Morrisons Jalapeño and garlic cheese

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)

BBQ Roast Sweet Peppers

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.

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Chilli and sun dried tomato bread swirls

These make great great sandwich buns but also work reall well toasted like a bagel with a bit of cream cheese or butter on.[singlepic id=378 w=320 h=240 float=right]

Ingredients

  • 500g strong white bread flour
  • 10g dried yeast
  • 300ml warm water
  • 3 or 4 chillis
  • 7 or 8 sun dried tomatoes
  • salt and pepper
  • 1tsp paprika
  • handful of grated cheese (i like to use swiss cheese or monteray jack)
  • 1 tsp sugar

Method

  1. Add the yeast and sugar to the water, mix well and set aside for 10minutes
  2. Finely chop the chillis (you can de seed if you want), finely chop the sun dried tomatoes.
  3. Put the flour in a bowl season with salt and pepper, add the chopped chilli and tomatoes along with the paprika and cheese.
  4. Add the water/yeast mixture to the flour, mix well until you start to get a dough
  5. knead the dough for 5 minutes then cover with clingfilm or a damp tea towel and place somewhere warm for an hour or until it has doubled in size.
  6. Gently knock all of the air out of the dough, divide into 8 or 9 evenly sized balls, roll each into a sausage shape and flatten slightly then roll up to form a swirl.
  7. Cover again and place back in the warmth for an hour or until they have doubled in size. Pre heat oven to 200 degrees
  8. Brush the swirls with some of the oil from the tomatoes and bake for 15-20 mins, until golden and they sound hollow when tapped on the bottom.
  9. Leave to cool slightly then enjoy.

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