I keep a jar of this hot and spiced North African-inspired paste in the fridge most of the time. I find it a really useful condiment for seasoning and marinating and on some occasions for adding a little heat to certain dishes.I use it with grilled lamb, pork and chicken, with oily fish such as salmon and mackerel, on hard boiled eggs and in an omelette, stirred through a mayonnaise as a sauce or through olive oil to make a slightly hot vinaigrette for crisp and cool salad leaves. I use medium hot chillies such as a Cayenne, Jalapeno or Serrano and find that gives me a level of heat that is obvious but not too scorching.
Darina says: "Although spiced beef is traditionally associated with Christmas, in Cork it’s available all year round in the English Market. It may be served hot or cold and is a marvellous standby, because if it is properly spiced and cooked it will keep for 3–4 weeks in the fridge. Butchers often have their own secret recipe. This delicious recipe for spiced beef has been handed down in Myrtle Allen’s family and is the best I know. It includes saltpetre, nowadays regarded as a health hazard, so perhaps you should not live exclusively on it! Certainly people have lived on occasional meals of meats preserved in this way for generations. This recipe makes enough spice to cure five flanks of beef, each 1.8kg (4lb) approx. in size, and can also be used to spice beef tongues."
This delicious Green Tomato Relish would make an amazing Christmas present for friends and family once bottled nicely!
Damson's grow in the wild in Ireland, and make a delicious flavoured jam. Try this recipe out, you'll be hooked!