2013

The heatwave will continue into the first weekend of August, the 3rd & 4th, when the third Great Dorset Chilli Festival takes place in the relaxed surroundings of the Earl of Shaftesbury’s St Giles Park in stunning Cranborne Chase. The Park will be steaming with chilli farmers and chilli sauce makers displaying their produce. Chilli experts give talks on chilli plant growing, local chefs demonstrate recipes using chilli. Competitions, music, beer and cider, talks, interesting food (it’s not all hot!) and activities for the children.

header_logoAnd we have a pair of tickets up for grabs, read on for more details.

Chilli Cook Off Heat:

New this year is the the Dorset heat of the 2013 Chilli Cook-Off Championships (Sunday only). The Chilli cook-off is run by the UK Chilli Cook-off Association and is becoming a national phenomenon, all run in aid of the CLIC Sargent children’s cancer charity. Teams of amateur chilli chefs compete to cook the best chilli over a 4 hour period, with the winner taking a £250 cash prize and securing a place in the grand final in September where the winner will be sent to Las Vegas to compete for £25,000 prize!. This is serious competition, and with 9 teams entered so far the heat will be on.

Each team’s combination of spices is a closely guarded secret, as is the method of cooking. Often a team will have a special secret ingredient, which may surprise you if you found out what it is.

The Chilli Plant competition:

Sponsored by chilli and vegetable seeds specialists Simpsons Seeds in Wiltshire has also been immensely popular, with over 70 people applying in February for a pack of free chilli seeds in order to germinate their plants in good time for the competition. There are two classes this year, an open class and a class for the Numex Twilight variety; a striking ornamental chilli developed by the University of New Mexico. Judging takes place on Saturday and the winner of each class takes home a handsome trophy. For many, the highlight will be the chilli-eating competition taking place each afternoon, where contestants subject themselves to rounds of increasingly hot chillies, with the last man, or woman, standing winning the competition.

Chilli plant exhibition:

We will exhibit over 30 varieties of prime specimen chilli plants which were recently exhibited at Hampton Court Flower Show by Joy Michaud of Sea Spring Seeds where she won a Bronze Flora award. Joining us at the festival for the first time will be local chefs Luke Stuart of White Pepper Cookery School and Julia Cotton of Julia’s Kitchen Cookery School who along with regulars Mat Follas of The Wild Garlic Restaurant in Iwerne Minster and Mark Hartstone of La Fosse Restaurant in Cranborne will be giving cooking demonstrations using chillies. Other speakers include Joy Michaud of Sea Spring Seeds in West Bexington who developed the famous Dorset Naga chilli, which was once crowned the world’s hottest chilli, and Matt Simpson of Simpsons Seeds.

Once again we will be running the chilli sauce competition for professional producers, judged by the public, which offers a small taste of the huge range of sauces, jams, chutneys and pickles on sale from the enthusiastic stalls holders.

Throughout the weekend there will be falconry flying displays, fire juggling, face painting, tree climbing, performances by Alfredo the Magician, bouncy castles and the opportunity to have your caricature drawn.

Other attractions include live musical performances by Big Joe Bone, steel band Pantasy, gipsy jazz with Petites Annonces and local skiffle band Quinns Quinny. Local beers and ciders will be on offer and hot food stalls have been selected to showcase the best of popular local and international cuisine.

The event is open from 10am to 5pm both days

Dogs on leads are welcome

There is no camping available

Reduced advanced tickets available online at www.greatdorsetchillifestival.co.uk before noon 29th July

Now we have a pair of tickets to give away to either day of the festival. To be in with a chance of winning these tickets, all I need you to do is comment on this article with your name, simple as that.

You will find that to place a comment, you will have to give a valid email address, this will be the email I will use to email the winner. It will not be visible on your post. The competition is open until next Tuesday 30th July at midday, and the winners email address will be passed to the organisers so they can email the tickets to you.

Email addresses given will not be used for any other purpose or passed on to any other organisations.

All those who add their name as a comment to this post will be put in a hat and a winner will be chosen by my 7 year old son on Tuesday. Good luck!

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Now I have very fond memories of the Isle of Wight, golden sands, long summers, coloured sands and dinosaurs slowly falling into the sea! The island was my parents holiday destination of choice through most of the 80’s, and I haven’t had the opportunity to return since, so when I heard that there was going to be a Chilli Festival there this summer I couldn’t wait to get on the ferry, and it seems all the movers and shakers in the chilli world will be there, selling their wares including Matt Simpson of Simpson Seed’s. Matt is now well known for tasty sauces and he now makes a special sauce for each big event in the chilli calendar, and for this event it is called Great Wight Bite.

Great Wight BiteMatt’s sauces all have very simple labels, white label and black font. Some may say that it they are too plain but I view it differently. If a company produce their own labels, I would rather 90% of the love, care & effort go into the recipe and the making of the sauce to ensure the taste is great instead of flashy shiny labels. After all what happens to the bottle in the end? It goes in the recycling.

So on to the sauce itself, it is a nice orange colour with a few flecks of seed here and there. The label tells me this is a very hot Habanero Chilli Sauce but I also see Bhut Jolokia in there too along with Turtle Claw… Turtle Claw, yes you read correctly. Now don’t worry, Matt hasn’t started adding endangered species to his creations, the Turtles Claw is actually another variety of Chilli, a member of the Chinense family, and looks a bit like large insect grubs or indeed turtles claws!

Once the bottle is open I can smell the Chillies straight away and the vinegar which get the taste buds flowing.

Ingredients:

White Onion, White Wine Vinegar, Fruit Juice, Grapefruit, Turtles Claw, White Habanero, Bhut Jolokia Chillies (20%) Salt.

Bottle kindly supplied by Simpson’s Seeds

The sauce is fairly runny which is no bad thing so pours really well on the spoon. It has an initial sweetness which then gets overtaken by the chillies, I can definitely pick out the Bhut flavour but I have never tasted Turtle Claw before. The heat builds nicely and for me is strongest on the throat and tongue. This is quite a hot sauce for Matt.

It’s nice to see another sauce which is not overpowered by the vinegar, and as it is the second ingredient on the list is no mean feat. There is enough sweetness to balance it up nicely.

I can taste the onion and the sweetness fights it’s way back as the burn levels out. Be under no illusion, this is no sweet chilli sauce! There is no sugar added other than the natural fruit sugars.

The heat stays for quite a while which should be no surprise considering the chillies chosen, in fact 10 minutes after tasting, I’m still feeling the heat, it is not uncomfortable but for the uninitiated in the chilli world, this may be too hot. It certainly has ‘Bite’ !

Potential uses for this sauce are endless, drizzled on salads as an instant dressing or in wraps. I think this would go well as a baste/marinade for roast chicken.

So in summary, a great all round sauce with another classic name. This is going to be available from this coming weekend at the Isle of Wight Chilli Fiesta, and then at other events if there is any left as Matt only makes his sauces in small batches.

I expect the price to be £4 for the 140ml bottle so if you are coming to the Island this coming weekend grab yourself a bottle and I will see you there.

Flavour
(7/10)
Heat
(8/10)
Packaging
(7/10)
Value (7/10)
Overall
(7/10)

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Further to our recent article about the Holker Gardens Chilli Festival, please be advised we have been notified by the organisers that this event has now been cancelled.

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This is the third Devils Dynamite paste we have reviewed, the company has a great story of how the company came about. It’s always great to see family run companies doing well and contributing to the UK Chilli Industry.

First and foremost, I really like the packaging. It has a really professional, polished quality. The red and white font works well against the green background the font also incorporates the devils tail which is a good tie in to the name. The jar also differs from the standard round shape its hexagon which I think adds to the unique nature of this product.

The product is a paste as opposed to the standard jam and has a very smooth consistency which seems extremely well blended, opening the jar the coriander and garlic stand out as the most poignant aromas coming through.

Ingredients:

Fresh Scotch Bonnet, Chilli Powder, Fresh Ginger, Fresh Garlic, Paprika, Lemon Juice, Vegetable Oil, Salt, Fresh Coriander

It has a really deep red, crimson colour and a mild, complex taste. The scotch Bonnets work well with the garlic and I think the flavour would be best suited as a coating to meats such as chicken. This would go really well with barbecued meats. It would also make a great base to sauces, adding a spoonful to chilli and pasta dishes would really uplift a dish.

Looking on the Devils Dynamite website  there is range of 5 flavours available to buy online, Explosive Chilli, Mild Chilli, Tandoori Twist, BBQ Twist and Coconut Chilli.

 A large 180g jar retails at £5.50

Jar kindly supplied by Devils Dynamite

Flavour
(6/10)
Heat
(5/10)
Packaging
(7/10)
Value (6/10)
Overall
(6/10)

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