Moz’s ‘She Devil’ BBQ Sauce – a mmm… recipe

Moz's 'She Devil' BBQ sauce
An easy to make at home BBQ sauce that has a bit of a spicy kick!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 onion, coarsely grated
  2. 3-5 Isle of Wight garlic cloves, finely chopped
  3. 4 tbsp Worcestershire Sauce
  4. 250g Stokes Tomato Ketchup
  5. 4 tbsp molasses sugar
  6. 2-3 Cool Chile Co dried chipotle chiles
  7. 275ml Wylam Bohemia or Loco No1 (or similar pilsner/lagered beer), plus extra if needed
  8. 250ml water, plus extra if needed
  9. 1 tsp mustard powder
  10. 1 tsp mild red chilli powder or cayenne pepper
  11. 1 tsp ground cumin
  12. Maldon Sea salt flakes and freshly ground black pepper, to taste
  13. 4 tbsp Aspalls Cider vinegar
Instructions
  1. Mix everything together, with only half of the vinegar.
  2. Bring the boil in a large pan (the beer will foam when it boils, so use a bigger pan than you think you need)
  3. Simmer for 30-45 minutes with the lid off, until it forms a thick dark sauce.
  4. Stir every few minutes and if it starts to stick, add more beer or water.
  5. When the sauce is thick and shiny, add the remaining vinegar and cook for 5 minutes.
  6. Check the seasoning and add more salt or pepper as necessary.
  7. Allow to cool before serving with your favourite barbecued meats.
Notes
  1. You can also pour over ribs, sausages or chicken wings just before they’re finished cooking for a nice spicy glaze!
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
Adapted from Adapted from Good Housekeeping, and Moz’s brother Ciaran
mmm... and glug... http://mmm-glug.co.uk/
All ingredients are available from mmm… and glug…

The fresh vegetables came from the Grainger Market.

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Moz’s Chiles en Nogada – a mmm… recipe

Chiles en Nogada

Chiles en Nogada
Serves 6
Chiles en Nogada consists of poblano chilis filled with picadillo, topped with a walnut-based cream sauce giving it the three colours of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. Sauce
  2. 250g chopped walnuts, blanched, skinned and soaked in 375ml milk overnight.
  3. 125g queso fresco or feta cheese
  4. 375ml sour cream
  5. 1½ tbsp cane sugar
  6. ¼ tsp ground cinnamon
  7. 6 large chiles poblanos
  8. Picadillo
  9. 650g ground beef or pork
  10. Salt to taste
  11. 4 tbsp olive oil
  12. ½ onion, finely chopped
  13. 3 cloves of Isle of Wight garlic, finely chopped
  14. 1 tbsp butter
  15. ¾ tsp ground cinnamon
  16. ½ tsp ground black pepper
  17. ¼ tsp ground cloves
  18. 250g tomatoes, roasted in oven or in a hot heavy pan until blistered
  19. 125g golden raisins
  20. 1 large apple, peeled and roughly chopped
  21. Fresh pomegranate seeds to garnish
  22. Fresh coriander and parsley to garnish.
Instructions
  1. Roast the chiles in a dry heavy bottomed pan, or over a gas flame to char the skin. Put them in a polythene bag once charred.
  2. Allow to cool in the bag, and then peel off the skins as much as possible, leaving the chiles intact.
  3. Drain the walnuts, and place in a blender with the cheese, sour cream, sugar and cinnamon, and puree until smooth. You might need to add a little milk to help the blending process.
  4. Heat the oil in a large pan, add the meat and fry for 2-3 mins.
  5. Add the salt, onion, cinnamon, pepper, cloves and garlic and fry for another 2-3 mins until the onion is softened.
  6. Add the butter, and once melted, add the tomatoes and raisins and a tablespoon of water to stop the pan catching.
  7. Finally add the chopped apple, cook for 2 mins (add splashes of water if it looks dry) and check your seasoning.
  8. Allow to cool slightly.
Notes
  1. To serve, stuff the charred peeled chiles with the picadillo meat filling.
  2. Arrange in a serving dish, pour over the walnut sauce, and sprinkle with the pomegranate seeds and chopped herbs.
  3. Buen Provecho!
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
Adapted from Erika Servin Gonzalez (one of our lovely customers at mmm...
mmm... and glug... http://mmm-glug.co.uk/
The poblanos, walnuts, cinnamon, oil, salt, garlic, cloves, pepper, raisins and sugar for these Chiles en Nogada came from mmm…
The beef, apples, pomegranates and fresh herbs came from the Grainger Market.

Moz’s Bagna Cauda – a mmm… recipe

Bagna Cauda

Bagna Cauda
Serves 3
A delicious anchovy dip that goes so well with crusty bread and crudités.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200mls olive oil
  2. 2 x 30g tin Cooks & co anchovy fillets
  3. 75g butter
  4. 6 large Isle of White garlic cloves, peeled and chopped
  5. Lemon juice, Maldon Sea salt and ground black pepper to taste.
Instructions
  1. Pound the garlic and anchovy fillets in a pestle and mortar until fairly smooth.
  2. If you don’t have a pestle and mortar, you can use a blender, but you don’t want it too smooth, or too chunky.
  3. Melt the butter and olive oil together in a small pan over a low heat.
  4. Add the garlic and anchovy mix, and heat very gently for about 10 minutes, until the garlic and anchovy have all but melted away.
  5. Add a good squeeze of lemon juice and some freshly ground black pepper – check before adding any more salt, you might not need it because of the butter and anchovies.
Notes
  1. Traditionally this is served in a warmed bowl (ideally over a tealight like fondue) with crudite vegetables and bread to dip in.
  2. Alternatively, pour liberally over just-cooked British Asparagus, and maybe a sprinkle of Parmesan cheese.
mmm... and glug... http://mmm-glug.co.uk/
All ingredients for this Bagna Cauda are available from mmm…
The lemons came from the Grainger Market.

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Fresh UK-grown chillies at mmm…

Each summer at mmm… we stock a wide selection of fresh chillies grown in Bedfordshire and Northumberland that range from sweet peppers to mega-hot habaneros, Scotch Bonnets and Nagas.

Our fresh UK-grown chillies at mmm… are freshly picked at least twice a week, which means you can really enjoy the fresh flavour of each type of chilli as well as the heat!

Our UK-grown chillies are seasonal and the season generally runs from early June to November.

In stock now (as of 20 June) – Anaheims, Cherry bombs, Jalapeños, Green serenades, Super Chilli F1, Turkish Chillies and Serranos.

What we sell at mmm… (supplier and weather dependent)

The disclaimer: The Scoville scale is a measure of the ‘hotness’ of a chilli pepper or anything derived from chilli peppers.

As originally devised, a solution of the pepper extract is diluted in sugar water until the ‘heat’ is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.

Anaheim chilliesAnaheims – also known as New Mexican Chilli. Perfect for roasting and stuffing, or char grilling whole. Mild heat (500 – 5,000 Scovilles).

Poblanos – widely used in Mexican cooking. Traditionally stuffed and baked as Chile Rellenos. Mild heat (1,000 – 2,000 Scovilles).

Green seranadesRed Seranades – a gorgeous red colour with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles).

Green Seranades – a gorgeous vibrant green chilli with a medium heat and fruity warmth.
Medium Heat ( 50,000 -80,000 Scovilles.)

Turkish chillies – a gentle chilli with a mild heat.
Mild Heat (500 – 2,000 Scovilles.)

Cherry BombsCherry Bombs – a versatile chilli, great stuffed with cheese and baked, or used for fresh salsa. Medium heat (6,000 Scovilles).

Jalapeños – used widely in Mexican and Tex Mex cooking for sizzling salsas, enchiladas or Texas jalapeño poppers. Medium heat (6,000 – 8,000 Scovilles).

Pimientos de Padrón – padrons are used in Spanish tapas. Very mild if picked early, becoming hotter (30,000 Scovilles) if left to mature. Apparently one in ten is hot, hot, hot!

Fresnos bullets – similar to Jalapeños. Used for ceviche, salsa and as an accompaniment for rice and black beans. Mild to medium heat (2,500 – 10,000 Scovilles).

Rocotos (AKA Manzano/Peron/Locoto) – popular in Central and South America. Good for hot salsas or stuffed and baked as rocotos rellenos. Hot (50,000 – 250,000 Scovilles)

Bhut Jolokia – our suggestion for cooking with these chillies is to use a very small amount, finely ground.
Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Naga chillies at mmmNagas – our suggestion for cooking with these chillies is to use a very small amount, finely ground. Beware – extremely hot (800,000 – 1,000,000+ Scovilles!!!).

Chocolate Habañeros – rich flavour. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
Very hot (300,000 – 425,000 Scovilles).

Habañeros – blow-your-head-off hot chillies with a slightly fruity flavour. Good for chutneys and chilli sauces.
Very, very hot (100,000 – 350,000 Scovilles).

Scotch Bonnets – named for its resemblance to a Tam O’Shanter hat. Fruity flavour and used in Caribbean cooking. Very, very hot (100,000 – 350,000 Scovilles.)

Bird’s Eyes (Thai Chili, Peri-Peri) – extremely pungent and often used in Chinese and South East Asian cooking. Very, very hot (100,000-225,000 Scovilles).

Cayennes – hot, red chilli pepper used in all kinds of cuisines, from Latin American to Tex-Mex to Asian. Hot (30,000 – 50,000 Scovilles).

Serrano chilliesSerranos – crisp, bright flavour. Typically eaten raw, added to guacamole, or used as a garnish. Medium heat (10,000 – 25,000 Scovilles).

Hungarian Hotwax – crisp, fleshy fruits with a mild heat. Good for chopping into a stir fry or for frying/grilling whole. Mild Heat (2000 Scovilles.)

Apaches – a common variety of chilli, which is quite pungent in flavour and good for all kinds of cooking. Hot (80,000 Scovilles).

imageNumex Twilight – unusual variety originally developed at New Mexico State University. Medium-hot flavour (30,000 – 50,000 Scovilles).

Super Chilli F1 – close relative of the Bird’s Eye Chilli. Hot (35,000 – 50,000 Scovilles).

Ring of Fire – A versatile chilli. Excellent fresh but dries really well to make a great chilli powder. Medium-hot (70,000 – 85,000 Scovilles).

Plus … (again these are seasonal)

Tomatillos – a staple in Mexican cooking. Bright, lemon-like flavour.

Perfect as a green salsa with spicy or grilled food. Chop and cook into sauces or fry. (Remove papery husk before cooking).

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Moz’s (pickled) onion rings – a mmm… recipe

Moz's (pickled) onion rings
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 3 large red onions, peeled and sliced into half moons
  2. 4 tbsp olive oil
  3. 6 dried bay leaves, crumbled (or 1 tsp Herbes de Provence)
  4. ½ tsp marjoram
  5. Pinch of ground allspice
  6. 125ml Aspalls cider or red wine vinegar
  7. 1 Isle of Wight garlic clove, finely chopped
  8. 1 tbsp dark brown sugar
  9. Large pinch whole cumin seeds
  10. Maldon sea salt flakes to taste
Instructions
  1. Separate the onion slices into half moons and mix with all the other ingredients until well coated.
  2. Leave covered in an airtight container, either at room temperature for three hours, or overnight in the fridge, shaking or stirring occasionally.
  3. Use within two days (but unlikely to last that long as they are so delicious), or store in a sterilised jar for up to a year.
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All ingredients are available from mmm… and glug…

The onions came from the Grainger Market.

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The Chilli Jam Man at mmm…

The Chilli Jam Man’s chilli jams have developed a real following amongst our customers at mmm… since we first put them on our spicy shelves.

The Chilli Jam Man spent years developing chilli jam recipes to tantalise and sate the taste buds as he just couldn’t find exactly what he wanted.

His chilli jams are all about making the best flavour coupled with just the right level of heat for your taste buds.

All of his chilli jams are lovingly hand crafted in Yorkshire after years of experimenting to get the taste and texture ‘just right’.

What we sell at mmm..

Bhut Jolokia chilli jam (heat rating 9.1 out of 10) – blisteringly hot. Made from the hottest commercially available chilli in the world, the Bhut Jolokia.

In 2010 this jam won the Fiery Foods National Chilli Award for ‘The Best Chilli Jam/Sweet Chilli Sauce’.

In 2011 he went one better and it won ‘The Best Extract Free Naga Sauce’.

Garlic chilli jam (heat rating 6 out of 10) – for the garlic lovers out there, this jam has lashings of lovely garlic.

This jam mixed with mayo was the inspiration for ‘Jamonnaise’, awesome with melted cheese, mixed into burgers or just on the side of a plate with some chips.

Ginger chilli jam (heat rating 7 out of 10) – 0ne for the vampires! No garlic, just gorgeous ginger.

This is lovely with fish or chicken with some spring onion, just think of chinese chilli ginger and spring onion dishes and you’re there!

The Chilli Jam Man loves it on melon for a sweet cool to hot sharp contrast.

Hot Chocolate Orange chilli jam (heat rating 7 out of 10) –  a twist from the norm.

Made with chocolate, orange, cinnamon and chilli jam.

Gorgeous with meats, delicious with croissants, magnificent with banana and ice cream or tickle your own fancy …

Hot Smoky Bhut chilli jam (heat rating 9.1 out of 10) – this was so popular when the Chilli Jam Man did an experimental batch that it had to become a main flavour.

Take the lovely deep flavours of Smoky and add the rumbling potent heat of Bhut Jolokia and you end up with something divine!

Original chilli jam (heat rating 6.5 out of 10) – the original jam that started it all.

Chilli, garlic and ginger, a mainstay of most South-East Asian cuisine.

A must for every kitchen. just the right heat level if you just like a bit of chilli to use as everything from a sauce or pickle through to a marinade and base for your curries and stir fries.

Smoky chilli jam (heat rating 6.5 out of 10) – barbeque in a jar, made with chipotle (smoked jalapenos) and lovely hand smoked garlic, which is all smoked and peeled at Chilli Jam HQ.

This jam has hardly any heat and is completely addictive on cheese, pate and cold meats!

imageThree Peaks chilli jam (heat rating 9.9 out of 10) – inspired by Yorkshire’s Three Peaks, experience a sharp climb of Birds Eyes, a steady climb of Habaneros and finally capped off with a long steady rise of Bhut Jolokia chillies.

Vegetarian Bhut Jolokia Chilli Jam (heat rating 9.1 out of 10) – just like the national Award-winning Bhut Jolokia Chilli Jam, but without the Thai Fish Sauce.

Fantastic for getting plenty of flavour and heat into meals quickly and easily.

Vegetarian Original Chilli Jam (heat rating 6.1 out of 10) – a lovely veggie version of the Original Chilli Jam, all the same goodness, just minus the Thai Fish Sauce

Yorkshire Dragon chilli jam (heat rating 9.9 out of 10) – by far the fiercest jam in the standard black lid range and the Jam the Chilli Jam Man makes ‘The Podfather’ from.

Scores of Bird’s Eye Chillies and lashings of Bhut Jolokia give Yorkshire Dragon its two waves of burn.

Seriously, one for the enthusiast.

Yorkshire Wolds chilli jam (heat rating 4 out out of 10) – inspired by the gentle rolling hills around Chilli Jam Central the Yorkshire Wolds Chilli Jam has lovely rolling flavours ideal for a ploughman’s lunch, a pork pie or some cheese and biscuits.

Originally made as a wedding favour for the Chilli Jam Man’s own wedding it was so popular that he had to bring it out as flavour. The Podfather chilli jam

The Podfather chilli jam (heat rating 10 out of 10) – the first ‘Ultra Jam’ in the Signature Series. This is a very serious jar!

The Chilli Jam Man wanted to make Yorkshire Dragon hotter in a purely natural way, here’s what he made.

Go back to a full sized jar, put in a layer of Bhut Jolokia flake, select three very ripe dried Bhut Jolokia pods, pour over boiling Dragon Chilli Jam, cap with another layer of Bhut Jolokia flake.

This Jam will infuse and grow stronger in time and at some point, there are three whole Bhut Jolokia pods in there, re-hydrated in his hottest Chilli Jam!

Ginja Ninja chilli jam (heat rating 10 out of 10) – the Second Ultra Jam in the Signature Series and the absolute hottest all natural product the Chilli Jam Man has managed to make.

Firstly he made a ginger version of Yorkshire Dragon which in it’s self makes it hotter and sharper.

Then he mixed in Sichuan Pepper Corns before pouring over a bed of Bhut Jolokia flakes and pods in the same way as The Podfather.

About 25 seconds in the Sichuan will give you a numb tingly sensation on your tongue which will then amplify the massive heat of the Jam…

Be very carefull, it’s got more than a bit of a kick! In fact, up here at Chilli Jam HQ, the Chilli Jam Man calls this one ‘Chuck Norris in a jar!’

MoJo chilli jam (heat rating 10 out of 10) – the third Ultra Jam in the Signature Series.

This is a deeply smoky version of The Podfather and the Chilli Jam Man’s favourite of the three Ultra Jams.

Firstly he made a smoky version of dragon and then pour this over smoked flakes and smoked pods of Bhut Jolokia and leave to infuse.

Burgers really will never be the same again!

Bhut Jolokia Chilli Flakes/smoked chilli flakes/chilli pods – fiery hot chillies from the Bhut Jolokia fields of Assam.

The hottest comercially available chilli at over one million SHU and the former ‘world’s hottest chilli’.

This is the furnace that feeds the fire of the Chilli Jam Man’s hottest Chilli Jams.

Lime Tickle (heat rating 5 out of 10) – hot and sour heaven.

If you like lime pickle then you’ll love Lime Tickle.

A chunky lime pickle infused with my award winning Bhut Jolokia Chilli Jam to give a gorgeous tickle!

Mango Bhutney (heat rating 5 out of 10) – a cool sweet Mango Chutney infused with or Bhut Jolokia Chilli Jam.

Amazing as a dip, fantastic with curries, to die for with grilled meats and one of the best hot sticky glazes ever!

Squealers pork scratchings (heat rating 7 out of 10) – gorgeous hot and spicy Pork Scratchings unlike any you’ve had before.

The King of nibbles, you’ll never want crisps again! Possibly the most addictive substance ever!

A huge 90g bag coated in a whole range of spices bringing a lovely deep heat from several angles, not too hot to make you cry, but will definitely leave you wanting more!

Want to know more?

Thanks to The Chilli Jam Man for the information and images on this page.

Please note: as we deal with small suppliers, many of which make our orders from scratch or depend on seasonal ingredients, it is always best to check with us in advance if there is a specific product you want.

Funky Nut Company at mmm…

We decided to stock Funky Nut Company’s peanut butters after one spoonful – but just to make sure we finished off the pot the same day!

Based in Birkenhead, Wirral, Funky Nut Company make peanut and nut butters using only the very best ingredients sourced from the very best suppliers.

What we sell at mmm…

Plain
This is 100% nuts. No salt or sugars added.

Sea Salt
Sea Salt peanut butter is great right out of the jar or on your toast.

Or try adding it to soups and sauces instead of flour to thicken them while giving a great taste.

Sea Salt and black pepper
It is great right out of the jar or on your toast but try adding it to soups and sauces instead of flour to thicken them while giving a great taste.

Spicy Salt and Pepper
Spicy Salt and Pepper peanut butter is great right out of the jar or on your toast but try adding it to soups, noodles, curries and more for a great taste.

One of Funky Nut Company’s favourite ways to use this butter is to add it to coconut milk with a little lime for a ready made Satay sauce.

Honey and Sea Salt
Ideal for those with a bit of a sweet tooth.

Great as a spread or right off the spoon!

And last, but by no means least …

Milk Chocolate
Great spread on toast or try adding it to cakes, porridge oats, smoothies and more for a great sweet taste.

Want to know more?

Thanks to Funky Nut Company for the information on this page.

Anandas Gourmet spice kits at mmm…

Looking to try the taste of India but don’t know where to start, or just don’t have the time, well try Ananda’s Gourmet spice kits from mmm…

Ananda hails from Hyderabad in Southern India, traditionally a land of Nawabs and kings. 

Anandas spice kits - shopping listHer cooking is very much influenced by Moghul cooking, which has its own distinctive traditions and flavours. 

She gives her utmost attention to picking the right kind of spices, which add a distinct aroma and taste. 

Her spice kits provide all of the spices you need, in each to use packs, to create a gourmet meal of your own.

Each pack includes a shopping list (handily sized to fit in your wallet or purse) so you know exactly what you need to purchase to create a delicious meal, all of the spices and a step-by-step recipe to create a spicy feast at home.

What we sell at mmm… 

Anandas Hyderabadi Chicken Biryani curry kit at mmmHyderabadi chicken Biryani – this dish hails from the royal kitchens of Nawabs and is renowned for its mouth-watering aroma.

This luxurious recipe combines rice and chicken in a single dish, and although more complicated than a simple curry, has been simplified to bring an extravagant indian feast to your table.

The chicken is marinated in a wide selection of spices and herbs in yoghurt mixture and layered with partially cooked rice; saffron infused milk and caramelised onions resulting in a melt-in-the-mouth dish.

Aloo gobi masala – a fragrant dish that is a staple curry of the Indian family dinner table.

Aloo (potatoes) and Gobi (cauliflower) are combined with spices to make a quick side dish to any indian bread or rice. 

Anandas Goan Prawn Curry kit at mmmGoan prawn curry – the coastal town of Goa combines Indian and Portuguese culinary influences and flavours, along with the abundance if fresh seafood.

Anandas’ Goan Prawn Curry is made with ground coconut and chillies and blended with aromatic spices of coriander, pepper and garlic.

Fresh, pre-cooked and peeled king prawns are the most convenient and work best with this recipe.

The pungent sauce is an ideal partner to steamed rice or any indian bread.

Meryala Kodi Vepudu – this spicy dry dish originates from the Southern India province of Chettinad.

The region was on a historic spice trade route and is famous for combining flavours of star anise, tamarind, chilli and cloves.

Meryala (pepper cloves) chicken fry is a dry dish, and brings the impact of cloves balanced with the aromas of green and yellow peppers.

It goes well with cucumber raita (yoghurt and cucumbers), steamed rice, naans or rotis.

Anandas Matar Paneer Masala Curry kit at mmmMatar paneer masala – paneer is an Indian cheese with a firm texture and mild flavour.

This aromatic, creamy and mild vegetarian curry combines paneer with the sweetness of fresh green peas.

Serve with naan bread for a simple lunchtime meal or as a side dish with pilau rice.

Murgh Makhani (butter chicken) – Murgh Makhani is originally a Punjabi dish. It is rich, creamy and full of flavour making it an all time favourite curry to prepare and eat.

The dish is made in two stages. Firstly, the chicken is marinated in a spicy yoghurt marinade and grilled, and then added to a delicious creamy tomato curry sauce.

It is best enjoyed with the classic accompaniment of rice and naan bread.

Kheema aloo – this is a popular spicy minced lamb or beef dish from the North-West Frontier.

Lean minced lamb or beef and potatoes are combined with the aromatic spice of cinnamon, cloves and cardamom.

Whether as a lazy Sunday brunch dish served with bread rolls, or as an accompaniment to an evening meal served with puris, rice or naan, Kheema Aloo is comforting and punchy.

Anandas Hyderabadi Lamb Korma curry kit at mmmHyderabadi lamb korma – Hyderabad is a South Indian city, which was once the hub of the Mughal Empire.

The region remains famous for its sumptuous food, evocative or royal banquets.

In this dish, marinated lamb is enriched with a paste of coconut and poppy seeds, and slow cooked till tender.

It is mildly spiced, and can be served with rice or naan bread.

Chana masala (chickpea curry) – Chana Masala is a typical Northern Indian dish.

Traditionally, chickpeas, spices and tomatoes are simmered together for hours to produce a delightful sauce.

Anandas’ recipe is easy and just as delicious – a rich masala vegetarian dish is ready in minutes.

Chana Masala makes a great side dish served with any Indian bread, or pilau rice.

Tadka Dal (lentils) – the perfect accompaniment to any Indian curry, mixed with rice or enjoyed on its own.

This recipe is delicately flavoured with caramelised onion and sweetened with tomato to make a simple wholesome and easy to prepare dish.

Tadka refers to the final tempering of the lentils with hot spices, which are gently fried to release their fragrance and flavours.

Kodu Kura (chicken curry) – Kodu Kura quite simply translates as chicken curry, but is a sophisticated dish prepared with cinnamon, cardamom and cloves.

The light curry is cooked at the final stage in a creamy yoghurt mixture combined with cashew nut, coconut and poppy seed paste to give it a korma consistency, and finished with a splash of lemon or lime. 

Want to know more?

Thanks to Anandas Gourmet for the images and information on this page.

Mushemi Fire at mmm…

Mushemi Fire logoWe are delighted to be stocking ‘Mushemi Fire’ Zambian inspired hot sauces and chilli products at mmm…

We tasted them at a mini chillifest at Spitalfields City Farm, Brick Lane, London last year and we were hooked!

Mushemi Fire sauces are handmade in small batches in Staffordshire, and designed to bring a distinctive taste of African fire and flavour to your food.

What we sell at mmm… 

KambuziKambuzi hot sauce – made with African piri piri (kambuzi, “little goat”) chillies, sun dried tomatoes and Zambian honey.

Rich and spicy piri piri sauce for grilled chicken, prawns and vegetables either as a marinade or directly on foods.

Great on a burger! 

Heat rating – 4/6.

Roast tomato chilli sauce sweet chilli sauce – rich and flavourful sweet chilli sauce made from roast tomatoes, red peppers and chillies.

Sweet chilli style sauce for chicken, fish and pork dishes, stir fires and sandwiches. 

Heat rating – 2/6. 

Mother's RuinMother’s Ruin hot sauce – fermented gin hot sauce with African scotch bonnet chillies and lemon.

Use like Tabasco. Splash on tomato dishes, eggs, chicken and fish.

Great in a Bloody Mary!

Heat rating – 4/6.

Sweet pepper and tamarind sauce sweet chilli sauce – sweet chilli style sauce with fiery African scotch bonnet chillies and tangy tamarind.

Tangy sweet chilli sauce for dips and stir fries. Use as a marinade for chicken and prawns, or as a glaze for salmon.

Heat rating – 2/6.

ChipatsoChipatso hot sauce – fruity papaya and guava hot sauce spiced up with African scotch bonnet chillies.

Fruity hot sauce for chicken, pork and fish dishes.

Add directly to foods or use as a marinade.

Heat rating – 3/6.

Smoked chilli oil – cold pressed extra virgin rapeseed oil infused with flakes of home smoked African piri piri chillies and paprika.

For stir fries, salad dressings and marinades.

Drizzle over pizzas or bruschetta.

Heat rating – 4/6.

ZwaoZwao! hot sauce – extremely hot piri piri sauce made with African scotch bonnet and piri piri chillies.

Use as a marinade or add directly to grilled meats, chicken and vegetables.

Use with caution!

Heat rating – 6/6.

Want to know more?

Thanks to Mushemi Fire for the images and information on this page.

Mr Fitzpatrick’s Vintage Cordials at mmm…

Mr Fitzpatrick’s Vintage Cordials have been a firm favourite at mmm… since 2011 – but his Botanical Herbalists have been making cordial soft drinks for the people of Rossendale and the Lancashire regions since 1899!

Mr Fitzpatrick’s are as passionate as ever about their ‘Temperance’ cordials and whilst many of their recipes owe their origins to the original Mr Fitzpatrick’s herbalists, they have stayed true to those traditions whilst expanding and developing their range of exciting and quirky cordials.

The temperance movement began in Preston in 1835 during the period of the Industrial Revolution and was a response to the widespread alcoholism that existed at that time.

The availability of cheap ale and gin had been responsible for the breakdown of family life and industrial productivity amonst the working classes.

Prohibition was never legalised here but non alcoholic bars began to appear in every town and village to promote abstinence from ‘the demon drink’.

What we sell at mmm…

Mr Fitzpatricks Iron BrewNEW: Iron Brew – Now you can experience this unique Lancashire made Iron Brew Tonic as a cordial.  Mr Fitzpatricks left out the girders, but they did add real iron. 

The colour of a hazy orange sunset it has intriguing notes of barley sugar with an added orange citrus tang. 

A wonderful cordial which is as delicious as it is refreshing and can be diluted with still, sparkling or soda water.

Sour cherry cordial at mmmSour cherry, red grape and hibiscus – a smooth rich velvety cordial a perfect fusion of sour cherries and red grapes with added hibiscus note.

Sophisticated, sumptuous and oddly comforting.

Cranberry and pomegranate – a delicious blend of finest cranberries, pomegranates and rosehips. This cordial drink is the perfect summer cooler.

Mix with still, sparkling water or lemonade and garnish with a wedge of lime.

It’s also delicious served as a steaming hot toddy for those cold dark nights simply dilute with hot water for the perfect winter warmer or blend with our other cordials and serve as a non alcoholic option.

Strawberry and kiwi – get your four cornered hanky out, grab a deckchair and settle down to watch some tennis serve with muddled strawberries over ice garnish with kiwi for a refreshing summer drink.

Lime and lemongrass – a wonderful fusion of flavours, blended to produce a refreshing summertime drink in fact … anytime drink

Rhubarb and rosehip cordial at mmm...Rhubarb and rosehip – Mr Fitzpatrick’s poshest tipple. This is a refreshing blend of English rhubarb blended with a rosehip infusion. Does it get more English than this?

We recommend sparkling water for best taste. It can also be served hot or cold.

Blackcurrant and liquorice – delicious fruity blackcurrants combined with the distinctive taste of liquorice create and extra special cordial. Winner of the Guild of Fine Food Awards 2012

Elderflower and apple – the quintessentially English drink, reminiscent of lazy Sunday cricket matches, tea parties and village fetes. It’s often said: summer has only really arrived when the elderflowers start appearing in the hedgerows.

Served with chilled sparkling water as an aperitif this is a great non-alcoholic dinner party option All of Mr Fitzpatrick’s drinks are made from only the finest natural ingredients, sourced from English orchards and English elderflower fields.

Sarsaparilla cordial at mmmSarsaparilla – a delicious timeless classic dating from the 18th century. A woody tasting cordial, often compared to American Root Beer but milder and less medicinal tasting than its American counterpart.

Such is this drinks ability to evoke nostalgic memories Mr Fitzpatrick’s re-named it ‘time travel in a bottle’.

Blood tonic – a wonderful and fruity summer punch.

Dandelion and burdock – this shares its origins with a number of drinks originally made from lightly fermented roots and has been drunk in the British Isles since around 1265. Another timeless classic with a mellow creamy finish.

Take a trip back in time with a glass of this nostalgic original classic cordial.

Ginger cordial – this spicy drink has a fiery character and is intended for those purists amongst us who love our ginger with a bit more bite. Delicious hot or cold.

Lemon and ginger cordial at mmmLemon and ginger cordial – a firm favourite. The lemon and ginger punch combines the refreshing zest of lemon and wonderfully aromatic ginger.

Delicious drunk cold or hot (for an extra treat add a spoonful of honey to it.

Cream soda – unmistakably sweet and creamy with a taste of vanilla. Cream Soda is another timeless classic that was particularly popular with the temperance youths in the 1920s and 30s.

Serve this with a scoop of delicious vanilla ice cream and add sparkling water.

Want to know more?

Main image (c) Moz Scott, 2014. Photo manipulation by Ian Clarkin. Art direction by Dan Heptinstall.
Thanks to Mr Fitzpatrick’s Vintage Cordials for the information and other images on this page.