heat. It’s described as a “fiery sauce inspired by madras in Southern India with paprika and whole piquant red chillies”.

Minus the chillies, the sauce has a traditional curry flavour, full of spices to tantalize the taste buds. When you do get a chilli then you get the full heat of the dish. It’s just the right balance to make it a thoroughly enjoyable curry.


I used chicken for this but the packet also recommends it with vegetables, lamb, beef, fish or paneer (Indian cheese). It even suggests using it as a marinade for roasts!


The sauces are £4.99 each. For more information go to www.theartofcurry.co.uk.

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Moroccan chicken


I have some new product review coming up in the next few weeks so look out on the blog or the Chilli Pad Twitter account (@TheChilliPad1). 

  • 2 chicken breasts
  • 150ml vegetable stock
  • 1 red onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander
  • Pinch of chilli powder
  • Pinch of cinnamon
  • 1 courgette, cut into sticks
  • 200g chickpeas
  • Juice of 1/2 lemon
  • Rice to serve

Put the chicken breasts, stock, onion, oil, cumin, coriander, chilli powder and cinnamon all in one large pan. Season. Bring to the boil, cover and cook for 20 minutes.


Add the courgettes and chickpeas and cook for 10 minutes.


Stir in parsley and lemon juice and serve with rice.

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Taste food and crafts festival



Today I went to my first food festival of the year. Taste was held at King Edward’s school in Surrey and featured approximately 30 food and craft exhibitors – including many chilli and curry exhibitors. Here are some of my favourites from the day.

Let’s Sushi



Let’s Sushi not only provide sushi party platters but they can also teach you how to make sushi. Host a sushi party with you and friends and learn a new skill. I watched this sushi being prepared and got to try it with some wasabi.

Ollo foods

Ollo foods produce pickles and sauces including a delicious goan curry sauce which I got to try. They also have a very flavoursome carrot and tamarind pickle as will as a mild curry sauce.

My Secret Kitchen



I’m already a fan of My Secret Kitchen having acquired some of their products already through gifts and other food festivals. Their wide selection makes them a favourite in many kitchens. I particularly love their Jumping Jack Chilli Jam and Secret Firecracker Chilli Spices.

Jimmy Ginger’s Fine Chillies



Jimmy Ginger’s Fine Chillies stall was a chilli-lovers dream come true. With a variety of dried chillies from their own chilli farm and other chilli products like their amazing chilli jam and The Rub (spicy blend for meat and fish), I was in my element. I didn’t walk away without picking up these two packets of dried chillies including the current world’s hottest chilli – the Carolina Reaper.


Flashy Food

Inspired by Sicilian cooking, Flashy Foods had many products to try but naturally I went straight to the hottest. Their pots of chilli concentrate are perfect for adding to dishes such as curries or as a marinade. I bought a pot of their Rosso Uno chilli concentrate and look forward to trying it.

The Art of Curry 


The Art of Curry specialise in curry sauces ranging from mild to hot. Raging Raja is their hottest sauce and I bought a packet to try later. They also host a curry dining club held in Surrey and (according to the website) curry classes are coming soon!

Today was a great way to start the food festival season of 2015 and I look forward to writing about the products I bought today in future posts.






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Chilli gifts for Mother’s Day

Because mums like spicy food too!

Chilli Head Fudge Hamper


Never mind regular fudge. This fudge hamper is for chilli heads only


To the website 


Chilli Drinking Chocolate

503512-chilli-drinking-chocolateHelp mum to put her feet up with a nice hot cup of chilli cocoa.


To the website


Persian Spice Recipe Kit

normal_mothers-day-persian-spice-recipe-kitIf your mum enjoys cooking she may love her own spice kit but if not, why not cook her a lovely Mother’s Day?


To the website


Nice and spicy herb kit

51uO6PQyXNL._SL500_SS100_Or if your mum enjoys cooking and gardening she may want to grow her own ingredients.


To the website

Red hot chilli scarf

normal_chilli-scarfIt’s not edible but it does make the perfect gift.


To the website

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Homemade Chinese Take-Away


Brilliant idea! If you love Chinese takeway you’ll love this. I’ve already had a request from my partner to try this.

Originally posted on Happiness Stan Lives Here:

Now this was a bit full on. Create five dishes in less time than it takes to holler ‘I’m starving, feed me noooooooooooooow!’

Holler? What the hell kind of word is holler? Let’s change that to ‘yell’. Or scream. In Hell’s Kitchen (and I would have called this blog Hell’s Kitchen if I’d thought of it at the time, but I didn’t so there you go) you sometimes have to cook fast and cook clever. Generally that happens when a) children are around and b) wine is not flowing too quickly.

Chinese food is characterised by salty, sweet flavours. It’s also supposed to be made fast.


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