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A little ghost story....

Rain Morgan Chilli Chilli Inferno Extra HOT Ghost Ghost Chilli Hot Hot Drops Ukuva

A little ghost story....

Until fairly recently, we did not really understand why Ghost Chillies behave differently to other chillies. Then they discovered Ghost Chillies have a fair amount of Capsaicin (the stuff that makes chilli hot) - not just in the veins and seeds (as is the case with most mild chillies), but also in the fruit cells and - most surprisingly - in the cell walls, where the Capsaicin appears in a slightly oily form. So instead of one kind of heat, Ghost Chillies have three. This is where it gets interesting... the heat builds at different rates, in different places... and...

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There's this thing with tomatoes...

Rain Morgan Cape Treasures Relish Sundried Tomato Relish

There's this thing with tomatoes...

In the southern hemisphere we're heading into Autumn, which means (much to the irritation of our friends and relatives in the northern part of the world), that our days are warm, generally sunny with the slightest freshness on the air in the mornings. Food-wise, it seems like a good idea to start thinking of something slightly more substantial - perhaps something slightly retro like an 80's tomato tart. Apart from the filling, it gets a topping of grilled mozarella and it has a delicious flavour surprise in the bottom... (Get the 'how-to' here.) And then there's this 'thing' with tomatoes......

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Creating a REAL Inferno...

Rain Morgan Chilli Inferno Ghost Chilli Hot Drops Malawi Gold sauce Swazi Mama Mamba Ukuva

Creating a REAL Inferno...

The question came up again over the past weekend: how do you create a real Chilli Inferno... Which Ukuva sauce is the HOTTEST... How does it compare to Tabasco? What is its rating on the Scoville Scale... Why do we not use the Scoville Scale? Here's a direct quote from the Wikipedia page: "A weakness of the Scoville Organoleptic Test is its imprecision due to human subjectivity, depending on the taster's palate and their number of mouth heat receptors, which varies greatly among people. Another weakness is sensory fatigue: the palate is quickly desensitised to capsaicins after tasting a few...

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Fixing a FLAT (Sauce :-))

Rain Morgan flat sauce lemon salt sauce Vinegar

Fixing a FLAT (Sauce :-))

With 'difficult' meat sauces - the taste stays 'flat' - reduce 100ml of good quality wine vinegar (spirit vinegar will only go bitter!), to about 50ml in a fast boiling pan. Add a squeeze of lemon juice and a pinch of salt; add this mixture into the sauce, teaspoon by teaspoon until the flavour pops! Note: if the sauce is slightly 'bitter' (burnt pan bitter) - add a pinch of salt - it will help!

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The elusive HOLY grail: building deep, delicious flavour every time...

Rain Morgan flavour base flavour depth sauce

The elusive HOLY grail: building deep, delicious flavour every time...

Friends often ask what they need to do to 'build' flavour. The secret is to construct the dish so that there is a dominant flavour - and a supporting cast. In truth - this is the mistake most people make - too many flavours on the same level just causes a muddle. BUT every dish needs a solid flavour base - there is a reason why the French start everything with mirepoix (2 parts onion, 1 part carrot, 1 part celery - chopped and sweated in olive oil over a moderate heat). However, if you're using an Ukuva Sauce, your...

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