Just made my first batch...didn't have many ghost chillies left so bought 210 gm of birds eyes..also used malt vinegar as it was all I had...we've tasted before it cooled down & wow, it's great. The house has that tabasco wafting right through it!! And my hubbie is blown away...can't wait to try it out on my victims...oops I meant friends ! Thanks again Stef.

Thanks for this recipe Stef...missed it last night when I made tacos & was looking for a sauce recipe. I made one with 400gm tomatoes, cumin seeds, fresh coriander leaves & stalks, garlic & spanish onion...& a few ghost chillies. Turned out really well as the ghosts pack a punch ,  but not as concentrated as your tabasco style! Yours would last longer too because of the vinegar & sugar. Will have to make this as I have many chilli-addicted friends who ask for my chilli relish & this sounds better. I haven't had a chilli bush to raid for a couple of years. Last seasons birds-eye was great till the weather turned cold , then the chillies lost all their heat! I've just ordered from Diggers in Vic a seedling of bhut jolokia chillies. Sounds deadly so am keen to try it! Hope it survives. I'd love some habanera seeds if you have any to spare...had great success with those a couple of years ago, but moved house & didn't keep seeds!

Hi everyone. I was wondering if anyone has made the citrus marmalade from the EDC. I made some with a kilo of the last of my limes a couple of days ago & wasn't very impressed with the results. It certainly set alright, but unusually for EDC recipes isn't sweet enough! It took ages to mandolin the limes(my old Magimix was unavailable) & I thought it wasn't worth the effort as there was too much skin in the completed marmalade. It made 4 jars & I think it will be good as added flavour in curries but too bitter to eat on toast!

 I get many limes each year so will try a marmalade next year( & still have enough to make another batch this year), but wont be using this recipe.
Any thoughts?

Hi Forum....have been following this section with keen interest, as I'm always looking for easy meals, preferrably using pantry ingredients! Risotto of course fits the bill every time, as it's a" throw in what you've got" kind of meal!!
I came across this combination last week which my diners loved so I thought I'd share....made using the EDC method.
Of course this is a rough guide only for quantities..parsley could be used instead of chervil(I have it in my garden)

Ingredients:
50gm parmesan.
2 large garlic cloves
1/4 spanish onion(or to taste)
1 chillie(wel like it hot)
chervil
150 gm arborio rice
1 tbsp evoo
300 gm water, slurp wine
1tsp chicken stock paste (or to taste)
1 cob sweet corn
1 tomato
200 gm smoked trout
2 dssp capers
A little lemon zest & squeeze of juice.

Blitz parmesan 10 sec speed 9.
Place onion, garlic chillie & chervil in bowl & blitz a few secs on speed 5.
Add evoo & sauté 3 min at 100, speed 1.
Insert butterfly & add rice & wine...sauté 2 min at 100  ,  .
Add water,  stock paste, kernels from cob of corn & roughly chopped tomato.
Cook 16 min,  100.  , .
Flake the trout & discard skin.
When rice is cooked, add half parmesan, trout lemon & capers & stir. Adjust seasoning.
Sit covered (in thermoserver) for 5 min.
Serve with sprinkle of chopped chervil & some of remaining parmesan....& some extra cheese in a bowl on the side.

Of course some cream or substitue could also be added. but we found this was quite creamy as it was. There were 3 of us but it was a light meal! Sorry..no photo.

Without the dairy it's a veloute I guess...but never had it with cheese. I'm sure it woud work but hard to beat a good slurp of cream!

I make this sauce with prepared hot English mustard & sometimes half chicken stock half milk. Makes a different flavour which goes well with pasta bakes. Or sometimes all light milk with a little stock paste. For chicken pie I make it without the cheese & more stock than milk & a little white wine & fresh herbs. Probably use a bit more flour too...not very good at measuring. It's a classic recipe! thanks for formattiing it for the TM!

By the way Wonder, we didn't have any liquid issues..the prawns aren't cooked for very long though....just the right amount of sauce. I might try the beef next time as yours sounds very successful! I'm interested that you had enough liquid in the pressure cooker. I seemed to regularly burn the base of mine. In fact I gave my PC away. I think I'll do slow-cooking in the oven(or even microwave).

I made this great vindaloo last night and we loved it. I made a half recipe, & did make it with prawns instead of meat(hubbie's favourite). I also used a fresh birds eye red chilli(from our garden) in place of the long green one, so it was dynamite in fact. I marinated the prawns for only about a half hour while I made the sauce, & thought the paste might be too fibrous as there were still bits if coriander seed visible as I couldn't grind the powder any finer. I needn't have worried as the marinade melted into the sauce. 
For hot Indian food lovers I recommend to give this a go.