Recipe

Jamaican Hot Sauce

I love collecting chilli sauce recipes :

I’ve posted jerk sauce before but this is another hot sauce from the region.

This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties.

12 ounces red, orange or yellow Scotch bonnet peppers
1 bunch of spring onions
2 1/4 cups of white distilled vinegar
2 tbsp dark brown sugar
1/4 tsp ground allspice
salt

In a processor blend the chillies and the spring onions.

In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool until warm.

Store in sterilized jars

Yemeni Hot Sauce

6 jalapeños, seeded and chopped
2 garlic cloves, crushed
1 tablespoon fresh lemon juice, plus more for seasoning
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 bunches coriander ( leave and stems coarsely chopped )
1/2 tsp honey
salt

In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the coriander in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.

This will keep for a week .

Serve with roasted veg

Mi Madre Pique

12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.

Fire-Eater Chicken Wings

Recipe blagged from BBQ Bible

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a generous dose of hot sauce.

Yield: Serves 6 as an appetizer, 4 as a light main course Equipment: 1 1/2 cups hardwood chips, soaked in water to cover for 30 minutes.

3 to 3 1/2 pounds chicken wings

Rub

1 tablespoon hot or sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 Onion chopped finely
1 teaspoon garlic powder
1 teaspoon celery seed
2 tablespoon sesame oil or vegetable oil

For the Fire Eater Hot Sauce

8 tablespoons unsalted butter
6 red jalapeño peppers (or other hot peppers—preferably red—or to taste), stemmed and thinly sliced crosswise
1/2 cup coriander leaves, plus a few sprigs for serving
1/2 cup Sriracha (Thai hot sauce)

Step 1: Set up your grill for indirect grilling and preheat to medium-high (400 degrees F).

Step 2: Cut the chicken wings into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock). Place the wings in a large mixing bowl. Sprinkle the paprika, pepper, cayenne, salt, onion and garlic powder, and celery seed over the chicken and toss to mix. Add the sesame oil and toss to mix.

Step 3: Arrange the chicken wings on the grate over the drip pan away from the heat. Leave a little space between each wing. Toss the wood chips on the coals (or place in the smoker box of your gas grill.) Indirect grill the wings until darkly browned and cooked through, 30 to 40 minutes depending on the size of the wings. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone.

Step 4: Meanwhile, melt the butter in skillet. (Bubbles will dance when you dip a chile slice in the butter.) Add the chile slices and coriander to the butter and cook over medium-high heat until fragrant, 2 minutes. Stir in the Sriracha and bring to a boil.

Step 5: Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. Pour the remaining butter mixture on top, top with coriander sprigs, and serve at once.

ROQUAMOLE

Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu.
You don’t need to serve blue corn tortilla chips with this; you don’t have to serve any kind of tortilla chip with this: though both do add to the luscious eat-me quality. But I’m also very keen on a huge platter of dippable bits: radishes, carrot batons, sugar-snaps, you name it.

Serves: 4-6

Ingredients

125 grams crumbled roquefort cheese (or st agur)
60 ml sour cream
2 ripe avocados
35 grams sliced pickled green jalapeno peppers (from a jar)
2 spring onions (finely sliced)
¼ teaspoon paprika
1 packet blue corn tortilla chips

Method

In a bowl, crumble or mash the blue cheese with the sour cream.
Mash in the avocados. If they are ripe, a fork should be all you need.
Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced spring onions.
Arrange in the centre of a plate or dish, dust with the paprika and surround with tortilla chips. Dive in.
Additional information – for vegetarians use St Agur or a similar blue cheese suitable for vegetarians. For gluten free most corn chips are gluten free but check packaging.

DETOX SOUP RECIPE

A favourite itsu lunchtime soup, this is full of delicious vegetables and filling noodles. You’ll get two antioxidant packed vegetable portions, and a good amount of satisfying protein from each bowl. It’s hard to find a healthier way to fill up!

Serves 4

INGREDIENTS
1 quantity Dynamite Broth (see below)
1 red pepper, cored and deseeded
100g or a handful of green beans, topped
100g or a handful of carrots
100g or a handful of mangetout
100g or a handful of shiitake mushrooms
100g or a handful of spinach
100g or a handful of bean sprouts
200g firm tofu, cut into cubes
3 tbsp wakame, soaked in cold water for 5 minutes, then drained
40g thin glass noodles, soaked in boiling water for 5 minutes, then drained

METHOD
1/ Bring the broth to a simmer. Meanwhile, cut all the vegetables, apart from the spinach and bean sprouts, into bite-sized pieces.

2/ Add all the chopped vegetables and boil for 2½ minutes, then add the spinach and bean sprouts for 30 seconds.

3/ Put the tofu, wakame and noodles in the bottom of each bowl and ladle over the vegetables and hot broth.

Nutritional tip: Wakame is a type of seaweed, very rich in iodine, which is important for a healthy thyroid gland; the tofu in this soup also adds lean protein, good for filling you up without piling on the pounds.
Top tip: If you like, you can use a handful of each vegetable instead of weighing it.

• 200 calories
• 1.7g saturated fat

DYNAMITE BROTH

We never use dashi that contains monosodium glutamate (MSG) when we make this soup at itsu. We think this flavour-enhancing chemical is quite unnecessary, so if you buy dashi rather than make it, do look out for one that’s MSG-free. We use dashi as the basis of potsu (sauce) recipes, as well as in our Detox Soup (see page 24). The broth will keep for up to a week in the fridge, and also freezes well, so you can always have some on hand to make a quick soup.

Serves 4

INGREDIENTS
1.6 litres instant dashi, Homemade Dashi Stock or water
5 tbsp white miso paste
2 tbsp coconut milk
1 tbsp mirin
20g or 4cm fresh root ginger, grated
1 tsp tamarind paste
1 garlic clove, grated or crushed
4 lime leaves, chopped
1 hot red Thai chilli, finely chopped

METHOD
1/ Bring the stock to a simmer. Put the miso in a cup or small bowl and mix in a tablespoon of the hot stock to soften it slightly and make a smooth liquid paste. Stir the paste into the stock until dissolved.

2/ Put all the remaining ingredients into a blender and blitz to combine. Pour into the hot stock and simmer for about 5 minutes to allow the flavours to develop. (If you don’t have a blender, just chop the vegetables into smaller pieces at the beginning and omit this step)

3/ Use immediately or cool and store in the fridge for up to a week.

Cajun Seasoning

2 tsp ground cayenne pepper, or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt

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