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Mad May all the way

30/5/2016

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Well we are nearly into June already & this month has been certainly lived up to the name of Mad May.

We started the month off with our first Chilli Festival of the year, Eastnor Castle Chilli Festival.
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The chillies grace the entrance to the Castle Courtyard
PictureSarah hopefully enjoying the atmosphere she's worked hard to create


This was our fifth year at this event (trading at the last three) & it has to be one of our favourites, for so many reasons.  Firstly it’s a very well organised event; trust me that makes all the difference, so many events leave things to the last minute & almost to luck; not the case with Sarah (pictured on right) & her team

PictureNick on the Stall with the Devil's Testicles
Secondly the atmosphere is brilliant, regardless of the weather. Plenty of things to entertain the children (young & old!). Thirdly the location; the setting is stunning, the grounds are beautiful to walk around (Cascabel the Chillee Dog, thoroughly enjoyed herself), also there’s the castle itself & the local area of Ledbury is very hospitable too.  This one really kick starts the Chilli festival season & we will definitely be back next year.


It was where our Special Edition Extra Hot Pickled Eggs “Devil’s Testicles” was launched.  Well they were certainly a talking point!  Even the event staff came down to have a look, as only available at the Chilli Festivals; probably a little risqué for the normal farmer’s market audience.
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Special Edition Extra Hot Pickled Eggs “Devil’s Testicles”
Once home all the planting on of the chillies begins in earnest, going from the comfort of beginning indoors under lights & over heat, they are moved into the greenhouse on heat mats. 
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Chillies moving to the Polytunnel
We aren’t a huge concern, but there are still around 300 plants to tend to, plus some that we are growing for display plants for us & the Hix Oyster & Fish House in Lyme Regis.  Plus there are a few plants that Nick wants to try out to see how they grow & what their flavour is like.  Generally more than we need, so there will be occasions at farmers markets & events that we may have some for sale.
At the end of the month they then moved to their permanent home in the Polytunnel.  That night the wonderful little fluffy bunnies decided to munch on them, bless their little cotton tails! Lost some, but fortunately have a good few spare, phew!  Anyone fancy rabbit stew, nicely marinade with chilli ;)
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This year we have decided not to enter any awards, as they are expensive & subject to whether the person trying actually can handle chilli or not.  We found out that we were nominated for the 2016 Somerset - Muddy Stilettos Awards.  Therefore being nominated for awards by public vote is very special, thank you to all of you who voted for us, it means a lot.

 To end the month, we were at the Burnham-on-Sea Food Festival, where once again we welcomed back returning holiday makers & locals alike. Next to our good friend Joy from Sea Spring Seeds, always works so well, as Joy is selling chilli plants in the varieties we use in our products.  Joy is also so very knowledgeable about all things chilli growing, so you can never fail to learn something.  If you ever get a chance to go to one of their open days or course, do; you won’t regret it.
Well that’s pretty much May in a nutshell, so what’s happening in June; well who knows?  Hopefully no bunny attacks, but the things we have planned are our regular Farmers’ Markets every Thursday at Taunton, last Friday at Langport, Wiveliscombe once a month & Somerton 1st Friday of the month.  Plus a few events from Wellington Street Fair on Sunday 5th, Bishops Palace Garden Festival on 10th-12th, West Country Food & Living Show 12th, Big Rural Event  17th, Bridport Food Festival, SomerFest in Taunton & Reading Chilli Festival all on Sat 18th, Walled Garden Summer Fair in Cannington 19th.

We hope we’ll see you at one of the events in June, if not then somewhere this summer.
 
Enjoy the sunshine & chilli of course.
 
With love,
 
Mrs C x
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Indian Fire Spring time with bird song, Sunshine & Chilli

20/3/2016

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PictureCassie the ChilliDog
Today has been a glorious spring day.  The chillies are loving it in the greenhouse (growing at a rate of knotts), the birds are starting to nest in the garden and we’re inside in the kitchen making Indian Fire.
 

Well it’s not all bad being inside; it makes it all that much nicer when you do venture outside into the sunshine to take Cassie, the chillidog for a walk. Oh and boy doesn’t she enjoy that (Mad Dog!).

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Indian Fire in the Pan
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Indian Fire Chilli Sauce
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Weighing & Bottling Indian Fire
PictureJamaican Jerk Chilli

​Anyway, I thought as it’s been all about Indian Fire today in the kitchen, that I’d give you some info on this yummy sauce;  It can often be overlooking in our range, as it’s neither mild nor rocket fuel, but along with our “Not so Mellow Yellow” it’s my favourite for flavour.


In this creation we use Mango fruit, Orange & Lime Juices, Garam Masala spices together with two chillies; “Fire” and “Jamaican Jerk”, incredibly tasty, fruity and packed full of flavour.  “Jamaican Jerk” is around 130,000 SHUs, where “Fire” is around 572,000 SHUs, so a superhot, but a mighty fine tasting one. ​

PictureFire Chilli
Like many of the chillies we grow and use in our range “Fire” and “Jamaican Jerk” seed come from the very talented and passionate chilli’sts extraordinaire, Joy and Michael from Sea Spring Seeds.

​
Formally known as “Mango Mayhem” we changed the name as many thought it was a sweet, dessert sauce, where in fact it’s more like Indian mango chutney, with a bit of poke.

PictureForest Beef.....
Absolutely delicious with any meats, fish (lovely with fishcakes, yum!), and cheese, mixed into sour cream for a dip or simply as an accompaniment to a curry. 

​But my favourite, well it’s gotta be a bit of bully…… a great bit of local steak from our friends Becky and Russ at Forest Beef, with mushroom, crispy chips & peas. 
​Simple gal really; well a greedy pig who loves her food, especially when it’s great local food of course.


​Have a look for yourselves what some reviewers thought of our sauce and better still, why not give it a try yourselves?   Then you can let us know what you use it with; always love to hear how you use our range.

Indian Fire Reviews

​Mr Friz & Friends 
​Chile Foundry review
Clifton Chilli Club review
Well until my next ramble, enjoy the spring as it develops into we all hope will be a great Summer (fingers, toes and everything crossed!)
 
Mrs C x

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42.. the Answer to everything …. Plus Chillies; now there’s a surprise

7/3/2016

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Wow where has the time gone this year?  It’s as if I’ve blinked & it was Christmas 2015!  Nanna Chillees tells me that it’s a sign of getting older.  Well you can’t argue with that, although I’m sure that one day Chilli will be the Holy Grail of Anti-Aging, Cancer (Oh I truly hope so!), Slimming aid oh & of course the ultimate question of Life, the Universe, and Everything!  Well you gotta dream…… besides we all know that the latter is 42! (Now I’m feeling old!)

"Ultimate question of Life, the Universe, and Everything!”

Anyway enough waffling already….  So what have we been up to; you guessed it, potting chilli seeds.  To be honest that started a while ago (Did I say I was a bit behind with my blogs, sorry all!) Boxing Day to be exact. 

Throughout Christmas Nick is like a school boy waiting for Father Christmas to arrive, no not for the presents (that is unless they contain more chilli seeds of course) or for the Christmas Day meal, although I must say that was wonderful, local & shamefully not a chilli in sight (Nanna Chillees was present so no chilli roast potatoes, sad moment!) But it was for him to officially start the 2016 growing season by sowing his first chilli seed. 

"no chilli roast potatoes, sad moment!”

PictureChilli Babies

Now some may think that sad, but I can assure you the achievement when that first seed was lovingly placed in the prewarmed compost was apparent all over his face; just like the cat that got the cream. 
Then the rest of the Boxing Day events of eating, drinking & snoring on the sofa can commence.  That’s the life.



PictureChilli Baby Forest - Yippee

Worry not dear reader…..

The chilli babies did pop through & soon a mini chilli baby forest was being neutered
in propagators & lights.

This years’ grow list has increased, yet again (only slightly obsessed!), as you will know, Nick always likes to grow some different varieties each year to try the chillies for their flavour.  So this year along with the usual suspects that we use in our products (Dorset Naga, Bengle Naga, Scotch Bonnet, Jamaican Jerk, Fire, Cayenne, Jalapeno, 7 Pot Yellow, Aji Lemon, Trinidad Morouga, Butch T, Red Habanero & Reapers) he’s also growing a few others, so of which are;
PictureNumex Twlight Chilli
  • Primotalii
  • Fatalii Jigsaw
  • Aji Fantasy
  • Hot Fingers
  • Golden Cayenne
  • Ring of Fire
  • Numex Twilight



Some of which are grown for display plants & ones for us to have in the garden too, pretty ones, like Twilight always brighten up a patio area.

If you still haven’t planted your chilli seeds, don’t panic, there are a couple of genuine seed producers, who produce Plug plants & later plants for your to purchase.  Pop over to Sea Spring Seeds (Joy & Michael) or Simpson Seeds (Matt) we happily recommend either company for their quality.  They have years of experience & passion for chillies.

So what now…… the chilli babies are slowly starting to move into their temporary home of the greenhouse, on heated mats and tucked in with lots of bubble wrap, snug as little bugs in a rug.  Then once the greenhouse is busting at the seams, they will be moved into the poly tunnel, once the risk of frost has gone (who knows when that’ll be).

"In the meantime, we put our feet up & wait....."

In the meantime, we put our feet up & wait………  Oh sorry there I go dreaming again!  It’s that time of the year when events need to be booked, products need to be made, paperwork never ends & then the nice bit, we get to experiment in the kitchen, woohoo!  It’s like being a big kid again, making mud pies but with chilli ;)  We’re really lucky to have some incredible local growers & their produce’s flavours are second to none.  Selecting the best ingredients to compliment the chilli flavour is my job & I’m a fussy mare, it has to be right, or it just doesn’t go in. 
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We’ve also done our first event of the year in Dunster’s Tithe Barn, the Exmoor Food Fest.  A new event for us & it was really lovely to see some old friends as well as meet new ones.  It’s often the case that when working for yourself you can go without seeing others for weeks (awww, get the violins out) so our Farmers’ Markets & events are a chance to get out; or as Nick would put it, when I’m allowed out! Bless him!

This year we have cut back on a number of Chilli events, basically there are now so many of them around, also one every week throughout the summer months, that they don’t have that special feel any longer.  So we have picked what we feel are the best feeling events, great atmospheres & they still have a proper Chilli Festival feel.

So this year it allows us to concentrate on more local events, not easy with chilli firms from other areas taking the available places.  Now this is one of my pet hates (prepare yourselves for a bit of a rant!).  I love Somerset & I’m really passionate about our incredible producers, yet unlike Devon or Dorset events who favour their own county’s producers over another & champion their producers, Somerset organisers seem to let any Tom, Dick or Harry in & don’t show any favour towards their own local producers over mass produced. 

"Shame on Somerset, take a leaf out of Devon & Dorset’s book...."

PictureCome on Somerset....We're open.
Overpriced events that mean local producers can’t afford the inflated prices & then they have to accept who ever applies just to fill the spaces.  Meaning in the long run that Somerset Producers are finding it more & more difficult to find events that will allow them in, outside of the county & yet duplicate producers from neighbouring counties are on a winner, as Somerset lets in anyone. Shame on Somerset, take a leaf out of Devon & Dorset’s book & start championing our own county (not just Bristol though please, as companies do exist outside of that city).

Right enough of that! 


No.5 has just received a review from Sam & the lads from the Wiltshire Chilli Club.  This is the first review that No.5 has had; currently the hottest in our range.
A no added sugar sauce with Butch T & Trinidad Morouga Scorpion Chillies in to give it a little sting; definitely a builder-upper sauce.  See that the lads made of it.


some of the club take on no 5 from the chillees

Posted by The wiltshire chilli club - wcc on Friday, 4 March 2016

So What's Next?

So what’s next?  Well we have lots to do before our main events season starts in May & new regulations for labelling means more testing & label changes. I may even get around, after 3 years, to create a proper logo; don’t hold your breath though as I’m not good at making decisions! (Hangs her head in shame)

Nick will be lovingly stroking his chillies & talking sweet nothings to them to grow strong & produce lots of chillies. 

Of course he will remain the chief taster to make sure my creations are hot enough.  However he may need some milk for one of them I’m working on……

On that bombshell, as the twit from Top Gear should say… I will leave you until the next blog; will try not to leave it so long this time.


Much love everyone,

Mrs C  x
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June is (busting out) all over :(

5/7/2015

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Whilst Nick’s off at the North East Chilli Festival in Newcastle, I have some peace and quiet to catch up on the blog, just so you don’t think I’ve forgotten about you all.

Well we are officially past the longest day of the year, can you believe it?  I must be getting old, as the months are just whizzing by; well I prefer to think it’s just that I’m enjoying what I am doing, so the time passes quicker.  ;)

June has been an eventful month for us, we started off with our Niece’s wedding, to a chilli head none the less.  I hasten to add he and Nick get on like a house on fire (no pun intended). 
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Then, excitedly the delivery of our new growing system arrived.  Cassie, the #ChilleeDog took guard, until Nick got home.  Talk about a kid in a sweetie shop.  It’s a big old outlay for our little business, nevertheless it’s something that the chillies will love enough to produce lush green plants and lots of delicious pods, we hope.  We’ll take more photos of the set up once we have finished planting, (I know, I know, we are sooooo far behind this year!) when the system is fully in place.

Picturephoto courtesy of Ellis Waumsley
The biggie this month was that, after 30 years with the same group, Nick finally left his job to become a full-time self-employed Chilli-prneur.  A HUGE jump, especially when we know it’s never gonna make us millions, but it’s gonna make us happy.  Definitely something to be said about that, after family loses and health scares this year, the only thing we’ll regret is if we don’t try!

So what else has happened?  Well picked up another award, this time for the Best Trade stand in Show at the Bridport Food Festival.  Nick’s positive that is was down to the person who dropped off the stuff at the event, not the one who set it up and was behind the stall!  Clearly!!!



Went off to the Reading Chilli Festival and managed to catch up with some friends we hadn’t seen since last year.  Tony (Darth Naga) doing his impression of Peter Griffin with a full on beard, such a cutie.  Jason, from Burning Desire Foods, Matt, from Simpson Seeds, Dean from Twisted Seven Sauces, Kaz from Saucy Lady, the two Bath Pig-irl-ets Becks and Mags and of course the Dawn and Jon the organisers.  A lovely event, even if Reading is a ball ache to get around, without getting a ticket that is! Which we still managed to get, two wheels in Bus Line, oops!   
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Whilst there our very good friend Alice (Chilli Alchemist’s eye candy and lovely wife) wanted to face her fear and hold a spider. Well I don’t really have an issue with spiders, but have never held a tarantula before, so ok, let’s do it! 
Alice was incredibly brave, once I had held this delicate little creature, she held her too.
 

Way to go Alice, Girl Power! Next time it’s the snakes ;)


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Apologies if you’d tried to contact us this month, there were a couple of days then the phone was cancelled.  Nick, bless him, lost the phone, so we had to cancel and wait for a replacement SIM.  So apologies if you have missed us.  

Phones were a bone of contention that week; are you sitting comfortably? Then I shall begin……

The last Friday of the month was National Bring your Dog to Work Day, so we decided Nick (now a man of leisure) and ChilleeDog would join me at Langport Market.  They’d go for a lovely walk and then come back to see me around lunchtime. 
The next thing I knew was Nick walking toward me with no shoes on.  I’m thinking to myself “please put your shoes on, you look unkept!” Then I notice his shorts where dripping wet, so was the dog!  Mud all over his legs and feet; the pair of them looked somewhat bedraggled, to say the least!  ChilleeDog had managed to fall into the River; although she was swimming, her back legs where caught up in the weeds.  The bank, being a good 3/4ft drop, Nick couldn’t reach her.
 
She’s now starting to panic and going under, poor little pup, only 8 months.
That’s it, Nick’s jumps, throws her up onto the bank and then thinks, “how the heck do I get out?” Bank too steep, nothing to grab hold of, doing the whole Indian Jones thing as the plants keep feeding throw his hands, so had to resort to “
HELP! “  Fortunately a passer-by stopped and offered to pull Nick out.  Nick looked at her very politely said, that she’d not be able to get his “hoffing gurt frame” out (his words not mine).  After spotting a jetty to swim, he eventually clambered up the bank.   
Poor beggar was somewhat shaken, but I was so lucky that I didn’t lose them both, good job Nick’s a good swimmer. 
THEN he remembers the phone with the new SIM card he’d installed that morning, along with the van keys where in his pocket!  Takes out the phone, which now is as muddy as his feet; bugger!

Oh we do see adventure in sunny zummerset.  Although it may be just ‘cause we be a bit daft! ;)

Right I best stop my waffling, if you’d made it this far down the page, hope you’ve enjoyed my ramblings.   

Until next time, promise more chilli stuff then, may even be a Limited Edition Sauce to announce too. 

Much love, as always.

Mrs C x

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May the Chilli be With you!

23/5/2015

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As Nick finishes jarring up the latest batch of Chilli Pickled Eggs, I thought I’d waffle on here for a while……. Are you sitting comfortably?  Then I shall begin ;)

May has been a busy month, with plenty of making (lots more left to do!), start of the chilli & food festivals, awards and plenty of chilli plants.

Yesterday we were at the Burnham-on-Sea Food Festival, has to be one of, if not our favourite local events.  If you haven’t been (Why NOT?) you get two chances to visit each year, May and October.  The free to visit event is organised by passionate foodies and residents of Burnham, Bev & Sarah Milner-Simonds.  We’ve been there since 2013 when they awarded us “Food Heroes - Best Newcomers”. 
Blessed with sunshine, the customers were coming back from previous years to top up on our range. 

This year we were right next to Joy from Sea Spring Seeds, so customers could buy some great chilli plants, like their Dorset Naga, or the new Zinger or Spike chillies.  Looking forward to hearing how they have got on growing their own when we return to the next event on October 31st. 

Visiting Joy’s stall is one thing, but being next to it all day it WAY too much temptation!  So the inevitable happened we came home with a few.  Have to say it wasn’t all Nick’s doing either.  As you all probably know, I’m a bit of a mild to medium chilli gal, but love that Habanero flavour, so had to buy a few “Apricot” plants; Chillies have hab flavour with virtually no heat, can’t wait to munch on these in my salads.


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Earlier in the month we were at the Devon Chilli Fiesta at RHS Rosemoor, our second Chilli festival of the year where our “Not so Mellow Yellow” won the award for Best Chilli Preserve.  Always a special award when it’s voted by the public in a blind tasting.  Probably our only award this year, as we have decided not to enter any awards schemes this year, as it’s a costly affair to enter; perhaps next year.

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I also picked up the award for the best in show for my own Bumblee’s Preserves stall, get me!

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Meanwhile the chilli babies are doing really well and they will be heading off to the tunnel shortly.  This year we will be using a new growing system, a big investment for us, but we hope they will be happier; meaning better plants with more chillies.  So we’ll keep you informed when it comes to the big move from greenhouse to tunnel.  There will be plenty of pictures to show you Nick’s pride and joy when they are in place.

Right best get on with boxing up ready for Nick to go off to Sherborne Castle tomorrow.  Thanks for reading my nattering, until next time, enjoy your chilli and we hope to see you soon.

Much love.

Mrs C x

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Chilli Festivals begin

3/5/2015

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It’s May already and we’re just back from our first 2015 Chilli Festival at Eastnor Castle.  One of the most beautiful venues, packed full of chilli; what more could we ask for?  Well when it’s coupled with sunshine and great company, it’s a winner!
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Must admit this is one of my favourite events and the sight of the massive chillies dotted around the place, always reminds you of the fun ahead.

This was our second year trading at Eastnor Castle Chilli Festival and it was lovely to have repeat customers looking for us.  I took a few minutes out to walk the Chillee Dog (Cassie) and watch the chilli eating competition.  As always the lads from the Clifton Chilli Club never disappoint.
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Picture by Chris Saunders (The Lurch)
As I watched, cheering on our chilli friend, Nick (Head Gardener at Eastnor Castle) it was amazing to witness the support the audience were giving the willing victims; Of course the contestants where incredible, totally nuts, but incredible. 
Proudly Nick managed to get to third place, as he did last year;  Looking forward to seeing him again next year, cheering him on again.
Walking back into the stately courtyard, full of wonderful chilli stalls, wonderful hot food smells from India, Mexico, Thailand, USA and good old blighty too.
After an evening of a few bevies and sampling some chilli wares the Clifton Chilli lads brought back from their trop to NYC, we woke to a beautiful blue sky and
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Thanks to Chris Saunders (The Lurch) for the image.
a packed Eastnor Castle. Lots of chilli heads, waiting to torture their taste buds and other there like most of us, to enjoy the flavours of the chilli.

There is always a touch of sadness towards the end of the second day, well for me anyway.
  I love my chilli family and it’s hard to say goodbye until the next time (Old softie!).

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 Still as one event ends we arrive home to make more, ready for the next event. 

This time it’s Devon Chilli Fiesta at RHS Rosemoor.  Now in its second year, it’s set in yet another stunning location. 

Anyone in the South West it’s a great place to enjoy an early chilli festival in our area, before the main ones take place in August/September.


Well I’ve waffled enough, so best get on with some work, before Mr Chillees finds me sitting down!

Before I go I want to give a big thank you to all our Chilli play mates, who made the weekend a great one; The Clifton Lads, The Bath Pig-lets, Mr Friz and The Lurch.

Until next time, hope to see you at one of our events.

 

Much love,

Mrs Chillees x


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Chilli Babies Spring into Growth

10/4/2015

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Spring has to be my favourite season; it’s nature’s season of birth, growth & regeneration. Corny I know, but in the greenhouse today, whilst potting up more chilli babies, the sun was shining, Blackbirds were singing and blossom on the fruit trees was gently fluttering in the breeze; so you do tend to get a bit contemplative.

From New Year’s Day we start nurturing our chilli babies. First in heated propagators, then as soon as they pop their heads through the soil they are transferred under lights. Once they are strong enough we move them into the heated greenhouse, which is where we are up to now.  This is where things start to spring forward (pardon the pun!)

They will stay in the greenhouse to for a while and then be potted up into buckets and moved into their permanent position in the polytunnel.  Apart from a few special plants that Mr C likes to keep a watchful eye on, they stay in the greenhouse; easier to talk to and gives him an excuse to have a Thatchers in the greenhouse each evening!

So what are we growing?  Well, all the chillies used in our sauces for a start:

Aji Lemon Drop (Not so Mellow Yellow)
Bengle Naga (Strawberry & Bengle Naga Jam)
Butch T Scorpion (No.5 Sauce)
Carolina Reaper (Beet the Reaper Sauce)
Cayenne (Cayenne Sweet Chilli)
Dorset Naga (Naga Burn Sauce)
Fire (Indian Fire Sauce)
Jamaican Jerk (Indian Fire Sauce)
Jalapeno & Ancho (Smoky Jo Sauce)
Orange Habanero (Orangatongue Tingler Sauce)
Red Habanero (Naga Burn & No.5 Sauces)
Scotch Bonnet (Wake Me Up Before you Go-Go – Chilli Marmalade)
7 Pot Yellow (Twisting my Lemon Man Marmalade & Yellow Peril Sauce)
Trinidad Morouga (No.5 Sauce)
Turtle Claw (Tangy Turtle Claw Sauce)
Yellow Fatalii (Yellow Peril Sauce)

Plus various other varieties Mr C likes or wants to try; once a chilli addict, always a chilli addict!  We’ll tell you more about them in future blogs.

If you would like to try growing your own chillies, give it a go.  There are so many wonderful varieties out there and although it’s a bit late to grow from seed, there are a couple of seed producers we highly recommend that provide plug plants.  Joy and Michael from Sea Spring Seeds (developer of the Dorset Naga and the new Spaghetti Chilli) also Matt Simpson of Simpson Seeds (the grower Naga Nick intrusted with his “Katie & Lucy” Chillies)

For a colourful chilli, try “Numex Twilight” a simply stunning, bushy plant that produces medium heat chillies in an array of colours in Red, Orange and Purples. 

Until next time, enjoy the Spring and of course Chilli too.

 

Mrs C. x





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New Review for Yellow Peril

1/6/2014

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Our Yellow Peril Chilli Sauce gets the Clifton Chilli Club treatment at RHS Rosemoor during the weekend of the 1st Devon Chilli Fiesta.

A wonderful location and pleased we get another review from the lads with a bit of humour attached; shows their characters perfectly.

This sauce is made with Yellow Fatalii & Yellow 7 Pot Chillies, with Yellow Cherry Plum Tomatoes, honey and spices.  See what the lads think -
Watch the review here.

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Awards a Plenty

28/5/2014

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May blossom is out & so are the award this month.

Earlier in the year we entered four of our sauces in the Taste of the West.  When the results where announced, we were over the moon to find each had won an award.

Indian Fire (was Mango Mayhem) - Bronze
Orangatongue Tingler -
Bronze
Yellow Peril - Bronze
Smoky Jo -
Silver

Then at the Devon Chilli Fiesta the public voted our Yellow Peril the Best Hot Sauce in a blind testing; a wonderful achievement with so many other great sauce producers there from all over the country.  The award means so much, when you know it was voted by the public's taste buds, we were so very chuffed.

Our Strawberry & Bengle Naga Chilli Jam was also runner up for the Best Preserves, coming second to our good friends at Galloway Chillies for their Chilli Burns Preserve, yummy it was too.

Awards are a lovely boost when we strive to bring out the best flavours we can, but our public award meant so very much to us both; after all, it's you we are making it for.  So thank you very much.

Nick & Fran x

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Mrs Chillees' Bread and Butter Pudding

12/2/2014

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Mrs Chillees’ Bread and Butter Pudding

Ingredients

6 slices of bread

75g Butter

Lashings of “Wake up before you Go-Go” Chilli Marmalade

60g Mixed Dried Fruit

50g Soft Brown Sugar

3 Free Range Eggs (if you’re lucky you may get a double yoker)

1 pint of Milk (can use half milk & half cream is feeling really decadent)

 

Method

Butter a 2 pint casserole/pudding dish.

Butter the bread & then spread on Chilli Marmalade.

Cut the crusts off if you want, (but they’ll make your hair curl, so Nanna Chillees always told me) & Cut into Triangles

Place half the bread in the buttered dish & scatter over the dried fruit & half of the sugar.

Top with the remaining bread placed so the points of triangles are pointing skywards.

Beat milk & eggs together & pour over the bread.  The scatter the remaining sugar over the top.

Leave to stand for at least half an hour.  Then place in a preheated oven at 160c, Gas mark 3.  Bake for 35-40 mins, until custard is set & top is crispy.

 

Serve warm with Clotted Cream & a glass of Cider, yum.

 

 


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