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Mr. Singh’s is a family success story, one that started in a garden shed and now has it’s products in stores such as Selfridges, Harvey Nichols, and Ocado. It seems now that Mr. Singh’s is going from strength to strength and is planning to release more sauces and products later in the year.
First of all, I was struck back by the fantastic packaging and bottle design of Mr. Singh’s BBQ Chilli Sauce, a real gem on the shelf this one. Twisting the lid off for the first time, a big, rich aroma hits me – dark soy and sour fruit notes makes my mouth water.
Mr. Singh’s BBQ Chilli Sauce has a lovely smooth, thick consistency; it appears to the eye as sticky but actually it’s just got a glossy shine to it – a real good looking sauce that is great for pouring or dipping.
On my first try of Mr. Singh’s BBQ Chilli Sauce I immediately get a dark, sour, soy taste, a strong tamarind flavour is present. A sharp yet warming heat makes it’s presence, followed by a long after burn. The sauce is finished with subtle sweetness, which compliments the sourness perfectly. Really big flavours going on here.
The heat lasts but is not unpleasant; it’s a complex chilli profile and clearly comes from fresh chilies rather than an extract, lots of layers to the heat.
This BBQ Chilli Sauce is so far proving to be a versatile sauce; amazing with rice, noodles, and roasted meats, and also goes well with eggs, vegetables, and in sandwiches.
Mr. Singh’s BBQ Chilli Sauce is not a standard tasting American style barbecue sauce – it’s more soy flavoured than ketchup & sugar, and has much more sourness than sweetness. In fact, I’d be happy to say this seems like a successful experiment between a chilli-barbecue sauce, and a HP style brown sauce.
A huge, dark monster of a sauce, Mr. Singh has torn-up the Barbecue sauce rule book and delivered a unique and standout sauce. I’m really enjoying the sauce and look forward to using it each time.
Chipotle chillis are smoked jalapenos, usually dried or preserved in sauce, which add a wonderful warm and rich smokiness to foods. Sainsbury’s have brought out a tomato ketchup that has the trendy ingredient added to it – Sainsbury’s Smokey Chipotle Chilli Ketchup.
The ketchup is slightly darker than a standard ketchup, and the consistency is perhaps slightly thicker too.
Sainsbury’s Smokey Chipotle Chilli Ketchup initially tastes very familiar – the super sweet tomato ketchup flavour is here, balanced with a slight vinegar tang, but the sauce soon develops into a rich, savoury, unami flavour in the mouth, a subtle smokiness making it’s way through at the end of the tasting. The smokiness is not harsh or dominating, it adds a bit of ‘bonfire’ to the sauce.
I can’t get any chilli heat from the ketchup which is a shame, but I’d be interested to know if anyone else does. I’m not going mark it down for this since it’s not labelled as a ketchup with lots of chilli heat. I suppose you could always add some chilli flakes to the ketchup, something I’ll be doing.
Sainsbury’s Smokey Chipotle Chilli Ketchup is a nice ketchup, the chipotle chilli adds an interesting smokey savoury note to an otherwise sweet ketchup. It goes brilliantly with food as ketchup tends to, but thanks to the chipotle this is more interesting to add to foods than other ketchups.
The sauce is priced at £1.00 for 310g, while Sainsbury’s standard ketchup is priced at £1.20 for 680g. If you’re talking value for money, I don’t believe that Sainsbury’s Smokey Chipotle Chilli Ketchup is interesting or different enough to purchase over Sainsbury’s standard ketchup. If Sainsbury’s added some chilli heat to this ketchup then it would make it much more attractive to buy at that price.
This is the second sauce I’ve tried from the Hot & Spicy Assortment of Cottage Delight sauces and chutneys I was sent recently. See my review of the Cottage Delight Mexican Hot & Sweet Jalapeño Sauce from the same pack.
Cottage Delight Very Hot Cajun Sauce is a bright orange colour with flecks of red, a really attractive and natural looking sauce which has come from blending up the Habanero and Scotch Bonnet peppers.
On tasting, the sauce has a rich, citrusy chilli pepper taste with a high vinegar kick. The Habanero pepper really stands out here, and is matched perfectly with the fruity Scotch Bonnet pepper. The Cajun flavour comes from a slight hint of mustard, coupled with the fruity and zingy pepper taste – delicious!
I much prefer the runnier, vinegar based consistency of the Cajun sauce to the jammy Mexican Hot, I find that a sauce of this consistency is much more versatile and easier to eat in larger amounts.
Cottage Delight Very Hot Cajun Sauce is a really tasty sauce and I would recommend this as a store-cupboard staple since it’s a sauce that has a pure Habanero and Scotch Bonnet flavour, but with a good amount of depth thanks to the Cajun finish.
I was sent a Hot & Spicy Assortment of Cottage Delight sauces and chutneys, each coming in their own 40ml glass jar – a great gift for anyone who likes their condiments and hot sauces.
First up is the Cottage Delight Mexican Hot & Sweet Jalapeño Sauce which is an almost translucent, lime colour sauce with flecks of green jalapeño throughout the sauce.
On tasting, the sauce has a fresh, fruity jalapeno flavour with slight bitterness from the chilli pepper. A delightful sweet and sour flavour, and a small amount of heat that leaves a warming heat in the mouth. This is a very sweet sauce (as the name suggests), however the acidic kick prevents it from being sickly.
Cottage Delight Mexican Hot & Sweet Jalapeño Sauce is a nice tasting sauce, but I’m not so keen on the jammy, sticky consistency. A brilliant sauce for dipping chips or serving on burgers, however when I had it with eggs it was a little too sweet.
I purchased Crucials Brazilian BBQ Sauce from my local pound shop and thought It would be worth a try.
The texture of Crucials Brazilian BBQ Sauce quite gloopy and slightly unnatural looking. A very smooth sauce with no bits or chunks.
Pretty generic barbecue sauce flavour here: sweet, smoky, strong tomato. There is a small amount of fruity tang that brightens up the sauce, but this is really only detectable when eating a very small amount and generally gets lost among the other strong barbecue sauce flavours. I can’t detect any heat here which is quite disappointing considering it’s meant to be spiced with jalapeno peppers.
Calling this sauce Brazilian is questionable, but then again what is a traditional Brazilian barbecue sauce – care to let me know? Encona recently put out an Encona Brazilian BBQ sauce which I thought was great since it was really quite different to other generic barbecue sauces.
A good sauce to put out for children at a barbecue, or for folks that just like a mild sweet barbecue sauce. This isn’t a bad sauce, I just wish Crucials would have been a bit more bold with the Brazilian flavour (mangos) and jalapeno heat. There are plenty of barbecue sauces out there, and I’d certainly never reach for this one if I had the choice.
If you’ve never tried biltong or jerky then I suggest you amend that right away, it’s usually a very healthy food to eat – full of protein and carb free (it is just sliced meat after all). Some biltongs and jerkies are full of sugar however, and not surprisingly these are always far too sweet tasting and higher in calories. The Garlic Farm on the Isle of Wight produce and sell a wide range of garlic based products, (I recently reviewed the The Garlic Farm Red Thai Curry paste) and I was eager to see if their product could stand-up against biltong from specialist biltong manufactures.
The Garlic Farm Beef Biltong with Garlic & Chilli has quite a soft texture, and is easy to pull apart with your fingers thanks to a course meat grain. I found that when chewing the biltong it was surprisingly juicy and wasn’t dry like some other biltongs I’ve had in the past. There is a good variety of thick and thin biltong slices in the pack which means you get to try some slightly drier thin slices, and juicer thick slices. This is perfectly made biltong in my opinion.
The garlic really comes through well from the biltong, it’s a fresh garlic taste rather than a dried powder taste which works really well with the sweet flavour of the beef. The garlic taste lingers in your mouth between bites, and for quite a long time after eating the whole pack – great for keeping vampires back, but bad for speed-dating.
The chilli shines after eating a few pieces of biltong, again a pleasant fresh chilli taste rather than dried, however it’s not a particularly hot product so this biltong won’t blow your head off. This is well seasoned biltong, the salt and black pepper are just right, and there is a great balance between sweet and savoury.
Overall The Garlic Farm Beef Biltong with Garlic & Chilli is a very satisfying snack in terms of flavour and eating experience; the texture is wonderful, the beef flavour is present, and the seasonings are well balanced and very tasty. A great snack especially because it’s only 85.5 calories a pack!
YesChilli Hot Sauce is pan roasted & sun dried dark pepper, and ginger based oil that is made in the UK. The ingredients in YesChilli Hot Sauce are just Sunflower oil, pepper, ginger, and soya extract, which sounds promising since I find that oils are best when just a few strong ingredients are added.
The oil is highly packed with the dark black pepper, you really have to give the bottle a vigorous shake to distribute the pepper and other ingredients from the bottom. YesChilli Hot Sauce is not a smooth pouring oil, this is a highly flecked oil which is quite thick due to the amount of bits in the bottle.
YesChilli Hot Sauce bursts your nostrils open with a deep, earthy aromatic smell of roasted chilli and soy, it’s a very powerful aroma which smells like it could wake up any dish it’s added to. The same goes for the taste, it’s ever so powerful and rich, a mass of roasted peppers and chilli heat fills the mouth on taste, a searing burn that is instant but fades fasts. I’m still in the dark at what chilli pepper is used in this sauce, but it tastes more like a hot black peppercorn than a fresh red chilli for example. The ginger is subtlety there, and the soy pushes through. YesChilli Hot Sauce is a clearly an Asian inspired tasting sauce, you’d really only pair this with Asian style foods due to the strong soy presence – but I could be wrong and will experiment.
YesChilli Hot Sauce is quite unique in that it really produces an instantly burning heat in your mouth, but hides fast leaving you to enjoy the wonderfully deep flavour that is left behind. I found that after eating quite a lot of the sauce in dish almost numbs the tongue a little, in the same way that too much Schezwan pepper can do.
I really enjoy this sauce on stir-fries, rice dishes, sushi, and I’ve roasted peanuts (see photos below) in it a few times now which are delightful. I found it quite difficult to review this sauce since it’s really unique and nothing like I’ve had before in terms of flavour. If you’re into your Asian food and don’t mind that this is an oil-based sauce, I’d say go out and buy this right-away – it’s really excellent – YES!
The Garlic Farm have been growing garlic on the Isle of Wight for over 50 years and currently are the UK’s largest specialist garlic grower. The Garlic Farm on the Isle of Wight not only sell wonderful garlic, but they also have a broad range of snacks, sauces, chutneys, and cooking ingredients.
Here we have a jar of Thai Red Curry Paste which I will review, and then follow up with my own basic recipe for Thai Red Chicken Curry.
Tasted by itself before cooking, The Garlic Farm Thai Red Curry Paste certainly packs a fresh, vibrant punch which hints you could be in for a real treat once cooked. You can immediately taste the fresh red chilli and Lemongrass, loads of body from garlic and spices, and then you are left with a salty and tangy coconut finish.
Once the paste was cooked, and my Thai Red Chicken curry was made, the smells in the kitchen were utterly divine. The pungent lemongrass fills the air, but the coconut and lime also shine through.
The heat of The Garlic Farm Thai Red Curry Paste is medium, I didn’t find it particularly hot but I could really taste the fresh red chilli in the paste. Personally I don’t ever think cooking pastes should be too hot since you have more control of the heat if so, and you can comfortably cook for others without worrying about blowing their heads off. Plus, you can always add more chilli to either the dish before or after cooking.
The final curry sauce was a thing of beauty – you could taste every ingredient that went into the paste individually and everything flavour was well balanced. High notes of citrus and lemon grass, middle notes of garlic, ginger and coconut, and low notes of deep red chilli and red peppers. It’s an amazing paste that my other half described as ‘lush’ and thought the heat was just right, and demanded I make this curry again in a few weeks.
The Garlic Farm Thai Red Curry Paste is so far the best Thai curry paste I’ve ever cooked with, and I can fully recommend this if you want to make a incredibly tasty Thai curry!
Recipe for Thai Red Chicken Curry using The Garlic Farm Thai Red Curry Paste
- 2 tablespoons of The Garlic Farm Thai Red Curry Paste
- 2 chicken breasts, cut into 2-inch slices or cubes
- A tin of coconut milk or coconut cream
- A splash of Fish sauce
- 1 onion, chopped finely
- 2 chopped peppers or any other vegetables you fancy
- Fresh coriander, stalks included.
- Tablespoon of oil
- Fry the onion in the oil until slightly browned. Add the peppers and fry until softened.
- Chop the stalks of the fresh coriander, and add to the pot. Fry for 1 minute.
- Add a splash of fish sauce and stir until the fishy smell has gone (30 seconds or so).
- Add your chicken pieces and fry until they’ve all got some colour. Add you paste and continue to stir.
- Add you coconut milk or cream – I used just over half a tin but this is up to how much sauce you want, and how much chicken and vegetables you have in your pan.
- Simmer without a lid for 5-10 minutes until the sauce has thickened a little and the chicken is thoroughly cooked.
- Serve with fresh coriander, lime edges, and plain rice. I made a quick cucumber, spring-onion, lime, & coriander salad to go with (pictured).
I’ve had a couple of Pain Is Good sauces in the past and always remember that they tasted really fresh and almost homemade, so I was really looking forward to this Jalapeno Harissa.
Pain Is Good Jalapeno Harissa comes in a hip-flask shaped bottle, with a pleasingly textured paper label. The sauce is quite thick, and a deep brown in colour. All of the harissas I’ve tried in the past have been a bright red colour, so there is obviously something different going on with this sauce.
Wow, this sauce does taste fresh – like it was made yesterday! A sharp zing of jalapeno hits the taste buds, which is then mellowed with garlic and strong herbs. An earthy flavour brings depth and body to the sauce, followed by a fresh mint flavour, and then finishes with a lingering heat and coriander flavour. The heat of the sauce is tame at first, but builds to a tongue-dancing burn as you eat more. Mild, but interesting heat. Sounds great eh?! Hmm I’m not sure.
Pain Is Good Jalapeno Harissa has a very dominating mint flavour, and I think the sauce is a little confused overall. The acidic jalapeno goes great with the garlic and coriander flavour, but the mint just seems to hold this sauce back and stops it from being something you want to go back to. Don’t get me wrong, the sauce is nice, but it’s not one that urges you to eat more or add to your food. I’ve tried this sauce with plenty of foods, and there wasn’t much that it went well with, however if anything it’s best paired with white chicken meat.
What really gets my goat here is that is called ‘Harissa’. Nope sorry, this is not harissa by any means and I think it’s been badly thought through as a whole.
It’s such as shame that Pain Is Good Jalapeno Harissa is flawed since you can tell it’s a well crafted product, and contains great quality ingredients. Perhaps if the mint was toned down, some citrus added, and then called something less misleading, this could be a a really great sauce.