Watch the faces as they taste our hot sauce. Note that they say they would buy this sauce, an acid test for reviews. These guys are brave see how much Ooft! they use. The Clifton Chilli club is the rolls Royce of hot sauce reviews and they have fans all over the world who watch them on Facebook.
Their club web page rightly says “We like to think that we are fully immersed in the world of chilli! We don’t just grow chillies, we cook with them, run eating contests with them, taste them (often to our detriment), review chilli products, go on adventures & more. To find out more, please click the heading of each subject and explore the sub pages.”
The Jamaicans have created a lovely tasty breakfast with this dish. Ackee is a fruit from a large tree and is poisonous if eaten unripe. So its best to buy tinned ackee available from most supermarkets that carry international foods. They are expensive around £4.50 a tin but the consistency and taste cannot be duplicated. In Trinidad there are a few ackee trees but most Trinidadians don’t understand them and rarely eat the fruit.
Boil about 1/2 lb of saltfish and drain. In a frying pan slow cook an onion sliced, a sweet pepper sliced and a hot pepper chopped until the go translucent and soft (about 5-10 minutes slow). Add a tin of tomatoes and some fresh thyme and maybe a little water. I also add a teaspoon of sun dried tomato paste and a tsp of sugar. Let this mixture cook slowly until reduced and tasty, add black pepper. then add the shredded saltfish and let this cook into the mix for 5 minutes before topping off with the ackee. Once the ackee is added don’t stir much as it breaks up.
To make the dumpling take 8oz plain flour and add a tsp of salt and a tsp of sugar. Then mix with water to a soft consistency and knead for about 2 minutes. Boil; a saucepan of salted water and divide the dough into 8 pieces. Flatten with the hand or a rolling pin into saucer shapes and drop into the boiling water and cook for 15 minutes. Serve with Ooft! hot pepper of course!
Chilli sauce goes well with vegetarian meals. You can buy our hot chilli sauce by clicking this link. Food Bloggers have changed the face of the worlds home cooking. Unlike professional chefs the food blogger is some one you can relate to, has a family, works hard and the recipes are the sort of thing anyone can try at home. One of the best known food bloggers in Britain is Corina Blum with her food blog “Searching for Spice” LINK TO BLOG. As Corina says she is a busy mum so sticks to tasty recipes she can prepare quickly for her family. She loves spicy food and her recipes feature tasty hot food from Mexico, India, Thailand and China. In her own words:-
“I love using spices and discovering new ones and that’s how the blog’s name came about. A lot of the dishes are inspired by dishes from around the world – Some of my favourite recipes are curries, stir fries and spicy salads. I love Indian, Mexican, North African, Thai and Chinese food.
Naturally many of the recipes use herbs and spices, although I do make all kinds of dishes. Initially there were very few sweet recipes but over the last 2 years, I have become more interested in baking, especially since my daughter (Little Miss Spice, born April 2012) has started to enjoy helping me out in the kitchen. Master Spice (born April 2014) is also keeping me very busy”.
We sent Corina a sample of Ooft! and she has used our sauce in a classic vegetarian Chilli dish using lentils instead of meat. It sounds wonderful and here at Ooft! central we can’t wait to try it as we love lentils. The recipe is at LINK TO RECIPE
Mark Hix is one of the finest and little known top chefs in Britain. He has built his small group or restaurants slowly and carefully, focussing on the finest and freshest local ingredients. So when Tramshed, one of the most innovative restaurants in the group, contacted Ooft! and said we had been chosen by all the chefs as the future hot sauce for Hix we were knocked out but delighted. At that point Ooft! was a growing retail brand with many faithful individuals who loved our sauce. But rising to the challenge we created a catering Ooft! 1 ltr bottle and suitable packaging.
That was a year ago and it appears that the chefs continue to love Ooft! as we get regular orders.
Now we are reaching out to find Scottish Chefs who are willing to take a chance and try Ooft! in their menus. We are locally made, 100% natural and aged like fine wine.
Hottest chilli? No but here at Ooft! we make tasty hot sauces you can use very day. We don’t try to be the hottest chilli, we are the tastiest. We sell through specialty stores and delis all over Scotland and in many parts of England. We also sell online and you can buy our sauce from us direct at this link.
But Amazon is trusted by a lot of people myself included. So we have finally put our hot sauce online with Amazon.
Amazon page for Ooft! Aged Scotch Bonnet at – LINK
Amazon page for Ooft! Aged Smoky Chipotle at – LINK
Although we use PAYPAL on our site and customers can feel totally secure in buying there are a lot of people who already have all their details at Amazon and like the “one click” shopping style. So to make it easier to acquire our award winning aged hot sauce from anywhere in the world via we have finally put Ooft! up as a product. To find it search for ooft.
Oxtails are an underrated cut and are full of flavour.
1kg fresh oxtails
1 onion, carrot and celery
1 tbs brown sugar in 1 tbs oil
1 onion 1 sweet pepper, 1 clove garlic, plus two tomatoes chopped (optional piece of pumpkin)
1 tin red beans (drained)
2 tbs chopped parsley and 2inch of tomato paste from tube
We use a little Bisto in water to thicken the red bean mixture
This is a very tasty and nutritious meal. It keeps well in the fridge and show here would serve 3-4. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.
First slow bake the oxtails with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).
STEWING THE OXTAILS
Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.
THE RED BEANS
Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with a crushed garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus 1tbs of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).
Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan heat then add 1 tbs Bisto dissolved in a little water to thicken. Hold.
We combine the three components and let them warm together.
We serve with plain white jasmine rice. The image shows okra rice which is a good alternative.
We have been trying a new recipe from North Africa called Chermoula Chicken. Although its origin in Morocco (wiki says is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking). It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetable, the seasoning is not far away from the Caribbean, and its a lovely one pot meal. We had a small rice salad with it but it could standalone with a few more potatoes. It goes really well with Ooft! Chipotle sauce. The flavours just work together well. serves 2 Ingredients two leg and thigh skin on. 8 small potato, 1 onion cut in qtr, 4 small pieces of pumpkin (optional) 8-12 baby plum tomatoes, Seasoning for chicken. 1/2 tsp cumin seeds lightly toasted (do this in a dry pan and watch it doesn’t burn, you will be able to smell its fragrance), 1/2 lime or lemon juice and zest, 1/2 cup chopped parsley and same coriander, 2 cloves garlic crushed, 1 tsp Ooft! Scotch Bonnet, 1.5 tsp smoked paprika. salt and pepper. Method Mash or blend the ingredients with 3 tbs olive oil and mix with chicken and leave for 30 minutes. Then place all except tomatoes in pie dish (skin side up) with 1/2 cup water and roast in oven at 180-200 for 30 minutes, then stir lightly and add tomatoes and continue roasting for another 40 minutes.
This is a lovely tasty fried rice, in the Caribbean they modified the Chinese influence with stronger tastier flavours and it shows. The addition of caramelised sugar stewed chicken deepens the taste and makes it more wholesome.
2 Breasts of Chicken cleaned and seasoned. (Chop small and stir in 1 tsp dark soy, 2 tsp light, 1 tbs chopped coriander, 4 cloves garlic chopped and salt and pepper. Leave for an hour or more )
1 cauliflower 1 green peppers 1 red pepper 2 large carrots 1 onion 8 oz rice (long grain is best)
This is very good as a light diet meal, with a side salad or as a big meal with BBQ as shown above.
Cook rice as normal but drain while still a little undercooked. Leave to dry if possible for an hour or so
All vegetables must be sliced and chopped into small cubes.
Heat 3 tbpns oil in a wok on high heat. and add 1 teaspoon brown sugar. Wait until sugar melts and bubbles and turns dark.
Add seasoned chicken stir and cover. Leave on high heat for 5 minutes. Uncover, and add carrots and onions and covering let cook for further 5 minutes. Uncover and add cauliflower and a sprinkle of salt, and cover for another 3 minutes. Finally add peppers stir, and cover for two minutes. Uncover and add rice and stir vigorously. Add 1 teaspoon of dark soy if you want the rice darker and stir to mix and colour ingredients well. Add 3/4 oz butter and stir in gently. Remove from heat and mix again. This reheats well in the microwave and keeps well.
Many people shy away from fish soup, maybe they think its hard to do. But go to France and eat in one of those tiny bistros near the harbour and rave about the bouillabaisse or fish soup. This recipe is tried and tested and delivers a rich warm nourishing soup or broth with a bit of heat. Serve with French bread sliced and rubbed with garlic plus some grated parmesan. The French put that in the bottom and pour soup over but you can also float it after.
This is the same filling used two ways. One as simple puffs for a party, delicious and vegetarian. The other is filling small fried pies great for snacking and keep well. Reheat with a microwave and use plenty of Ooft! hot sauce
Ingredients for filling 5 sml/med potatoes 1 roll puff pastry 1-2 tsp roasted geera (roasted cumin) 1/2 onion finely chopped 2 cloves garlic finely chopped 1/2 tsp Ooft scotch bonnet Salt to taste 2 tbs oil
Method Boil potatoes in salted water, when cooked, drain then mash. Meanwhile sauté the onion and garlic in the oil, until onions go transparent, then add geera. Add a little salt if necessary..Stir well, then mix into mash potato, then mix in the Ooft. Leave to cool.
When the mixture is cool enough, you can now start filling your puff pastry, in whatever shape you want… Cook for 15-20 mins, oven 180-200 Celsius..
If you want to make make as an Aloo pie
225g Flour, 1tsp baking powder, 1/4 tsp yeast, 200mls water, less or more might be needed pinch salt Oil for frying
Knead flour with bp, salt, yeast, lukewarm water to form soft dough.. Cover and leave to rest for 20-30 mins.. Next, take some dough and roll into small balls, (golf ball) leave to rest for 10 min… Roll the dough ball on floured surface into a circle Place 1-2tbs potato filling in centre of circle, spread it a little length ways, then fold into a half moon, press the ends with a fork.. Heat oil then fry…when the pie rises, spoon some hot oil over it couple time, the dough with puff up.. then flip over the other side.. should be a nice golden color when cooked…
Picture above shows aloo pie with some curry chick pea and hot sauce dressing