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Recipes from the United Kingdom

Proper food from the UK

It was once said that food from the United Kingdom was bland. This may have been the past case, but nothing could be further from the truth today. Over the last couple of decades, cuisine in the UK, not only has improved but has become spectacular. This country's chefs are producing some of the best food in the world. One of the ingredients that have helped in achieving this is, of course, the Chilli. It is used in many dishes to provide the wonderful spiciness that only the Chilli can deliver. In this section, we will explore recipes from the UK that illustrate this wonderfully

When people think of food from the United Kingdom, invariably dishes like roast beef, fish and chips, Scotch eggs, and pork pies might come to mind. Many people, however, don't realise that curries can undoubtedly be included in the definition. Indeed. The British market for curries is so popular that it is said to be in the region of four billion pounds sterling per year. That's a lot of curry.

Curries are so ubiquitous in the UK that almost every reasonable size village or town has its own Indian restaurant or takeaway. On Friday nights, you find the curry houses, as they are known, packed with customers and thousands of home deliveries made.

So just how did curry become so popular in a country not necessarily known for its love of spicy food?

It began with officials from the British Raj returning to the UK with a taste for curry that they passed on to their family and friends. The first Indian restaurants or coffee houses were opened to cater to this demand for curry. It wasn't, however, until the 1940s and 1950s that the trend towards curry being accepted by the general public really took hold. Anglo Indian owners of fish and chip shops began selling curry alongside their normal offerings to patrons, who were hungry after going to the pub. Their many satisfied customers resulted in a growing popularity for businesses.

Aren't they Indian curries?

Some curries made in the UK don't even come from India. Chicken Tikka Masala, for example, is attributed to the South Asian community in Great Britain. It is a recipe from the United Kingdom through and through. There are various accounts of how it started, but the most probable is that it began in Glasgow, Scotland. It is so popular that the former UK foreign secretary, Robin Cook, once described it as "a true British national dish". Fifteen percent of all curries consumed in the United Kingdom are Chicken Tikka Masala. Other popular choices are Tandoori Chicken, Rogan Josh, Biryani and Kormas

Another curry with a distinct tie to the United Kingdom is the Jalfrezi. This dish has links to the British Raj, where cookbooks described it as a way of using up leftovers by adding onions and curry. A survey in 2011 pronounced Jalfrezi as the most popular dish ordered in Indian restaurants.

Vindaloo, a popular curry in the UK, originates in Goa, India, where it started as a fusion dish between Portuguese and Indian cooking. It is, however, far better known in its British Indian form (with a recipe from the United Kingdom) as a popular dish in Indian restaurants. Vindaloos are generally considered to be pungent curries, but not as hot as the notorious Phall. This curry made with Scotch Bonnet or Habanero Chillies (as many as twelve) is the hottest in the United Kingdom. Phall is said to have its origins in Birmingham, in the United Kingdom.

Where to find the best curry

Birmingham, in particular, is renowned for its curry. There is even an area (called the Balti triangle) comprising Ladypool Road, Stoney Lane, and Stratford Road, where there is a concentration of what are termed Balti houses. These are restaurants that specialise in Balti curries named after the pot in which they are cooked. A Balti pot resembles a deep cast iron wok with two handles. Baltis are very popular amongst the British

And finally

Many curries in the United Kingdom are made to please the UK palette. These are made from recipes developed in the United Kingdom. A typical example of this is already mentioned Chicken Tikka Masala. There are various accounts of how it started. One story goes along the lines of an Indian chef in Glascow adding tomato soup to a more traditional dish to appease a fussy customer.The customer was so pleased that the dish was added to the restaurant's menu. From there, its popularity spread exponentially.

If you enjoy a more traditional Indian curry, you may struggle to find a local restaurant that caters to your needs. You can find them, but they are more the exception than the norm. Another way to get what you want may be to make your own curry at home. Some good results can be obtained by following a simple procedure. Once you have done this, all you need is to allow it to cook slowly. Give or take a couple of hours, and you will have a curry that is very much like the real thing.

Stuffed peppers

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Stuffed pepper recipes

Embark on a flavourful journey through the world of stuffed peppers, where culinary traditions from across the globe converge to create mouth watering masterpieces. From the vibrant markets of Turkey to the sun-soaked fields of Mexico, each country offers its own unique take on this beloved dish. Whether simmered in savoury sauces or fried to crispy perfection, stuffed peppers reflect the rich tapestry of flavours and traditions that define our global gastronomic landscape. Join us as we explore the diverse interpretations of stuffed peppers and indulge in a culinary adventure like no other.

Begin your journey in Turkey, where “Biber Dolması” reigns supreme. Bell peppers, with their vibrant colours and robust flavours, serve as the perfect vessel for a tantalizing array of ingredients. Here, they are lovingly stuffed with a savoury mixture of fragrant rice, succulent ground meat, aromatic onions, juicy tomatoes, and a fragrant blend of herbs and spices that dance on the palate with every bite. Slow-cooked in a rich tomato sauce infused with the warmth of Turkish spices, these stuffed peppers are more than just a meal – they are a culinary masterpiece that captures the essence of Turkish hospitality and tradition.

Crossing the English Channel to the United Kingdom, we encounter a delightful twist on the classic recipe that reflects the British penchant for hearty and comforting fare. Here, peppers are filled with a hearty mixture of fluffy rice, savoury minced lamb or beef, sweet onions, juicy tomatoes, and a hint of Worcestershire sauce for added depth of flavour. Baked until tender and golden, these British-style stuffed peppers offer a comforting embrace reminiscent of cozy nights by the fireplace, making them the perfect choice for a comforting family dinner or a gathering with friends.

Jalapeno Poppers

Jalapenos poppers recipes

Jalapeno poppers (stuffed Jalapenos) have a storied past that traces back to the culinary traditions of Mexico, where spicy peppers have long been celebrated for their bold flavours. Originally, jalapeno peppers were often stuffed with cheese, dipped in batter, and fried to create a savoury treat that quickly became a favourite among food enthusiasts.

As the popularity of jalapeno poppers spread, their influence reached beyond borders, including the vibrant culinary landscapes of Brazil. In Brazil, where the cuisine is known for its bold flavours and diverse influences, jalapeno poppers found a new home, inspiring chefs to create their own unique interpretations of this beloved snack.

Jalapeno poppers made their way to the USA through cultural exchange, immigration, and culinary innovation. Originating from Mexico, they became popularized in America through the influence of Tex-Mex cuisine and the growing Mexican immigrant population. Commercialization and adaptation led to their widespread availability as appetizers and snacks across the country.

Whether you’re hosting a gathering, in need of a tasty appetizer, or simply treating yourself to a flavourful snack, our Jalapeno Poppers Trio has something for every palate. So why wait? Embark on a culinary adventure today and discover the irresistible flavours of our Cheesy Jalapeno Poppers, Crispy Brazilian Poppers, and Jalapeno Poppers with Bacon and Cheese. Trust us, your taste buds will thank you!

Naga Chillis Scoville ratings

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Delving into Naga Chillies Scoville ratings

When delving into the world of Naga chillies and their counterparts, understanding Scoville ratings provides invaluable insights into the sheer potency of these fiery Chillies . Take, for example, the Naga Jolokia, Dorset Naga, and Naga Morich—each renowned for their exceptional heat. These Chillies proudly flaunt Scoville ratings that soar up to a staggering 1600 000 SHU or more, firmly establishing them among the hottest Chillies on the planet.

Wilbur Scoville, an American pharmacist, invented the Scoville Organoleptic Test in 1912 to measure the pungency of chillies His method involved diluting Chilli extracts in sugar water and relying on human taste testers to determine the level of heat. This pioneering work led to the development of the Scoville scale, which remains a widely used tool for quantifying the spiciness of Chillies .

Scoville ratings are a method of measuring the heat of Chilies. But beyond mere heat, Scoville ratings serve a crucial role in empowering cooks and aficionados to tailor their culinary creations to suit their individual preferences. For those who relish the thrill of a mild tingle, lower-rated chillies offer a gentle introduction to the world of spice, infusing dishes with a subtle warmth that tantalizes the palate without overwhelming it. On the other hand, for those brave souls who crave the fiery inferno, higher-rated Naga chillies provide an exhilarating journey into the realm of intense heat, elevating dishes to new heights of flavour and excitement.

With Scoville ratings as their guide, cooks can skilfully navigate the vast landscape of spicy cuisine, striking the perfect balance between flavour and intensity. Whether crafting a delicate curry infused with the gentle warmth of Naga Morich or concocting a blistering hot sauce featuring the bold punch of the Naga Jolokia, each dish becomes a masterpiece of culinary artistry, tailored to satisfy even the most discerning palates.

Preserving Chillies

CGS Cooking with Chillies 24th September 202323rd January 2024 1 Comment

Using your harvest

As Chillies ripen swiftly across the United Kingdom, you might soon find yourself facing an abundance of these fiery gems. It’s time to ponder their fate. As the seasons shift and your garden or local market bursts forth with these vibrant, fiery wonders, you may be contemplating how to maximize this bountiful harvest.

The allure of Chillies extends beyond their vibrant colours and spicy charisma; it lies in their transformative power, turning ordinary dishes into extraordinary culinary creations. They are the dynamic ingredient capable of elevating a bland meal to a taste sensation, and a chilly evening into a warm and spicy adventure.

Chillies are more than mere food; they represent a cultural phenomenon that spans the globe, from the fiery curries of India to the zesty salsas of Mexico. Whether you relish their fiery heat, savour the nuanced flavours they impart, or simply admire their vibrant hues, one thing remains undeniable: Chillies are a culinary treasure worth preserving.

In this comprehensive guide, we embark on a journey to unlock the art of preserving Chillies, ensuring that you have this versatile ingredient at your fingertips throughout the year. From drying and freezing to pickling and infusing, we’ve assembled a diverse array of techniques to help you relish the zestful essence of Chillies long after the harvest season has waned.

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This Privacy Policy describes the policies of The Chilli Workshop, Unit 19807 , PO Box 15113, Birmingham, West Midlands B2 2NJ, United Kingdom of Great Britain and Northern Ireland (the), email: chris@chilliworkshop.co.uk, phone: 01217691542 on the collection, use and disclosure of your information that we collect when you use our website ( https://chilliworkshop.co.uk ). (the “Service”). By accessing or using the Service, you are consenting to the collection, use and disclosure of your information in accordance with this Privacy Policy. If you do not consent to the same, please do not access or use the Service.

We may modify this Privacy Policy at any time without any prior notice to you and will post the revised Privacy Policy on the Service. The revised Policy will be effective 180 days from when the revised Policy is posted in the Service and your continued access or use of the Service after such time will constitute your acceptance of the revised Privacy Policy. We therefore recommend that you periodically review this page.

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Dips from around the world

Is that a dip or dipping sauce?

In some parts of the world, a dip might mean something you immerse crisps or tortilla chips into while watching television. This type of dip can also be found at a cocktail party, typically surrounded by breadsticks, flatbreads or crudités, etc. They are considered to be there for nothing more than for filling a gap. In other words, a snack.

In other parts of the globe, dips may instead be understood to mean something that accompanies a meal as part and parcel of a dish. The purpose here is to add flavour to a dish that forms part of a meal, either as a starter or main course.

Comparing the types of dips found on snack tables at a cocktail party and those that come with a Risjttafel illustrates the point well.

The idea with snack table dips is that the accompanying breadsticks or crudités, such as carrots or celery, will be immersed in the dip and then eaten (quite often, there and then). At a Rijsstafel, individual skewered items like meat, seafood or cheese are dipped, and are more likely to be eaten while sitting at a table. Individual pieces are consumed from the skewers after they have been immersed in the dipping sauce.

More dipping sauces

The Rijsttafel style of dips with Chillies is commonly found throughout South East Asia. Indeed. The Rijsttafel had its origins in Indonesia when the country was under Dutch rule. Other countries that have this style of eating include (among many others) Indonesia, Korea, Thailand. Vietnam, Malaysia and Laos Examples of these sauces include Nam Jim Jaew and Nam pla wan (from Thailand), Jaew bong (from Laos), Cincalok (from Malaysia), Mắm nêm (from Vietnam), Sambal Badjak from Indonesia and ssamjang from Korea

Dips with Chillies may be hot or cold. Hot dips with Chillies include Spicy Queso dip from Mexico and Chicken Satay from Indonesia. While not traditionally spicy, there is no reason that Chip Shop curry sauce ( a hot dip from the United Kingdom) cannot be made with Chillies added

Hot Chips are dipped in various adding sauces around Europe, but particularly in the Netherlands and Belgium. Andalusian (a Belgian sauce made with mayonnaise, tomatoes, garlic, shallots, and spice). Other typical Belgian Frites (hot chips) sauces are Samurai (made from mayonnaise, ketchup and harrisa) and Pili Pili ( a dipping sauce made with Chillies, with or without mayonnaise)

Finally

Some other iconic dipping sauces and dips with Chillies are closely associated with particular countries. Guacamole from Mexico, Sriracha from Thailand, Aji Verde from Peru and Molho apimentado from Brazil are good examples

Introducing Weymouth 51 Chilli sauces

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Dorset Chilli Festival

When I met David Tamlyn of Weymouth51 earlier this year at the at the Dorset Chilli festival I sensed there was an interesting story to be told about this interesting character in the UK Chilli world. As a blogger on the Chilli Workshop, I am always interested to find out how Chilli sauce businesses came into being. To me it is a fascinating subject.

What initially caught my eye was the interesting names he had for his Chilli sauces, including Rhubarb and Custard, Tutti Fruity and Scorpion on the beach. Never mind the likes of Rockfish Oyster Drizzle, Allotment Special and The Kicker. These names really intrigued me, so I had to find out more. To do just that I asked David if I could interview him. He agreed and what I found out didn’t fail to disappoint.

I learnt that Rhubarb and Custard got its name when David (who grows his own Chillies) noticed that a mixture of yellow and red Chillies (Yellow Jigsaws, Jamaican Yellow, Yellow Trinidad Perfume, Lemon Aji and Red Naga Chillies) he had picked to make sauce and placed in a wheelbarrow looked remarkably like the dessert. Thus, the name was borne Read more

Introducing Prices Spices

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Award winning producer

Michael Price of Prices Spices is an entrepreneur in his 40’s, who has distinguished himself in the Chilli scene within the United Kingdom by achieving no fewer than 21 Great Taste awards and two Foodie awards. Amongst the many Great Taste Awards, Michael also achieved the top accolade of a Golden Fork award from the Guild of Fine food in 2021. He was also the 2016 winner of the new business category from the Leamington business awards.

Great Taste awards are awarded to only the very best foods (including sauces) in the United Kingdom( and other countries around the world) . They are awarded by the Guild of Fine food after a rigorous judging process in which the sauces are blind tested by elected chefs, cooks, buyers, retailers, restaurateurs, food critics and writers. The judges consider the texture, appearance of the product and quality of ingredients. They also take aroma and bite into consideration, but of paramount importance is the taste of the products.

Similarly, the Foodie Awards are a food and drinks awards program for Coventry and Warwickshire to celebrate the makers, creators and providers of excellent food, drinks and hospitality experiences. Micheal’s award falls under the Artisan food producers category which as Foodie awards put it ” recognises an artisan food producer who really does have the wow factor”

How to overwinter Chillies

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The first frost

The first frost has arrived in the West Midlands. With the anticipation that it would arrive around about now, three weeks ago I brought most of my Chillies in doors. Most are in my garage under grow lights as many still must ripen fully. I also prepared a couple of my larger plants for overwintering and even turned one of my larger plants (a Fatalii) into a Bonchi. Bonchi’s are Chilli plants that have been cut in such a way that they will eventfully resemble Bonsai trees. They make great indoor ornamental plants

Overwintering Chillies is done by removing most of their foliage and pruning their stems so that the plant is placed in a position that it requires very little nutrition to grow. It means that when the plant goes into dormancy for the winter it can stay sufficiently alive to survive the winter. When spring arrives, the plant will then break out of dormancy and have a head start in in producing Chillies in the next season.

In their natural environment (hotter climates) Chillies are perennials. Perennials are plants that do not completely die off during winter in the same way annuals do. They lose foliage and stop growing during winter but will spring back into life at the onset of summer. In the UK, however, because of the cold winters, this is not possible. Chillies cannot survive freezing and die if exposed to the zero-degree temperatures that are often experienced in the United Kingdom during this time of the year.

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Recipes from the United Kingdom

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Spicy corned beef and cheese

Chilli, cheese and onion bread

Vindaloo

"A true British national dish".

Curries from the United Kingdom