Friday, April 11, 2008
I stir chilli sauce or harissa into almost everything I cook that is vaguely compatible: pasta dishes, rice dishes, bean and lentil dishes, soups. This week, I returned to the most widely available chilli sauce brand, Encona, after experimenting with various others including the excellent Asia's Finest (a past winner of a Great Taste Award); and I concluded that it is as good as any. It has a distinctive, fruity zing -- perhaps some would find it a little too vinegary.
Richard Whittington, in his otherwise excellent Home Food (out of print, sad to say), says that you can use Encona chilli sauce as a marinade for jerk chicken. You cannot, in my experience. It turns acrid when grilled or roasted.