Tag Archives: Wiltshire Chilli Kitchen

A Rare Bit of Controversy

The title probably sets a good theme for this week’s installment of the Chilli Kitchen blog. Not only is it a little bit controversial to give you wintery recipes, whilst the weather has still been reasonable (there was all that awful rain, but it is England), but also it is wildly controversial to mess with something like Welsh Rarebit. Obviously, that’s exactly what I’m going to do, because society can place no boundaries between me and delivering my obsession with chilli, to you, through my cooking.

It’s a pretty obvious thing, to take the food I love from Asia, the Caribbean and North America, which already lends itself well to spice, and adapt those recipes. It’s much less obvious to look at stuff closer to home, which doesn’t always marry so well, and come up with an exciting, fiery plate of loveliness for you.

This all started when I was in the Co-op the other day and spotted a loaf of cheddar and Jalapeno bread. Now say what you will about supermarket bakeries, Co-op does a lovely loaf and I’m no snob. I immediately thought to myself “Ooh, that would be bloody lovely as a rarebit.” I bought it, of course. I also got a nice piece of Black Bomber, a Welsh, wax-wrapped cheddar, from a local cheesemonger. I was planning to supper well.

By the time I made my way home, the idea had come upon me that this would be perfect for the Wiltshire Chilli Kitchen blog. Jamie’s Fruity sauce has always been a winner – with similar flavour profiles to brown sauce, it’s a killer accompaniment to cheese. The idea was formed, the ingredients owned.

Lets cook!

Fruity Cheese on Toast-ish

  • 3 tablespoons plain flour
  • 2 tablespoons butter
  • 120g good cheddar, grated
  • 3 tablespoons WCF Fruity sauce
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • up to 150ml full fat milk
  • salt and pepper
  • Some slices of bread, toasted lightly on one side and fully on the other

Okay, so if you’ve ever made a roux before, you can probably see how this one is going to go. It’s very simple, really.

Firstly get the butter and flour into a saucepan, on a medium heat. This is the most important stage – you must cook the roux out fully, so that it doesn’t taste raw. When it’s done, it’ll start to smell biscuity. Stir the whole time it cooks and keep cooking it out till it bubbles.

Cooking-out-rue

Next you need to slowly start adding your milk, whisking/stirring the whole time. As the milk goes in, it’ll turn quite rubbery and thick – this is fine. You actually want this thicker than you would if you were using it to make white sauce. Something like this:

Rue-after-milk

Once all of the milk is in, add the Worcestershire sauce and mix through, thoroughly, then remove the mixture from the heat briefly. Stir in the Fruity sauce, the cheese and add the salt and pepper, then return to a low heat. Stir the mixture to get the cheddar evenly mixed through and melted, but be careful not to burn it.

Lastly, it’s off the heat again and crack the egg in, this time mixing rapidly. You have to move that egg fast or it’ll scramble in there and put horrible lumps in your otherwise velvety mixture. If you’ve done it all correct, it’ll look a bit like this:

Finished-Rue

Gorgeous, right? Give it a taste….go on!

Now spread this mixture liberally on to the lightly toasted sides of your toasts. Did I say liberal? I mean really take the biscuit.

20160730_215358

Now rack the little rarebits up onto a grill pan and grill on a high heat until blackening starts to happen. No, really, burn them. I’m serious! The charred cheese mixture tastes incredible and really brings out the smokey chilli notes. When they look like this, you’re ready to eat:

Beauty-Shot

I know it’s become tradition now to suggest a drink and once again I’m probably going to stir a little controversy here… Coor’s Light. Seriously… a mild, American lager is exactly what you want with all this rich cheese, butter and egg. The acidity will help cut back the fattiness and the slight sugaryness will really compliment the salty topping.

I can’t wait to hear some stories about how you found this twist on a classic. Get in touch with us and tell us all about it!

Happy munching!

Stu

Any ‘wich Way You Cut It.

It’s still summer! I’m still hungry, but good Lord is it hard work, cooking in this heat. Doing it all day, means I have very little energy left to do it in the evening, but what I do have is a very quick, super simple, mega tasty little recipe. I keep a mental shortlist of stuff like sandwich fillings, quick egg dishes and snacky foods in my repertoire for just such times, so I thought it would be nice to celebrate the sun, by giving you something that involves almost zero work. A sandwich.

Yes, you read right. A sandwich. Why a sandwich? Because sandwiches are delicious and if you do a bit of pre-prep are something you can whip up in no time, when you’re exhausted from the sun…or work.

Here it is then: My Can’t Be Arsed, Chicken, Bacon and Avocado. Known as the CBACBA.

Pre-Prep!

  • 1 chicken breast
  • 2 tbsp of WCF garlic chilli salt, ground
  • 3 tbsp of mayo
  • 3 tbsp of WCF chipotle sauce
  • 4 rashers of smoked, streaky bacon

Coat the chicken breast in the garlic chilli salt and roast with a little oil for 12-15 minutes, until cooked through. Easy.

chix

Mix the mayo and chipotle sauce and set aside.

chipmayo

Cook the bacon in the oven, until nice and crisp.

That’s literally all the pre-prep needed. Shall we go on to what to do when you want to devour this lovely sandwich? Yes, lets.

To Order, Please Chef

As well as the items you prepared in advance, you will also need:

  • half an avocado
  • a glug of WCF Mango Habanero sauce
  • 2 slices of nice bread, buttered (I like tiger loaf)
  • 3 or 4 leaves of crisp gem lettuce

I probably don’t need to explain the assembly of a sandwich to you, but I want to keep you waiting a bit longer for the beauty shot, so let’s cover it anyway. It is actually relevant, since correct sandwich assembly affects the texture in the mouth, so this won’t be wasted time.

Build the sandwich from bottom to top as:

Bread

Chipotle Mayo

Gem

Chicken

Bacon

Avocado

Mango Habanero Sauce

Bread

What you will finish up with, is something a bit like this:

sandwich-bs

I think we can all agree, that’s a beauty. I just finished mine with a nice cold Corona and it was everything I needed for a tasty summer lunch. Sometimes, less really is more.

Thanks for staying tuned!

Stu

What to do with an Indian Summer

Hi Chilliheads, Chef Stu has come in from the sun at last (I was moving house, sorry for the lack of a new recipe recently) and has brought with him something quick and simple, but super tasty.

Since it’s barbecue weather (at last!) I really wanted to throw together something that would be low stress, high flavour and could work on the stove top or the barbecue (since we all know that our unpredictable climate can lead to last minute changes in barbecue based plans). I’m offering up something, this week, which contains one of my favourites and a solid staple from my Indian repertoire but served with something much more American in feel. Of course, as usual, there’ll be a twist too.

The great thing about summer barbecue food, is that throwing in a bit of chilli only helps push it firmly in that direction of “food what goes well with a nice, cold beer.” Whilst getting your sweat on in the summer might not seem ideal, all that really happens, is you have an extra beer and a great time!

My absolute favourite thing to throw on the grill, is chicken. Especially chicken thigh. I love the juicy, darker meat and how a good, sugary marinade will send it all sticky and burned on the edges. I also know that preparing marinades can be a hassle, so I’ve got a very simple marinade recipe for you, which will back up the tiny bit of hard work that I’m going to ask you to do by scratch making bread (dun dun duhhhh)!

Lets dive in and see what we’re working with.

Bonnet Barbie Chicken Paratha Wraps

For the chicken:

  • 500g boneless, skinless chicken thighs
  • 5 tablespoons of good quality barbecue sauce (I use Stubb’s or Grillstock)
  • 3 tablespoons liquid smoke (if you’re smoking this on the barbie, you can omit the liquid smoke)
  • 2 tablespoons WCF Golden Bonnet
  • 1 teaspoon WCF Garlic Chilli Salt (ground)
  • a big pinch of black pepper

For the parathas: (Makes 4-6)

  • 2 cups plain wheat flour (wholemeal is actually more traditional)
  • 2 teaspoons of melted butter or ghee
  • a heavy pinch of salt
  • cold water, as required
  • additional butter/ghee for cooking

Method

First, get the chicken marinating, by combining all of the ingredients in a bowl, tossing the chicken through them and covering it and placing it in the fridge for as long as you can bare. Overnight is good. 4 hours is minimal.

Edit Marinating chicken

Now we can knock up some bread! Don’t worry, it’s not nearly as hard as you’ll expect it to be, I promise.

Firstly, put the flour into a large bowl and then add the ghee/butter and the salt. Slowly start pouring in water, bringing everything together with your spare hand. As soon as the dough comes together, stop adding water and start kneading. It’ll need a good, 10 minute knead and it should start to soften up and relax. If it’s firm, add a drop more water and knead it in. Then cover it with a damp cloth and rest it for half an hour.

If you wanted to make some nice little garnishes, a mayo mixed down with WCF Caribbean sauce is a must in my books and I enjoy a vinegar based slaw with carrots and white cabbage, too. When I cooked this up, though, I decided I wanted the hardcore “Gimme bread and meat” version, so I just made the mayo.

Now that your paratha dough is rested you get to do literally the only technical part in the whole deal. Roll out a 6 or 7 inch disk of dough, with flour and a pin. Make sure its nice and thin, about 3mm. Drop a piece of solidified ghee or butter into the centre (about a teaspoon) and bring up the sides to form a purse. Squash it back down and roll it again, so that the butter is trapped in the middle. Now get a dry frying pan and heat it nice and hot. Wipe a little ghee or butter around it and throw in your paratha. When it starts to blister and puff, flip it and cook the other side, then turn it out onto a plate. You’re looking for a sort of puff pastry effect to develop, the bread should be flaky.

Edit Paratha Cooking

Whilst you’re paratharing (made up word alert!) away, you’ll also want to be cooking the chicken. If you’re barbecuing it, it’ll help to have a buddy do that, while you make bread. If you’re doing it in a pan, just make sure it’s screaming hot and fairly dry. Give it 5 minutes or so on each side and try your best to get some nice, burned, crispy bits. Once its all cooked, move it to a chopping board and hack it down into nice big strips.

Edit Chicken Frying

To assemble these beauties, it’ll largely depend on what garnishes you’ve prepared. I always recommend veggies on the bottom, then meat, then sauce. Wrap them up like a burrito and cut them on a diagonal. Forgive me for being predictable here, but these really want to be munched with an ice cold beer. Camden Hells IPA would be my sure winner, or Hitachino Nest, since the floral, hoppy notes will cut back against that rich marinade.

Edit Finished Wrap 1

Enjoy!

From Mexico to Mumbai

Chilli lovers, I absolutely cannot wait to tell you all about this one!

Since first being approached by Jamie, to work on the Wiltshire Chilli Kitchen, I’ve been dying for an excuse to play with some of my favourite, classic curries. Growing up eating a lot of Indian food, it’s very easy for me to get super excited over the prospect of curry. There’s a very good reason that Indian food has become one of our nation’s favourites, over the years, and I’m very proud that that food culture was part of my childhood.

As I’m sure (if you read this blog regularly) you’ll have come to realise, by now, I don’t tend to play things exactly straight, when I’m working on recipes. I like to pull in a little outside influence – twist and turn the elements and come up with something that feels familiar, but adds a new dimension to the dish.

I also happen to have a firm fondness for vegetarian Indian cookery, stemming from my own diet, whereby I only eat meat for about half the week. I often turn to Indian food as a reliable, tasty way of getting my meat-free fix and spending some time reminiscing over Mum’s food, from back when I was little.

With all this running around my head, the recipe I decided to put together for this week’s entry is based on something old, something new and something very borrowed. The only thing blue in sight was my language – the revelation at how good this is, lead to a fair few expletives floating from the windows of the Wiltshire Chilli Kitchen.

I decided to start with a classic Saag Paneer. Something many of you will have eaten countless times before, no doubt. I had eaten some delicious marinated halloumi a few days prior to writing this recipe and that struck me with an idea to marinade the paneer – something which does actually happen within Indian cookery, already – but I wanted to take a slightly different approach. I pulled in some Mexican influence and decided to hit some smokey, chipotle tones against that salty, textural cheese. I also wanted to liven up the gravy a little, so I went in with a sauce that is based on a butter masala, but with coconut and habanero to tie it in with that gorgeous, smokey chipotle note.

Let’s cook!

Chipotle Paneer and Spinach, Coconut, Habanero Curry

For the paneer:

1 brick of paneer (get as much as you want, they’re all packaged around the same size)
Half a bottle of WCF Chipotle sauce
Juice of half a lemon
3 tablespoons natural yogurt
Salt and pepper

For the curry paste:

2 medium onions, roughly chopped
1 inch of ginger, chopped
3 cloves of garlic, chopped
3 tablespoons garam masala
1 teaspoon dried, powdered fenugreek (methi)
2 tablespoons curry powder
1 tablespoon turmeric
Half a teaspoon cinnamon
3 tablespoons WCF Habanero sauce

For the curry:

1 large bottle of passata (blitzed, sieved tomatoes)
1 can of coconut milk
1/2 a vegetable stock cube
1/2 a bunch of chopped coriander
Salt and pepper

Method

First of all, cube the paneer and marinate it in all of the ingredients listed with it, overnight in the fridge. Next make the paste by combining all of the paste ingredients in a blender and blitzing. Easy so far!

Once these two prep jobs are done, the curry itself is an absolute doddle.

Heat two pans – one a frying pan, with a little oil, until smoking hot. The Paneer-fryingother pan needs to be a large, high-sided pan, preferably with a heavy bottom, also dashed with a couple of glugs of oil. In the frying pan, brown the paneer cubes until a good, strong colour is achieved…even a little char is not only fine, but encouraged!

Whilst you’re doing this, throw the curry paste into the other pan and get it frying. You want to cook it out till the onions start to give off a nice, sweet smell and the spices have tempered down and become less aggressive. It’s all very nose-based, so you’ll need to trust youtself a little.

Once the curry paste is cooked out and the paneer is browned, set the paneer aside and concentrate on the curry. Throw in your passata and give it a good ten minutes, with occasional stirring, to cook out. Next the half a stock cube and a pint of water with it, can go in and cook out for 10 minutes. Now the coconut milk and once again, a ten minute cook out. Once everything has bubbled down a bit, it’s time to taste and season up. I haven’t listed these as ingredients, but when I season my curries, I don’t just balance salt and pepper. I’ll also keep a lemon or a lime at hand an grab some sugar. Acidity, sweetness, saltiness, depth and fragrance all have a part to play in a truly good curry, so try to really concentrate on nailing the balance in your seasoning.

Now it’s time to bowl it up, sprinkle over loads of coriander and get it inside you! To serve mine, I made some chilli naan – a simple dough of flour, yoghurt and ghee, let down with sugar, water and yeast, seasoned, rolled out and cooked in a dry frying pan and then buttered with chilli infused butter. They add quite a lot of technical and time requirements to the dish, so I have omitted them, in favour of telling you to buy naan, or make rice. Either way, this curry is a stunner.

To drink with our curry, I’m going with a nice Asian lager. Singha or Tiger would be my choices. Enjoy!

Curry1

Curry-and-Naan

Not Just for Christmas

Hi chilli fans!

I’m back again, from the smokey, fiery depths of the Wiltshire Chilli Kitchen, to bring you my latest exciting creation. This one is a little bit playful but mostly based around a few traditions that I’m rather keen on. Before we dive in to a recipe, though, I’d like to chat a little about what inspired this dish, my very own turkey habanero burgers.

Firstly, let me be very clear – I love a burger. I mean I really love them. I mean, if I am found Elvis-style, as I leave this green globe, it will probably come to the surprise of exactly zero people. With that in mind, if you’re anything like me, or even half as enthusiastic as I am about burgers, this one is definitely for you.

Of course, I didn’t want to stick too closely to tradition, but that was not just for the sake of creativity. Beef, served in burger form is delicious – you’ll get no argument from me. It’s also a very bolshy, robust flavour though, which doesn’t quite lend itself to the delicate intricacies of a nice chilli sauce. I like to explore ways that chilli can be layered into a complex, interesting and yet comfortable sensory landscape – the last thing I wanted was for my lovely Wiltshire Chilli Farm sauces to be competing with the patty and not getting their rightly deserved place in the spotlight.

So what is a chef to do? “What do I use?” I thought. Then it struck me. Turkey.

Here in England we produce some of the finest turkeys in the world. Norfolk turkey is an absolute gem of a beast and is truly a delicious, complex and incredibly easy meat to work with. Because of our woeful underuse of these beautiful birds though, they’re also dirt cheap all year round, except Christmas. “Why oh why?” I cry “Do we not use these gorgeous animals more!?” That is something I would like to change. Turkey it is…and there won’t be a spot of cranberry sauce in sight.

The next question is what do we pair with our turkey? I really like the idea of a light Tex-Mex inspired flavour profile. The Wiltshire Chilli Farm happen to produce some absolutely stunning Habanero-based products, so this works out nicely. The obvious combination of lime and coriander makes a ton of sense, so that was immediately added to the idea bubble, straight after turkey and habanero.

The final thing to address was those pesky moistness issues, that people so often use as an excuse for turning their noses up at a lovely bit of turkey. I couldn’t go giving people confirmation on the scandalous rumours that turkey is an inherently dry meat, so I wanted to make sure these burgers were juicy. I ended up settling on pork fat. In this case I used lard in the patty and I used some nice streaky bacon, the rendered fat from which coats the burgers wonderfully, with a salty, rich sheen of loveliness. Equally though, speck (smoked pork fat) would be a gorgeous replacement for the lard and my only reason for its non-inclusion was that I wanted to keep the budget for the dish fairly sensible.

The final pieces were fairly obvious. I wanted a nice soft, buttery, sweet bun – so I opted for a Heston Blumenthal brioche bun, from Waitrose. I also wanted a couple of different cheeses. A good, salty, poky one and a nice melty, stringy one. Monterey Jack and Mozzarella answered the call and performed their duties admirably. Finally, the salad component, where things may get a little controversial and I may have to ask for another leap of faith. I really, really dislike raw onion and raw tomato in a burger. Adding wateriness and that spiky onion flavour to something so delicate and balanced feels like utter nonsense to me. Crisp, sweet baby gem lettuce is all I wanted, and I’m more than happy with that.

Now then, enough romance, lets cook! Feast your eyes on this!

turkeyburger

Turkey Habanero Burgers (serves 2)

Patties:

  • 400g English turkey mince
  • Zest and juice of 1 lime
  • 1 teaspoon powdered coriander seed
  • 50g lard, grated (must be very cold)
  • 2 tablespoons Wiltshire Chilli Farm Habanero sauce
  • Salt and pepper

Garnish:

  • 6 rashers of crispy bacon (I like smoked streaky)
  • 2 Heston Blumenthal brioche buns, toasted
  • 1 baby gem lettuce, hard stems removed
  • 2 tablespoons Wiltshire Chilli Farm Habanero Gold jam
  • 1 ball of mozzarella, cut in half
  • 4 slices of Monterey Jack (this comes pre-sliced, annoyingly in packs of 5)

Method:

First off, pre-heat a large frying pan, with a touch of oil, or better still a griddle pan or barbecue.

Combine all of the patty ingredients in a mixing bowl and squash the mixture together, to thoroughly combine everything. Season well and separate a small piece, cooking it off to check the seasoning. Adjust if necessary. Form the patty mixture into 4 equal patties and pat them thin, between two pieces of greaseproof paper. I like my patties around 5mm thick, like a classic, American fast-food burger. The mixture will be very sticky, so they will want to collapse and break and generally give you a hard time – wrestle them into submission, it’s worth it!

Cook the patties until almost done, giving each side 4 or 5 minutes.

Next remove the patties from the heat and transfer to a baking tray. Place a piece of Monterey Jack on one and the bacon, then place the other patty on top. Next, place another piece of Jack on the second patty and finally, the mozzarella. Transfer your stacked patties to a medium oven for 5 or 6 minutes, to let the cheese turn all gooey and delicious.

Next the buns – once split and toasted, smear each half with Habanero Gold and layer up some gem lettuce on the bottom half. Take your finished patties out of the oven and load one stack into each bun. You’re almost ready now, so take a second to stand back and bask in the glory of what you’ve just made. Feel good? Good. Let’s carry on.

For serving, I would ideally want to pair this with a mango lassi, or a chocolate milkshake, but if you want alcohol, go bourbon – an Old Fashioned would go great with those zesty citrus flavours. On the side, I don’t think you could beat some sweet potato fries and some lime-spiked mayo. Enjoy!

Get in touch on twitter (@mrshy85) and let me know how you liked this recipe. I’m always keen to hear about people’s adventures with chilli and the guys at the farm love a good kitchen story!

Thanks for reading

Stu

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