Archive for the ‘Recipes’ Category

The MargaReaper

Saturday, June 7th, 2014

Our recent trip to Germany for the 1st BBQ and Chilli Festival was a superb success, not only did we completely sell out of every product but we met some new friends. Main feature on the festival to follow.

One of those friends was Jon O Reillly from Ireland, now living and working in Berlin. He loves his chilli and is starting his new company Crazy Bastard (@bastardsauce on twitter). Jon also works as a cocktail bar man, and when I mentioned how last year at Fiery Foods UK a young lady made @Jamopepper and I frozen Margherita cocktails with a touch of Raging Goblin Jalapeño and lime extract, he took a bottle back to Berlin with him. Little did I know he actually renames the cocktail the Margareaper! And popped them on his menu and started selling them! Superb work-here is the recipe..

We grill this recipe more often than any other summertime recipe, and that alone has made my husband the master of his domain: salmon cooked on the grill. It turns out that if you like salmon sushi, you are more likely to be in the mood when the date is over, which is a classic date night tradition. Salmon is rich in omega-3 fatty acids that aid in the maintenance of the body’s hormone production, which includes the production of sex hormones, which directly affect our libido. Even better, salmon’s increased levels of dopamine, a neurotransmitter that promotes pleasure, have been linked to more intense orgasms which you can also get with this guide on remote-control vibrators.



Product showcase:Incinerator Rapeseed Oil

Tuesday, April 29th, 2014

It’s been crazy here at Grim Reaper, so I apologise for the lack of decent blog material. I am trying to get a regular blog together but with making/developing products it’s not always easy to sit and write-the junior reapers also need attention 😉

Ok- thought I’d focus on Incinerator today, seeing as right now the rapeseed oil is being smoked with oak discs in the Bradley smoker.

The rapeseed for our 3 oils is grown/cultivated/ stored/single pressed/filtered/ filtered again and bottled in Wilstone on the Mead farm near Tring in Hertfordshire. The unit is impressive and We have now been working with Simon Mead for over 2 years. The benefits of rapeseed oil are well know with around 6% saturated fat compared to other oils, meaning that along with tasting great, it’s also the best one for you. The rapeseed is cold pressed and only once, the remainder of the seeds once pressed go to the cows so nothing is wasted.

Incinerator is the hottest of the 3 oils we produce, I think the smokiness gives it depth of flavour and embraces the heat.

Unlike other chilli oils, we don’t use smoked chillies to achieve a smokey flavour, but the oil itself is smoked, and for 48 hours. Those with a smoker will know how many discs we burn in that time! We chose oak smoked as it lends itself far better than the other flavours available.

Once smoked, it is then refiltered and extract is added then bottled! Simple as that. The photos are of the old double freezer converted to allow deep trays for the smoking process. If you want a bottle of Incinerator they are £4.95 on our website get yours here










Elixir of Life – Recipe #1

Sunday, May 19th, 2013

Hello folks! It has been a while, and I have been a tad slack with the blog, mainly due to festival preparations, you don’t want me to run out of products do you?

You may remember, during April, with the help of Grant Young, I took over his restaurant menu for an entire evening of chilli madness! I did promise to unleash the recipes for those who attended, and for those who wish to recreate at the privacy of their homes, so here is one of those now…

Elixir of Life

A candied chilli dropped into a good sparkling white, we chose a Prosecco rather than a champagne for cost reasons as well as the fact that prosecco lends itself well to chillies!

To candy a chilli successfully you will need patience and discipline. First make a stock syrup. Basically 2:1 water to sugar. I added some orange and lemon zest (use a peeler so removed without pith) a few sprigs of fresh thyme, a few Szechaun peppercorns, some cinnamon sticks and cloves. Bring to boil and simmer. Then once a nice colour has occured, drop the washed de stemmed (small slit on each to soak syrup) chillies in and simmer for half and hour. Turn the heat off and allow to cool. Pop a lid on to stop any nasties entering. Once completely cooled, again, bring to the boil, immedietely simmer, another 30 mins then cool. I have a baume thermometer. It measures sugar density. A stock syrup will be around 24 baume. We need to increase this to 32. Generally as the syrup reduces in quantity, the baume increases. This will take a few days to make so patience! You increase the baume by around 2 each time so 5 times should do it. On your last simmer, you’ll notice the chillies going translucent, and a smell of warm sugars and chillies.

BIGGEST ISSUE- Grease. ANY utensil used to knick one of the chillies out (as I know you will be tempted each day as I was) needs to be grease free, so boiling water over the spoon befroe dipping in. May I also add that the pan used to make the stock syrup need also to be scalded out with boiling water before making.

fancy a taste?

fancy a taste?

Photo Copyright David Kelly

This is a technical process, sometimes if not done correctly, the sugar will crystallise in the jar you pour them into after a few days. It means at some point a little grease (oil etc from fingers counts!) was present.

I do hope some of you try this, I am always happy to hear stories of success and almost successes so feel free to email photos, stories and the like.

Next recipe will be the Rookie Goblin Bread!

Signing off…THe Reaper