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Chilli Beef Recipe – warm and spicy

chilli beef recipe
chilli beef recipe
Mexican style chilli beef recipe

Mexican Chilli Beef Recipe

A good chilli beef recipe is like a good Italian Bolognese. Once you are happy it becomes a family staple. Our recipe has undergone many changes and improvements over the years. For example on a trip 4 years ago to Florence we kept noticing that serious food starts with what they call a soffritto, a starting point of finely chopped onions carrots and celery. We now use that in both our chilli and our Bolognese. Why? Well it works, the combination improves the flavour and is healthy. When we started using Chipotles for our hot sauce we started adding a dried Chipotle to our chilli and that works as well, the smoky richness comes out and makes the dish better. I hope you enjoy this chilli beef recipe, it has heart and goes really well with some rough sourdough or baguette bread.

I used about half the mushrooms so 350gm
Everything added now and ready for slow cooking for 2 hours covered

Things to think about

Sides – Have a nice side salad yes of course. Use it to make a delicious burrito or wrap, yes of course, but we like the rich flavour as it is. Rice, well we don’t we think it dilutes the richness but a lot love it. Avocados oh they go so well, Good crusty bread…of course.

Starting right – I suggest just a soffritto but of course it will be richer if you use a little pancetta or streaky bacon or even a chopped chorizo. A good chilli is a layer of flavours and quite complex.

Beans – some like red beans some pinto some black beans are the only authentic bean. We have tried several beans and hey they all taste good. We generally add two beans and no further. yes I see stories of 4 bean chilli beef recipe or even 5 bean but really can you actually tell? Isn’t it a bit much and can the flavours stand out?

Beef – You can go all the way to buying a shoulder and slow cooking it then shredding but we just use a good quality ground beef. Preferably from a good butcher as supermarket beef is pumped a bit with water and stuff. Don’t got too fatty, 20% fat will give you a greasy unpalatable dish. Stick to 5 -15%. Slow cooking for 2 hours helps. If I see a recipe that says 45 minutes I wonder.

Herbs and spices – We like to use fresh thyme, they use it a lot in Mexico. Also parsley and coriander, nice fresh green. I use commercial mix, yes some might say lazy, but I grew up with it. Quality is important, ideally a USA company will have a better blend if you can get that. Schwartz are good. Steer clear of the supermarket blends there is a reason they are cheaper. A good chilli will be a bit smoky so we use Chipotle peppers plus our sauce which contains Chipotle.

Keeping it – it keeps for a week in the fridge, it freezes well. You don’t always want it two days in a row so that’s good.

chilli beef recipe

Chilli Beef

A warm filling beef chilli that will become a family favourite
Prep Time 45 minutes
Cook Time 2 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal


  • 500 gm ground beef
  • 1 Onion Large chopped
  • 5 Garlic cloves chopped
  • 1 large carrot chopped
  • 2 sticks celery chopped
  • 1 large sweet pepper (or two medium) rough chopped 1 x 1 inch
  • 2 dried chipotle
  • 1 box mushrooms (300-350gm) rough chopped
  • 1 tbsp chilli powder mild
  • 2 tsp chilli powder hot
  • 1 tbs salt
  • 1 tsp sugar
  • 1 tp black pepper ground
  • stock cube or 2 tbs of home made
  • 2 tins plum tomato chopped
  • 1 tbs tomato paste
  • 2 tins Beans (black or kidney, or pinto or..)
  • 1 tbs Ooft! Chipotle sauce
  • 1 large Bay leaf
  • 5 sprigs thyme or 2 tsp dried.
  • 1 small bunch coriander and parsley chopped


  • Finely chop the celery, carrot and onion and sweat in olive oil (1 tbs) for 10-15 minutes until onions soft on medium to low heat. (soffritto)
  • Push to one side increase heat to high and add beef to brown. If it throws water let that steam off and then combine with soffritto
  • add sweet pepper, tinned tomato ( I usually rinse the tins out with a couple of tabs of hot water and add) and turn heat to medium
  • Add, stock, chilli powders, salt, pepper, thyme bay leaf parsley, coriander, dried chipotle and Ooft! tinned beans (drained) mushrooms and tomato paste, sugar and garlic
  • Stir and let cook on low heat (I use a 3 but for you ?) for two hours checking and stirring occasionally. Taste adjust seasoning and serve with crusty bread.
Keyword chilli, chilli beef, chilli beef recipe
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Brown Stewed Chicken – World Class Caribbean Cuisine

Caribbean brown stewed chicken
brown stewed chicken

Brown Stewed Chicken

From my experience chicken is either roasted (UK Sunday lunch), fried (KFC) or maybe wings, or steamed, grilled, or boiled. Go to a Chinese restaurant and they may offer, stir fried or steamed. Going out to the Caribbean many years ago and meeting this amazing dish was a revelation. My pictures do not do this justice, the taste is amazing.

When I first went to the Caribbean I was amazed by the above Sunday lunch I was given. This was was very rich and filling. Chicken, macaroni pie, rice, water cress, and red beans cooked with onions and peppers. But what amazed me was this dark brown stewed chicken which was the best chicken I ever tasted. It was amazing. I tried many ways to duplicate it but just could not get that taste. Then one day a cook showed me the Caribbean secret that comes all the way from Africa, sugar stew. I was stunned. It seemed simple, add a tbs of brown sugar to oil in a pot and then fry up the chicken (or pork or beef) in it and the caramelised sugar just enhances the dish beyond what you would imagine. But of course it was not that simple. The other key ingredient here was seasonings. Not the Western way a bit of salt and pepper, but an intense marinade made with local ingredients. The name changes, in Trinidad its just stew chicken, in Jamaica its brown stew, but the dish is unique and one of the Caribbean greatest culinary achievements

Caribbean brown stewed chicken

Brown Stewed Chicken

The beating heart of the Caribbean, every mother cooks this, if you have never tasted this it will amaze you. There is nothing bland about this seasoned chicken recipe using methods imported from Africa
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 332 kcal



  • 1 small chicken Chop up a small chicken into serving size pieces, remove skin where practical, separate thigh and drumstick, wing parts and chop breast into 3, and back into 3-4 pieces. put in bowl with
  • 1 tsp dark soy
  • 1 tbsp soy
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium onion
  • 3 cloves garlic
  • 3 sprigs fresh Thyme
  • 1 inch chopped ginger
  • 2 tsp tomato paste
  • 2 small tomatoes chopped mix together and leave to marinade for at least 2 hrs or overnight


  • Heat 1 tbsp of oil in a wok medium heat with a good heaped dessert spoon of brown sugar. The sugar will get foamy as it melts. Ensure the sugar is caramelised, but do not let it burn, as it will taste bitter.
    Throw in chicken parts and stir swiftly to coat. Let simmer on high heat for a few minutes until the sauce generated is bubbling, and then lower heat to moderate and cover.
    After about 8-10 minutes add about a cup or so of water (usually I boil water and swirl it round in the seasoning bowl to get all the left over seasoning).
    Let it simmer for another 15 minutes, stirring every 5 minutes. At this point the chicken should be brown.
    Taste and adjust (check salt, add a tsp of dark soy and 1 tbsp of ketchup). Cook for another 5/10 minutes, stirring often.
    If there is too much liquid let it boil down a bit, but you do need sauce with the chicken. The sauce should be brown and syrupy and coat the chicken when stirred. Let sit for 5 minutes before serving.


Serve with white rice, macaroni pie, mash or even pasta and a side salad. 
Keyword brown stewed chicken, Caribbean Chicken, stewed chicken
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Avocado Salsa Salad- delight from the Caribbean

avocado salsa salad

Avocado Salsa Salad with salted cod (bacalao)

also known AS buljol

This dish known in the Caribbean as Buljol is one of the best snacks, either for breakfast or in an evening as a late supper. Its light and healthy and is show above with a Caribbean speciality sometimes called bakes sometimes called floats. In Mexico it might be called avocado salsa salad without tomatillos as they usually serve it with these hard to find green fruits. We show it with bakes but it can be served with crackers, toast or even fresh baguette. This is a world class dish, worthy of a Michelin star restaurant.


avocado salsa salad
Ingredients for Avocado Salsa Salad

Buy our scotch bonnet sauce to make this dish come alive with flavour CLICK HERE

avocado salsa salad

Avocado Salsa Salad

A delicious avocado salad with healthy salt cod protein makes a complete meal
5 from 1 vote
Prep Time 1 hour
Cook Time 20 minutes
Course Breakfast, Main Course, Salad
Cuisine Caribbean
Servings 4
Calories 250 kcal


  • 1 large Avocado cubed
  • 4 medium Tomato skinned and chopped
  • 1 medium Onion chopped
  • 2 cloves garlic fine chopped
  • 2-3 tbsp. good Extra Virgin Olive oil
  • 1 hot pepper fine chopped
  • 1 pack or 1/2-3/4lb soaked, cooked boned codfish
  • 1 lime or lemon
  • salt and black pepper plus 1 tsp scotch bonnet sauce


  • 2 cups plain flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbs baking powder


  • For Salsa
    Codfish varies a lot, try to get boneless because its so much easier although slightly less flavor. Some Tesco’s have it on the International counter. It may be enough to soak in boiling water for 15 minutes or you may need to boil, depends on how much salt. Drain and shred to make avocado salsa salad.
    Skin and finely chop 3-4 tomatoes and mix with finely chopped onion, garlic and hot peppers, and add to salt fish. Add avocado cut into cubes, and salt and pepper (may not need salt if fish still salty) , then mix with squeezed lemon or lime and virgin olive oil and Ooft! Scotch Bonnet hot sauce. Let it sit for a while for the flavours to mix and then serve as is on fried bakes, toast, fresh rolls or even crackers.
  • Bakes
    Fried bakes are made with flour, salt, baking powder and water much like a roti. Let the softish mixture sit for 1 hour and then tear off egg sized pieces and flatten and deep fry in about 1/2 inch or more hot oil. Spoon hot oil over the flattened bake to make it puff up. Fry until lightly brown and put in a tissue lined bowl to drain.
Keyword avocado salsa salad, bacalau, buljol, salt cod
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Buffalo Sauce Recipe – Healthy option baked

Buffalo sauce recipe

What do we expect when we use a buffalo sauce recipe? The crispiest wings and the tastiest sauce would be my answer. Try this way. The dip is hot and flavourful with a rich smooth taste that gets to you, and after you have eaten one, you will be back for more… and more. We baked our chicken for a healthier snack, 4 wings is only about 200 kc. OK its not diet food but frying it doubles the trouble. 🙂

Whether you fry or bake is your choice but this buffalo sauce recipe is special, I have tried so many and they disappointed.

Our scotch bonnet is great for wings, buy it by clicking below

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buffalo sauce recipe
serving ideas

We always used to fry our wings, to get that crispy outer coating we would dredge them in cornflour and season. But recently I was reading a blog called recipe tin eats and I tried a method the lady recommended and I have to say it works and will be our go to wings from now on.

buffalo sauce recipe

Buffalo Wings and Sauce

Everyone's favourite snack. This version uses slow baked wings for a healthier option
Prep Time 1 day
Cook Time 1 hour
Course Snack
Cuisine American
Servings 4
Calories 200 kcal



  • 1 tbsp. Butter
  • 1/2 shallot or red onion fine chopped
  • 1 clove garlic finely grated
  • 1/4 cup brown sugar,
  • 1/4 cup honey
  • 1/4 cup hot sauce (Ooft! Scotch Bonnet)
  • 1/4 cup Chipotle sauce (Ooft!)
  • 1/4 cup BBQ sauce (our preference Newmans)
  • 1 shot Scotch or rum
  • 3 tbsp. rich stock (we use dripping stock from roast chicken)

Baked Chicken

  • 1 kg wings separated
  • 5 tbsp. baking powder
  • 2 tsp salt
  • 1 tsp paprika



  • Dry the wings using kitchen towel and then place in a bowl and for 1 kg of wings add 5 tbsp of baking powder and 1 tsp of salt and paprika. Stir this by hand until all coated and then take a wire rack and oil it (otherwise chicken will stick), then place the wings on it back up. place in fridge overnight. Now I had no room in my fridge for this so I did all the first steps then just put the bowl in the fridge covered overnight and it worked really well, the next day I spread them on oiled rack.
    The clever bit comes now. Bake them at 120C for 30 minutes and then increase heat to 180 for 30-40 minutes depending on wing size and oven, I took mine out after 35. I have to say they were super crispy and tasty. The slow cooking at first helps to render the large amount of fat in wings so they end up healthier.


  • In saucepan, melt butter slowly, add shallots, garlic and sauté for 3 minutes until transparent. Add brown sugar honey and rum and heat through, then add other ingredients and cook for 5 minutes and keep warm until ready to serve.


Serving the wings and sauce

The traditional way to serve these wings is shaken in a bowl with a lid ( or a bag) with the buffalo sauce recipe, but for a party the presentation above might work out better. When coated the wings are very sticky and fingers get very stick eating them. So lets say 6 kids and your whole furniture and walls will have sticky marks all over ! Just fair warning 🙂
Keyword buffalo wings, chipotle, hot wings, wings sauce
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Hot pepper health – half a million study says YES

Huge study involving over half a million

This huge study was done by combining research in many smaller studies. A meta study is one that attempts to bring together many other studies to gain some knowledge. This meta study from the Cleveland clinic USA examined studies covering over half a million people world wide. We are all concerned about the effects of foods on our health and this very large study is very credible due to the scale.


The study concluded that it appears eating chilli’s can improve hot pepper health. It can reduce strokes, improve heart condition, make you live longer, and reduce cancer risk. Pretty stunning results we think. Even the study head Dr Bo Xu was surprised by how convincing the results were he said

“We were surprised to find that in these previously published studies, regular consumption of chili pepper was associated with an overall risk-reduction of all-cause, [cardiovascular disease] and cancer mortality,” 

The findings conclusions were that people who ate chilli had:  

  • a 26% relative reduction in cardiovascular mortality;
  • a 23% relative reduction in cancer mortality; and
  • a 25% relative reduction in all-cause mortality.

The study says that The exact reasons and mechanisms that might explain our findings, though, are currently unknown.  This points to a lot more hot pepper health study needed.

You can read the whole study here at the American heart association LINK TO HEART STUDY

Eating raw chilli peppers is one way to get them in your diet, but a simpler way is to buy our chilli sauce. Our sauce contains no additives or preservatives. its a pure and healthy chilli sauce click below to buy

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Hot Sauce Scoville Scale – How the heat in peppers is measured

Aged Hot Sauce, scotch bonnet hot sauce, best hot sauce uk, home made hot sauce
Hot Sauce Scoville Scale
Ghost Pepper Image by jim CARNAHAN from Pixabay

In around 1912 Wilbur Scoville a chemist working for Parke Davis a US pharmaceutical company, designed a way to show the heat delivered by different peppers. He created a method (  “Scoville Organoleptic Test” ) to judge heat of peppers by diluting them until the affects were no longer noticeable, and then measuring how much dilution he used. He is also the first person to point out that milk mollifies the heat. He won numerous awards for his work. Based on that test pure Capsaicin the actual substance within peppers that causes the burn is 16m units and a bell pepper or sweet pepper is 0. The pepper in the image above is the ghost pepper from India with 1m units. See more information at LINK

A recently published report by Harvard University about the origin of heat in peppers throws light on the origin of hot sauce scoville scale heat.

It amazed me that all the pepper lovers in the world only got what they love, by a tiny change that a primitive early ancestor of peppers made to protect itself from attack by predators.

Capsaicin – the basis of Hot Sauce Scoville Scale

It seems that there are two factors at work in the make up of the peppers chemistry, one is that rodents eat peppers and love them and they have such fine teeth they eat the seeds to the point they cannot germinate whereas birds eat the flesh and drop the seeds. So the plant developed a small metabolic change to create capsaicin the heat in peppers as the birds don’t taste the heat but rats do, so this deterred the rats. Pepper plants are also attacked by insects that suck the juices, and this defence also deters them.

The second is mould. Now peppers grow in moist environments and are very prone to mould and fungus, which attacks the buds and stops the peppers growing. Capsaicin deters mould and fungus so stops that attack as well. At Ooft! we notice this as when we age our peppers over two to three years, not only do we notice no deterioration, but laboratory analysis confirms that the peppers stay pure which explains our two year shelf life.

The article points out that the peppers pay a price for the defence. Producing the complex molecules for heat weakens the plants water retention capability and pepper plants with heat are much less resistant to drought than sweet peppers. Its a trade off they have made over time, but are we not so grateful. Without this development we would not have our hot sauce scoville scale.

Our thoughts on Heat from Peppers

LINK TO ARTICLE on how peppers protect themselves from attack.

Many chilli sauces boast of their heat but here at Ooft! we do not join that crowd at all. Our sauce is around 300,000 units on the Hot Sauce Scoville Scale but what we curate and care about is the flavour, the fruity unique taste of the scotch bonnet pepper. Although the scale is useful as a crude gauge it is meaningless when applied to individuals. So for one person 5,000 units of a Jalapeno might cause them to sneeze and their eyes to run for another it’s just not hot. Everyone has different tolerances. Thrill List a blog gives a nice glimpse into this world of chilli eaters LINK

To try our pepper sauces and get not just the burn but also the aged rich taste of the worlds finest chilli’s click below to buy

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Hot Sauce Facts – Can hot sauce make you ill?

hot sauce facts
hot sauce facts
Ooft! Hot Sauce

Can Chilli’s -make you ill, make your pets ill, make you high? – hot sauce facts

I was looking at Google the other day and did a search on what people ask about pepper sauce. The questions were often unusual but fell into categories I guess so I will have a try at answering the more common ones with hot sauce facts.

Can pepper condiment kill cats or dogs or other pets? – Pets are often more sensitive than humans. A good guideline might be would you give your baby hot sauce? The answer is definitely not. We do not know how different animals sense taste but I suspect its much better than us so what to you might be a lovely warm glow might be for them a frightening burn. Better to be safe and not try this.

Can chilli condiment give you headaches? – An excess of anything is bad. Even seasoned chilli heads taking a spoon of hot sauce can get hiccups, red faced runny nose and feel nauseous. Hot Sauce is a condiment, so would you for example put a tablespoon of Black pepper in your mouth? I doubt it. Can it cause headaches? Maybe if you took enough and didn’t take it with food. used sparingly and wisely hot sauce can do wonders for the taste of food enlivening it and making it richer tasting, just don’t overdo it.

Can chilli Sauce give you stomach ache? – See headaches. Yes I think if you ate it raw without food and you ate enough it might. But please don’t, be sensible eat it sparingly with food.

Can chilli Sauce make you high? – Well that’s never happened to me although when I eat it with food I get a smile on my face. No I do not think so, probably an urban myth

Can Hot Sauce expire – Well yes, in fact most have an expiry date. But we have also found that many hot sauces deteriorate when opened and get a film on the surface and change colour. Best to keep in the fridge. This does not happen with ours, but we have encountered it with some top brands.

Can chilli condiment Blind You? – have you ever heard of police using pepper spray? Well that’s hot sauce in a spray bottle essentially. A strong mix probably but hot sauce none the less. When we manufacture we wear double gloves. our scotch bonnet peppers are 300,000 on Scoville scale and that’s no joke. If you do get it in your eyes by accident wash with clean water immediately. it will sting for a while but I do not think it will blind you.

Can chilli condiment go bad? – see Expire above for detail. yes it can, best kept in fridge.

Can chilli Sauce Kill You – Everyone is different. I have red of people with peanut allergies dying from less than a 1/4 teaspoon of peanut butter. So potentially if your allergic it could cause problems. having said that its NOT an allergen recognised by the EU or FDA and I have never heard of anyone dying from pepper eating. In some cultures people eat the hottest peppers raw. Also its true that you become acclimatised and need more as you become accustomed to the heat. In India they have a competition every year and the winner eats like 3-5kg of raw hot peppers and they do not die from it.

Can chilli improve your sex life? – Some people think anything with heat has some affect on sex. There is no evidence of this. But having said that many people enjoy oysters with a hint of heat and oysters are a reputed aphrodisiac…so…

Does hot sauce go well with…? – We get asked this all the time about such a wide variety of foods. We are often surprised ourselves. One of our customers cannot eat scrambled eggs without Ooft!. The real answer is peppers go well with virtually any dish, sometimes in the dish as with soups and stews and chilli’s, sometimes over the dish, be experimental and try. Let us know we are always looking for unusual pairings and a surprise might be in your post box.

I hope this helps. Any more questions write to us at about hot sauce facts

Hot Sauce facts – you won’t go wrong buying our Ooft! you can click the button below to buy

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Vegetarian Burger – cannellini and squash make this burger so tasty

vegetarian burger

Image by Grooveland Designs from Pixabay

This delicious a healthy vegetarian burger is pure heaven. You will be surprised that this tastes so good. My husband and son were like sour faced when i told them what was for dinner. but when they tasted it they were amazed and both said it was great and they loved it.

Chipotle butternut squash and bean burger

This is a delicious hamburger made from healthy beans and squash plus of course our hot Chipotle sauce. Even our kids loved it (of course we didn’t tell them it was vegetarian But seriously give it a try.

vegetarian burger

Squash and Bean Burger

Oats, Quinoa, flax, Cannellini bean and squash make this burger so tasty yet so healthy
Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8 burgers
Calories 270 kcal


  • 2 cups butternut squash chopped
  • 1 shallot chopped
  • 2 garlic cloves chopped
  • 1  (15 oz) can white beans, drained & rinsed
  • 3 tbsp. chipotle sauce
  • 2 flax egg (2tbs ground flaxseed mixed with 6tbs hot water. Sit for 15 mins.
  • 1 cup cooked quinoa
  • 2/3  cup rolled oats
  • 1/3 cup flaxseed meal
  • 1 tsp cumin
  • 2 spring onions finely chopped
  • salt and pepper


  • This is a delicious burger made from healthy beans and squash plus of course our hot Chipotle sauce. Even our kids loved it (of course we didn’t tell them it was vegetarian But seriously give it a try.
    Blend the butternut squash, shallots and garlic. Add the remaining ingredients and pulse to form a dough.
    Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.
    When ready to cook, preheat the oven to 375ºF.
    Add the vegetarian burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.


*Cabbage slaw (mayo, ooft and zest of lime or lemon.
*sliced tomato
*Ooft mayo and chipotle sauce to garnish.
Serve immediately. 
Keyword flax, quinoa, vegetarian burger, veggie burger
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New Seafood Rice Biryani – Kerala style

seafood rice
seafood rice
Seafood Biryani Kerala Style

Biryani – Kerala Style

Keralan cooking uses a mild sophisticated mix of spices and is ideal for a western palate LINK TO KERALA PAGE

This rich almost sumptuous seafood rice biryani is a speciality of the region. The addition of saffron at the assembly stage helps create the multi colour you often see in Indian restaurants who often use colouring to achieve this.

Goes really well with our aged hot sauce click button below to order

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seafood rice

Seafood Rice Biryani

In Kerala they are so close to the ocean that the seafood is the freshest. This is my take extracting from several sauces starting with Rick Stein but adding from local blog sources in Kerala. Its a lovely meal and not that hard to produce
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 500 kcal



  • 8-12 large prawns 18-25 size
  • 500 gm white fish fillets firm fish, hake is good and inexpensive
  • 2 squid sliced
  • 1 tsp coriander, chilli flakes or powder, hot sauce, salt, turmeric
  • 2 tsp ginger garlic 1 inch ginger and 2 garlic cloves smashed up
  • 1 handful coriander chopped rough


  • 2 cups basmati rice
  • 4 cloves
  • 5 cardamom pods bruised
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 1 onion finely sliced
  • 1 tsp salt

Cooking Seafood

  • 2 onions chopped
  • 2 tomato chopped
  • 2 chilli's sliced
  • 1 inch ginger sliced
  • 5 cloves garlic chopped
  • 1 tsp Coriander powder
  • 1 tbsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 tsp chilli flakes
  • 1/4 cup chopped cilantro (coriander)

When making biryani

  • Fried Onions – Optional but nice, fry finely sliced onions in deep oil until crispy and light brown drain
  • SAFFRON: ½ cup warm milk and either a tsp saffron or turmeric (use at end)
  • Fried cashews – Optional lightly fry whole cashews and add when required


cooking rice

  • Cooking the Rice:1. Soak the rice for 30mins and drain keep it aside.
    2. Heat 1-2 tbsp ghee/oil in the pan ,add sliced onions ,all spices and sauté for few mins until fragrant; now add the drained rice and sauté till rice combines well with all spices.
    3. Boil 4 cups or so water, add to rice, and cook the rice for 8 mins (al dente).
    4. When rice done drain the excess water immediately.

cooking seafood

  • 1. marinate the seafood with above mentioned marinate ingredients; and keep it in the refrigerator for an hour or more
    2. Make a paste of garlic, ginger and green chillies and set aside.
    3. Heat a oil in the frying pan till smoking and shallow fry the seafood (you want it hot so the prawns and fish get a slight char) this should be very quick you don’t want the seafood to cook through just a char and out onto a plate
    ;4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, and tomato chopped,now add chopped corainder, and combine well.
    5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and cook slow for 10 minutes
    6. Add fried seafood and juices and mix well; if the gravy dry then add 3tbs of water.
    7. Cover & Cook on low flame for about 3 mins and adjust salt.

Final assembly

  • 1. Preheat oven to 180 degree C
    .2. In a oven proof dish, grease your cooking dish and spread 1/3 of the rice, then half the seafood and then more rice and the rest of seafood then top with rice
    3. Sprinkle first two layers with, fried cashews, raisins, fried onions and chopped coriander leaves, after finishing sprinkle left over ghee and few drops of saffron milk over the rice as the final layering.
    4. Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins
    .5. When it is done, remove and keep the dish covered until serving.
Keyword biryani, kerala seafood, seafood biryani, seafood rice
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Ainsley Harriott Recipes – our favourites

Ainsley Harriott Recipes
Ainsley Harriott Recipes
Ainsley Harriot

Ainsley Harriott. We first became aware of this amazing Chef when we watched his Caribbean cooking show on BBC. So cheerful and so full of energy. His respect for local chefs and cooks who he worked with on all the shows was evident as was his love for life and food.

We watched every episode as he also showcased the cooking of each island including Trinidad and Tobago. LINK TO HIS WEBSITE

Favourite Ainsley Harriott Recipes

Caribbean Fish Curry with Spinach & Coconut

This works so well with a very inexpensive Hake steak. making it a healthy nutritious and fun meal. LINK TO RECIPE

Caribbean Lamb & Sweet Potato Curry with Clap-Hand Roti

This succulent lamb dish served with simple roti or pita bread is great warming food for a cold night LINK TO RECIPE

Ainsley Harriott recipes on BBC

Many of Ainsley Harriott recipes are available at the BBC web site LINK TO RECIPES

Many of his recipes work really well with our scotch bonnet hot sauce. you can buy this now by clicking button below

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Ainsley Harriott has been a Calypsonian and toured Europe in the 1990’s but then turned to his cooking talents and became resident Chef on Good Morning TV. His chops include a stint on Red Dwarf! See his amazing ebullience in this vintage calypso on YouTube See link

His career is amazing having written many best selling books on cooking and food. See link to amazon page

What an all round man, and what a cheerful up beat presence that dominates the screen on his shows. We are hoping that in 2021 he will be back with more Caribbean favourites