posted by www.firefoods.co.uk on Sep 9

http://www.thesun.co.uk/sol/homepage/news/3131536/New-worlds-hottest-chilli.html

posted by www.firefoods.co.uk on Sep 8

Calling the good folk of Dorset, come and see us at the Sturminster cheese festival, its an amazing show.

So much more than just cheese!  With food galore, crafts, beer, cider, and entertainments too, this year’s festival, on 11 & 12 September 2010, promises to be another fantastic event. It will be the 11th Sturminster Newton Cheese Festival.  Each year we say it can’t get any better but it does!
Of course there is cheese, lots of it and many varieties, from the much loved cheddar to blue cheeses.  Cheese made from cows milk, sheep milk and goats milk, a wide array from the familiar to the more unusual are all on display to be tasted and purchased.

Full details are here: http://www.cheesefestival.co.uk/

posted by www.firefoods.co.uk on Sep 7

We have just recieved the results from Warwick University on the heat of the Infinity chilli grown in 2010, the results are 1.176,182 Amazing!!! The bhut jolokia currently the worlds hottest measures in at 1,041,427.

More news soon.

posted by www.firefoods.co.uk on Sep 2

The Dorset County Show is the South West’s biggest two day Show, so why not join us for a weekend of fun for all the family?

With over 450 tradestands, exciting Main Ring attractions, thousands of animals, local food and drink and much more we’d love to see you and your family at the Dorchester Showground on Saturday 4th and Sunday 5th September. Fire foods will be in the food tent.

Tickets

Advance Tickets £10 Tickets on the Gate £13

Children 16 years and under are free

You can purchase Advance tickets (subject to availability) at the following Tourist Information Centres:

Dorchester – Bridport – Weymouth – Wimborne – Purbeck – Lyme Regis – Swanage – Sherborne

Travelling to the Show – Dorchester Showground DT2 7SD

The Show will be sign posted from the Dorchester Ring Road.  If you are approaching Dorchester from Yeovil (A37), Wimborne (A35) or Wareham (A352) follow the yellow signs.  The Dorchester Showground is approximately 1 mile from the town centre inside the Ring Road.  Turn towards Dorchester Town Centre at the Kingston Maurward College roundabout and take the first right.  The Showground is on the left.

For more info visit: http://www.dorsetcountyshow.co.uk/page/home

posted by www.firefoods.co.uk on Aug 30

The Infinity Chilli Sauce is now available online, made with infinity chillis and a little white vinegar you can taste the fruity nature of this wonderful chilli, we only have a few so you’ll have to be quick, its a nightmare to make as we have to wear masks as the fumes are so great. Use this sauce to create great heat to anything you like.

Batch #1 was 40 bottles, the cost is £6.50 for 100 ml.

posted by www.firefoods.co.uk on Aug 24

Started in 2006 the Chilli Festival is a very popular family event attracting thousands of visitors over two days, offering a chance to buy Chilli plants, products and sample foods from around the world. Stalls are set up in the sheltered courtyard and Rose Garden where many different dishes are cooked fresh. A wide range of refreshments is provided to help you cool down, including cold beers and ice creams.

The garden is open as normal so after sampling the produce visitors can relax in the grounds.

• Opening times 2010: Sunday 29th & Monday 30th August, 10am – 5pm.
• Prices: Adults £5. Children: Under 16’s £2.50 Children: Under 12’s Free.
• Infomation for disabled visitors
• Chilli products.
• Chilli plants.
• Delicious cooking.
• Speciality beers & refreshments.
• Free parking.
• Sorry no dogs.

posted by www.firefoods.co.uk on Aug 12

West dean has now been and gone, what a great weekend, if you have never been it is a must for all chilli lovers. We sold out of a lot of products, and plan to bring double next year!!!!

We are at Eastbourne airshow today through till the 16th of August, and Bournemouth airshow next weekend 19th – 22nd.

http://www.eastbourneairshow.com/

http://www.bournemouthair.co.uk/

The infinity chillis are only weeks away, more news soon.

We have also bought a racing greyhound that runs at Nottingham dog track and guess what he’s called “Fire foods” We hope to win a few races with him and have some great nights out.

We are in the process of bringing out some great gift ideas for xmas…watch this space.

Our small holding is still go, we hope to be in by the end of the year, the plan is to provide a family day, or even stay for a few days, fishing and animals etc. Right got to dash, we are out of sauces with some big shows looming. Speak soon

Woody xxxxxx

posted by www.firefoods.co.uk on Jul 31

Think of a healthy meal and a curry might be the last thing that springs to mind, but recent research shows that many of the ingredients used within a typical curry can do you the power of good.

1. Reduced risk of Alzheimer’s

Turmeric, one of the spicy ingredients of almost every curry from korma to vindaloo may be an effective treatment for Alzheimer’s.  According to researchers at the University of California, Los Angeles, a chemical found in the spice called curcumin can reduce the build up of knots in the brain that can cause Alzeihmer’s by as much as 50%. This may help to explain why Alzheimer’s affects just 1% of people over the age of 65 living in some Indian villages.  Turmeric has also been found to improve memory, aid digestion, reduce inflammation, fight infection and guard against heart attacks.

2. Fewer colds

Paprika, chilli and many other spices commonly found in curries can ward off colds by triggering the body’s natural defences to produce extra mucus which traps viruses and soothes inflamed passages.  Eating spicy dishes also clears the nostrils and gets rid of that ‘bunged-up’ feeling, enabling a speedier recovery for sufferers.

3. Better moods

Lean red meat in curries such as beef, pork and lamb not only provide a significant number of B vitamins which are essential for helping the body to release energy from food, but they can also enhance mood and promote a more positive state of mind.

4. Less risk of cancer

Tomato based curries are a great source of lycopene. This extremely powerful antioxidant is far more prevalent in cooked tomatoes than raw ones.  Research shows that eating cooked tomatoes three or more times a week can lower the risk of prostate, lung, stomach, pancreas, bowel and breast cancers.

5. Reduced risk of heart disease

Regular consumption of cooked tomatoes also prevents the formation of blood clots, lowering the risk of heart attacks and strokes by as much as 48%.  Many spices, such as curry powder, hot paprika and thyme may also help to cut the risk of heart disease as they contain salicylic acid, a compound that scientists believe may work to stem inflammation in the blood vessels that could otherwise lead to hardening of the arteries.

6. Improved circulation and reduced pain

Ginger, an ingredient commonly used in curries, contains an antioxidant that reacts with free radicals that can cause tissue damage and joint inflammation and so helps to reduce the pain of arthritis.  Chilli has also been shown to be a powerful painkiller.

7. Increased metabolic rate

Several clinical research studies have found that an ingredient known as capsaicin found in spices, particularly chilli, can raise the metabolic rate for as long as three hours after a curry.

8. Reduced blood pressure

Coriander, another common ingredient of both Indian and Thai curries, contains high levels of antioxidants that help to lower high blood pressure and prevent the formation of cancer causing free radicals.

9. Increased energy

Lack of energy can be caused by an iron deficiency.  This is particularly common in women, with research suggesting that one in four has well below the recommended iron intake.   Curries containing red meat such as beef, pork or lamb can be an excellent way of boosting iron intake.  A lamb curry can provide up to 50% of the iron a woman needs in a day.  Baltis can be particularly high in iron as, during the cooking process, some of the iron from the pans they are cooked in transfers into the food.  Other common ingredients of curries such as lentils and spinach are also good sources of iron.

10. A stronger immune system

No curry would be complete without a generous helping of garlic.  Research shows that garlic contains allicin which is antibiotic, antifungal and may even be antiviral.

Despite all these wonderful health benefits many curries can contain extremely high fat levels.  Here’s how to reduce the fat in your curry whether you’re eating in or out.

Eating in

Use a non-stick pan or fry ingredients in a small amount of water instead of oil.

If you do use oil, measure it with a tablespoon and gradually cut down to half – or even less!

Use tomatoes as bases for sauces instead of cream or coconut.  If you do want a creamy tasting curry try using natural or Greek yoghurt instead. To prevent the yoghurt from curdling simply mix in a tablespoon of cornflour.

When cooking meat-based curries, add all the ingredients together without oil, cover and cook slowly, stirring frequently to improve the flavour. The natural fat in the meat will provide enough moisture and fat for cooking – and for taste!

Use the leanest meat you can find.  For a quick cooking curry trim off any visible fat and cut into thin strips or mini cubes (approx. 1.25cm(½”)

Add dahls (lentils) to as many dishes as you can. They are filling, rich in protein and fibre, and help keep your blood sugar and cholesterol low.

Increase your fibre intake and cut the fat by using boiled wholegrain rice instead of pilau rice or naan.

Boost your vitamin and mineral intake by using a wide variety of vegetables and fruits such as apple, pineapple and sultanas.

A curry always tastes better the next day so make a day in advance and then let it sit in the fridge.

Eating out

Cut calories by up to 50% by asking for your poppadoms to be grilled or microwaved instead of deep fat fried.

Ask for naan breads to be served without butter on top or have a chapatti instead as they are usually lower in fat.  A naan can have double the calories and up to 16 times more fat than a chapatti.

Opt for dahl and vegetable dishes whenever possible as they tend to be lower in fat and higher in fibre.

Choose boiled rice instead of pilau rice which is fried.

Go for tandoori (dry, oven cooked) curries or ones with tomato based sauces instead of high fat cream or coconut varieties such as massalas, passandas or kormas.  A chicken tikka massala can have up to twice the number of calories and fat than a tandoori chicken curry.

Keep snack type foods such as bhajis and samosas to a minimum.

Avoid drinking alcohol before ordering.  Even a small glass of wine or beer can lower inhibitions, increase appetite and result in over ordering and over eating.

posted by www.firefoods.co.uk on Jul 24

How to build your own polytunnel.

Here is a great link so you can build your own polytunnel.

http://www.overthegardengate.net/UserPages/pp_view.asp?FName=polytunnel&Page=3

Your chilli plants will love there new home, and it won’t cost you an arm and a leg.

It can be made to any size, so what are you waiting for….get building!

posted by www.firefoods.co.uk on Jul 23

West dean is only days away.

Chilli Fiesta 6, 7 & 8 August 2010

It’s Hot Stuff for longer in 2010!

New for 2010 – this exciting cult event will now be over 3 days – giving you the chance to party for longer, as you build up your tastebuds for the hottest chilli in the world.

West Dean’s Chilli Fiesta has been running since 1995 and brings devoted chilli fanatics from all over the world, creating a very special hotspot among the nation’s food events.

The 300 chillies and sweet peppers on display in the immaculate glasshouses come in all shapes, sizes and colours, including the hottest chilli in the world: Naga Jolokia, also known as Bhut Jolokia, Ghost Chilli or California Death Pepper. This was confirmed by Guinness World Records in 2007 to be the hottest chili in the world, replacing the Red Savina.

There are chilli growing and cooking demonstrations and tastings galore ranging from the mild to the very hot chilli sauces, jellies, salsas, chutneys, relishes, marinades, nuts and crisps. Even chilli chocolate, chilli ice cream, chilli beer and chilli fruit juices are all on sale!

And if the heat gets too much you can always chill out in the beer and cider tents whilst listening to the salsa, cumbia and lambada sounds from the Latin Fiesta band, guaranteed to get your feet tapping! Salsa dancing lessons and belly dancing demonstrations from Salsa Twist and Spirit of Ishtar will also get you out of your seat in no time.

In addition to event entry, show visitors can make full use of the Parkland walk, a circular walk encompassing stunning landscapes and specimen trees in and around the St Roche’s arboretum.

Opening times: 10.30am – 5pm

Tickets: £9.00 (adults) £8.50 (over 60s) £4.25 (children 5 – 15) £22.00 Family Ticket (2 adults, 2 children) Children under 5 Free. Discounts for advanced on-line booking (available from February 2010).

Please note: Dogs are not allowed into the Gardens or Events at anytime, except guide/assistance dogs. They have access to the Parkland and Arboretum only.