WAHOOOO MY BLOW YOUR HEAD OFF SALSA

What's not to love not only is my Wahooo hot sauce super volcanic hot it's also my super hero colour Orange! 

Prep time 5 mins / Cooking time 40 minutes 

Blow Your Head Off Habanero Salsa

(Makes 250ml)

1tbsp coconut or olive oil

1 onion finely chopped

3 cloves garlic chopped

4 carrots peeled, chopped

6 habaneros whole, stems removed, pierced 

1tsp fresh oregano

1 tbsp light brown sugar or honey

1 tsp sea salt

500ml water

200ml apple cider vinegar (with mother) .

Blow Your Head Off Salsa

Heat the oil and gently soften the onion and carrots for around 10 minutes then add the garlic and cook for a further 5 minutes, add the whole habaneros and water and gently simmer for a further 30 minutes until the carrots are super soft, blitz to a smooth purée reduce down to the consistency of thick double cream, add the vinegar, salt, oregano and sugar, taste and if the salsa is sweet, hot and sharp it's done, pour into a jar.

Will keep in the fridge for a week or so in air tight container.

GREAT BALLS OF FIRE

The inspiration for theses Blow Your Socks OFF great balls of Fire came from Man v's Food Salvador Molly's food challenge.  Having 30 or so habaneros in the fridge I sat with mum and we created a recipe.  I decided on a onion pakora spiced habanero batter with crab and cheese filling loaded with fresh habaneros and I made a carrot and habanero vinegar based salsa that will add to the flavour and volcanic heat!

Mum is a pepper head and I am super pleased that I blew her head OFF!  Mum said her respiratory rate was compromised with the stress reaction from the volcanic heat from the habanero balls and salsa dip, I did good! 

Ingredients 

(Makes 20)

1 whole crab meat only

1 habanero per ball (10-20) blitzed 

1 cup shredded Monterey Jack cheese

250g gram flour (chic pea)

50g self raising

1 tsp sea salt

1 tsp turmeric 

1 tsp nigella seeds

1 tsp cumin

1 tsp coriander

250-300ml water

Oil for frying

Blow Your Head Off Habanero Salsa

(Makes 250ml)

1tbsp coconut or olive oil

1 onion finely chopped

3 cloves garlic chopped

4 carrots peeled, chopped

6 habaneros whole, stems removed, pierced 

1tsp fresh oregano

1 tbsp light brown sugar or honey

1 tsp sea salt

500ml water

200ml apple cider vinegar (with mother) 

Great Balls of Fire

Place all the dry ingredients in a large bowl and combine, add the water and stir in, you want a consistency of double cream, that's your batter ready to fry.  Heat your oil to 180 degrees and spoon in dollops of your batter, do this in batches.  Cook the balls for around 3 minutes and flip over half way through.  When cooked remove from the oil and place on paper to drain, serve immediately while hot.

Blow Your Head Off Salsa

Heat the oil and gently soften the onion and carrots for around 10 minutes then add the garlic and cook for a further 5 minutes, add the whole habaneros and water and gently simmer for a further 30 minutes until the carrots are super soft, blitz to a smooth purée reduce down to the consistency of thick double cream, add the vinegar, salt, oregano and sugar, taste and if the salsa is sweet, hot and sharp it's done, pour into a jar.

Will keep in the fridge for a week or so in air tight container.

Serve your Blow Your Head Off Salsa with you Great Balls of Fire!  Enjoy! 

GAUCHO CHIMICHURRI

This is amazing the Gaucho Cowboys do know how to cook meat and serve with a fabulous vinegar and olive oil dressing that sets of the flavour of the meat this is now my mums favourite sauce with roast lamb, no more mint sauce, its Chimichurri all the way, well until I find make up or another new recipe!

Making time 5 minutes 

Ingredients 

(Serves 4)

1 bunch flat leaf parsley chopped

4 tbsp fresh chopped oregano

2 cloves garlic grated

150ml olive oil cold pressed

50ml white, red, apple or balsamic wine vinegar 

Pinch sea salt

Pinch black pepper

You can blitz this in a food processor which is easier for me to push a button but I much prefer to get my mum to hand chop really finely as I feel there is a better flavour and texture than a blitzed texture, this is so good on meats and fresh salads too.

VINDALOO VINDALOO VINDALOO

Sunday is often curry day in my family home and this Sunday I wanted to cook Vindaloo, a family favourite, this is a traditional Goa recipe and is nothing like restaurant vindaloo, this is AWESOME!  Because of my Exec Chef status I get to shop for and inspect the ingredients we need, give the cooking instruction orders to my mum and keep my eye on the whole cook and if it's not up to standard it won't make the pass!  😜

Prep time 30 minutes / Overnight marinating / Cooking time 3 hrs un-attended

Ingredients 

(Serves 4-6)

THE MARINADE 

1kg pork loin diced

1 onion rough chopped

8 cloves garlic

1 tbsp fresh ginger

1 tsp black peppercorns 

2 cloves

15 cardamom pods seeds only 

1 tsp cumin seeds

1tsp turmeric powder

1tbsp Kashmiri chilli powder

1 tsp hot chilli powder

1 1/2 tsp sea salt 

1 tsp sugar

3 tbsp tamarind pulp and water

(Make your own)

5tbsp white wine vinegar

TO COOK THE VINDALOO

3 tbsp ghee

1/2 stick cinnamon

1 small onion chopped

4 tomatoes quartered

3 green chillies sliced

500ml water or stock

 

First make the marinade, in a old coffee grinder or pestle and mortar, I can never remember which is the pestle and which is the mortar!  Grind the black peppercorns, cardamom seeds, cloves, cumin seeds and place in a food food processor along with the onion, garlic, ginger, sales, sugar, chilli, turmeric and vinegar and blitz in to a paste, pour over the pork and mix in well, leave to marinate in the fridge for up to 24 hrs.

Heat a skillet or large pan medium hot, add the ghee and onions fry until golden around 8 minutes, add the pork and marinade and sear the pork until you have added some colour and extra depth of flavour, then add the water or stock, tomatoes and chillis, pop on a lid and leave to gently simmer for around 2 hrs until the pork is tender.  If your sauce needs thickening remove the pork with a slotted spoon and reserve to one side, crank up the heat and reduce the sauce until consistency required, add back the pork.

That's it!  Serve family style with a large bowl of fluffy rice, a stack of tear and share flatbreads and some cooling mint yogurt drizzle.

BUFFALO HOT FRIED CHICKEN STUFFED DOUGHNUT

This so had to be done!  My American Italian family always come up to see me when I'm in the states and they bring the best ever fresh hand made donuts, too many!!!  So this was created for my mum...who when in America says what she eats in American stays in America, well not this one mum!  This hits all the notes, sweet, salty, savoury and hot sauce, every bite is awesome!

Try this with different doughnuts, how about chocolate glazed or a jammy dodger! 

Prep time 5 minutes / Cooking time 10 minutes

 

Ingredients 

(Serves 2)

2 doughnuts your choice

2 chicken breasts bashed flat

1/2 cup all purpose flour

1 tsp Himalayan salt

1/2 tsp white pepper 

1/2 tsp dried thyme

1/4 tsp onion powder

1/4 tsp garlic powder

4 tbsp pickled jalapeños

2 lrg tbsp homemade mayo (recipe below)

1/2 iceberg lettuce

1 bottle hot sauce 

1ltr ground nut oil

Pre heat your oil to 180 D / 350 C, place the flour, salt, pepper, thyme, onion and garlic powder in a large bowl and mix well.  Take your bashed chicken breasts and give them a dust bath, tap of any excess flour and gently drop into your hot oil they will take around five minutes to cook.  

While the chicken is cooking take your doughnuts and slice in half, once your chicken is cooked place in a bowl and pour over as much hot sauce as you can handle and then some more!  Leave to rest and soak up that hot sauce for a couple of minutes then this is how I like to set the doughnut up for mum, place the bottom slice on your plate lay on some iceberg then a generous dollop of mayo then the chicken then more mayo topped with jalapeños and more iceberg finished off with more hot sauce, doughnut lid and that's it you good to go...enjoy

Homemade Mayo

1 egg yolk

1 tsp mustard

1 tsp white wine vinegar 

300ml olive oil

1 pinch sea salt 

Place the egg yolk and white wine vinegar in a deep bowl or jug and start to add the oil a tiny drizzle at a time whisking in, once you can see the yolk thickening you can add the oil much faster, season with the salt and mustard, that's it. Easy peasy mayonnaise.

GRANDPAS BREAD AND BUTTER PUDDING

 

PLANET HOLLYWOOD OBSERVATORY FLORIDA SUPER CHOCOLATE NOVA SHAKE

AWESOME OVERLOAD 

 

Planet Hollywood Observatory is a Awesome restaurant with awesome shakes!