Seasonal Recipe Winter Warmers from HEAT
As the nights are getting colder, you might be interested to find out
how well your house retains the heat. Daniel has possession of an infra
red camera and is willing to pop round and show you where your house is
leaking heat. Contact him at Daniel_cukier@hotmail.com
Seasonal Recipe - Chilli Sauce
I first got the chilli habit about 10 years ago when I was given a piri-piri
plant. This habit grew into an obsession & about 4 years ago we moved
into a house with a large south facing greenhouse. This meant I could experiment
with different varieties of chillies (from the meek to the mind-blowing!).
Many people think that it’s just about the heat, but different types
of chillies have very distinctive flavours, particularly notable with the
scotch bonnets, habanero and nagas. Chillies are relatively easy to grow
and as a beginner you don’t even need a greenhouse, as long as you
have a warm windowsill. I usually sow my chillies in March, pick the earlier
varieties at the end of summer and the larger hotter varieties later in
the Autumn. Select your crops on the basis of the space you’ve available
– the hotter varieties (scotch bonnets, habanero and nagas) can take
up a lot of room and grow up to about 1m in height.
Don’t be daunted if you get a glut of chillies, they freeze well or
you can dry them in a low oven for a couple of hours. I also cold smoke
my dried chillies over oak or apple wood as this gives an amazing flavour.
Alternatively you can make a great chilli jam (which I sell in the Hungerford
butchers shop - Wham-Bam Chilli Jam) or chilli relish (recipe below).
For those of you who would like to learn more about all things chilli, sample
some recipes or get some free seeds, I’ll be at the Hungerford Farmers
Market on Sunday 18 Dec on the HEAT stall.
To reduce the heat just use milder chillies. Makes 6 jars
20 Scotch Bonnet chillies, chopped and de-seeded, 2 small onions, chopped,
400g tin plum tomatoes, a good squeeze of tomatoes puree, 4 cloves of garlic,
100mls red wine vinegar, 50g brown sugar, salt & black pepper.
Gently fry onions and garlic until translucent (don’t brown). Add
chillies and cook for a couple more minutes until soft. Add sugar, vinegar,
seasoning and tomatoes and simmer for 10mins.
Blitz in a food processor and pour into jars whist still hot.
Put the lids on loose and allow to cool.
This will keep in the fridge for about a month. Use as you would a relish
with cold cuts or cheese or add to soups, stews or marinades to give a bit
of a zing.
More seasonal recipes & what’s on at www.hungerford.uk.net/HEAT
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