Foodie Friday: 5 Ways To Use Habanero Hot Sauce with Memento Mori

If there's one thing that I can't get enough of, it's hot sauce. And I like my hot sauce, really, really hot! Meet my latest obsession which I've been pouring onto almost everything; Memento Mori Habanero Pepper Sauce.

Fellow chili lovers will know that the independent hot sauce scene in the UK is booming right now, and you can find all sorts of homemade fiery delights from every corner of the country. Someone, somewhere, is always experimenting with a new chili sauce recipe, so the best places to find them are generally not in your local Tesco, but online. So much so, that my cupboard and fridge are full of hot sauces from artisan producers that I've found via social media, and my newest discovery is from Memento Mori.

The brand reached out to me and asked if I'd like to try their hot sauce, and when I saw the bottle, I instantly said yes! I mean, how cool does it look?! From the small chunky glass bottle, to the label design and the cork top complete with a red wax seal featuring a skull, Memento Mori immediately grabbed my attention and I couldn't wait to try it when it arrived.

Their Habanero Pepper Hot Sauce is a seriously hot blend of fresh Habanero Peppers, Vinegar, and Spices, and each batch is handmade in Crouch End, North London. This sauce really packs a punch in both the flavour and heat department, and it will certainly add a fiery kick to any meal! I love how fresh it tastes and you only need to use a few drops to liven up your food.

Below, I've shared five ways that I've been recently using Memento Mori Habanero Hot Sauce, but the options are endless as it's such a versatile condiment to have in your cupboard!

 1 - On Avocado Toast

My Superfood Avocado On Sourdough Toast recipe has been one of my most viewed posts this month, so if you're an avo fan and you love hot sauce, why not combine the two?! If only everything in life was this simple to figure out!

 2 - Spicy Baked Beans

Whether you like your beans from Heinz or enjoy making your own version like I have above, a few drops of hot sauce will add some pleasant heat for a super tasty side dish.

3 - Chili Infused Dipping Oil

This Chili Infused Dipping Oil idea was recommended to me by Memento Mori who suggest using two parts Extra Virgin Olive Oil to 1 part Memento Mori Hot Sauce for a delicious dipping oil that you can use with crusty chunks of fresh bread. Yum!

 4 - Over Scrambled Eggs

Spice up your breakfast with a splash of hot sauce over scrambled eggs, or any eggs for that matter - it works just as well with poached and fried - whichever way you like them! 

5 - Aztec/Mexican Hot Chocolate

If you're feeling particularly adventurous, try adding some hot sauce to an Aztec or Mexican Hot Chocolate instead of using chili powder. The sauce will mix even better with the liquid hot chocolate and you'll get that amazing chili and chocolate flavour coming through. Why not try it with my Aztec Hot Chocolate recipe? 

Memento Mori Habanero Pepper Sauce* is available to order via the brand's Facebook here.

Are you a fan of hot sauce?

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Foodie Friday: Coconut & Chilli Stuffed Baby Aubergines (Vegetarian/Vegan recipe)

Coconut and Chillies are one of those culinary combinations that just work so well together, and they really add a burst of exotic flavour to a simple dish like these stuffed Baby Aubergines.

This recipe is based on one that I found in Secrets From My Indian Family Kitchen by Anjali Pathak, which is a fantastic Indian cookbook that has a very contemporary feel to it. I love Indian food and I'm a huge fan of anything spicy, but this dish is something that I like to serve to friends and family who are just starting to experiment with chilli flavours. It's got a nice little kick to it thanks to the fresh Red Chillies, but it isn't overpowering and you can always use less if you want to.

One of the greatest things about Indian food is that it's often very vegetarian-friendly and the original recipe is indeed vegetarian. I've adapted it to be suitable for vegans to enjoy by swapping the Honey for Agave Nectar, and the Natural Yoghurt for a Dairy-Free version instead - easy!

This dish is lovely as a starter or you can serve it as a main with basmati or brown rice. If you're dining alfresco, you could easily pop the Baby Aubergines onto a barbeque for some extra smokey/ charred flavour.

Ingredients (serves 4 as a starter):-

• 10 Baby Aubergines (halved & scored)
• 2 tbsp Coconut Oil
• 2 tsp Black Mustard Seeds
• 2 tsp Fresh Ginger (peeled & finely chopped)
• 1-2 Red Chillies (sliced)
• Handful of Fresh Curry Leaves
• 6 tbsp Desiccated Coconut
• Pinch of Salt
• Dairy-Free Natural Yoghurt (to serve)
• Honey or Agave Nectar (to serve)

Method:-

1. Preheat the Grill to medium or Oven to 220C / Gas Mark 7.
2. Line a baking tray with foil and rub the Baby Aubergines with half of the Coconut Oil. Place them on the tray scored side down and grill or roast for 10-15 minutes, until the skin changes colour and starts to turn crispy.
3. To make the stuffing, heat the remaining Coconut Oil in a frying pan over a medium heat and add the Black Mustard Seeds. When the seeds start to jump about, add the Ginger, Red Chillies and Curry Leaves and cook for about a minute.
4. Add the Desiccated Coconut to the pan to lightly toast until golden brown, this should only take 30 seconds or so. Turn off the heat and add a pinch of Salt to season.
5. Remove the Baby Aubergines from the oven/grill, flip them over and arrange onto plates. Top the aubergines with the stuffing, pressing some of it gently into the scored parts (but most will stay on the top). 
6. Drizzle over some Yoghurt and Agave Nectar to serve. 

P.S: If you can't find Baby Aubergines, you can always use two regular sized Aubergines instead and cut them up, and remember - this dish is supposed to look messy so don't worry too much about the presentation, just relax and have some fun with it!

Are you a fan of Coconut & Chilli flavours?

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