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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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 - dipping crisp,

 
 
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.

 
 
Egg and Lentil Curry with Coconut and Pickled LimeServes 2

Egg and Lentil Curry with Coconut and Pickled Lime

This is one of my very favourite storecupboard recipes. If you always keep a stock of spices and lentils handy and a pack of creamed coconut stashed away in the fridge, you can whip this one up in no time at all. It also happens to be inexpensive and

 
 
Chickpea, Chilli and Coriander Cakes with Marinated Red Onion SaladServes 6 as a starter or 4 as a main course

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.

 
 
Tunisian Aubergine Salad with Coriander and YoghurtServes 4 as a starter

Tunisian Aubergine Salad with Coriander and Yoghurt

This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.

 
 
Chunky Green SaladServes 8

Chunky Green Salad

This is a simple salad of leaves with a bit of bite to them.

 
 
Chicken Tikka KebabServes 1

Chicken Tikka Kebab

These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!

 
 
BoboutieServes 1

Boboutie

This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.

 
 
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