Last week I went to the highly anticipated Cheese & Chilli Festival in Guildford. With a large assortment of cheese and chilli what’s not to love?
One of the newest and most interesting products I came across was chilli caramel. Perfect for topping ice cream which is something I could have really done with in the hot Sunday afternoon heat.
As well as sauces, there was oil, fresh chillies, beer, garlic…
…And of course cheese! This was my favourite stall. I tried the Spitfire Hot (medium) and Afterburn (hot) but it was the creaminess of the mango and ginger (back row, left) which got me. It was not a spicy cheese but its flavour was nothing short of dreamy and was perfect for cooling down the burn in my mouth from tasting chilli sauces all day.
I have a habit of going to each chilli sauce stall, finding the hottest sauce and trying it first. Sometimes people grimace as they watch me. Others ask “Was it hot?” to which I reply “A bit”. Quite often this will then result in them trying it for themselves. That’s exactly what happened when I found my item of the day Carrington’s Smoked Garlic Chilli Oil. A woman nearby asked me and when I said it was “mmm…quite hot”, which she thought sounded OK. Within seconds she was shaking her head frantically and calling her friend for help. I felt a little bad…a little. But I bought a bottle anyway.
Chilli oil-marinaded chicken with spicy onion salad
- 2 chicken breasts
- 2 tbsp lime juice
- 30ml chilli oil
- Pinch of black pepper
For the onion salad
- Half red onion finely chopped
- 2 tsp lime juice
- 1 garlic clove, finely chopped
- 2 tsp jalapeno pepper
- 1 tsp dried coriander
- Pinch cumin
- Pinch of salt
Mix all the salad ingredients in a bowl and keep in the fridge until ready to serve.
In a bowl mix the lime juice, chilli oil and pepper. Add the chicken and coat in the mixture. Leave in the fridge to marinade for one hour.
Preheat the grill. Grill the chicken for five minutes on each side. Make sure the chicken is cooked throughout. Serve with the salad spooned over the top.