Great Taste Awards from the Guild of Fine Foods is one of the prestigious awards in the UK for artisan products. (LINK TO AWARDS) The judging is fierce, but the judges give feedback on the taste. This year our Smoky Chipotle ( LINK TO BUY) was awarded a coveted Star. The star means “Simply Delicious”.
We constantly taste and improve our sauces and based on the judges feedback we have again modified our Smoky Chipotle to improve the long lasting smoky flavour of those hand picked Mexican Morita chilli’s.
OUR NEW RECIPE
Our new ingredients list is as follows: Chipotle (>20%), ageing liquor, vinegar, aged garlic, sugar, salt, onion powder, roasted cumin, oregano thyme, tomato paste, tamarind, coriander and aromatics
Recipe for Chipotle Chicken Burrito kindly provided by Chef Martin Sweeney
Chef Sweeney a regular contributor to Loch Lomond Food and Drink Festival – LINK
You come home from work tired and not to keen to cook. In the fridge you have some chicken breast and salad.. Boing, idea, a burrito. Its healthy, its quick, its tasty and its filling plus it takes a few minutes. This is the dish for you. You have a family, wow guess what kids love this. Success, make, eat, and collapse, day done.
The nice thing about this dish is how easy to make and how tasty. Make a side salad or add a salsa. Sometimes when your tired you just want a quick healthy meal in front of the TV or on the couch. This is the one!
Chipotle Chicken Burrito
There is nothing as good for a quick healthy meal than a burrito Top Chef Martin Sweeney sent us this delicious version
Marinade the breast strips in the lime juice and hot sauce, season with salt and pepper, allow to sit for 10 mins.Roughly slice the lettuce and mix with mayonnaise and lime zest, salt and pepper to tasteMake the tomato salsa by mixing the tomatoes, coriander, red onion and season with salt and pepper and a squeeze of lime juice (add a few drops on Ooft! If you like a spicy salsa)Drain and dab dry on kitchen towel and in a hot pan with cooking oil fry for 2 minutes on each side till golden and cooked through.Warm the tortillas in a microwave for a minute.Build the chipotle chicken burrito starting with the lettuce and mayonnaise on the bottom, chicken on top of that and topping it off with the tomato salsa and some chopped coriander. Drizzle a little extra Ooft! On top and foldIf you want more protein then melt some cheese over it before rollingServe with a wedge of limeYou might like to try, cabbage instead of lettuce for more crunch, or add sliced sweet peppers
From the warm shores of the Caribbean comes this exceptional poultry curry. Easy to make and so tasty and healthy.
The sweetness of the aubergine lends itself to this dish in a way you just can’t forget. Eggplant are a healthy addition to many dishes; they are high in antioxidants and vitamins and minerals, while also being low in calories and salt- but their flavour is what makes this chicken and aubergine curry.
1smallchicken (or 3 or 4 whole legs)chopped into bit size pieces
1goodsprig thymeleaves pulled off
1inchgingerpeeled and fine chopped
salt and pepper
2 tbspcurry powdermix with water
1/2tspturmericmix with water
2Eggplantchop when ready to use (goes black if left in air too long
salt pepper sugar (1tsp)
Marinade: Chop onions, garlic, and coriander finely, also mix all ingredients in the marinade in a large bowl or container, massaging together. Seal and leave overnight in the fridge, or at least 2-3 hours before cooking. Remove from fridge 30 minutes before cooking.
Curry mix is water plus curry powder and turmeric mixed to pasteIn a large pan or wok, heat up oil on med-high heat until hot then add sliced onion, and cook until browned on edges only(around 10 minutes). Add your curry mix to the pan also and the curry leaves without steeping water. Turn the heat up to high and continuously stir. Let the spices and onions cook until fragrant and consistency turns grainy (3 minutes).Once grainy, add your chicken from the marinade, reserving seasoning left behind in the container. Stir to coat, and then cover for 5 minutes, stirring every other minute. Meanwhile, chop aubergine in half lengthways, and slice thinly (or to preference) along each half. Add aubergine after the 5 minutes, as well as the 3 tomatoes chopped roughly. Add sugar, salt and pepper, and a dash (or to desired heat) of Ooft! Scotch Bonnet. Reduce to med-high heat.Add a 1½ cup of water to the seasoning container, to catch all of the leftover seasoning. Add this to the curry chicken and cook for a final 30-45 minutes, until chicken is cooked and curry is to desired consistency. Taste and season to preference. (Optional: add ¼ tsp roasted cumin and mix through to finish)
serve with cucumber sliced and seasoned with coriander, salt and pepper and squeeze lemonAlternative: Add in 2 potatoes chopped with aubergine for a different take!
Since arriving in the Uk we have always made crab curry and dumplings (a Tobago speciality) with brown crabs. But now we have discovered velvet swimmer crabs a good alternative if you can get them. They are inexpensive and eco friendly (apparently they breed rapidly and the ocean is full of them). But for us the big thing is how sweet they are and how easy to get the flesh out by biting through the legs and claws. Brown crabs have hard shells so you need to crack the claws with a pliers or rolling pin before cooking otherwise your guests cannot get all the goodness inside.
8 live spinner crabs made enough for 4 people and at £5 for 8 that’s an economical meal. If you use Brown then you will need one each about £10. Curry crab and dumplings is one of the worlds great dishes. It will rarely be served in restaurants as eating it is so messy but half the fun.
In the USA lobster country Massachusetts and North the restaurants are prepared the staff give you huge bibs and bowls of water to wash your fingers, but the UK just isn’t there at all.
Its important to use uncooked crabs. We get all our shellfish from The Berwick Shellfish company LINK TO WEBSITE
As you can see in the photo these crabs make a lovely meal which goes so well with the bland wholesomeness of simple dumplings made with plain four salt sugar and water.
Caribbean Curry Crab Recipe (for 4)
This meal is a must if you visit Tobago. In Trinidad they use land crabs, sold at the roadside by small boys on long poles about 6-8 to a bunch. In the UK we use medium brown crabs or swimmer crabs. It is essential they are live crabs, hard to get in the UK unless you know a fisherman.
This goes well with our scotch bonnet hot sauce. Buy that by clicking below
4mediumlive crabs Its not nice to kill crab, we put ours in freezer for about an 30/60 minutes to dull their senses. Take off the top shell with a knife and split the crabs in two and clean everything soft away until your left with two halves. Crack the large claws (called gundies in Trinidad) with a rock or pestle.
salt and black pepper and teaspoon of curry powder
1inchfresh ginger chopped
1tbspcurry powder mixed to a paste with water
3/4cupshalf and half coconut milk and water
water to mix to a dough
After a time for the seasoning to get into the meat (at least 2 hours but can be overnight).Heat oil in a pot and add 1 tbsp. curry powder mixed to a paste with water. Let cook down a little to gain fragrance and then add the crab and stir gently. After about 5 minutes add a cup of Heineken or similar lager, water and coconut milk. About maybe a pint or so all together, enough to cover. Add 1-2 teaspoon of sugar. Turn down heat and simmer for twenty minutes, uncover and reduce at high heat until gravy thickens, also add a bit more coriander chopped.
While the crab is cooking take a pound of plain flour and add 1 tsp salt and 1 tsp sugar, mix with water to form a firm dough. roll to a cylinder about 1-5 inches and slice into pieces to make about 10-12 dumplings. Add to boiling salted water and boil for 20 minutes then drain.
Put dumplings on plate and spoon crab over. This is a messy but satisfying meal where the real taste is in the dumplings and gravy and any crab you can suck is a bonus really.
Keyword caribbean crab, curry crab, curry crab and dumpling
The Mockingbird Hotel Jamaica – a hotel that knows about hot sauce
I love this hotel ( LINK TO HOTEL) because grow their own peppers and make their own sauces and pickles. I always love to hear about places with this level of dedication to hot sauce.
I have no connection with the hotel but I do like the idea that a hotel understands about hot sauces and grows their own peppers and makes their own sauces. This hotel sits in the Blue Mountains overlooking the ocean above Port Antonio on the North Coast and bills itself as an eco hotel and it looks the part.
Its a place I might stay if I ever went to Jamaica. The food is billed as zero miles, i.e, they either grow their own or buy from very local farmers. What a lovely idea. I have always thought food from where you are is better for you, but this idea also encompasses low carbon. A huge truck using dirty diesel didn’t drive 2000 miles to deliver it for you to cook!
BUY NOW Can’t afford or spare the time for a trip to Jamaica right now? Well get the taste delivered to your door by buying our lovely aged scotch bonnet sauce LINK TO BUY
Blue Mountain Coffee
The Blue Mountains are the famous home of the worlds finest coffee. The Mockingbird hotel serves the real thing so you can taste it right where its grown. How amazing is that! Coffee that’s is very hard to find although many claim to have it, often its mixed with other coffees as it is so expensive.
Blue Mountain in UK
I looked around the UK coffee scene and found many places selling Blue Mountain coffee. But read the small print as almost all were a hybrid grown in Kenya using “Blue mountain” plants. So basically Kenya coffee with pretension. Whittards seem to be the only place in the UK selling real Blue Mountain Coffee – LINK TO WHITTARDS
The food is all locally produced. Jamaicans like hot sauce and use it extensively in their cooking and on their plate. Jamaican food is very good once you remove the whole “jerk” story. Go and try curry goat, escoveitch Fish or ackee and saltfish. These are the real treats.
Ooft! at Loch Lomond in early April at the Springfest.
Ooft! at Loch Lomond, as part of the great culinary adventure. Chef Martin Sweeney was the host of Culinary adventures at the Lock Lomond Springfest in April LINK. This event is attracting increasing numbers of visitors due to its lovely location on the banks of Loch Lomond at Balloch. The two days featured live bands and exhibitions of birds of prey with lots of local shops and special offers.
Ooft! at Loch Lomond as part of the culinary offerings. As part of an extensive offering of local dishes Chef Martin used our Aged Ooft! Scotch Bonnet for a scallop Ceviche and our aged Chipotle as part of his lovely Blue Corn taco with Haggis. All the dishes were well received. You can buy Ooft! sauces using the following LINK
Salted Cod is a very old Scottish tradition dating back to the Vikings. There is a great company in the Shetland Isles making quality salted fish, and I urge you to try and use this truly great food. Before fridges this kind of food was a staple in Scotland and it deserves to return to the table. Shetland Salt Cod link. The Shetland company makes hard dried cod, but there are also other sources of salt cod easier to use online at Amazon. I actually prefer a softer fish that is popular in Spain and Portugal. The hard fish needs 24 hours soaking. The photo below is of one we use often
Go to France or Spain and everywhere you look is salted fish. But over here it is very difficult to find and often poor quality. The Shetland Salt Fish is top of the line and worth a try. Many people want to reduce their red meat intake but struggle to find alternatives. This keeps well in the fridge (we keep salt fish for up to 3 months), is quick and easy to prepare and tastes truly amazing. Our two sons love this healthy meal.
This salt cod recipe comes from Bermuda and is used by most families as a brunch or late breakfast on Sundays. I used to go to my old friend Eugene Harvey house where his mother cooked for about 20 children and aunts and uncles and cousins. Their house overlooked the Bermuda Sound, clear blue waters. This dish sounds odd, but the combination of flavours is stunning. When you eat this you are eating a bit of Bermuda!
If you are going to Bermuda this site tells you where to eat this and also gives an alternative salt cod recipe – Bermuda Breakfast
Available in most supermarkets and online stores
Bermuda Breakfast – Salt Cod Recipe
In Bermuda they have created a unique delicious and healthy meal usually served Sunday as a brunch
250gmSalted Codfish (soaked overnight in water 250 gm serves about 4)
1lblarge new potatoes or waxy potatoes
1tinplum tomatoes (try to get good quality)chopped
salt and black pepper
Put the potatoes, codfish and eggs in a big pot and boil until potato done (about 15 minutes)Drain and separate Meanwhile take a frying pan and cook the onions, peppers and garlic slowly until soft and transparent. Add tinned tomato’s chopped or rough blend with sugar and cook covered on low heat for 15 minutes or so. Then add flaked fish and salt and pepper to taste. The salt fish will add plenty salt so be careful with salt.
Put potato, sliced banana, slice of avocado, and halved egg on plate and spoon fish and tomato mixture on side. Liberally sprinkle codfish mix with our Ooft! Hot SauceIt is important to eat a little of each and you will be amazed how these flavour complement each other
Keyword bacalao, Bermuda breakfast, caribbean salt cod
Liver and onions a rich hearty dish for your evening meal. This lovely rich dish is much improved by adding Ooft! Chipotle Sauce while cooking. The smoky chilli’s develop the flavour in a similar way to adding smoky bacon. You can use chicken livers for this dish which I find a nice alternative as they are usually sweeter and less “livery” than lambs. An economical and health giving cut of meat, probably the least expensive meat. Its high in quality protein, vitamin A and the best meat source of available iron so excellent for anaemia. Eaten a lot by athletes and recommended by doctors. Enough meat to serve 4 people costs about £2 or less.
using 2 tbs oil, sweat onions and peppers and fresh tomato down until soft (if using tinned tomato add when onions soft), about 10 minutes. Dust meat strips in seasoned flour. Put aside onion mixture and add extra tbs oil and fry liver for 3 min a side. Return onion mix to pan and add Ooft! , sun dried tomato paste, salt to taste and stir together to coat. Serve with mashed potato. Add more Chipotle sauce and sprinkle Coriander to dress.
A “doubles” is a special Trinidad street food made up of one (a singles) or two deep fried mini roti and a comfort food tasting, lightly curried, chickpea mixture. Of course being Trinidad that just the start. Add Ooft! Hot Sauce, add Tamarind sauce, add cucumber finely chopped and mixed with coriander and lime juice, add mango salsa, make it your own! The small fried roti is called a bara and the basic filling is called channa ( curry chickpea). Then you have the dressings.
VEGAN ALERT – Trinidad doubles is a wonderful filling vegan meal and EVERYONE loves it!
Every morning all over Trinidad from as early at 5am the doubles vendor comes out. He has a big pot with the hot channa and an insulated box with the barra. On his table he sets out the “dressings”. Immediately queues form. He picks up two barra laying them on his hand slightly offset and then puts a big dollop of hot channa and your chosen dressings, deftly rolls it in a paper sheet and hands to you to eat right there. usually by the cart will be a cooler filled with cold soft drinks and a water dispenser to wash your hands afterwards, this is an immersive experience and an amateur will end up with channa all over his mouth and hands and a giant smile of pleasure!
Read this lovely review of Trinidad doubles in the New York Times which highlights “doubles Trinidad street food” in point 8 – see review
Of course Trinidadian doubles street food would not be complete without hot sauce so you can buy Ooft! here by clicking below
225g white flour (or to be healthy half wheat and flour) 1 tsp yeast 1 tsp baking powder 1 tsp turmeric 1 tsp ground geera (cumin) 1/4 tsp sugar 1/4 tsp or less of salt Approx 150mls warm water (might use little more or less)
Combine all the ingredients, add water gradually to make soft dough. Dough should not be to dry or to wet.. Cover 2-3tbs oil…sit for 2 hrs covered with cloth in a warm place.
Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle… Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in color… Have a bowl with lots of tissue and cloth to cover your bara..
Cooking the Channa (I use half bag)
Cook time 20-30mins Pre soak overnight with 2tsp bicarbonate of soda…Rinse, drain well. Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in water until tender. Drain channa, reserve the liquid…Heat oil, mix 1 clove finely chopped garlic, 1/2 onion finely chopped, 1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté for 2 mins, (don’t burn the curry) Add channa to pot & stir throughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp geera, stir and set aside…
Best eaten right away, as they say in Trinidad…”On de spot” Serve as topping… mango chutney, cucumber chutney, tamarind sauce, Ooft! Of course…
The definitive Trinidad street food, sold on every corner and enjoyed for a breakfast or lunch. All vegetarian and all delicious
150mlwater depending on flour may be little more or lesssee pic for consistency
making the filling or Channa
the pre soak
250gmsChick peas (known as channa in Trinidad)
2tspbicarbonate of soda
The cook 1
1tspcurry powderfor authentic taste use Chief from Amazon
The cook 2
making the fried roti
Combine all the ingredients, add water gradually to make soft dough. Dough should not be to dry or to wet.. Cover 2-3tbs oil…sit for 2 hrs covered with cloth in a warm place.Moisten hands with oil for each, use about golf ball size dough in hand, flatten into a circle…Fry on med heat, when the bara rises to surface, take your spoon and toss hot oil over bara, it should puff up a bit, turn fry till light brown in colour…Have a bowl with lots of tissue and cloth to cover your bara..
cooking the chick peas – the pre soak and the cook 1
Pre soak overnight with 2tsp bicarbonate of soda…Rinse, drain well. Add garlic clove, 1 tsp (chief)curry powder and salt to taste, cook in fresh water until tender. Drain chick peas
the cook 2
Heat 1 tbs oil, meanwhile mix 1 clove finely chopped garlic, 1/2 onion finely chopped, 1tsp curry powder, 1-2 tbs chopped cilantro in 50ml water. Fry /sauté for 2 mins, (don’t burn the curry)Add chick peas to pot & stir thoroughly. Add the reserve liquid, you can always add more water if channa not tender..When cooked mix in 1 tsp roasted cumin, stir and set aside… This should have consistency show in pics
Ooft! home made hot sauce is very pleased to announce that the wonderful Glasgow Science Centre, (link to GSC Website) one of Scotland’s premier visitor venues attracting thousands of families annually from all over the world has chosen Ooft! Hot Sauce to grace every table in the Centre Café. Hot Sauce is growing in popularity in the UK and in Scotland but except in specialist Caribbean restaurants its unheard of to find hot sauce next to the pepper and salt. Buy your bottle of our award winning sauce now with THIS LINK