Scotch Bonnets - what do I do with them?
Discussion
Sister in law has kindly donated a bag full of her home grown Scotch Bonnets. I've never even seen these before, let alone cooked with them, so any pointers, oh wise ones?
They're about the size of a golf ball, maybe a bit smaller - is that about right?
Can I use them in the chilli I'm making this week?
They're about the size of a golf ball, maybe a bit smaller - is that about right?
Can I use them in the chilli I'm making this week?
I love Scotch Bonnets - they are my favourite chillis. Nice and hot but with a great flavour too that nothing else can match. Don't mix them with anything else to get the most of that great flavour. They are very very hot though I assume you already know this. I'd just use one for your chilli to start with (though you don't say what your normal 4 chillis are) and then add more later if you need them.
I don't like the idea of putting them in oil or alcohol, I'd just freeze what I'm not going to use before they start to dry out.
Lucky sod - I'm going to try growing some next year.
I don't like the idea of putting them in oil or alcohol, I'd just freeze what I'm not going to use before they start to dry out.
Lucky sod - I'm going to try growing some next year.
If you have that many, you should be able to spare 10 for a magic kebab shop chilli sauce. Blitz in a blender, 10 chillis, 1 onion, 4 cloves garlic, 50 ml vinigar, 3 teaspoons mint sauce, 3 teaspoons sugar, 1 tin chopped tomatoes, and a veg stock cube. Heat it thru for 20 mins and allow to cool. It's amazing. Promise.
Shaolin said:
I don't like the idea of putting them in oil or alcohol, I'd just freeze what I'm not going to use before they start to dry out.
I freeze all of my excess crop here to use for sauces throughout the winter, spring and early summer. No loss of heat or flavour.I guess some of you already know this, but for those who might not, don't ever put fresh chillis in oil. It's a perfect breeding ground for botulism. Makes me shudder every time a customer tells me that they do this. Only dried chillis are suitable for oil infusion.
The missus won't be impressed with WHT either.otolith said:
Shaolin said:
Nice and hot but with a great flavour too that nothing else can match.
That's why they are particularly good for the sherry, they add an aromatic note that you don't get from ordinary chillies.I just had a lovely stir fry using 1.5 scotch bonnets, a bird eye, 3 garlic cloves and a healthy portion of chopped fresh ginger.
Chopped up a chicken breast, fried it off in a little olive oil (would have used either a nut oil or sesame but I didn't have either handy), just before it got to brown chucked in a crushed garlic clove, the ginger and the bird eye, gave it a minute more than the rest of the stuff went in - beansprouts, some cabbage, the usual stir fry stuff (this one came prepacked from sainsbury's as I was feeling especially lazy today)
I'm not sure why I'd not used them in stir frys before but bejesus they work. Next time I'll use a single Scotch Bonnet as 1.5 was a bit much, but other than that a delicious plate of food which was far from overpowering despite the fairly heavy measures of garlic, chilli, and ginger. Try it, it's ace.
Chopped up a chicken breast, fried it off in a little olive oil (would have used either a nut oil or sesame but I didn't have either handy), just before it got to brown chucked in a crushed garlic clove, the ginger and the bird eye, gave it a minute more than the rest of the stuff went in - beansprouts, some cabbage, the usual stir fry stuff (this one came prepacked from sainsbury's as I was feeling especially lazy today)
I'm not sure why I'd not used them in stir frys before but bejesus they work. Next time I'll use a single Scotch Bonnet as 1.5 was a bit much, but other than that a delicious plate of food which was far from overpowering despite the fairly heavy measures of garlic, chilli, and ginger. Try it, it's ace.
Bonefish Blues said:
otolith said:
Shaolin said:
Nice and hot but with a great flavour too that nothing else can match.
That's why they are particularly good for the sherry, they add an aromatic note that you don't get from ordinary chillies.I cook with these bad boys pretty much every meal.
One other suggestion is boiling them down with your rice and peas for a slight kick to your rice
Get a bag of kidney beans and put them in a tub with some water and garlic and leave over night.
Next day boil the beans in the water until you can squeeze one wasily between your hand. The water should be a deep burgandy colour.
Add Pimentos to the water and beans.
Add coconut milk, salt, pepper, spring onions and thyme and leave to simmer for a bit.
Add rice (usually american long grain as it absorbs the colour better) I prefer brown rice.
Add a tea spoon of butter.
Place a cut open scotch bonnet in with the rice and leave to cook.
Take scotch bonnet out when done and you have rice and peas. Proper.
One other suggestion is boiling them down with your rice and peas for a slight kick to your rice
Get a bag of kidney beans and put them in a tub with some water and garlic and leave over night.
Next day boil the beans in the water until you can squeeze one wasily between your hand. The water should be a deep burgandy colour.
Add Pimentos to the water and beans.
Add coconut milk, salt, pepper, spring onions and thyme and leave to simmer for a bit.
Add rice (usually american long grain as it absorbs the colour better) I prefer brown rice.
Add a tea spoon of butter.
Place a cut open scotch bonnet in with the rice and leave to cook.
Take scotch bonnet out when done and you have rice and peas. Proper.
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