“Lucy was the inspiration for the Mild All Purpose Sauce, as the Hot Pepper Sauce was too hot for her. “The first sauce I made was the Hot Pepper, using a small blender at home,” he recalls. Universal praise told Anatol he was onto something positive, and after he gained an MBA from Brunel University, he and his long-term partner Lucy decided to launch the sauces as a commercial enterprise. Then I continued to do so in the absence of any special occasion.” Christmas was looming, I was out of a job, and that is when I came up with the idea of making a pepper sauce as gifts for friends and family. ![]() Then came the dot-com recession of 2002, when I was hit by two back-to-back redundancies. “I moved back to the UK in 1989 to study aeronautical engineering, and started working in IT in the mid-1990s. I would stand in the kitchen talking to Puss, and I suppose subconsciously I was absorbing what she was doing. She was also the most genuine soul I have ever had the pleasure to meet and despite my rebelliousness, she got through to me every time. “She was a workaholic, so she got an aunt of hers, affectionately known as Puss, to do the cooking, and Puss could cook-I mean really cook. “When I was attending Fatima College, I moved in with my aunt in Woodbrook,” he explains. And as the website offers London residents the opportunity to “try before you buy,” I entered my contact information and was pleasantly surprised when, a few hours later, an amiable, bald-headed Trini named Michael Anatol appeared at my door with a personal delivery of miniature tester jars of his homemade product.Īnatol, who was born in London and raised in Port of Spain, first learned the secrets of cooking from a great-aunt during his teens. As most sauces available here are variants of Jamaican-style jerk marinade designed for barbecues, Memories of Maracas was an unexpected delight that immediately brought to mind the last time I limed on a beach in Trinidad.Ī quick glance at their website revealed that Deboss does not use artificial ingredients or chemical additives. It turned out to be a pleasantly flavourful concoction based largely on shadon beni, a relative of the coriander plant that is a mainstay of cooking in the southern Caribbean, but almost totally unknown in the UK. ![]() Dispensed from small glass jars decorated with homemade labels, Deboss Premium Caribbean Sauce was available in two varieties, one a “Very Hot Pepper Sauce,” the other labelled “Mild All Purpose.”Īs my nostrils registered the worrying presence of scotch bonnet peppers in the Hot, I opted to augment my fish with a dash of the Mild, which bore the legend “Memories of Maracas,” in reference to one of Trinidad’s most popular beaches. Leave to cool, then scoop the solid curds from the colander into a container, removing as many of the peppercorns and cloves as you can see, and leave to chill in the fridge.At last summer’s Notting Hill Carnival in London, a new pepper sauce was doing the rounds. Leave to stand for 30 minutes, very gently squeezing to remove most of the liquid from the cheese. Line a colander with muslin, stand over a bowl and strain the milk through. If you need to, you can add a little more lemon juice, a tablespoon at a time. Stand for 10 minutes until the curds have separated from the whey. Remove from the heat and add the juice of 1 lemon and stir. Heat the milk with the cloves, peppercorns and a pinch of salt until it reaches 85C/185F. ![]() 2 tbsp small capers, rinsed and squeezed dry.3 giant Spanish or 5 large red bell peppers. ![]() As a bar snack or 'pintxo', it’s the perfect accompaniment to beer, but also use it in a salad or as a great garnish to go with grilled fish. It will keep in the fridge for up to five days. It’s so versatile that I have it for breakfast, on toast with some honey. Requesón is a type of simple curd cheese.
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