Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts

Tuesday, August 25, 2020

Vegan Wings. Another excuse to use the addictive Dr Trouble Sauces.

Dr Trouble Sauces Are Addictive!
Complements your food and doesn't overpower.

A couple of weeks back I warned that the Dr Trouble Sauces are addictive. I know. And now the good doctor has come up with another prescription: Vegan Wings. This is the result, hot and tasty and easy to digest! No sour faces when you have these in your mouth. Details follow below or if you want to see a step by step sideshow check out their Instagram at https://www.instagram.com/p/CD3hEGwlqQv/

On a previous post, here, you can check on two other recipes, one for the "best beer nuts on the planet", the other for superb spicy chicken wings. And if you'd like to try the sauces yourself, go to  https://drtroublesauce.co.uk and be sure and use the discount code corkbilly when ordering

Want to transform your weekend snack or upgrade your meals with something really tasty? 🍋 🌶 🔥
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Try out these amazing spicy wings — but wait... they are not wings, they are vegan wings...
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Cauliflower, coated in Dr Trouble sauce with some seasoning to create these spicy, nutty, smokey and so irresistible that they won’t last long. They are super easy to make, all you need is a cauliflower, olive oil, paprika, thyme, salt and pepper to taste.


These in the pic just above were baked on the Weber to give it an extra oomph in the smoke department, but you can create these indoors too by baking in the oven at 180C for around 25 mins. We used the oven and the results (top picture) were superb and certainly didn't last long!
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Simply, chop mix and chill for 30 mins, spark up the BBQ and bake these amazing treats on an indirect heat for around 20 mins, they will smoke up, charr and transform into something that is so tasty, you will have a lot of trouble keeping everyone away from them!
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Perfect for anyone on the keto diet, totally organic, superbly vegan and with nothing added other than fresh ingredients, there is nothing you will reach for faster when these are on the table. If you happen to create them, please tag Dr Trouble and share your creation.
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Thanks to @chef_nyasha_mangwiro for another amazing recipe.


Thursday, August 6, 2020

Dr Trouble Sauces Are Addictive! Enhances your food and doesn't overpower

Dr Trouble Sauces Are Addictive!
Complements your food and doesn't overpower.

Could your BBQ skills do with an upgrade? Fed up of the same old chicken wings? The same old nuts with your beer? Boring breakfasts? You need Dr Trouble. He’ll even give your Bloody Mary a lift.

Dr Trouble is a sauce, a hot one. So what? You might say. As I did, when I got two small sample bottles in the post. After all, I think I’m not the only one with old sauce bottles, half-empty ones, in the back of the cupboard.
But I gave them a try and can say, having tried it with two simple recipes from their Facebook page, that Dr. Trouble is like no other sauce in this very competitive market segment. It is rich, vibrant and packed with flavour. It is not screaming hot and when used in the cooking comes out very balanced indeed, adding a smooth kick without the pain! It enhances rather than overpowers!
Warm sun ripened, organic, fresh lemons give more juice... 4 juicy, organic lemons inside every small 250ml bottle 

It is a blend of 25% Bird’s eye chilli, mango masala and bursting with full-bodied flavour, delivering a clean lemon, smoke filled hit. I’ll let Dr Trouble tell you the details:
“We produce the only commercial chilli sauce on the market using 100% pure, freshly-squeezed lemon juice.
· 120 YEAR OLD RECIPE 
· EACH BOTTLE TAKES BETWEEN 60-90 DAYS TO CREATE 
· VEGAN
· NO VINEGAR
· 100% ORGANIC & NATURAL INGREDIENTS
· LOCALLY AND ETHICALLY SOURCED 
· FULLY & REGULARLY TESTED FOR ALLERGENS
· NO CONCENTRATES OR ARTIFICIAL COLOURS
· NO PRESERVATIVES” 

Don't forget to use the
discount code at bottom if ordering
This all happens on Chingoma Farm, near Guruve Zimbabwe. Here the mix is allowed stand in large bottles in the sun for between 60 to 90 days. This slow process allows full infusion of the flavours with the fresh lemon juice...creating the tangy unique taste of Dr Trouble sauces.

Albert (Albi) Oberholzer, who represents Dr Trouble in Ireland and the UK from his base in Belfast, told me the ingredients are natural spices, salt, lemon juice and chillies. The salt is sourced locally from the Kgalagadi salt pans in Botswana.

“The method involves preparing the ingredients and then leaving the mixture to ‘mature’ out in the sun in a glass bottle. The lemons and chillies are traded from the local tribes in the area - who were introduced to lemons by the missionaries for medical properties and cleaning applications.The tribes grow chilli bushes among their crops to deter wild animals - chillis were introduced by the neighbouring Portuguese through Mozambique who traded into Africa with Arabs for ivory and other such materials at the turn of the 18th century”.
“The father of Robert (Rob) Fletcher (Albi’s partner) found the recipe about 50 years ago among his grandfather’s belongings and they have been making the chilli sauce on the farm for the family, friends and neighbours. Rob commercialised the sauce over the last 7 years and we worked on it over the last 3 years to get it to UK & EU standard.”

“It’s perfect with, chicken, lamb, steak and often game meat as well as sides include anything from potato bakes to corn on the cob – we think it’s the most versatile sauce on the planet. Wherever you need a little acidity, heat, smoke and depth – Dr Trouble will lift your grilling game.”

Hot wings 
These didn't last too long!
The first recipe that we tried is a quick and ultra-tasty version of the hot wing! Chef Nyasha Mangwiro came up with the idea and it is fairly simple.
Pat dry your wings, sprinkle some sea salt on them and prepare the marinade.
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The marinade is Oregano, thyme, pepper and grated garlic, combine with your favourite Dr. Trouble sauce (either sauce is fine but I used the lemon). (By the way, this marinade is key, the ingredients so well chosen to pair with the sauce.)

Coat the wings in the sauce, then let them soak up the flavor in the fridge for 30 mins or best left overnight if you have the patience!

Then simply sprinkle with some oil and drop into a hot oven until crispy. If you’re outdoors, just add to the BBQ for an insanely tasty snack. 


This second recipe is even easier.

Totally vegan, spicy, organic and all you need to snack on any time of the day.
They call them Trouble Nuts! I have to agree. The trouble is, you can't stop eating them!

1 -Spread your favourite nuts onto a baking sheet evenly.
2 -Just sprinkle your choice of Dr Trouble onto the nuts and stir.
3- Pre-heat the oven to 140-160 degrees, bake for 30 minutes until the sauce dries and coats the nuts. Then stir them up to bake the other side.
4- Sprinkle with flaked sea salt to your taste. Dust with Cayenne pepper if you’re feeling spicy!
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Lemon, smoke, spice and a little heat on cashews, so simple to create and did not last long! Perfect for the weekend or any beer night. Click on blue paragraph headings for more details on recipes.

Dr. Trouble sauce is not like any other, its rich, vibrant and packed with taste. They say it's like an 18 year old malt though it reminded me, at least though the aromas, of an aged Oloroso. And if you are cooking indoors, those aromas are gorgeous as they drift through the open doors!

Like to try these premium sauces? Dr Trouble are working on obtaining local stockists but you can order from the website  https://drtroublesauce.co.uk Be sure and use the discount code corkbilly when ordering!


Tuesday, June 19, 2018

Dream Comes True for Athula. New Production Facility Opened


Dream Comes True for Athula
New Production Facility Opened 
Happy Day!


A dream came through for Athula Kuruppu Achchige in Carrigaline yesterday when his state of the art production facility was officially opened in the local industrial estate. His immediate family from Cork and Sri Lanka, along with many friends, were present on this happy occasion for a man who has worked hard on his long journey to Cork.

A 26 year long civil war in his own country in 1983; that and growing family responsibilities forced him abroad to look for work as a chef. He couldn't be choosy and went where the agents sent him and that included Iraq (where he was head chef at an American base) and then Bahrein airport’s VIP Lounge (where he cooked for local and world leaders passing through).
County Mayor Declan Hurley (left) and local TD Michael McGrath open Athula's spanking new unit in Carrigaline.

Eventually, in 2005, he headed for Ireland and a job in the Hayfield Manor. In 2012, he opened his own restaurant Rooster Pil Pil in Ballincollig. But what he really wanted to do was to produce his own sauces and, with help from the local enterprise office, that became a really in recent years.

He was advised to go to the farmers markets and see if his products would sell. They did and he got an opportunity to find his feet in the new Cork County Council Incubator Kitchens (also in Carrigaline). He has proved himself there and now, again with local authority help and a large investment of his own, has a wonderful state of the art stream-lined production facility.
Great to congratulate Athula on his big day!

His first products, a range of Peri Peri Sauces (from mild to hot), went down well. And now he is also producing a few curry sauces including Jalfrezi, Tikka Masala and Korma. The products are available in 35 SuperValu stores, over 30 independents and now just coming onto the shelves in Aldi. And soon he’ll be selling spices and high quality Ceylon teas from his homeland.

Athula Fusion Foods
Unit 11, Carrigaline Industrial Estate
Kilnageary Road
Carrigaline
Co. Cork

Call 087 136 7525



Thursday, February 26, 2015

Southern Spice Coming To A Food Near You. Rebel Chilli On The March

Southern Spice Coming To A Food Near You
Rebel Chilli On The March
Just enjoyed a great week on the food front. Just about everything I’ve had on the plate has been enhanced by a touch of Rebel Chilli. Started in 2009, Rebel Chilli was the brainchild of Ken Moore. Having lost his job during the "Great Recession", his passion for hot sauce spurred him to experiment with recipes at his local farmers market in Cork. 

To do is to dare is the motto of the Spurs football club and the Moores (Ken has been joined by younger brother Paul) did and dared and now Rebel Chilli is a household name in these parts. Speaking of dare, have your tried their Chillionaire, their hottest sauce? Mind how you pronounce it and also how you use it!

I’ve started at a milder level, with two samples, Red Sweet Chilli (left) and the Jalapeño and Raspberry jelly, and got on very well with both, even if I have a slight preference for the jelly. My first use of the jelly was with pork steak and I was delighted with the delicious and immediate enhancement and went on to use it with other meats.

The Jalapeno and Raspberry is certainly different and has a unique flavour thanks to the combination of the two main flavours. It has a sweetness which is balanced by the heat from the jalapeños. This pepper jelly is great with cooked meats like chicken, steak, burgers and lamb. It is wonderful with some cheese, especially melted brie! A bit of this in a sandwich is so good that you need to taste it to believe it.

The Red Sweet Chilli is also very versatile and was a success with most of my try-outs, including cheese. This has a medium heat with a lovely strong and fresh flavour from the lemongrass and ginger. It’s great over seafood, chicken, pastas and salads. It’s also great to add to sandwiches, wraps and to use as a marinade or a dip. Add a splash to a curry or stir fry for a burst of flavour. This sauce won Gold at Blas na hEireann last October so it’s quite popular.

I was speaking this week to the owner of one of the shops that sell Rebel Chilli products and was told that the Green Chilli is his favourite, especially with fish and chicken. You can check out all the products, with their new packaging, here.  The products are available from Bandon to Belfast, from Sligo to Dublin. Check out the full list of stockists .

It is not easy going for the Moores. Paul, for instance, is also in his final year at college. But he is looking ahead: “We are a growing food brand and are taking our first steps into the larger retailers like Supervalu at the moment which will allow us to grow even quicker. All the support we get from new and existing customers and people like yourself is very much needed and appreciated!”

Keep up to date with Rebel Chilli on their Facebook Page
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Rebel Chilli, 

48 Halldene Grove,
Bishopstown
Cork, Ireland.

+ 353 (87) 2451925