Re: [CH] Some UK chile stuff
Calvin Donaghey (gdonaghey@bitstreet.com)
Tue, 11 Jan 2000 09:14:53 -0600
Virginia-
Chop one very fine and add it to peanut or pecan brittle with a little sweet
coconut. Add both when you add the nuts. I promise you will make more than one
batch. ;-)
Calvin
Assembly wrote:
> Hi all,
>
> Probably all you CH-ers in the UK know that big Sainsbury's supermarkets
> have a special selection section, in which they sell all their posh foreign
> stuff. I've got a lot of bargains on Cool Chile Company masas and chiles
> when they were nearing their sell-by date, most recently a pack of dried
> habaneros which they were almost giving away.
>
> Looking for something to do with them (habaneros aren't that difficult to
> buy here, so I've never used dried), I looked in the first group of recipes
> that one downloads off the CH website and found a recipe for
> Apricot-Habanero glaze, posted by Mike McNally. With a couple of
> substitutions for what I had in the house, I did an Orange version:
>
> juice of 1 orange, and water to make 1/2 cup (original was water, but I was
> already using some orange peel in a daube);
> 1 dried hab;
> a sprinkling of salt (original 1/2 tsp.);
> a pat of butter (original 1 tsp.);
> 1 1/2 tsp. molasses sugar (original is regular brown);
> 1 tblsp. raisins (original golden raisins (UK: sultanas), but I used up mine
> last month in the Xmas pud);
> 3 tblsp. orange marmalade (Frank Cooper's extra coarse; original was apricot
> preserves);
> 1 tsp. white wine vinegar, or to taste
>
> You heat the juice and add the minced hab., salt and butter. When that
> melts, add the brown sugar and raisins and stir to melt the sugar. When
> that comes to a simmer add the marmalade and vinegar to taste. Cook so that
> the mixture thickens.
>
> I couldn't be bothered to cut up the raisins and the orange peel in the
> marmalade and the hab was being stubborn about being minced so I whirred it
> all in the blender and then used it to coat some grilled lamb chops. This
> would be fantastic on baked ham or duck, and my husband is already talking
> about putting it on swordfish steaks. With redcurrant jelly, it could be
> hab Cumberland sauce.
>
> We're very happy bunnies here in Leicester, because last weekend we really
> enjoyed a very quick and easy Pa(n)dang chicken recipe posted on this list
> by UK CH Andrew Healy last century, and now we're on to the hot mixed
> grills. Now, does anyone have any suggestions as to the best way to deal
> with the other habs?
>
> Cheers,
>
> Virginia
> (who doesn't work for Sainsbury's or Cool Chile, but likes a bargain)