Saturday, November 4, 2023

Pickled Garlic with Habaneros

This is an experiment

The first time I have done this

I'm just winging this, based on previous experiments


300g Fresh Habaneros

400g Fresh Garlic cloves

500ml Cider Vinegar

1tsp Salt

1tbsp Brown Sugar (I only have brown sugar)


Slice up the Habaneros (Using gloves to protect against burning you hards)

Slice up the Garlic

Add the Habaneros to a saucepan

Add the Cider Vinegar to the sauce pan

Bring to a boil and simmer for 2 mins

Transfer the Chillies and Garlic to a bowl

Add the garlic

Make sure the contents are covered

Transfer to Jars, when the temperature has cooled but not cold

Make sure the contents are covered by the liquid

This will protect it for bad bacteria and moulds

Label and date the jars

Job done

Chilli Powder Sauce

I got some Chilli Powder free because it was past date, from Shankill Market, in Dublin

I put this together and it was very thick. I added more Cider Vinegar and bottled it up

It tasted a bit gritty but after a few days, it was perfect

Hot, Garlicy, a bit smoky, a bit sweet and just salty enough

I had to add more vinegar, as it was still a bit thick

Now it is a pouring sauce

Very handy

I use it as a sauce and as an ingredient

I may have used a bit too much cider vinegar in it but I just give a bit of a shake and it's good.


4 x 100g Chilli Powder

6 x Bulbs of Garlic Pealed

7 x 350ml Cider Vinegar

5 x Desert Spoons of Sugar

5 x Tsp Salt

5 x Tble Liquid Smoke (A big glug)


Put the Chilli powder in the Pressure Cooker with 4 bottles of Cider Vinegar

Bring to pressure and cook for 10 minutes

Then turn it off and let it depressurize naturally

Add the Liquid Smoke, Sugar and Salt

Blitz the garlic in in 1 bottle if vinegar and add to the pot

Rinse the blender with a bottle of vinegar and add to the pot 

Stir like a fecker

I had to use a hand blender because it was a bit gritty

Bottle up

Saturday, May 15, 2021

Dutch Oven White Yeast Bread


Dutch Oven White Yeast Bread

This is designed to work in a bread machine but can be done manually.

Preferment (Poolish)

150g Strong White Flour 
150g Water (Room Temp)
1 small pinch Yeast

Mix well.

Let the Poolish ripen on counter 4-24 hours, preferably at least 16



This recipe is based on adding a Poolish to the recipe in the The Ballymaloe Bread Book White Yeast Bread pg. 38

Remaining packet of Yeast and One more
275 ml Warm Water
530g Strong White Flour
2 tsp Salt
15g Sugar
25g Olive Oil


Dissolve the Poolish in the water.

Add the Yeast

Add the Flour

Add the rest.

Turn on the Bread Maker to Dough Setting.

When ready, round the dough and put into the Bannaton and cover with a cloth.

Turn on the Oven to 190°C

Put in the Dutch Oven.

Cut a groove in the top of the bread using your favorite method, Lame or Scissors.

After 40 mins or more, put the dough onto some Baking Paper.

Put it into the Dutch Oven and Bake with the lid on.

After 18 mins, remove the lid.

Cook for a further 30 to 40 mins.

Remove bread from the Dutch Oven and cool on a rack.

Consume at your leisure.