Curry Coconut Tofu Flan
Scotch Bonnet Peppers
Hold on to your taste buds, folks, because we’re about to talk about Scotch Bonnet peppers – the firecrackers of the pepper world. These little devils pack more heat than a Caribbean dancehall party, and they’re not messing around.
If you’re brave enough to take on the challenge, Scotch Bonnets can add a whole new dimension to your cooking. They’re like the rollercoaster of spices – you’ll feel the rush and the burn, but you’ll keep coming back for more.
But let’s be honest, Scotch Bonnet peppers aren’t for the faint of heart. If you’re not used to spicy food, one bite of a Scotch Bonnet could have you reaching for a glass of milk faster than Usain Bolt runs the 100m. But fear not, my friends. There’s a reason why we call these peppers “flavour peppers” and not just “hot peppers.”
When used correctly, Scotch Bonnet peppers can add a depth of flavour to any dish that is unparalleled. From jerk chicken to curry goat, these little peppers can take your taste buds on a journey to the Caribbean with just one bite.
Now, I know what you’re thinking. “how do I use Scotch Bonnet peppers without setting my mouth on fire?” Well, the secret is all in the preparation.
First things first, always wear gloves when handling these bad boys. Trust me, you don’t want to touch your eyes or any other sensitive areas after handling Scotch Bonnets. Next, remove the stem and seeds and chop them finely. This will help distribute the heat more evenly throughout your dish.
But the real magic happens when you start cooking with Scotch Bonnets. We love to add these peppers to everything from soups to stews to rice and peas.
If you want to have an easy, always ready to use hot sauce consider buying our Chef Bernie Very Hot Sauce which is packed with Scotch Bonnet Peppers with a taste full of flavour as well as heat!
Who’s growing the Scorpions?
Thank you so much for all the wonderful feedback we’ve been getting about our limited edition Special Reserve Hot Sauce. We are so delighted that you love the heat and the taste.
Our sauce wouldn’t be so special, if it wasn’t for the tasty but deadly Trinidad Scorpion Peppers grown by our friend Yvonne from Yvonne’s Plants www.yvonnes-plants.co.uk. We buy our peppers from Yvonne because she never uses pesticides and chemicals, she helps nature work its magic.
So we’d like to say a big thank you to Brave Heart and Chester, Yvonne’s friends horses who’ve provided all the special reserve manure that’s kept our plants well fed.
And an even bigger thank you to all the little fat ladybirds who ate all the bugs who would have otherwise damaged the plants.
And finally a big thanks to Frank and Pippa, Yvonne’s dogs who have guarded the Trinidad Scorpion Plants from any marauding Bandidos and pepper thieves!
A few facts about Trinidad Scorpions:
- Are so hot they were deemed the hottest pepper in the world at one time and although not quite the hottest pepper out there now, overtaken by the Carolina Reaper they are still a pepper to be very cautious of!
- Scoville Scale 1,000,000 – 1,463,700 SHU
- The Trinidad Scorpion Butch T pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is indigenous to Trinidad and Tobago
To purchase this sauce pop over to our shop and we will send it over to you.
We’re Cutting Down on Plastic
We’re Cutting Down on Plastic
Over the last month, we’ve been chatting to lots of different people about how we can make things better for you and all our customers. You won’t be surprised to know that everyone we spoke too told us that they love our sauces they also told us that the environment matters to them and they wanted us to ensure our packaging is as eco-friendly as possible. We have chosen a number of green packaging solutions that involve only sustainable, recycled and biodegradable materials. When we find a way to eliminate plastic completely from our packaging we’ll let you know
Meanwhile these are the changes we have in place;
- We are now using paper bubble wrap to safeguard the parcels we send out. Made from sustainable natural material. We chose Geami paper bubble wrap because it conforms to environmentally-friendly aims
- We are using paper infill where needed
- We are using paper sticky tape to secure our boxes
And some we are working on;
- Sending out a courier pack still requires a plastic bag even though it is made using recycled materials
- Fragile tape is still plastic however we only use a minimum amount where needed
- We need to use plastic bubblewrap bags on some of our products to withstand the Amazon shipping process – we are minimising this as much as possible and only in addition to paper bubblewrap, cardboard boxes or paper in the majority of parcels
Let us know your thoughts and also if you have further solutions for us to consider please let us know.
I grew up eating Jerk Chicken in St Lucia my beautiful tropical island for the first 30 years of my life. With my Jerk Paste you too can make this so easily and produce an authentic taste of the Caribbean even if it’s not so hot over here in the UK! Continue reading Jerk Chicken
News Roundup 2018
What an amazing 2018! We have just finished our last market of the year today, Christmas Eve. We wanted to thank everyone who has been part of our lives, some for many years others we have just met, without you we would have not got this far and be still around to tell the tale 🙂 Continue reading News Roundup 2018
Baked Butternut Squash Jerk Style
Serves: 2-4 | Prep: 15 mins | Cooking time: Approx 80 mins in total |
This is one of my favourite winter warming recipes, I always find butternut squash soothing to the soul this recipe makes a delicious supper full of good nutrition and warmth. Continue reading Baked Butternut Squash Jerk Style
Garlic Prawns with Spinach & Cucumber
We love the simplicity of this recipe and the tasty results. Perfect when you want something light and quick. The cooked cucumber is different and a good substitute for Cho-Cho too.
Fruity Caribbean Black Bean Supper
This is one of my favourite hot salad dishes and one we just demonstrated at Plant Based Live over the weekend.
Our guests loved it!
Review: Chef Bernie’s Sauces
Great review thank you. We love hearing from customers ♥️
Scrumptious Vegetable Medley
Perfect for warm spring lunch on the patio! This is one of my easy to do lunches, quick and tasty, and filling enough to take you through to supper.
Chocolate Vegan Pancakes
Beautiful light fluffy pancakes to share
Makes 4 – 6 Pancakes dependant on size – Prep time 5 mins – Cook time 4-6 mins
These pancakes are super light and fluffy and will give you a great chocolate fix! Continue reading Chocolate Vegan Pancakes
Our Christmas Recipe – Turkey Coconut Curry
Spice up your Christmas leftovers with our amazingly tasty Turkey Coconut Curry dish. Transform your cooked meat into something special. Our turkey treat takes just 5 minutes to prepare and you can put your feet up while it cooks! Merry Christmas!
Continue reading Our Christmas Recipe – Turkey Coconut Curry
Our Autumn Recipe – Fish Tea Appetiser
Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.
Recipe of the Month – Tropical Canapés
Our simple tropical canapé recipes can be quickly rustled up to wow your guests! Here are some ideas for you to try with our Tropical Range of sauces. Our sauces also make delicious easy dips which you can serve with a number of different crudités. Pop these together for a real wow factor. It’s well worth the effort – your friends will love them!
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