Since she's had Covid, Del can only drink white wine, which means I'm the one left finishing the red:D
Marco.
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Since she's had Covid, Del can only drink white wine, which means I'm the one left finishing the red:D
Marco.
For lunch... Spinach and ricotta ravioli with homemade tomato sauce:
https://imagizer.imageshack.com/v2/1...924/HaXfzZ.jpg
Marco.
Looks tasty - I love ravioli, and agree it is best with a home-made tomato sauce that doesn't have too much sugar in it. So definitely not Heinz! :lol:Quote:
Originally Posted by Marco
I’d very much like the recipe please, Justin.Quote:
Originally Posted by User211
Cheers, mate. It was tasty - and no Heinz in sight!Quote:
Originally Posted by Barry
Marco.
Tonight's dinner... Homemade steak pie, mash and peas, with gravy:
https://imagizer.imageshack.com/v2/1...923/z7whhy.jpg
Marco.
You really won't be disappointed. It's outstanding. If you do a teaspoon it tastes fabulously fruity then the scotch bonnet kicks in. If you like it so you literally can't eat a teaspoon, I'd probably go 80g on the bonnets.Quote:
Originally Posted by Cotlake
"That is brilliant—switching to that specific OSU Apple Cider Vinegar (which is raw, unpasteurised, and blended with natural apple juice) is going to elevate this sauce even further.
Because it's apple cider vinegar blended with apple juice, it has a smoother, fruitier, and less aggressive acidity than standard white wine or white grape vinegar. It will complement the mango, pineapple, and coconut cream like a dream.
Here is the finalized recipe incorporating your new vinegar upgrade for a 0.5-liter batch:
Mango, Pineapple, Scotch Bonnet & OSU ACV Hot Sauce
Yields: approx. 500ml / 17oz
Ingredients
Fresh Pineapple: 200g, peeled, cored, and chopped.
Ripe Mango: 200g (about 1 medium mango), peeled, pitted, and chopped.
Fresh Scotch Bonnet Chilies: 40g, stems removed.
Apple Juice: 150ml
OSU Apple Cider Vinegar: 120ml (Giving you that amazing raw, unpasteurised apple depth).
Coconut Cream: 2 tablespoons (well stirred).
Salt: 1.5 teaspoons (9g).
Cornstarch: 1 teaspoon (mixed with 1 tablespoon of cold water) for texture.
Instructions
Prep: Chop your pineapple, mango, and Scotch Bonnets (gloves on!).
Simmer: Combine the chopped pineapple, mango, Scotch Bonnets, apple juice, OSU Apple Cider Vinegar, coconut cream, and salt in a medium saucepan. Bring to a boil over medium-high heat.
Soften: Turn the heat down to low, cover, and let it simmer gently for 15–20 minutes until everything is completely tender.
Blend: Carefully transfer the hot mixture to your blender and blend on high until silky smooth and vibrant.
Thicken: Pour the sauce back into the saucepan over medium-low heat. Stir in your cornstarch slurry and let it bubble gently for about 1 minute until it reaches that perfect clinging consistency.
Bottle & Chill: Pour into a clean 500ml glass bottle or jar, let it cool, and seal it up.
Give it that mandatory one-week rest in the fridge so the "mother" in the OSU vinegar and the fruits can completely harmonize with the scotch bonnet heat. You are going to have an incredible batch on your hands!"
Looks good, Roy:)Quote:
Originally Posted by Roy S
Marco.
Thanks for that, Justin. Much appreciated. I’ve already ordered the Osu apple cider vinegar, so will make a batch next week.
Quote:
Originally Posted by User211
Thanks (and that is parmesan)Quote:
Originally Posted by Marco
No probs. I actually used 48g of bonnets in the batch you saw, and 40g in the previous batch I made. Everything else was bang on that recipe. Bonnets vary in heat with the supermarket version at 40g being hotter than the 48g fresh off the plant I have.Quote:
Originally Posted by Cotlake
If you follow that recipe exactly it instantly tastes amazing even when still warm. If you have a hand blender, just do it in the pan in the sink. The last batch I made took about a week in the fridge to get to its best. After that it just stayed the same. Be interesting to see how this does as it matures a bit.
I don't mind a bit of cheddar on a spag bol. Usually it's Grand Pardano but recently Parmesan as for some reason the price discrepancy isn't what it used to be. Unsure why.Quote:
Originally Posted by Roy S