One of the first places I head for when I go to the supermarket is the deli, not only do they have loads of lovely olives but they also often have cheese with some sort of chilli in it.
This week the cheese of the week is Jalapeño and garlic cheddar, I wasn’t quote sure garlic and cheddar would work so only bought a small piece for 70p.
The cheese was quite pale and had a rubbery texture which I wasn’t that keen on but flavour wise it wasn’t great, you first get a bit of raw garlic followed by a slight raw green chilli taste, There is no heat what so ever which is a little disappointing but at least you could taste the chilli.
Chilli Up North verdict: like chewing an old school rubber that’s been soaked in garlic and sprinkled with raw chilli 3/10 (heat 0/10)
This is so simple but so easy and it was another excuse to use the pic of the peppers and pork (from my chilli,paprika and maple pork recipe)
All you need to do is cut some sweet peppers (Preferably home grown) in half, remove the seeds and membrane, brush with a little olive oil or the oil that sun dried tomatoes come stored in, season with salt and pepper and then BBQ until charred and soft, turning occasionally.
BBQing peppers works really well as they take on a lovely sweet smokey flavour and go perfectly with just about any meat or fish.
These make great great sandwich buns but also work reall well toasted like a bagel with a bit of cream cheese or butter on.