Jason Nickels

Lots of articles last month, including probably the worlds hottest curry, and some new recipes and reviews.

The Chilli Garden

The Chilli Garden

The Chilli Garden – Organic Hampshire Chillies – Based in a wooded vale on the Surrey/Hampshire border The Chilli Garden seven acre’s are farmed by three generations of the same family. Between them Father, Daughter and Son-in-law; Peter, Alison and Mik, have wealth of experience in farming, food production and design enabling them to make everything on the farm themselves.

Wahaca Looking for Chilli Expert – Wahaca, the Thomasina Miers chain of MLots of review and new preoductsexican restaurants is looking for a chilli expert to help them create a showcase for the joys of growing chillies, from how to plant, pollination and harvesting.

Darth Naga Reviews:- Mr Vikki’s Hot Lime Pickle – Well, the elections are upon us and I find its quite easy to get bogged down in political debates and other nonsense so I decided to take myself away from it all for a moment and write a review on one of “Mr Vikki’s” amazing products! Mr Vikki has had a couple of reviews on this site so far and I am sure that as long as he keeps making quality chilli products then we’ll keep on reviewing them!

The ChileFoundry Forum Experiment – We have been looking at opening a user forum for the past 6 months, the object of the forum is our users to discuss products and suppliers, post recipes etc etc.

Men purchase chilli four times more than women? – Men purchase chilli four times more than women reports AUSVEG as part of Australia’s Vegetable Industry Development Program, I guess that is comes has no real surprise, it seem to be mostly men I deal with when reporting for this blog.

Chilli Pantry – Quality Mexican Chillies in the UK – A new retailer for 2010 is the Chilli Pantry, set up by Gina Porras-Parral to sell a range of premium quality Mexican ingredients at affordable prices, based in Brimingham web site currently sell a range of authentic mexican dried chillies.

The Chilli Factory - Fiery Frillneck Hissv

The Chilli Factory - Fiery Frillneck Hiss

The Chilli Factory – Fiery Frillneck Hiss – Hot Smokey Chilli Tomato Sauce – This sauces comes all the way from Australia and has won a number of awards in its home country including 1st prize for Best Hot Sauce Tomato in the Australian Fiery Food Awards in August 2004 as well as a handful of 2nd and 3rd places in other events.

Good Eats – The Big Chili Recipe – I came across these video’s on You-Tube, and it seems like an excellent recipe, so we decided to collected the list of ingredients and the listed some places you can find them here in the UK.

Mr Singh’s – BBC1 High Street Dreams – What a great opportunity for Mr Singh’s Punjabi Chilli Sauce. I don’t think they could get a better plug for the sauce than BBC1 High Street Dreams

HillBoy from Gurkha Fine Foods – This is billed as “The Ultimate Chilli Experience – A Condiment that bites back!” and I think it is a first for us to be reviewing a Gurkha product. The Gurkha people are from Nepal and North-East India, the name coming from a Hindu warrior-saint Guru Gorakhnath.

Cambridge Chilli Farm – Ghost Pepper 10 Review – While at the Firey Foods Festival in Brighton, Chris & Rosie Jagger from Volcano Chilli asked me when I was going to review a sauce that they have found to be an excellent seller, Chris then sent me another bottle, he said that the recipe has been improved from the original version.

Chilli powder put in husbands pants – According to the Cambridge News Sharron Mackay the defendant in a fraud trial put chilli powder in her husband’s underpants as their marriage fell apart.

Orange Krush Hot Sauce – I’ve been sent a bottle of “Orange Krush” to taste and give my (expert? lol) opinion on, this sauce again comes from www.Hot-headz.com and i believe is the only place in the uk you can buy it, i say this as after a brief search using the trusted google, hot-headz was the only one that came up in the uk!

Could you eat “Probably the World’s Hottest Curry” and win £100 – Fire Foods and local Grantham’s Bindi Restaurant are putting down a challenge to anyone who thinks they are tough enough!

Lady Bird Johnson’s Pedernales River Chili Recipe – This recipe originally contained beef suet, but that ingredient was omitted after LJB’s severe heart attack when he was Senate majority leader. Remember to skim the fat off the chilli.

Blairs Ultra Death

Blairs Ultra Death

Darth Naga reviews – Blair’s Ultra Death – Well its that time again chilefanz!! Today I bring you my latest video review, and I reckon this one may just go down in history as the second stupidest thing I have ever done (the first will hopefully be uploaded to youtube at some stage LOL!) stupid for the simple fact that after hearing from Rose Seymour that James beck said “we don’t use milk in our video reviews in the US” I decided to hit the bottom end of mental and do a vid review WITHOUT MILK!! But anyway, the sauce I am reviewing today comes from the godfather of the US hotsauce scene Mr Blair Lazar himself, and this particular sauce is famous for not only being the hottest sauce he mass produces, but also for being one of the only ones to have its name changed during his major rebranding last year!

David’s Chilli Oil – Much more than just a gourmet oil – This is not just an “Oil and Chilli” blend; there is a whole extra level of flavour to be found here and with Rape seed oil becoming the New Olive oil, its time may have come. I am sure you will see more and more gourmet products based on Rape seed oil.

ChilliPepperPete’s Easy Fish Jambalaya Recipe – Jambalaya is a Louisiana Creole dish of Spanish and French influence, it is a close relation to the Spanish paella. This version is made a little quicker and simpler by pre-cooking the rice, traditionally the rice would be added with the stock at the end of preparation and then cooked for 45-60 minutes.

Scott Roberts — Chilli Letter from America #6 – It’s hard to believe it’s already May of 2010. Soon, people all across America will be doing outdoor grilling and barbecuing, celebrating Memorial Day Weekend at the end of this month, and wondering what to do with bored kids all day long now that school will be out for the summer.

Thai Pineapple Curry with Birds Eye Chillies – This recipe comes from a friend of Darth Naga, Sean (also know as Relentl3ss), who has cooked this for Darth and Mrs Naga, so it suspect it will taste very good. It uses the popular Birds Eye Chilli, and not of the ingredients should be hard to find in a reasonable supermarket.

The Chilli Jam Man - The 3 Peaks Chilli Jam

The Chilli Jam Man - The 3 Peaks Chilli Jam

The Chilli Jam Man – The 3 Peaks Chilli Jam – RIGHT let me just start out this review by stating that i’m NOT a big fan of sweet chilli things..problem is people keep sending me sweet chilli things and they are slowly changing my mind!! Todays “Jam” comes from a guy that up until I received this jar and then added him on twitter I knew nothing at all about him, but after a bit of net sleuthing I found out a little.

Growing Chillies from Seed: Part 2 – Once you have some seedlings to pot-on (see picture 1), it is time to separate them and pot them in individual pots. We tend to pot-on gradually, so we use 3” pots first. Using very loose seedling compost will help this stage. We like to use vermiculite on the surface and perlite in the mix.

Hungarian Paprika – The chilli was introduced to Hungary by the Turks during the 16th-17th centuries; it was not until the 19th century that paprika become the dominant spice in Hungarian cuisine.

Top 10 UK Chilli Web Sites — May 2010 – The farmers are now the top 3 chilli web sites in the UK with the Dartmoor Chilli Farm jumping up 2 places to number 3 joining Chillis Galore and South Devon Chilli Farm in 1st and 2nd places.

Hot-Headz Calypso Caribbean Style Hot Sauce – Hot-Headz has been a leading supplier of Hot Sauces in the UK since 1994, owner Stuart McAllister has a passion for hot sauce both finding and developing the best sauces he can find around the world.

Holy Cow! Spicy Bombay Ketchup

Holy Cow! Spicy Bombay Ketchup

Holy Cow! Spicy Bombay Ketchup – BBQ sauce is a area that seems to cover all sorts of sauces, I love BBQ, especially slow cooked pulled pork with lashings of BBQ Sauces, but this sauce is a surprisingly different.

Mr Singh’s Cookalong – Prawn Stir Fry – This is a simple recipe, as you will see exact quantities are not essential when cooking, please feel free to use what you have got, we have added some estimates of the quantities used to help.

Berberé (or Berbere) Recipe – A Hot Spice Mixture from Ethiopia. – Berberé originates from Ethiopia. It is a very hot dry spice mix and has become the basis for most Ethiopian cuisine. It should have a course texture, so don’t grind it to a fine powder.

The ChileFoundry YouTube Channel – Did you know we have our own YouTube Channel http://www.youtube.com/user/chilefoundry

Hot Headz & Scorchio Top 10 Products — May 2010 – Hot-Headz and Scorchio provide us each month with there Top 10 products sold that month via their web sites.
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Pricking Out #1

Pricking Out #1

Once you have some seedlings to pot-on (see picture 1), it is time to separate them and pot them in individual pots. We tend to pot-on gradually, so we use 3” pots first. Using very loose seedling compost will help this stage. We like to use vermiculite on the surface and perlite in the mix.

Using a plant label or pencil, tease a seedling out by gently gripping one of the initial leaves (not the stem) and lifting the soil around the roots with your chosen tool to allow you to lift the seedling clear.

Pricking Out #2

Pricking Out #2

Try not to tug at the seedling as this may damage the roots. If you are going to pot-on all the seedlings, it is sometimes easier to gently tip out the whole seedling pot to allow the compost to break up.

We use John Innes No. 2 Compost to pot-on seedlings, but any good quality compost will be fine. Fill a 3” pot leaving ½” of space from the lip of the pot. Make a hole in the compost (about ½” wide and 2” deep) and place the seedling into the hole. Fill-in around the seedling root and firm the compost down.

If you have seedlings that have become a little ‘leggy’, you can bury them lower in the compost to make them steadier – leave about ½” of step showing.

Water the seedling well and allow to drain. Take care not to let the seedlings sit in water. You can give them a general liquid feed after pricking-out just to get them going. Place the 3” pots somewhere warm and bright.

Pricking Out #3

Pricking Out #3

The seedling should not need further feeding – it will feed from the new compost. Watch for aphids (tilt the pot and gently rub them off onto the floor). Seedlings will benefit from warm compost (20C), so a warming mat or heating tray (no lid needed in most cases).

A 3” opt will be fine for a seedling up to 4”-5”, and then you should think about potting on into a larger pot – say a 6” pot.

In the next article we’ll look at potting-on, flowering and fruiting.

Best of luck.
South Devon Chilli Farm
Wigford Cross

01548 550782.
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South Devon Chilli FarmAbout the Author

This is the first in a series of articles by Steve Water of the South Devon Chilli Farm on growing chillies and sweet peppers from seed. The South Devon Chilli Farm was formed by Steve Waters and Jason Nickels in the Spring of 2003 and an evenings-and-weekends activity, and has now grown to a company with eight full-time employees (April 2010).

ChilliesThe South Devon Chilli Farm grow around 10,000 chilli plants a year to be grown-on in their polytunnels and to sell as seedlings and pot plants.

What time of year is best?

In the UK, March and April are the best months to get going with chilli seeds – this should then mean you are picking fruit from July onwards. Some chilli varieties are also suited to being sown later in the year, for example, varieties with fruits that are typically eaten ‘green’ or immature, and for varieties that ripen very quickly. Because chillies need warmth to germinate and grow, later sowings have been known to do better than an earlier sowing because there is less risk of their growth being checked by a period of cold weather.

What temperatures are needed?

Chilli seeds need warmth to germinate – 25°C is about ideal for the highest percentage of germination. Chilli seeds are unlikely to germinate below 10°C, and they will germinate most quickly when the compost is about 35°C. Once germinated, a soil temperature around 20°C is ideal. Germinating indoors during the Spring will make life easier.

What equipment will you need?

Since chillies do like to be warm, some sort warming equipment is helpful to keep an even temperature:

  • Free draining compost
  • 3” pots and 6” pots
  • A dibber is useful for pricking-out seedlings
  • Plant labels
  • Warming mat or heated propagator (no essential, but very useful)
  • Liquid feed

What to do?

For each variety of chilli you want to grow, fill a 3” pot with good quality, free draining compost – to within 2cm of the top of the pot. Lightly firm the compost down, then sow the seeds evenly on the compost – we tend to sow thickly – then lightly dust some compost on top of the seeds – just a few millimetres (if you have some vermiculite, that can be used to cover the seeds instead). Stand the pots in a deep saucer of warm water until you see signs of water on the surface, then let the pot drain a little.

Chilli SeedlingsKeep the seeded pots warm (above 10C, ideally 25C) and inspect daily. Keep the surface of the compost moist. Once the seedlings start to emerge, find a bright position for them.

What varieties are good to start with?

We have found the following varieties to be very reliable and productive:

Cherry Bomb – Very attractive fruits, first to ripen each year. Good for salsa and stuffing.
Ring of Fire – A Cayenne variety. Prolific, good for cooking. Can be used green or red and dries very well.
Padron – Very popular tapas chilli. Prolific, picked immature and lightly fried. Delicious!
Aji Limon – A hot Peruvian chilli with fruits that ripen green to yellow. Very easy to grow and does not need support. Chillies have a lemon flavour and are good for salsas and cooking.

What next?

In part two will look at pricking out the seedlings and potting on.
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