New way to serve chilli?


Not a new recipe this week, just a new way of serving. Jazz up chilli con carne by serving it inside bell peppers. Good as a healthy starter or as a main with cous cous as I’ve done in the picture.

Try either of these chilli con carne recipes:


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Hawkshead Chilli jam


I got this jar as a present a month ago and tried it tonight with my favourite snacks – prawn crackers.

Chilli jam is exactly what it sounds like and it often follows a similar recipe to strawberry jam or any other fruit jam. It’s the same as chocolate and chilli in that sweet and spicy goes well together.


This particular pot has more of a relish-like consistency and has the addition of onion, ginger and garlic which makes it a bit different to my own chilli jam recipe which is a lot sweeter. It’s made by the Hawkshead Relish Company and you can find it online at



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Sticky paprika chicken

imageJust six ingredients are needed for this and it makes ordinary chicken more exciting.

  • 2 tbsp soy sauce
  • 1 tbsp ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp paprika
  • 4 boneless chicken thighs
  • 1 tbsp vegetable oil

Put the thighs in a shallow bowl. Mix the soy sauce, ginger, garlic and paprika and pour over the chicken. Cover with cling film and keep in the fridge for 24 hours.


Heat the oil in a frying pan. Place the thighs skin side down. Turn the temperature right down and cook for 20 minutes until the skin is browned.

Turn them over and cook for another 5 minutes (until completely cooked through). Serve with rice and grilled courgette.


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Spicy Pork with Cashew and Cucumber


This looks delicious. By Sybaritica

Originally posted on Sybaritica:

Spicy Pork with Cashew and Cucumber 1

I found a jar of Lee Kum Kee Spicy Bean Paste at the back of my cupboard the other day and I decided to use some of it with a bit of leftover roast pork-belly I needed to finish up.  I previously found that this LKK product rather failed as the ‘Ma La’ sauce (麻婆醬) it is supposed to be, but it is rather like a fairly good Sichuan Chili Bean paste and I thought it might work well with an additional sweet and sour component by way of some vinegar and a little sugar. Originally, I thought of using some pickled greens along with pork and cashews, but then I decided to substitute diced cucumber for an interesting texture combination instead. Anyway, today’s recipe is a dead easy one (especially if you have the cold roast pork on hand), and you can pretty much cook it in 5 minutes…

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Omelette appetisers



Perfect bites for a spicy starter.

  • 2 eggs
  • 2 tsp soy sauce
  • 1 green chilli, deseeded and chopped
  • 2 tsp vegetable oil
  • 2 tsp Thai green curry paste
  • 3 spring onions, chopped

Beat the eggs with a tablespoon of water and the soy sauce. Mix in the chilli. Heat the oil in a frying pan. Pour the mixture into the pan and coat the base evenly.


When set lift out and move to a plate. Spread the curry paste over the omelette and sprinkle over the spring onions. Roll up and cut into mini rolls.

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Spicy green beans


Spice up some boring green beans with a bit of chilli.



Serves 2

  • 100g green beans
  • Butter
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp chopped garlic
  • 1 tbsp lemon juice
  • 1 slice of bacon chopped and fried until crisp
  • 1 tbsp ground almonds

Bring a saucepan of water to the boil, add the green beans and simmer for 5 minutes. Meanwhile melt a knob of butter in a frying pan.


Add the green bean to the frying pan with the chilli, garlic and lemon juice. Fry for a few minutes. Stir in the cooked bacon and ground almond and then serve as a side to your main. I had mine with chips and a tasty fish cake. Nom nom nom…

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Reading Chilli Festival


Food festival season is in full swing and has been made all the more exciting with my own hometown getting its own chilli festival.

The Reading Chilli Festival was held in the town center on Saturday 20 June and included live music, chilli eating contests and lots and lots of hot sauce.


There were a lot of sauces


So many sauces

An interesting trend I saw at this festival was a large amount of fruity hot sauce. Lots of sauce makers had been experimenting with strawberries, mangoes and blackberries.


Other products included spicy popcorn and hot fudge


There was even spicy ginger beer from Pimento

If there was an award for best stall, The Chilli Alchemist definitely wins. Their ‘wicca’ like display featured mini cauldrons and unique apothecary bottles which you can actually purchase.


Loved this stall display from The Chilli Alchemist

And for the hottest…

I tried a lot of sauces but these were the only ones that really tested me. One was “Blow your cock off” from Fire Foods and the others all came from Hot Headz who do extreme hot sauces. After trying one I watched in horror as a man scooped up a whole spoons worth onto his cracker. I had no time to warn him before he ate the lot. He got a bit of a shock.





I drag by partner along to these festivals and as he doesn’t have the same heat threshold it’s not always fun for him. Luckily though he found plenty of sauces he could try as well, particularly barbecue sauces which are his favourite. We both ended up going away with a bottle. He went with Burning Desire Foods Oak Smoked Habanero and Speyside Single Malt. And I choose one that tasted like a spicy coconut curry in a bottle from Byron Bay Co.

New sauces!

New sauces!

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