Spicy Recipes

Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.

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Devilled Spare RibsServes 2

Devilled Spare Ribs

These tasty, meaty ribs will be popular with all the family. Serve with rice and salad for a quick and easy midweek supper.

Purple Sprouting Broccoli with Chilli and Sesame DressingServes 3-4

Purple Sprouting Broccoli with Chilli and Sesame Dressing

This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.

Chicken JambalayaServes 2-3

Chicken Jambalaya

Chicken and rice is always a really satisfying combination - with the addition of a bit of Cajun spice it becomes even better!

Spiced Preserved TangerinesMakes an 18 fl oz (500 ml) jar

Spiced Preserved Tangerines

What is a tangerine?, we have to ask ourselves nowadays: the word seems to apply to a whole variety of species. I have made this particular preserve with one called Suntina (from Israel), and with another variety called Mineola.

Tiger Prawn JambalayaServes 2-3

Tiger Prawn Jambalaya

It doesn't have to be prawns: you can use fish, chicken or even pork in this wonderful one-pot recipe packed with flavours of Cajun cooking and the Deep South.

Thai Green Curry with ChickenServes 4-6

Thai Green Curry with Chicken

Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!

Spiced Damson ChutneyMakes six 1 lb (350 ml capacity) jars

Spiced Damson Chutney

There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes

Linguine with Mussels and Walnut Parsley PestoServes 2

Linguine with Mussels and Walnut Parsley Pesto

For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.

Spiced Pickled Agen Prunes in ArmagnacMakes five 1 lb (350 ml capacity) jars

Spiced Pickled Agen Prunes in Armagnac

It's great to have a jar of these pickles in the cupboard to serve with cold meats or pates, but I think they also make a wonderful accompaniment to Crisp Roast Duck with Confit of Sour Cherries.

Poached Chicken Breasts with Morel Mushrooms, Cream and ParsleyServes 4

Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley

Mushrooms and cream are meant for each other and combine beautifully in this sumptous chicken recipe - perfect for serving to friends during the autum months.

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