How hot do you like it??

The word "Chili" either elicits excitement or fear when we see it on a menu!

If you’ve ever eaten a chili pepper, you may have noticed that the second bite is hotter than the first. Some people believe it’s because the seeds are the hottest part, but it’s actually the membrane near them that will set your mouth on fire.

But let's get back to Chili's

Despite the huge range of species, only five are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. Capsicum annuum is the most common of the group; it includes a plethora of cultivars both mild and hot, including bell peppers and jalapeños. The majority of peppers that you can think of all come from this one species. 

And they all range in the heat they deliver!

From Capsicums or Bell Peppers ( these guys have no heat as they do not contain capsaicin)

Then there are the more recognised ones like Jalapenos and Birds Eye chili's and these guys do pack a bit of a punch and are the main ones found in Mexican food or Asian food..Aand then we come to ones that sound innocent enough like a Scotch Bonnet which will pack a punch!!

At least the chili's that have been deemed to be the hottest on record have names that indicate DANGER the top 3 hottest chili's as decided by the Guinness book of records are:

"Carolina Reaper" , "Trinidad Moruga Scorpion" and "Trinidad Douglah"

Apart from eating chili's fresh you can also add them to your cooking in the way of sauces or known as Hot Sauce

We all have heard of Tabasco sauce or even Asian Sweet Chili style sauces and they are an easy way to add flavour.

There are sauces available now that have way more heat and the market is growing and growing with great recipes and some super clever marketing with the brands out there!

"Blairs Ultra Death Sauce" sounds pretty appetizing!!

The other way to get some more heat in your cooking is with powdered or dried chili and this is usually known as Cayenne Pepper and it is easy to sprinkle a little over your food.

If heat is a problem ( like it is for me) Do not be deceived by this innocent looking powder - it does pack a huge punch, so if you are heat sensitive and you are using Cayenne Pepper...You need very little and I will always measure it and our 1/8th of a Teaspoon measuring spoon comes in super handy.

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Nut Milks - Yes you can make your own!

 

Milk alternatives are being demanded by consumers and slowly but surely more and more options are filling up our supermarket shelves.

But have you ever wondered exactly what you are getting for your money.

Many of them do not actually have a high quantity of nuts in the actual milk and others add sweeteners and flavors to them.

Why not try making your own?

 

Ingredients:

• 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
• 2-3 cups water for soaking the nuts
• 4 cups water for blending

Instructions:

1. Soak the nuts in 2-3 cups water overnight.
2. Drain and discard water.
3. Blend in a processor/blender nuts with 4 cups water until almost smooth.
4. Strain the blended nut mixture using muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Note that cashew milk is made slightly differently

 

Ingredients:

• 1 cup raw, unsalted cashews
• 2-3 cups water for soaking the cashews
• 4 cups water for blending

Instructions:

1. Soak the cashews in 2-3 cups water for 3 hours.
2. Drain and discard water.
3. Blend nuts with 4 cups water until almost smooth.
4. Strain the blended mixture using muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Making your own can be cost effective and also ensures you can choose your own ingredients and freshness

I will be adding recipes that do use milk alternatives.....They often give a great subtle flavour or flavour boost to what you are making as well.

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The Curry Recipe that inspired an idea

The Curry Recipe that inspired an idea

A few years ago I was part of a community group and it was there that I met Shane.

We hit it off straight away - We both had some crazy stories from our youth and we both loved a laugh. Shane got to know my husband and kids and it was a great friendship.

At the community group, Shane was known best for his curry!

Once a month he would cook a batch and bring it along after our monthly meeting.

I was pretty quick to ask him for the recipe and he was glad to share it as it had been shared with him many years ago.

He lived in London in the early 2000's and shared a house with a crazy pub cook who could cook a mean curry!

In Britain a pub curry is a almost as famous as Bangers and Mash.

This curry tasted great....BUT there was thing that bugged me.

Almost every ingredient was a spice and all in increments of teaspoons or tablespoons.....Now How many times have you tried to get a measuring spoon into a narrow spice jar?? Yep it is impossible and you either try and tip a spice into the spoon and spill most of it on the bench or you just guess at the measurements.

So this damn curry got me looking for another way to get my spice measurements on a spoon...And I found a set of measuring spoons that fit into a narrow spice jar....And that is how Cooking Gods came about.
And this is a link to get yourself a set of Measuring Cups and Spoons that will change your cooking!

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Now for Shane's Chicken Curry Recipe

1kg (2 Lbs) Chicken thigh pieces

2 onions diced

1/2 Tin of diced tomatoes ( a tin is 400g or 14oz)

1/2 TBSP Minced Ginger

1/2 TBSP Minced Garlic

1 TBSP Ground Coriander ( Cilentro)

1/2 TBSP Garam Masala

1/2 TBSP Tumeric

4 Cloves (or 1/2 TSP Ground Cloves)

1/2 TSP Cinnamon

1 TBSP Salt (Don't skimp on the salt...without it the recipe does not work taste wise)

1/2 TBSP little oil or butter till golden in deep frypan or pot

Add ginger and garlic and sauté with the onions

Add tomatoes

Add all the spices and salt

Make into a paste and then add the diced chicken ( Now it looks pretty dry but worry)

Put a lid on the pan or pot and simmer on a very low heat for an hour.

I sometime put it into the oven on a very low heat for 1 to 2 hours

Serve with Rice

* I often double this recipe so I can use I tin of tomatoes instead of half a tin.

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