Monday, 16 December 2013
It's that time of the year again. Batches 8 and 9 emerged from the kitchen in October and a few lucky people will find some in their post before Christmas. If you are one of them, this is for you. So, how to get the most out of your chilli:
Unopened (yeah right) they will last forever. But what's the point of that. Once opened, add a bit of good quality olive oil to keep them moist and keep them in the fridge. As you use it up, keep adding a bit more olive oil. It seems to drink it up somehow and it makes it last much longer.
To test your tolerance, put a quarter of a teaspoon of chilli on a small slice of cheese. Chew slowly and for as long as possible before swallowing it. This is where you get the full sense of the aroma, I call it 'green-ness', because they smell and taste green. Generally I would add a decent teaspoon to a plate of food.
Your chilli is cooked, so to get the best out of it, add it to food after it's cooked as a condiment.
4. My favourite foods to enjoy it with
- Cheddar cheese and crackers
- Cheese toasties
- Bacon and Eggs
- Scrambled eggs
- Pasta dishes
- Bangers and mash
- Added to tomato ketchup
- In sandwiches
If you want to know exactly what's in it and how I made it, the whole story can be found from an earlier batch right here.