4 Thai chilies
6 small sweet orange peppers
Place in a stainless steel pot and pop in the barbecue for 3-4 hours. Blitz and place in a sterilized jar.
Chez Chez
A pineapple chopped up 4 Thai chilies 6 small sweet orange peppers Place in a stainless steel pot and pop in the barbecue for 3-4 hours. Blitz and place in a sterilized jar.
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Ants, ants, feking ants! I hate them. They make my skin crawl and I hate the thought of them stomping all over my food, eating it and then pooping all over it. Monday morning I woke up to a dustbin smothered in tiny little ant fukkas. At first I though it was a busted open tea bag, but tea grouts don't move. There was sweet melon skin in the bin and they were having an ant feast. I got the Dyson out and started sucking them into the jet engine, but as fast as I vacuumed them up they magically reappear. Once I got as many as I could up, I ran (literally) to my computer and Googled: how to get rid of ants. It said caulk the gaps that they appear from first. Then it said how they hate vinegar and most of all, cinnamon. So I ran to the tool cupboard, grabbed a loaded gun of caulk and blocked off all the gaps around the edge of the cupboard. Then I filled a spray bottle with vinegar, sprayed the whole surface area and wiped it out with a cloth. Then I placed a line of cinnamon along the entrance to the cupboard. Over the next couple of days I noticed a few scout ants that I took great joy in squishing before they could reach their Queen and tell them of the wonderful bounty they had discovered. Then this morning to my dismay I saw that they had found their way across the other side of the kitchen into the food cupboard. A small party was being had around a box dates. Crap. Little fukkas. I sat racking my brain about how to created a barrier around the circumference of the cupboard. It would be no good just blocking their ground floor entrance as ants can climb and walk upside-down. And the I had a EUREAK moment. I took sticky tape, smothered the tacky side in cinnamon and then stapled it all around the edges. Good luck getting to me food now ants! Your boarder access has been denied! Makes 2 fat slices: Half a pound of uncooked shrimps (prawns in the UK) Two slices of bread (I used whole wheat, use any type) 1 stick of lemongrass an inch of ginger 1-2 cloves of garlic 1-2 kaffia lime leaf sprinkle of galgangal drizzle of sesame oil dash of light soy sauce Sesame seeds (I used black and white but just white only works) Instructions: Place a baking try in the oven and pre heat to 350 chop up the ginger, garlic, lemongrass, lime leaf and add to a blender clean the shrimps and chop each 1 into 4 piece and add them pulse the mix until it forms a big gooey ball You can toast the bread first but allow it to cool completely before adding the spread. Fill a shallow bowl with sesame seeds. Spread the shrimp on once side of the bread nice and evenly and along the edges if you can. then drop it gooey side down in the seeds and spread the other side. Now sprinkle some seeds on the top side so you can flip it over and completely coat in seeds. Heat a little olive oil in a pan to a medium heat. add the slices and cook on both sides a 2-3 minutes carful not to burn the seeds. Then transfer to the oven and cook for a further 3 minutes. Cut in half and serve with your favorite dipping sauce. I made a Thai inspired sauce with chili sauce, lime, rice vinegar, soy and ginger Back left too front right: white vinegar + star anise white vinegar + black cardamom red wine vinegar + cinnamon white vinegar + coriander seeds white vinegar + green cardamom white vinegar + cloves white vinegar + Asian black peppercorns red wine vinegar + thyme Asian plum vinegar + all spice Red wine vinegar + rosemary |
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December 2014
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