Ladies and Gentlemen, I must report a very serious omission by Nanny in respect of her ongoing mission to warn us of the dangers of the minutiae of our daily lives.
She has singularly failed to warn us adequately about the dangers of fresh peppers, specifically the variety known as Scotch Bonnet (Capsicum chinense Jacq.).
There I was yesterday innocently preparing my infamous Spicy Chicken, and chopping a couple of Scotch Bonnets for the sauce; blissfully unaware of the horror that I was to face later.
Having prepared the food, I then washed my hands and had a brief "rest room break" before popping down to our gym/sauna.
Half an hour later, when in the sauna, the bits of me that had been in direct contact with the Bonnet....and those bits that had been touched my my hands...were burning like merry hell! (Do I make myself clear?)
Farking hell...various things had to be dipped/splashed with water in order to lessen the burn.
The lesson here is simple, don't just wash your hands after touching these things...but avoid saunas for at least 24 hours after touching them.
Where was Nanny's warning label to that effect on the Bonnet?
She has failed!
Those of you who would like to prepare my Spicy Chicken for yourselves, here is the recipe:
Ingredients (per person)
-1 or 2 fresh chicken quarters
-4 cloves of garlic, chopped
-2 Scotch Bonnets, chopped
-2 long sweet peppers, sliced in half
-A very generous portion of tomato puree
-A good dollop of Tabasco
-A good dollop of Peri Peri
-A good spoonful of cayenne pepper
-A good spoonful of paprika pepper
-A drizzle of olive oil
-Mix all the ingredients (except for the chicken and the sweet peppers) together
-Smear the chicken on all sides with the mixture, massage your bird well with the mixture
-Place the chicken into an oven dish and cover the chicken with the sweet peppers
-Drizzle with olive oil
-Allow to rest for an hour or so
-Roast in an oven at 180 for around 45 minutes, until cooked.
Serve with rice or saute spuds.