Hey all. This month I wanted to re-explore the idea of mixing culinary cultures
so you can, should you want, consider the following recipe to be inspired by
may’s fruit risotto.
The link is tenuous at best, however, since the only thing these dishes really
have in common is that they’re both part-italian fusion foods. The risotto was a
fruity rice dish with japanese, moroccan and peruvian influences, while today’s
penne a la arrabiata is a more chinese take on a classic tomato-based pasta one.
Because I was looking at recipes and thinking about making a hotter version with
more interesting chillies when I realised that all the posher arrabiata sauces
added in red wine.
By swapping that out for a (rather cheaper) red wine vinegar and adding in a
little extra sugar, suddenly we have the beginnings of a tart yet sweet sweet
and sour. Which, of course, paves the way for us to use one of the few dried
chillies that are popular in chinese cooking.
Greetings, my fiery friends. It’s time for another weekend bonus recipe. A recipe that’s just too simple and product specific to take the main spot of a month but one well worth sharing, nonetheless.
A recipe made using Mr. Vikki’s Banana Habanero pickle.
But, before we get into how it’s made, there’s something I’d like to say about the product itself.
When last I tried it, I was shocked by the heat of this sweet pickle. I rated it a three out of ten, despite my previous jars only warranting a one. That batch was far stronger than expected and now I know why.
Hey everyone, this week it’s recipe week and I’d like to talk to you about one of my favourite curries.
The humble korma, however, doesn’t have the best of reputations, being considered both too mild and too desert-like to be called a “proper curry” by many.
It’s the sweet, rich, creamy, coconut-heavy and utterly chilli free dish used to introduce people to the spices of indian cuisine but, in my opinion, it’s a little more than that.
Made well, the almond, coconut and dairy base of this dish gives it the unique, rich, mild and milky flavour you might expect, ideal to be built upon with other things, such as its often quite complex spice palette. In fact, it’s a perfect carrier for these spices because, as with chilli, their flavours are mostly oil based, allowing them to be absorbed into the milk fats quite easily to spread throughout the meal.
But, depending on where you look, you’ll see many variations on the korma, some of which have rather different ideas on what flavours should permeate its thick, underlying sauce.
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.
Hello again heat eaters, for april I have another recipe/review fusion for you but this one isn’t my review of someone else’s recipe. No, this month I’m looking into an odd idea that recently caught my eye.
Chilli leaf salad.
I never thought I’d do a salad for this blog. Practically every salad I make just comes down to sticking my favourite raw veg in a bowl with olive oil and my latest chilli infused vinegar. There’s nothing exciting about it and it certainly doesn’t make for a main dish.
But, while this recipe won’t ever be the bulk of a meal, it is definitely an attention grabbing concept. Enough so, I feel, to stand on its own here.
Another happy tuesday spice lovers. This week, I’m not bringing you my own recipe but rather a review of someone else’s.
I’ve noticed my own recipes creeping up in heat lately so I’ve decided to pick something mild from my new favourite chilli cook book.
Heat by Kay Plunkett-Hogge.
Hey there heat eaters, it’s time for another winter warmer.
This time, though, we’re staying away from the chilli and making another one of my extreme other spice desserts.
This month’s spice of choice? Cinnamon extract:
Welcome back everyone, and welcome to the new year. The chinese new year!
To celebrate, I’ve been doing some chinese cooking and can offer you not one, not two, but three versions of my favourite oriental dish:
Mapo Tofu. A dish that, despite its vegan-sounding name, is one of the most highly meaty-tasting main courses in china. Yet there’s actually only a very small amount meat in it.
Hey there heat eaters! Today we’re making one of my favourite chinese dishes, Mapo Tofu.
Before we jump right into the recipe, however, I’d like to give you the opportunity to read up on the backstory to this dish and pick which of my three versions you’d prefer from my overview here.
This particular version is my “basic” one. A nice, medium heat and only minimally adapted from the recipes you might find were you to turn on a cooking show in China’s Szechuan province.
Here’s what you’ll need: