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Post by santy on Apr 17, 2014 13:14:38 GMT
I've made plenty of curries with them over the last 7/8 months but this year I've got 7 new plants on growing nicely and still got my few from last year into year two so I'm expecting a much bigger haul of chillies this summer/autumn (trinidad morugas, chocolate bhut jolokia & just the regular red variety)
I've struggled to find any decent guides to making sauces/glazes/rubs etc for ribs/chicken/pork. I'm wanting to do some more interesting foods with them than just curries but obviously get the amount of chillies wrong it would ruin the whole thing. Anyone got any solid recipes or know of places with them?
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Post by Deleted on Apr 17, 2014 15:01:42 GMT
This looks like a thread for Harry, Sants.
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Post by harryburrows on Apr 17, 2014 18:56:17 GMT
Pat chapman and his curry club is someone I met many years ago , he's the go too guy for all your curry wobbles
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Post by cheeesfreeex on Apr 17, 2014 19:00:53 GMT
I'm not a massive fan of food that makes you sweat and cry. But with a few of the chillies I grow I put them in groundnut oil, or give them to a Latvian friend who magically synthesises them into a spicy olive oil for marinating and rubbing on meat. Easier to measure the quantities to use. I occasionally make the mistake of frying eggs in it though, a breakfast wake up call.
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Post by Deleted on Apr 17, 2014 19:02:45 GMT
Pat chapman and his curry club is someone I met many years ago , he's the go too guy for all your curry wobbles Bottler.
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Post by harryburrows on Apr 17, 2014 19:04:54 GMT
I'm not a big fan of super hot chillis either but the flavour of s scotch bonnet or birds eye chilli is beautiful if used with caution
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Post by harryburrows on Apr 17, 2014 19:06:39 GMT
Pat chapman and his curry club is someone I met many years ago , he's the go too guy for all your curry wobbles Bottler. Not me mate , he really is the top man in this area . Sorry his names not more authentic
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Post by Deleted on Apr 17, 2014 19:08:55 GMT
Not me mate , he really is the top man in this area . Sorry his names not more authentic What do you mean when you say his name is not "more saucethentic?" Are you taking the piss?
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Post by Linx on Apr 17, 2014 23:34:13 GMT
Try making chiili jam (jelly?). My mate gave me a couple of jars of his home made stuff and it was fantastic. Superb accompaniment to cheese, cold meats, or as a spicy alternative to cranberry sauce with poultry.
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Post by santy on Apr 18, 2014 10:31:19 GMT
Try making chiili jam (jelly?). My mate gave me a couple of jars of his home made stuff and it was fantastic. Superb accompaniment to cheese, cold meats, or as a spicy alternative to cranberry sauce with poultry. Got my uncle who does that stuff and it is pretty good, fortunately a family of chilli fans so we've all got some growing. Decided today I'm going to go with this recipe attempt: www.theyummylife.com/bbq_sauce_recipes_sweet_tangy_spicy_smokySwapping in moruga scorpion for the cayenne pepper, there seems to be a decent meat rub on recipe on there as well going to give that a try as well I think.
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