Get Funghi dried wild mushrooms at mmm… and glug…

Come and meet Get Funghi at mmm… and glug… this Saturday (2 November).

Get Funghi’s Deb Hampson and Bengt Saxmark hand-pick the best quality Porcini, Winter Chanterelle and mixed forest mushrooms in West Sweden.

They sort, slice and dry them on the same day to preserve maximum flavour.

Drying not only enhances the flavour, but also increases the shelf-life.

There is no waste – rehydrate only what you need and keep in an airtight container for another occasion.

Get Funghi’s award-winning mushrooms are perfect for risottos, soups and stews and Deb and Bengt will be sharing some great recipe ideas at mmm… and glug…

The free Get Funghi tasting is from 1pm to 4pm this Saturday (2 November) at mmm…glug…, 129 Grainger Street, Newcastle, NE1 5AE.

What to drink with Get Funghi dried mushroom dishes?

We suggest Samuel Smith’s Nut Brown Ale.

This very popular Sam Smith’s bottle is a dry and richly flavoured ale, which nicely complements the earthiness of Get Funghi’s mushrooms.

Watch out for a non-alcoholic version of the brown ale coming very soon to mmm… and glug… too!

Enjoy great tasting food everyday with mmm… and glug…

Want to know more about mmm… and glug…?

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Day of the Dead (aka Dia de los Muertos) at mmm… and glug…

Dia de los Muertos is a colourful and joyous family celebration unique to Mexico and takes place on 1st to 2nd November.

Mexican ingredients at mmm and glugIt is believed that the souls of the dead awaken and return to the living world to feast, drink, dance and play music with their loved ones who in turn treat them as honoured guests at the festivities.

Food traditionally plays a big part in the celebrations and if you are planning to recreate your own Mexican feast then we have all the genuine ingredients you need.

From fresh corn tortillas, dried chillies (including Ancho, Chipotle, Guajillo), mole paste, and tinned tomatillos, to corn husks, Masa Harina flour, refried beans, chipotle en adobo, Mexican drinking chocolate and much more.

And, if you would like some Mexican inspiration, here are a couple of recipes to whet your appetite.

Good wines to drink with Mexican food …

The spicier the food, the colder and sweeter the wine should be.

Smoother tannins, higher acidity and lower alcohol also balance well, and full flavoured reds work well with smoky chipotle based dishes.

We have chosen two wines for you to try and we are sampling these in the shop this month.

Planeta Rosé IGT Sicilia – this is a light, dry Rosé with good acidity which balances well with the spice.

Great with tacos, tostados and tamales, fish, veg and chicken dishes.

Finca Flinchman Tanguero, Mendoza Malbec – for grilled meat dishes like Carnitas and al Pastor, or dishes made with smoky earthy chilli flavours from chipotle.

Want to know more about mmm… and glug…?

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Chilli beer is hot news for north east drinkers

Simone Clarkin and Jack O Keefe - Flash House mmm glug 2

Lovers of spicy food and ale are being given the chance to enjoy the best of both worlds with a chilli beer brewed for a popular local food and drink business.

North Shields craft brewery, Flash House Brewing and Newcastle’s mmm… and glug… have joined forces to create a six-chilli stout to mark the food emporium’s move to larger city-centre premises.

Flash House mmm glug Shy Bairns bottle chilli beerBottles of ‘Shy Bairns Get Stout Six’ Mexican chilli stout are being launched at mmm… and glug…’s current Grainger Arcade store from 1pm on Saturday, 28 October.

The free tasting, with Flash House Head Brewer Jack O’Keefe, is being held to say farewell to mmm… and glug…’s current Grainger Market home, before they relocate to larger premises on nearby Grainger Street.

mmm… and glug… owner Simone Clarkin is delighted to have created a perfect local beer to reflect the store’s love of cooking, recipes, food and drink.

She said: “Our customers love Flash House’s beers and they also love our huge range of chillies for cooking up great Mexican recipes.

“We spoke to Jack and MIlda about creating our own beer and making his next ‘Shy Bairns’ stout one with ancho, cascabel, chipotle, guajillo, mulato and pasilla chillies to mark our forthcoming expansion plans.”

Jack O’Keefe of Flash House Brewing, said: “mmm… and glug… and their customers have been really supportive of my beers since we set up in 2016.

“The ‘Shy Bairns’ series has been very popular, and I loved the idea of combining six smoky, spicy Mexican chillies into my latest brew.

“It has been going down well at our brewery tap house in North Shields, as well as in local bars – so we can’t wait to get those bottles opened for the tasting on the 28th.”

mmm… and glug…, which was set up in 2008, is expanding its business with a move to a larger 1,500sq foot headquarters in Newcastle city centre this month and the launch of a ‘click and collect’ service and online shop soon.

Flash House Brewing is nestled on a hill in North Shields, overlooking the River Tyne, surrounded by workshops and fishmongers.

The brewery, only a stone’s throw away from the revitalised Fish Quay, brews small batch, expertly crafted world beers in the old heartland of the industrial North East.

The free Shy Bairns Get Stout Six chilli beer tasting (for over 18s only) is being held at mmm… and glug…, 10-13 Grainger Arcade, Newcastle upon Tyne, NE1 5QF from 1pm on Saturday, 28 October 2017.

Want to know more about Shy Bairns chilli beer?

Other events at at mmm… and glug… (all from 1pm)

  • Saturday, 4 November: Two Birds Spirits – come and taste our countryside-inspired gins and flavoured vodkas, including their legendary Christmas Spice vodka
  • Saturday, 11 November: Peelham Farm – come and taste delicious hand-cured organic charcuterie from the Borders
  • Saturday,11 November: Lilliard Gin – come and meet Kate the distiller and taste her Jedburgh-distilled craft gin
  • Saturday, 25 November: The Lakes Distillery – come and taste gins, vodkas and the ONE whisky
  • Saturday, 2 December: Gonzalez Byass – come and taste Spanish wines and sherries
  • Saturday, 9 December: Durham Gin – come and taste Durham’s handmade gins and liqueurs
  • Saturday, 16 December: Gonzalez Byass – another chance to taste Spanish wines and sherries with Hamish from Gonzalez.

Coming soon …

  • We are hoping to be in our new shop at 129 Grainger Street (opposite the old Barclays Bank) at the end of October. Watch out for news and opening events.
  • Click and collect at mmm… and glug… To find out more sign up for news below.

Little Turban curry sauces at mmm…

Little Turban sauces at mmm

‘Little Turban’ (aka Harj) is an artisan producer of modern regional Indian cooking sauces available at mmm…

Their vision is to introduce real authentic, regional flavours and aromas from around India to your dining table.

Little Turban’s products reflect the diverse flavours, aromas, spices and tastes India has to offer.

Each of their cooking sauces is inspired by a regional classic steeped in tradition and influenced from past generations and rulers.

Little Turban at mmm…

Rich and aromatic Lababdar Curry

A meal fit for Royalty!

A rich sauce made with a cashew nut paste, cream and butter for that decadent experience.

This dish originates from the Mughal era and has stood the test of time as a truly rich royal dish from Hyderabad.

Rustic and hearty Kashmiri Rogan Josh

The famous Rogan Josh created in the way it was orginally created with freshly ground Kashmiri chillies.

These chillies give this sauce a deep red colour.

Combined with a blend of aromatic spices and tomatoes this sauce is a umami hit, which gives it an amazing meaty taste.

Creamy and aromatic Makhani Masala

Creamy, rich and well spiced is the only description for my version of the famous Butter Chicken made famous in Old Delhi

Little Turban was inspired to recreate it with his special blend of tandoori spices.

A real must for lovers of Butter Chicken and for those that enjoy a little spicy kick.

Hot and spicy Naga and Mango Curry

Little Turban’s take on the classic chicken curry but with a bit of kick.

This smooth sauce is combined with a special garam masala blend, naga chilli and mango pulp.

This combination gives the sauce a great balance of heat and sweetness.

A must for chilli lovers.

Creamy coconut Goan Fish Curry

Inspired by Harj’s (aka Little Turban) trip to Goa.

This creamy coconut based sauce brings together a blend of complex spices together which embodies the coastal flavours of Goa.

It’s great with with fish and seafood, as well as chicken, lamb, beef and pork.

Meet the producer – Little Turban’s sauces are already hugely popular with our customers at mmm… so come and try one yourself from 1pm on Saturday, 11 March with Harj himself.

Want to know more?

Kwan’s Kitchen stir fry kits at mmm…

Kwan's Kitchen at mmm...

Kwan's Kitchen family photoKwan’s Kitchen, award-winning Chinese condiments and stir fry kits at mmm… can help you create restaurant quality dishes at home in minutes.

The Kwan family knows a thing or two about the Great British taste for Chinese cuisine.

For more than three decades, they have been preparing authentic Chinese food that excites the taste buds of their restaurant clientele.

Originally from Guangdong province in South China, Kwan’s Kitchen take inspiration from the vast array of Chinese cuisine on the Chinese mainland and Hong Kong.

Kwan’s Kitchen at mmm…

Spicy Szechuan meal kit – this spicy kit uses a delicious blend of tomato and garlic combined with Kwan’s award winning Szechuan chilli oil to give you a true taste of Sichuan cuisine.

Kwans_Kitchen_spicy_SzechuanBlackbean and garlic meal kit – this stir fry meal kit uses freshly ground blackbean and garlic combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Aromatic curry meal kit – this kit uses a fine blend of herbs and spices combined with Kwan’s award-winning salt and pepper spice blend and Szechuan chilli oil.

Sweet chilli with sesame and coriander meal kit – this Sweet chilli stir fry kit uses a delicious blend of fresh red chillies combined with Kwan’s award-winning salt and pepper spice blend.

Unlike commercial sweet chilli sauce Kwan’s don’t dilute the chillies with water or saturate with sugar.

How to use the kits – simply choose your favourite meat and vegetables, follow the simple three step process and you have a restaurant quality Chinese meal in 10 minutes!

Salt and pepper spice/hot salt and pepper spice – Kwan’s traditional family blend of five spice, ginger and garlic has been used in Kwan’s restaurants since 1978.

Experience authentic Chinese flavours with this versatile seasoning blend.

Want to know more?

Simone’s crunchy jalapeño panko poppers – a mmm… recipe

Jalapeño poppers

 

Crunchy jalapeño panko poppers
Serves 3
Every summer we stock UK-grown fresh chillies and as soon as they arrive our thoughts turn to one thing – jalapeño poppers!
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Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Prep Time
50 min
Cook Time
20 min
Total Time
1 hr 10 min
Ingredients
  1. Makes 12 poppers
  2. 6 fresh jalapeño chillies – ideally large, plump ones
  3. 170g of a good strong cheddar - grated
  4. 3 tbs of cream cheese
  5. Plain flour
  6. One egg – beaten
  7. A cup of breadcrumbs (we used our Japanese Panko as it is extra crunchy).
Instructions
  1. Cut the top off each chilli and use a thin bladed knife to remove the core and any seeds.
  2. Cut each chilli in half down the length of the chilli to make a shell.
  3. Take the cheddar and cream cheese and mix together in a bowl using a fork
  4. Optional – you can spice up the mix a little by adding a dusting of paprika or black pepper. But we prefer to keep it totally cheesy!
  5. Use a teaspoon to spoon the mixture into each shell and press down with a (clean) finger. It’s messy but fun!
  6. Cover the chillies with cling film and pop in the fridge for at least 30 minutes
  7. When you are ready to cook the chillies remove from the fridge.
  8. Roll each of the chilli shells in plain flour, then the beaten egg and finally in the breadcrumbs to cover them.
  9. Put on a baking tray into a pre-heated (180°C/356°F) oven for 20 minutes or until the cheese starts to ‘escape’.
Notes
  1. These bite size delights are named after the ‘pop’ of warm melted cheese you get when you bite into them.
  2. You don’t have to just use jalapeños – our serenades, pardons and other chillies work just as well.
  3. We even had a customer last year making ‘chocolate habanero’ poppers – spicy!
  4. Serve with a chilled pilsner (we love Wylam Brewery’s Bohemia) and a spicy chilli jam (we love the tingly kick of Mr Vikkis Cumbrian-made chilli jam).
mmm... and glug... http://mmm-glug.co.uk/
The jalapeños and Panko breadcrumbs for these jalapeño poppers are available from mmm…
The eggs came from the Grainger Market.

More recipes from mmm…

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.

More recipes from mmm…

Chickpea, kidney bean and spinach Shemins Pastes curry

Chickpea, kidney bean and spinach curry
Serves 4
A quick, easy and delicious curry using Shemins Pastes and other ingredients from mmm... (as well as spinach from our favourite greengrocer in the Grainger Market)
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 medium onion
  2. 1 tbsp of cooking oil
  3. 1 400g can of chopped tomatoes
  4. 100g of Shemins curry paste (we used the mild)
  5. 1 400g can of chickpeas
  6. 1 400g can of kidney beans
  7. 200g of fresh spinach
  8. Juice of half a lemon.
Instructions
  1. Fry the chopped onion until golden brown then add the tomatoes and curry paste.
  2. Simmer for 7-8 minutes (adding a little water if needed) then add the chickpeas, tomatoes and spinach.
  3. Cook for a few minutes then season to taste and add the juice of half a lemon.
  4. Serve with rice, naan or whatever you fancy.
Notes
  1. We had a jar of Mr Vikkis mango chutney to hand - well, you have to have a bit of mango chutney with a curry after all!
mmm... and glug... http://mmm-glug.co.uk/

Recipe courtesy of Shemins Pastes, which are available at mmm…

More Shemins’ recipes are available here.

More recipes from mmm…

Cool Chile Co at mmm…

We love our Mexican flavours at mmm… and so do our customers, especially our weekly deliveries (including fresh corn tortillas) from the wonderful Cool Chile Co.

cool-chile-logoThey began small, importing a handful of chilli varieties and selling them from their market stall, first in Portobello and then in Borough Market, London.

Whilst travelling in México, they researched (ate), tested (ate), tasted (ate) and when they got home began to produce their own salsas, sauces and pastes, faithfully using traditional Mexican recipes and their delicious imported chillies.

What we sell at mmm…

Cool Chile Co Chile AnchoChile Ancho – whole (80g) – heat scale 3/10

Ancho means ‘broad’, due to the large shoulders of this chilli.

It’s tobacco and dried fruit flavour combines well with tangy guajillos.

Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Whole Anchos can be stuffed whole, cut into strips ‘rajas’ or puréed for sauces.

Cool Chile Co diced AnchoChile Ancho – diced (40g) – heat scale 3/10

Simply sprinkle diced anchos into the pot during cooking or toast briefly in a dry pan to release the flavours.

Soak in hot water for 10 mins and purée with some of the soaking liquid.

Or add to soups, sauces, stews and salsas. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Ancho powderChile Ancho – powder (60g) – heat scale 3/10

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Fry a little onion and garlic in oil and add 1/2 – 1 tsp of powder.

Then use the mixture as a base for rice or bean dishes, soups or stews. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Cool Chile Co Chipotle (Meco)Chile Chipotle – whole Meco (40g) – heat scale 5/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a medium hot, dried chilli with a soft smoky flavour.

Chipotles add great depth of flavour to soups, stews and sauces.

They can be used whole for a subtle flavour or diced for a stronger flavour.

Cool Chile Co Chipotle (Morita)Chile Chipotle – whole Morita (40g) – heat scale 7/10

A hot, dried chilli with a strong tobacco flavour.

Chipotles are smoke-dried jalapeños, with thick flesh and add great depth of flavour to soups, stews and sauces.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée.

This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced chipotleChile Chipotle – diced (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Use chipotles in soups, stews, salsas and sauces.

Cool chile Co chipotle powderChile Chipotle – powdered (40g) – heat scale 7/10

Chipotles are smoke-dried jalapeños, with thick flesh.

They are a hot, dried chilli with a soft smoky flavour that add great depth of flavour to soups, stews and sauces.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Use chipotles in soups, stews, salsas and sauces.

Cool Chile Co Chile De ArbolChile De Árbol – whole (60g) – heat scale 8/10

De àrbol means tree-like as this chilli plant grows sturdy and has a woody stem.

De àrbol chillies are related to cayenne varieties.

Àrbols, can be crushed and put on top of pizza, into stews and soups.

They make intense hot sauces, including harrisa.

Cool Chile Co diced ArbolChile De Árbol – diced (25g) – heat scale 8/10

A hot, dried, diced chilli with a distinctive grassy flavour.

Árbol has a searing, clean heat, use in seafood broths or home-made hot sauces.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours. 

Use Àrbol to add heat in a myriad of dishes, also good sprinkled on top of pizzas.

Cool Chile Co Guajillo chilliesChile Guajillo – whole (60g) – heat scale 3/10

Guajillo means little gourd, due to it’s shape. 

A mild, dried chilli with a tangy tea and pine flavour Guajillos make tasty, brick red sauces and stews.

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released.

Soak in just boiled water for 15 mins, drain and purée. This purée can be added to soups, stews, sauces or salsas.

Cool Chile Co diced GuajilloChile Guajillo – diced (40g) – heat scale 3/10

A mild, dried, diced chilli with a tangy tea and pine flavour. Guajillos make tasty, brick red sauces and stews.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours.

Then soak in hot water for 10 mins and purée with some of the soaking liquid.

Add the purée to add to soups, stews, salsas and sauces.

Cool Chile Co powdered GuajilloChile Guajillo – powdered (60g) – heat scale 3/10

A mild chilli powder with a tangy tea and pine flavour. Guajillo makes tasty, brick red sauces and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Chile guajillo is useful in stews and mixes well with the fruitier chile ancho, try in enchilada sauces.

Cool Chile Co Habanero chilliesChile Habanero – whole (20g) – heat scale 10/10

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

An extremely hot, dried chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces.

Cool Chile Co diced HabaneroChile Habanero – diced (40g) – heat scale 10/10

An extremely hot, dried diced chilli with a tropical fruit flavour.

Big heat with big flavour, eat with caution.

Habaneros are fantastic in salsas and sauces, the flavour matches the heat which does not linger, leaving you wanting more.

Habaneros are grown in the Yucatan, where delicious salsas like Xni pec are served on most tables.

Cool Chile Co diced JalapenoChile Jalapeño – diced – (40g) – heat scale 7/10

Hot, green dried, diced jalapeño pieces with a sweet herbaceous flavour.

Jalapeños are thick fleshed and hot. Fresh they are red or green with cork like markings on the skin. 

Smoke dried they are called chipotles.

Can be used in salsas, breads and dressings. Or add to soups, stews, salsas and sauces.

Cool Chile Co Mulato chilliesChile Mulato – whole (60g) – heat scale 3/10

Mulatos are related to ancho chillies, but ripen to a brown colour rather than red.

A mild chilli with a deep herbaceous flavour that can be stuffed whole, cut into strips ‘rajas’ or puréed for sauses.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Cool Chile Co diced MulatoChile Mulato – diced – (40g) – heat scale 3/10

Mulatos are related to ancho chillies but ripen to a brown colour rather than red.

A mild, dried, diced chilli with a deep herbaceous flavour.

Mulatos are an indispensable ingredient in Mole Poblano sauce (a rich chilli, nut and cocoa sauce).

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Cool Chile Co New Mexico Red chilliesChile New México Red – whole (60g) – heat scale 3/10

New México Red chiles are revered in Northern México and used in dishes such as guisado de res soronense.

A mild, dried chilli with an earthy but zingy flavour.

New México red are used to make brick red sauces for enchiladas and stews.

Purée for sauces, it is so light you will not need to add tomato.

Cool Chile Co Pasilla chilliesChile Pasilla – whole (60g) – heat scale 4/10

Pasilla means little raisin, so called because of it’s flavour.

A medium hot, dried chilli with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauce.

Or pasillas can be stuffed whole, cut into rings and fried for soups garnishes, like tortilla soup or puréed for sauses like salsa borracha ‘drunken salsa”.

Cool Chile Co diced PasillaChile Pasilla – diced (40g) – heat scale 4/10

A medium hot, dried, diced chilli with a rich, herbaceous and dried fruit flavour. Pasilla is perfect in Mole Poblano sauce.

Simply sprinkle into the pot during cooking or toast briefly in a dry pan to release the flavours, soak in hot water for 10 mins and purée with some of the soaking liquid.

Add to soups, stews, salsas and sauces.

Cool Chile Co powdered PasillaChile Pasilla – powdered (60g) – heat scale 4/10

A medium hot, chilli powder with a rich, herbaceous and dried fruit flavour.

Pasilla is perfect in Mole Poblano sauces, soups, salsas and stews.

Powdered chillies are easy and convenient as they require no soaking, so can be added directly to your dishes.

Pasilla means ‘little raisin’ due to its flavour. It also mixes well with chocolate, can be used in chocolate cake or muffin recipes.

Cool Chile Co Piquin chilliesChile Piquín – whole (30g) – heat scale 9/10

Piquín means ‘little flea’ due to it’s shape, it also grows wild and called chile tepín.

A very hot, dried chilli with corn and nut flavours.

Piquín can be used in hot sauces, stews and broths.

Perfect cracked in to a cup of hot seafood broth.

Cascabel chilliesChile Cascabel – whole (60g) – heat scale 4/10

Cascabel means ‘little rattle” due to the noise it makes when you shake it.

A medium hot, dried chilli with a rounded nutty flavour. Cascabel mixes well with tomatillos and makes beautiful deep red sauces and stews.

Purée with tomatillos for a salsa or mix the purée with orange juice and clove for a marinade for meat.

Cool Chile Co Chipotle KetchupChipotle ketchup (270g) – heat scale 6/10

A spicy ketchup made with smoked dried chipotle chillies, which give this tangy but sweet ketchup a smoky depth of flavour.

Perfect for burgers, chips or grilled sandwiches.

Mix with mayonnaise and lime for seafood cocktails or brush on meat near end of cooking, for a smoky, sticky glaze.

Cool Chile Co Habanero Hot SauceHabanero Hot Sauce (150g) – heat scale 10/10

An extremely hot sauce made from habanero chillies.

The ‘King of chillies’ give this hot sauce a big, fruity, floral flavour with a searing heat.

Great on avocados, fish, grilled meats, baked potatoes and in soups and stews.

Use sparingly due to chilli heat.

Cool Chile Co Chipotle SalsaChipotle salsa (270g) – heat scale 5/10

A spicy tomato salsa with coriander and smoked chipotle chillies.

Those chipotle chillies give this spicy salsa a fresh, but rich smoky flavour.

Use for a dip for chips.

Or heat gently for a quick ranchero sauce for fried eggs and tortillas.

Tomatill salsa Tomatillo Salsa (270g)  – heat scale 3/10

A spicy salsa made with tomatillos, coriander and hot green chilli.

Tangy tomatillos (small, green, sour fruits) give this salsa a distinctive zingy flavour.

Use as a dip or blend with avocado for a richer dip.

For enchiladas or chilaquiles, heat the sauce thinning as necessary with water or stock.

Chipotle in adoboChipotle in adobo (185g) – heat scale 7/10

Smoked, diced chipotle chillies in a tomato and vinegar sauce.

Mix with mayonnaise, ketchup or fresh salsa.

For soups, stews and sauces stir in 1 tsp at a time to taste.

For marinades brush on meat, fish or corn on the cob before grilling.

Achiote pasteAchiote paste (100g)

Annatto seeds, know as ‘achiote’ in México, have a mild, earthy flavour and bright red colour, making them a perfect ingredient in a marinade base.

Dissolve in a little of the paste in vinegar or a mix of fresh lime and orange juice and add salt to taste.

Use to marinate fish or meat before roasting, steaming or barbecuing or use to colour and flavour rice dishes.

Mole Poblano pasteMole Poblano paste (100g) – heat scale 3/10

A savoury paste made with dried chillies, dried fruit and cocoa. Dilute to make a Mole Poblano sauce.

Mole Poblano is traditionally served on poached chicken or turkey with white rice on the side.

But it is equally delicious served with a little refry and rice in a taco or with fried eggs and tortillas.

EpazoteEpazote (25g)

A dried, cut leaf, pungent herb.

Mexican epazote has a citrus or medicinal flavour, which works well with black bean dishes and seafood stews.

Use sparingly whilst cooking, due to strong flavour

Try a little espazote sprinkled in a quesadilla.

Mexican oreganoMexican Oregano (25g)

A dried, cut leaf, spicy herb. Mexican oregano has a strong, spicy and aromatic flavour. It can be added to soups, stews and salsas.

Rub between fingers over dishes whilst cooking or to serve. The friction helps release fragrant oils.

Use sparingly due to strong flavour.

Use in dishes such as pozole, pink pickled onions and salsas.

Black bean kitBlack Bean kit (250g)

Dried black turtle beans, spices, epazote and recipe to make Mexican style black beans and refry.

Mexican black beans, known as ‘frijoles de olla’ are common to central and south México.

Cook these beans with onion to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Cowboy Bean kitCowboy Bean kit (250g)

Dried pinto beans, spices, bay leaves and recipe to make Mexican style pinto beans and refry.

Mexican cowboy beans, known as ‘frijoles de charros’ are typical to northern México, cook these beans with onion, green chilli and tomato to make this dish, or add included packet of smoked paprika to make refry.

Eat as a side dish with warmed tortillas, or make them into refy for tortas and tacos or as a warm dip with corn chips.

Chile Con Carne kitCool Chile Con Carne kit (220g)

This kit makes a chilli con carne which is most similar to a northern Mexico dish called ‘carne con chile’ (which translates as ‘meat with chilli’).

This kit allows you to cook with or without the beans and serves two people as a main or four as side dishes.

Includes black beans, chile guajillo, Cool Chile Con Carne Spice Mix, chile ancho, chile chipotle morita, epazote, chile de árbol and recipe sheet.

Hibiscus flowersHibiscus Flowers (50g)

Dried flowers for infusing drinks and sauces.

Hibiscus, known as ‘flor de Jamaica’ in México, has a tart, cranberry-like flavour.

It is used to make a delicious, ruby coloured drink called Agua Fresca de Flor de Jamaica.

Can be used to make mulled hibiscus tea, syrups for puddings or in cocktails, such as margaritas.

Masa harina for tortillasMasa Harina for tortillas and tamales (500g and 1kg)

Finely ground maize flour for making soft corn tortillas.

This special grind is not only used to make tortillas but also sopes, gorditas and other antojitos/snacks.

The tamale special grind will help to make light and fluffy tamales (Mexican steamed corn dumplings).

Blue corn tortillasFresh corn and blue corn tortillas – 15 cm – (300g packs of 13)

15cm disks of corn, made using Mexican Masa Harina – use warm to wrap food.

These tortillas when warmed make great soft tacos, quesadillas and enchiladas or use as an accompaniment to meals.

When stale they fry beautifully to make totopos.

We get deliveries of the corn and blue corn (pictured) tortillas every Friday at mmm… You will find them in our fridge.

Want to know more?

Thanks to Cool Chile Co for the information and images on this page.

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.