All posts tagged: spicy

Chipotle Stew Chicken

Chipotle paste has joined the family of stable herbs and spices that I have in my cupboard. The deep rich, smoky chilli pepper just gets me excited! I add it to mayonnaise, bean stews, sauces, and now chicken. This recipe is a cross between another favourite of mine: brown stew chicken which is also on the blog. I didn’t have to leave the chicken very long to marinate before frying it: maybe 2-3 hours? Because I also used boneless chicken thighs, I think the flavours penetrated very quickly. Another important and fresh ingredient in this recipe is Annatto Powder. Annatto or Achiote Powder is a mexican spice which is used widely to give food a bright red colouring (think of tandoori chicken). It comes from the Achiote plant which bears seeds that are ground into this deep red powder. It has a mild sweet flavour. So if you want a fresh chicken recipe that leaves you licking the plate…try this one I guarantee you won’t be disappointed!       Advertisements

Bulgur Wheat Pilaf

  I’ve been trying to incorporate different grains into my diet given the bad press white rice has been getting of late for having no real nutritional content. Out of all the grains that I’ve tried, this is the one that has stuck: Bulgur Wheat has bundles more nutritional value than white rice, which virtually has no fibre in it. It also takes half the cooking time to prepare. I can’t tell you how many times I have walked away from a pot of rice and come back to a bowl of porridge or where the grains are jellied together so much, I would have to either scoop or slice may way through it. Bulgur wheat however, does not need as much TLC, it can be left to stand alone in a bowl of hot water and unlike rice I find works well hot or cold (e.g Tabbouleh). Living in North London, just off the infamous Green Lanes, your eyes will catch Bulgur Wheat Pilaf flashing you a smile practically out of every Turkish Restaurant window, of which there are plenty. …

Caribbean Pumpkin Fritters

This is what you could call a golden oldie. I love the bright yellow hue that the pancake mixture has when you mix all the ingredients together. And the smell of the warm pumpkin spices could have you licking from the bowl. Again I was left with the issue of what to do with the abandoned piece of pumpkin I had left over from the first dish I made. And soon realised that I hadn’t made anything sweet with any of the gourds I had bought. I wasn’t in the mood for a cake, I wanted something really quick but could still fit into the dessert category. And then I remembered pumpkin fritters, made effectively the same way that banana fritters are made and served with a hearty savoury main meal or on its own with a dusting of cinnamon sugar. The key to this recipe is the roasting on the pumpkin. It really doesn’t take any more than 30 minutes and in the meantime you can get all the other ingredients ready so that all …

A Bowl of Sunshine: Tarka Dal

I can still remember the sizzling sound the crushed garlic would make as it hit the tin roof of the small dutch pot my mother would use to temper. The almost charred bitter taste of the garlic is actually really pleasant here, this is the only dish where you can get away with it I think. Dal and rice was a family stable in my household growing up and so seeing this bowl of sunshine at least once a week always brightened up my day. Apparently there are at least 60 different kinds of dal, but I have traditionally grown up with the ‘yellow split pea’ as a base. In this recipe I have actually mixed it with the red lentil which cooks a lot quicker and doesn’t need soaking over night like the yellow split pea. I also didn’t completely mash up the yellow peas, you can still achieve the creamy texture this way. The ‘Tarka’ part refers to the a mix of spices fried in oil or ghee until sizzling and aromatic, and then …