The Chipotle is a  smoked and dried Jalapeno chilli and this product from Atkins and Potts uses them to make a jam. we have not had a Atkins and Potts product to review before, they are a popular product in deli’s and specialist retailers, their range is massive and includes not one but three Chilli Jams ( Green Bird’s Eye Chilli Jam and Yellow Chilli Jam)  as well Chipotle Mayonnaise, Salsa’s, Marinades and Sauces.

Atkins and Potts - Chipotle Chilli Jam

On opening there is a smell of sweet chilli and smoke, I guess what you would expect from a chilli jam, the jam is of a lumpy consistancy with pieces of Pepper and Onion in a warm sweet sticky. This is not a hot jam, like some that we have tried in the last few month, and could be enjoyed by everyone, not just and extreme chillihead.

Ingredients: Sugar, Red Pepper, White Wine Vinegar, Water, Tomato Puree, Chipotle Chilli Puree (Chipotle Peppers, Water, Tomato, ions, White Wine Vinegar, Salt, Chilli Powder), Dried Onions, Concentrated Lemon Juice, Salt, Garlic Puree.

The main flavours I am getting from this is the Smoky Chipotles, Peppers and Onions, it does remind me of a an Onion Jam that has not quite set.

In 2006 it won a Gold Great Taste award, and I must say I am really enjoying eating this as I write the review, I could see this being used as glaze on roast pork, it smoky sweetness would also work well with a strong farmhouse cheddar, or how about adding it to a tomato soup.

The jam comes in an 180g jar at £2.95 is is not expensive for a specialist product

For more information and to order online visit www.atkinsandpotts.co.uk

Flavour
(7/10)
Heat
(1/10)
Packaging
(7/10)
Value
(8/10)
Overall
(7/10)

P.S. it is suitable for Vegetarians and Coeliacs.

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Now although I list this as a recipe, it is more of a “methodology” than a recipe as there really are not many ingredients. When I mention pickled eggs, I get a mixed reaction from the people I speak to, they are definitely a “marmite” product, love or hate.

Chilli Pickled Eggs

Eggs have been pickled for centuries, as a way of preserving them, these days you can get one with your Friday night fish & chip supper, but to me they are a Christmas tradition, something I have loved for as long as I can remember. My mother would make a jar each year but only for the festive season.

This is something I now do each year for my own family.

So being a Chillihead, it is only natural that I would experiment with the addition of Chillis to add that extra bite.

The following recipe/method is my way of doing things, there are plenty of recipes out there but I thought I would share this with the Chilefoundry readers, especially as Christmas is just around the corner.

You will need:Chilli Pickled Eggs

  • 18 eggs (if using the vinegar jar listed below)
  • 1.14 Litre bottle of Sarsons clear pickling vinegar
  • Small amount of greaseproof paper
  • And as many Chillis as you dare, the hotter the better! Sliced lengthways

Step 1- The Eggs:

The eggs do not need to be super fresh, normal shop bought eggs should be fine, if like me you happen to keep Chickens at home, then use eggs which are at least a week old as it aids the shell removal.

Put the eggs in a large saucepan, and cover with boiling water. Some people say to add some vinegar to stop the shells cracking but I have never had an issue.

Wait until the water is at a “rolling boil” and then time for 10 minutes, ensuring the eggs stay covered. It doesn’t matter if the eggs crack while boiling.

Once the time is up, drain and immerse in cold water and give the pan a good shake to crack the egg shells, this enables the water to get under the shells and also helps with shell removal. When cold enough to the touch, remove shells being careful to leave the eggs intact.

Chilli Pickled EggsStep 2- Pickling the eggs

If you are using the jar that the vinegar is in then decant half into a jug and carefully drop the eggs in the jar whilst adding pieces of chilli as you go until the eggs reach the neck of the jar, now you add more vinegar to top up the level to just below the lid (you may need to press the eggs in gently so they wedge themselves in and stay under the vinegar).

An important point to note, if you are using old jars, make sure they are nice and clean, I use a Milton sterilising tablet which I have for my wine making, rinsing thoroughly after.

Make sure the jar doesn’t have any air bubbles trapped by tapping the jar and top up the vinegar if necessary.

If you are using jars with metal lids, it is a good idea to cover the jar opening with a square of greaseproof paper, this stops the vinegar making contact with the lid and rusting the metal.

Carefully screw the lid on tightly and put the jar in a dark cool place for at least a month. There is some debate about how long these will last in the jar, I have eaten home pickled eggs which were made the previous year, however 3-6 months is the maximum I would advise.

There you have it, do them now and they will be ready in time for Christmas, sliced up with cold turkey in a sandwich.

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This weekend we have two events to tell you about:-

The Great Tomato & Chilli Mini Fest 2012 – 18th August 2012

This mini festival is is taking place at Greenlane Nurseries, Country Durham. The event is free to enter.

For more details click here

 

Ryton Gardens – Chilli Day – 18th August 2012

A day of all things chilli at Ryton Gardens in Coventry

Stalls include:-

For more details click here

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Whittards Chilli Chocolate Coated Coffee Beans

While buying some coffee beans in Whittards, I came across these Chilli Chocolate coated Coffee Beans..

I first decided to try sucking a few to see what the chocolate tasted of , so I place a small hand full on my tough and let them melt, they are quite glossy looking but they soon melted, the chocolate was delicious, a good milk chocolate, with a hint of chilli flavour, not mouth burning, but very pleasant, I popped the now uncoated bean into my palm, and they look like a light roasted bean, a little smaller and more rounded that I was expecting.

Now to try crunching the chocolate and the beans together, I have to say at this point I have been put off coated coffee bean in the past as it has seemed like eating coffee grounds, which is not always a great experience.

Ingredients: Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Roasted Coffee Beans (8%), Chilli Powder (0.4%), Emulsifier (Soya Lecithin), Glazing Agent (Gum Arabic), Flavouring.

This time I have to admit they worked for me, the coffee was nice and crunchy and did not leave my mouth feeling like the bottom of a Cafetiere, it is not going to convert me to munching them as a favourite snack, give me a good espresso and bar of chilli chocolate any day.

Flavour
(7/10)
Heat
(2/10)
Packaging
(7/10)
Value
(7/10)
Overall
(7/10)

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