Chilli and lime coconut ice cream

10 07 2012

I know it may sound a little odd to have chilli as one of the key flavours in an ice cream but trust me it is really subtle and really,really good.

The chilli, lime and coconut blend together wonderfully to give a real tropical / South-East Asian vibe.



800ml  coconut cream or coconut milk
250g caster sugar
4 red chillies, deseeded and chopped
8-10 limes
250ml double cream
1 litre ready-made vanilla custard


Juice your limes and set to one side for later

Pour the coconut milk/ cream into a pan and bring to the boil. As soon as reaches boiling point remove from the heat and add 250grams of caster sugar and the lime juice. Stir until the sugar has dissolved completely

At this point add your chopped chillies and the zest of two limes and leave to infuse in the mixture until it is cool.

Once the mixture has cooled add in the 250ml of double cream and the litre of ready-made vanilla custard.

Pour the mixture into a freezer-proof container and freeze. Stir your ice cream once an hour for the first 3 or 4 hours it is in the freezer to break stop any large ice crystals from forming.


Pleasure and Pain – Divine Torture Hot Sauce

1 07 2011

It has been a while since  I have last been excited about a new hot sauce being released…the very fact that I find hot sauce releases to be exciting suggests that I may possibly have a diseased mind but moving swiftly on.

Divine Torture is the first super hot sauce from Pleasure and Pain and is being produced in small batches of just 50 bottles a time…how is that for exclusivity!

The manufacturers blurb sounds quite interesting –

” Developing our own super hot sauce has been no easy task and quite frankly the tasting sessions alone have almost killed us, but the result is something we are all very proud of. Foxy has devoted the last 12 months to creating, quite literally, lava in a bottle. Using Scotch Bonnet and Naga chillies and two different varieties of chilli extract to intensify both the immediate and secondary burn this is something not to be trifled with. “

At less than a tenner a bottle my order has already been placed…expect to see a review coming as soon as the postman can deliver.

Cottage Delight – Very Hot Cajun Sauce

22 05 2011

Cottage Delight are a UK-based speciality foods company manufacturing a range of snacks, preserves and sauces including several different hot sauces. Our local supermarket is stocking 4 of their hot sauces at the moment but as I have quite a few sauces on the go and even more on order I decided to limit myself to just one.

The sauce that I have sat in front of me is their Very Hot Cajun Sauce which is a scotch bonnet and habanero based concoction, according to Cottage Delight’s website this is the second hottest sauce that they manufacture; second only to their Seriously Hot Carribean Sauce.

I have never tried any of Cottage Delight’s products before and I will be interested to see what exactly about this sauce makes it in any way Cajun.

The sauce is a really attractive yellow/orange colour with a liberal smattering of bright red flecks of chilli, some chilli seeds and a few specks of spice. There is a really good medium consistency that allows ease of pouring yet is still thick enough to coat food well.

The aroma of the sauce is really appealing, there is a really a great fruity kick from the Habaneros and Scotch Bonnets, there is a slight hint of spice and a nice tartness that just balances everything out…my attention has been well and truly grabbed!

In terms of the level of heat I would have to say it is actually pretty good. Sure for most chile heads it wont be Earth shattering but there is more than enough kick to make you sit up and take notice.

In comparison to most other sauces that you would find in your local supermarket this is a real cracker, great taste and a decent heat level that will leave you wanting more.


Professor blames hot sauce for indecent activities.

17 01 2011

Alan in the Hangover states that counting cards isn’t illegal, merely frowned upon like masturbating on an airplane…

Well unfortunately for Floridian professor Rafael Escamilla this isn’t advice that should be taken seriously by anyone. The educator  has found himself in trouble with the law after exposing and pleasuring himself on a Skywest flight from Salt Lake City to Lewiston

Escamilla had lowered his lunch tray but was spotted massaging his member by his fellow  passenger a 17-year-old cheer leader who happened to be sharing the seat next to him. The traumatised young lady took herself off to the toilets and on leaving them found an empty seat elsewhere on the plane informing the woman next to her that Escamilla had “creeped her out”.

Upon landing she made the incident known to her father who contacted the relevant authorities who intercepted professor Escamilla and arrested him.

When interviewed by the cops Escamilla claimed that he had spilt Tabasco brand hot sauce on his penis earlier on that day and had been trying to “rub”and  “massage” away the burning sensation he also claimed that it “wasn’t hanging out” and that he had tried to disguise it with his tray.

Now whether there is any truth in the story or not I have a couple of issues; firstly how did he manage to get tabasco sauce down there? Was he eating nude?

Secondly; the prof claimed that he spilt the sauce on himself at breakfast that day, if that is the case how the hell was tabasco, pretty much the mildest sauce out there, still burning him up that much later on in the day.

Thirdly and most importantly how would anyone let alone an educator think that it would be appropriate to deal with this itching feeling whilst seated on an airplane, especially when the passenger alongside you is a teenage girl? Did it never occur to him to walk 50 feet or so to the toilet cubicle and deal with the issue there…. well the police asked this question as well and Escamilla informed them that he “didn’t feel that it would help.”

The officer who conducted the interview did note down that at no point during the conversation did Escamilla react in a way that would suggest he had an incredible itch on a particularly sensitive area of his person.

Now I don’t claim to an expert in the field of  genital injuries however I have eaten Bhut Jolokias and then gone to the bathroom having forgotten to wash my hands first… let me go on record as saying that hurt, in fact it hurt quite a lot. Even so that level of pain from a chilli over 200x hotter than tabasco sauce would not have made me masturbate on a plane in front of a child.

Whether or not he is a criminal remains to be seen but he is certainly an idiot.

Spontaneous Combustion Hot Sauce

13 12 2010

I decided to buy an early Christmas present for my uncle who loves chillies and all things chilli related; needless to say he was pleased as punch upon opening the completely over the top packaging and finding a bottle of Spontaneous Combustion Hot Sauce.

So pleased was he with this unexpected gift that he decided to call me up and taste it over the phone, we are a strange strange family. Well I listened to him describe the box and the label to me – they both feature the same set of lips and teeth with a raging inferno on the tongue.

Next up I got to hear him open the seal on the bottle and tell me he was going to have a sniff of it, I heard him take a big big sniff and then proclaim that it smelt vaguely like something Satan had excreted…

Having come this far he couldn’t back out now and decided to try a drop direct onto his tongue, the first thing he said was mmm I can taste fruity peppers and garlic, the next thing he said was OUCH and heard the phone drop whilst he retreated for a stiff drink of milk.

Once he had recovered sufficiently to speak I was informed that too much more of this and he would need to start refrigerating toilet paper.

Boy oh boy did I laugh…

Well that was 3 weeks ago and since that point I have made the arduous journey across the Irish Sea and been to visit said uncle for some much needed R&R. After hearing his amateur dramatics over the phone I had to see for my self just what this bad boy was like….

On looking down the short list of ingredients I see that we are dealing with a predominately Habanero based sauce with some always welcome capsicum extract making an appearance as well, this certainly adds some weight to the advertised Scoville rating of about 400/500,000 – not too shabby.

After having the aroma of this sauce described to me in such a colourful fashion I decided to follow in my uncle’s footsteps and took a honking great snoutfull, you can smell the Habanero, the garlic and a bit of vinegar quite clearly, there is a certain element of heat that you can pick up but nothing to warrant previous histrionics.

Well the time has come to move onto having a taste, now bearing in mind that I heard a grown man reduced to tears I was expecting to have the skin peeled off my face with atomic fury.

I started off by trying a small amount on a teaspoon, much like my uncle I could taste nice fruity habs and some garlic without too much initial heat, after a few seconds I could start to feel some heating coming in and their was a nice kick to it but not really enough to get the blood pumping.

So  I decided to up the ante a little, I made myself one of my favourite treats cheese on toast with chilli sauce, each slice was given a good 7/8 drops of fiery red sauce and I chowed down; the flavour was beautiful, so much so that I will be buying several bottles of this for myself at home. The heat however was still lacklustre, it was there and you could feel it but I just want more bang for my buck.

In terms of an everyday table sauce I think I would be hard pressed to find anything with a better taste; in my opinion this kicks Tabasco straight out of the cupboard and jumps up and down on it in hobnailed boots, it doesn’t just take its place it builds a little fort and sits there looking smug.

Oh and my uncle is a cry baby…

Mr Naga Hot Pepper Pickle

28 11 2010

 I first came across Mr Naga Hot Pepper Pickle in the UK about 2 years ago.

Now I love hot sauces, pickles and indeed anything that is heavy on the chillies. In particular I am a huge fan of the dreaded Naga which holds the rather awesome title of world’s hottest chilli pepper. So on seeing that they feature as the main star of the show in this pickle I had to have a try.

 Just to give you an idea of what we are dealnig with here is the list of ingredients that those crazy Bangladeshis have blended together:

Hot Pepper – Naga Morich 70%, Salt, Vinegar, Vegetable Oil, Paprika, Mixed Spices.

Yup that’s right 70% Naga Morich that’s a lot of heat however you look at it!

Whilst this is very obviously not a beer I have decided to treat it the same way as my drink of choice and will be looking at roughly the same qualities of aroma, appearance, taste and mouthfeel.

So let’s get started on the aroma that you get upon opening the jar; you could be forgiven for opening this jar at arms length with a grimace on your face expecting to have the full atomic nature of the Naga Morich melt your nose clean off your face. Luckily you would be wrong.

You can certainly notice that the Nagas are lurking in there somewhere but the most prominent smell is that of a slightly sweet curry well rounded curry with a hint of fruitiness. Rather enticing really.

In terms of looks Mr Naga is not going to be winning any beauty pagents, it has a brown sludgy colour to it but the large amount of seeds on view should hint at some form of chilli being present (just in case you hadn’t guessed from the name and label). In terms of texture it is not dissimilar to homemade harissa if you were to leave the seeds in the chillies (I always leave the seeds in).  All in all not that attractive but at the sametime we are eating it not marrying it.

In terms of taste and flavour this stuff is the mutts nutts. The spicing isn’t overwhelming and the strong vingear taste you get in a lot of pickles doesn’t really come through until the finish. The star of the show is exactly what it should be – the chillies, you really get the fruitiness of the Naga Morich shining through strong.

Ok and now for the fun part; the heat.

This pickle is pretty damn hot, but surprisingly isn’t completely overwhelming. You know it is there and you can feel the burn at the back of your mouth and on your lips but you need to have quite a bit before you find yourself sobbing like a baby.

I really enjoyed this pickle a lot, it is hot but not so crazy as to mean that you can’t enjoy it with food. I found this pickle to be pretty much my favourite accompaniment to cheese of all things!

If you like fire and flavour pick this up, two jars if you can!

Devilled Eggs

25 11 2010

Love it or hate  it the festive season is fast approaching.

One of the biggest headaches in the run up to Christmas and New Year (I refuse to say “The Holidays”) is what foods to serve guests, particularly if you are hosting a party.

Big heavy sit down dinners are all very well and good on Christmas day itself but for more laid back occasions it is often nicer to serve a selection of delicious finger foods – not to mention easier! As such over the coming days I am going to be publishing a selection of my favourite recipes for easy and delicious party food that everyone is going to love.

Devilled Eggs are surprisingly simple to make and cost very little money, not only that you don’t need cutlery to eat them and your vegetarian guests can enjoy them too (vegans not so much)

To make 24 servings you will need the following:

12 medium or large eggs

4 tbsp mayonnaise

4tbsp dijon mustard

1 spring onion

2 tsp cayenne pepper

Sea salt and black pepper to taste


Some chives


First you need to hard boil your eggs,  when boiling eggs make sure that you take the eggs out of the fridge in advance and let them reach room temperature before adding them to the water.

Once the eggs are hard boiled and cool enough to handle you need to peel off the shell and cut the eggs in half lengthways.

Using a teaspoon remove the egg yolks and place to one side in a bowl.

Add the mayonnaise and dijon mustard to the egg yolks and mix until you have reached a smooth creamy consistency.

Very finely chop you spring onion and mix into your egg yolk mixture along with the cayenne pepper ensuring that it is well distributed throughout your mixture.

Season your mixture with salt and pepper to taste.

At this point you need to add your mixture to the egg whites; to do this you can either use a piping bag or you can fill them with a spoon.

To stop your eggs from sliding around on the plate you can place them on some fresh crisp lettuce leaves.

Using a sugar sifter sprinkle over a little of the paprika and finely chop some chives and scatter over as a garnish

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