Chicken Korma

Always seen as the curry for those who don’t like spice, yet again I’m getting on my soapbox to say that:- A: ‘Spicy’ doesn’t necessarily mean ‘Hot’ and B: Korma’s don’t need to be mild.  A Korma tends to be a creamy curry, often using  combinations of coconut, yoghurt, cream & nuts.  However, you can…

Chole

or Chana Masala, if you prefer.   Very popular across the world, this Punjabi dish is one of my favourite curries.   I’ll often choose this dish as a baseline test when I try new restaurants and takeaways – although this is a relatively simple dish, Chana Masala can be over complicated or ruined with…

Chana Masala Powder

My preferred spice blend for making Chana Masala, or Chole.  Highly aromatic with a kick.  Shop-bought ground spice blends really are over-rated unless you have a good source and can get through them really quickly. Making your own from whole spices as and when you need it ensures the best flavours are retained Makes about…

Quick Chilli Beef Noodle Stir Fry

A wonderful Thai inspired stir fry which makes the most of our lovely locally sourced beef.  Any frying steak will do – I choose a small piece of rump.  I used thick rice ribbon noodles, which I soaked for 8 minutes in boiling water to cook, then drained and refreshed in cold water until they…

Beef Chimichangas

  Rumour has it that chimichangas were discovered ‘by accident’ when someone dropped a burrito into a deep fat frier.  Whether this is true or not, it does highlight that these spicy Mexican dishes are not the most healthy.  You can just cook them in the oven, but the effect isn’t the same.  I like…

Spanish Chorizo & Chicken Casserole

A great spicy Spanish casserole, which goes down really well with a good bottle of Rioja.  The sherry in the stock adds a wonderful richness Ingredients 2-3 tbsp Olive Oil 125g Chorizo, chopped 1 carrot, finely chopped 1 stick Celery, finely chopped 1 medium Onion, sliced 3 cloves Garlic, chopped 1 Chicken Breast, chopped 2-3…

Chicken Quesadillas

Quesadillas are traditionally Mexican/TexMex dishes of folded tortillas, simply stuffed with cheese.  Other fillings can be added, and this recipe uses a hot chicken sauce.  I use a single hot chilli, Fatalii.  This is like a habenero or scotch bonnet pepper from the perspective of heat, and as such I don’t chop it up –…

How to make… Wholegrain Mustard

I love mustard, and get through jars of the stuff as it forms an essential component in my ham sandwiches I take daily to work.  Wholegrain has always been my favourite, for no other reason that it’s really versatile.  Not too hot, not too mild, not too yellow, nice texture, great in sauces.  Although I…

Hot & Sticky Chicken

A great use for some left over cooked chicken with a great spicy kick.  A pleasant change from the usual Christmas fare!   Serves 2 Cook & Prep time – 35 minutes   Ingredients 2 cooked Chicken breasts, chopped into chunks 2 cloves Garlic, chopped 2 tbsp Runny Honey 2 tbsp Dark Soy Sauce 1…

Beetroot and Chilli Onion Lasagne

  Looking for an alternative spicy vegetarian main course?  Perhaps just finished experimenting with my Beetroot tortellini recipe and found that you’ve still got 3/4 of the filling left and don’t know what to do with it?   Try this out as an interesting, spicy & colourful lasagne alternative… Serves 4   Ingredients Beetroot stuffing,…

Make your own… Horseradish Sauce

Fresh horseradish is great – much better than the stuff you get in jars. It has a whole range of uses – not just for roast beef.  Horseradish isn’t often seen in mainstream UK supermarkets, but can be found in farm shops or you can grow your own.  If you don’t know what to look…

Sopa de Lentejas

More of a Mexican take on the Spicy Lentil Soup recipe, this uses 2 relatively mild dried chillies to bring in a breadth of flavour.  Again, the chillies here add interest and not just heat – the Anchos bring a full fruity flavour and an intense dark colour whilst the Meco (pronounced May-Co) chipotle adds…

Chipotle Pork Tostada Stack

A truly wonderful way to use up any left-over or stale corn tortillas, this dish has an amazing intensity and fullness of flavours.  Great ‘TexMex-style’ comfort food for a cold winter evening.  To make serving easier, slice all but the top tortilla in half with a sharp knife after toasting but before you construct the…

Chipotle Sauce

I first came across Chipotle sauce whilst on holiday in New Orleans.   I was surprised to find that McIlhenny, the manufacturer of the eponymous ‘ Tabasco’ sauce (you know, that small bottle of hot sauce that’s been sitting in the back of the cupboard for the last 10 years?)  makes a whole range of…

Creole Style – Chilli & Tomato Sauce

This is great for pasta, and the thyme makes this a good addition for Cajun and creole style dishes where a rich punch is required.  Subtle enough to use with fish or vegetarian dishes, this is also great with chicken or rich stews. Makes approx 750 ml Ingredients 20 Cayenne Chilli Peppers, stalks removed 2…

Sweet Chilli Sauce

This is a ‘Thai style’ sweet chilli dipping sauce – once you’ve made this, you’ll never fork out for a bottle in the supermarket again.  again, another simple sauce which keeps for a very long time.  I enjoy stirring a couple of spoons of this into my Chilli con Carne just before serving… Note: I…

Coming Soon – Chilli Pepper Sauces

Have you just finished harvesting your summer crops in anticipatation of that first frost?  Do you have a bucket full of chilli peppers and just don’t know what to do with them?  Coming soon – 3 chilli sauces which will meet your needs for every occasion:- Sweet Chilli Sauce  – the ‘Thai-style’ dipping sauce Chilli…

Chilli Sherry

Yet another tribute to Fiona and the Cottage Smallholder!    This chilli sherry is an excellent addition to the kitchen – keep it handy and you’ll be splashing it into all of your dished for that last minute spicy je ne sais quoi.  Use as many chillies as you dare.  Keep the seeds and pith…

Chilli Jelly

This year has been great fo my chilli harvest, and in my never ending quest for interesting ways of preserving them, I fancied trying a jam or jelly.  This recipe uses some of my cooking apples to create the basis for the jelly itself.  Cooking apples tend to contain an abundance of pectin which, along…

Rhubarb, Ginger & Orange Liqueur

I was so pleased with the success of my fruit liqueur experiment at the end of last year that I was keen to try out alternatives throughout the season.  First up this year was the Rhubarb harvest.  Perhaps not the first  candidate to sprint to mind, but I was quickly reminded by the success of…