May Hot Sauce

Fiery recipes for drizzling, dipping & marinating
1. Auflage 2025
ISBN: 978-1-78879-729-0
Verlag: Ryland Peters & Small
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 128 Seiten

60 recipes for fiery sauces and marinades, showcasing the WORLD'S MOST FLAVOURSOME CHILLIES. This book is PERFECT for anyone wanting to INJECT SOME SPICE into their kitchen. From Mexican chipotle sauce and French rouille to Vietnamese nuoc-cham and Texan hot sauce. This book has something for everyone, with offerings from all around the globe, spanning from mild to super spicy. Each recipe is easy to make, versatile and comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; and the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip. Plenty of short, simple recipes for sauces and marinades, plus pastes, dips and spice blends. Find the perfect Chimichurri recipe, a Super-Speedy Patatas Bravas Sauce or a Crab, Lime and Scotch Bonnet Sauce. With information on each region and chilli, this book is perfect for anyone wanting to spice up their cooking.

Autoren/Hrsg.

May, Dan

Leseproben

MOROCCAN TAGINE PASTE

Slow cooking requires little effort to get a rich flavour and tenderly cooked food. The basis for all pastes is to get the aromatics and flavourings out of the spices and infused into the wet ingredients.

1 tbsp sunflower oil

1 onion, roughly chopped

1 sweet/bell red pepper, chopped

5–6 garlic cloves, crushed

1–2 tbsp Jordanian Baharat Blend (see page 68)

200 g/1? cups passata (Italian sieved tomatoes)

100 g/? cup chickpeas/garbanzo beans (drained weight)

50 g/? cup ready-to-eat dried apricots, chopped

50 g/? cup dried dates, chopped

3-cm/1¼-inch piece fresh ginger, peeled and finely chopped

zest and juice of 1 lemon

1 tsp tomato purée/paste

1 tbsp cider vinegar

1 tsp sugar

1 tsp sea salt, or to taste

Heat the oil in a heavy-based saucepan over medium heat. Add the onion and cook for 2–3 minutes. Add the red pepper and garlic and fry for 3 minutes. Stir in My Favourite Jordanian Baharat Blend, then add the remaining ingredients and heat to a gentle simmer. Cook, stirring regularly, for 5 minutes.

Remove the pan from the heat and blend well with a stick blender or food processor until it forms a glossy, thick and smooth paste. If you feel it is a little dry, add water 1 teaspoon at a time and return it to the heat to heat through. If the mixture is too loose, return to it to the heat and simmer for a few minutes more to cook off some of the excess moisture.

When you are happy with the consistency, spoon the paste into a sterilized jar and seal tightly. Store in the fridge until needed. The paste will continue to improve over a couple of weeks.

The paste should keep for many months in a sealed, sterilized container. Once opened, store in the fridge and use within 4 weeks.

Hot tip: This paste is perfect for flavouring slow-cooked North African and Middle Eastern stews. Use with lamb, mushrooms, squash and salmon.

CHERMOULA

A delicious marinade with a robust yet light flavour, chermoula is popular along the entire coastal region of North West Africa where there is almost an infinite number of variations.

2 tsp cider vinegar or white wine vinegar

a few saffron threads

a bunch of coriander/cilantro, finely chopped

a small bunch of flat-leaf parsley, finely chopped

4 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

2 tbsp paprika

1 tbsp ground cumin

1 tsp sea salt

½ tsp cayenne pepper

juice of 1 lemon

2–3 tbsp olive oil

Heat the vinegar in a very small saucepan and add the saffron. Remove from the heat and allow to cool.

In a medium bowl mix together the coriander, parsley, garlic and chilli. Add the other dry ingredients and mix well.

Pour in the lemon juice, oil and the vinegar and saffron mixture. Stir very well together, then cover the sauce until you are ready to use it. If you do not intend to use immediately, transfer the mixture to a jar, seal tightly and store in the fridge. This blend is best used fresh.

Hot tip: Use this to stuff sardines or mackerel before they are grilled/broiled or barbecued. Delicious with roasted veg.

HARISSA PASTE

In many ways Harissa is the taste of North Africa. It is commonly associated with Tunisia, but you can find variations throughout Morocco, Algeria and Libya. These include adding caramelized shallots or fresh rose petals, resulting in the famous rose Harissa. It can add a great little fiery kick to any dish and is an essential addition to lablabi,the Tunisian breakfast soup made with chickpeas, garlic and egg.

50 g/1¾ oz. dried chilli/hot red pepper flakes, preferably Bakloutis

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds, freshly ground

1 red sweet/bell pepper, roasted, skinned and deseeded

1 tsp sea salt

4 garlic cloves, chopped

1 tsp smoked paprika

1 tbsp red wine vinegar

2 tbsps tomato purée/paste

finely grated zest and juice from ½ a lemon

½ preserved lemon, finely chopped

good-quality olive oil, if needed (see method)

Put the dried chilli flakes in a bowl and cover with a little hot water (DO NOT BREATHE IN THE FUMES!). Cover and leave for 15–20 minutes to rehydrate. Meanwhile, put the cumin, coriander and caraway seeds in a dry skillet and toast over medium heat.

Drain the water from the dried chilli flakes and put the flakes into a food processor. Add the toasted spices and the remaining ingredients except the oil. Blend until you have a smooth paste. Add a little olive oil to the paste while blending, if required, to achieve a smooth consistency. Tip into a small saucepan and heat gently until just bubbling. Add a little water, if required, to prevent burning, and simmer gently for 10 minutes.

Transfer to a small sterilized jar and top up with olive oil, ensuring the paste is completely covered. Seal tightly and store in the fridge for up to 4 months. It is a good idea to top up the jar with olive oil each time you use some of the paste to make sure it is not exposed to the air. This will greatly help improve the length of time you can store your harissa.

Hot tip: Use this as the base for a marinade for fish or chicken or add a spoonful to a tagine or other spicy stew.

THE ULTIMATE PERI-PERI MARINADE

The story of Peri-Peri (or Piri-Piri, or Pili-Pili) in all its forms encapsulates the story of chillies and their spread across the world over the last 400 years. Piri-Piri itself simply means ‘chilli chilli’ in the dialect of southern Mozambique and it generally refers to the African Bird’s Eye. It is most likely to have been introduced to these regions by the Portuguese (who are also responsible for introducing chillies to India); they had in turn brought the spice over from the Americas. Today, we refer to Peri-Peri as the marinade or sauce that, although likely to be Portuguese in origin, is most closely associated with its former colonies of Mozambique and Angola. This is my take on a classic recipe. As with all marinades of this kind it benefits from a little ageing before being pressed into service. I would recommend making this a couple of days before you need it, and storing it in a jar in the fridge, giving it a little shake a couple of times a day!

2 tsp nut oil

3 limes, quartered

1 large onion, very finely chopped

10 red Bird’s Eye chillies (or 5 Bird’s Eye and 2 Fatali), deseeded and finely chopped

1 garlic bulb, cloves crushed

zest of 1 lemon and juice of 2 lemons

a large bunch of flat-leaf parsley, finely chopped

2 fresh bay leaves, central stalk discarded, finely chopped

180 ml/scant ¾ cup olive oil

100 ml/scant ½ cup cider vinegar

2 tbsp sea salt

½ tsp smoked paprika

3 tbsp sweet paprika

1 tsp dried oregano

Heat a frying pan/skillet over medium heat and add the nut oil. Fry each cut side of the limes until they start to develop a good colour; it can help to gently press the limes onto the pan with the back of a fork, as this releases a little more of the juice and aids the caramelization of the sugars. Remove from the pan and set aside with any juice in the pan.

Put the onion, chillies and garlic in a large bowl and squeeze into this the juice from the caramelized limes. Add the lemon zest and fresh juice. Add the parsley and bay leaves and mix thoroughly.

Pour the olive oil into a separate bowl and add the vinegar, salt, smoked and sweet paprika and oregano. Whisk together to combine.

Add to the chilli mixture and stir thoroughly to combine well. Pour into a glass jar and seal. Put in the fridge and leave to mature for at least 24 hours, but preferably 48 hours, giving the jar a regular shake. Use within 4–5 days.

Hot tip: Use this as a marinade for chicken, beef or prawns/shrimp or as a dip for these and for spicy sausages.

LA KAMA SPICE BLEND

The cubeb berries used in this recipe are the precursor to the black and white pepper we use today. Although not strictly chilli, La Kama is a deliciously light and peppery seasoning from Tangier.

2 tsp cubeb berries

1 tbsp ground ginger

1 tbsp ground turmeric

1 tbsp ground black pepper

2 tsp ground cinnamon

1 tsp grated nutmeg

Put the chillies and a little water in a saucepan, bring to a gentle simmer and cook for 10 minutes. Add the garlic, sugar, lime juice and vinegar and continue to simmer, stirring regularly to dissolve the sugar. Add a good pinch of salt. Blend to a smooth paste with a stick blender or in a food processor. Gradually add the oil while blending, until the desired consistency is reached. Add more salt if required, and allow to cool. The sauce will keep for several weeks in an airtight container in the fridge.

Hot tip: Use on chicken, fish or veg, or even to flavour a pan of lentils or couscous. Try combining it with a little lemon zest as a marinade for chicken or adding a little cumin and rolling a lamb joint in it before roasting.

RAS EL HANOUT SPICE BLEND

This is a simple version of a legendary spice blend. Meaning ‘top of the store’ in Arabic, or more often ‘house blend’, it can contain anything up to 50–60 ingredients. It is also a key constituent in the Classic North African Rub recipe (see page 39).

2 tsp ground cumin

2 tsp ground...