Andrew's Essential Fiery Food Facts that a Pyro-Gourmaniac needs to Know Part 21 Fiery Cuisines Part 15…… El Salvador.. I have heard many stories of the food, and have at times endeavoured to create flavours that I have tasted in Salvadorian Restaurants in Europe. This tiny country on the...
Akudjera Harissa Ingredients 2 tbls Olive oil 200 Gm Red Capsicum 80 gm (7) Cayenne Chillies , seeded and chopped 20 gm Crushed garlic 2 tbls Gnd Coriander 2 tbls Gnd Caraway 6 tsp Bush tomato 4 tbls Tomato Paste Season Method Heat oil in Pan Add...
Here is the recipe for lamb backstraps that we have had huge success with using your Chilli Wine Jelly Marinade for Lamb (serves 4) 2 tbsp Disaster Bay Chilli Wine Jelly 1/4 cup sherry vinegar 1 small red onion peeled and diced 1 clove garlic chopped finely 1/3 cup chopped mint 1 tbsp...
I've written these hoping that you may sample them and expose yourself to the Fierier Things in life...
Serves 6 Ingredients • 12 cups peeled and chopped tomatoes • 3 cups diced onion • 2 cups diced green pepper • 2-6 diced banana peppers • 5 cloves garlic, sliced • 2 cups sugar • 1 cup white vinegar • 2 tbsp salt • 1 tbsp dill seed • 1 tbsp celery seed Method 1.Place tomatoes, onion,...
Ingredients • 10 red chillies • 10 green chillies • 1 bunch spring onion • 3 cloves garlic • 150g brown sugar • 1 tsp vegeta gourmet stock powder (mixed with 250ml hot water) Method 1.Finely slice the spring onion, garlic and chillies. 2.In a warm pan, soften down the onions and garlic. 3.Add the...