Warm yourself up with one of these great recipes, sure to put some fire in your belly. By Lucy Corry
It might be dismal and grey outside, but there's no need to shiver indoors. Take a cue from Vicki Liley, author of The Complete Book Of Hot And Spicy Cooking, and put a little heat in your kitchen.
Whether you prefer the fiery zing of chillies or the mellow warmth of ginger, you're bound to find a dish to suit your palate. This comprehensive book offers a vast selection of exotic dishes from countries like Thailand, Sri Lanka, India and Indonesia, plus a handy guide to chilli peppers, Asian herbs and spices.
Vicki says the most common misconception about spicy food is that there is a single ingredient that makes it 'hot'. "Hot and spicy meals are so much more than one element, and they vary in flavour as they do in colour. It is the combination of the ingredients, the herbs and spices as well as the meat and vegetables, that creates the taste sensations," she says.
Chilli novices needn't be afraid to embrace the hot stuff - Liley says the chillies, herbs and spices used can be added, subtracted or substituted to suit individual tastes.
Three Lentil Spicy Broth Serves 4-6
Place lentils, kidney beans, chickpeas and water in a large bowl. Cover and let stand overnight. The next day, place lentil mixture and liquid in a large, heavy saucepan. Place cinnamon, cardamom and cloves in a square of cheesecloth (muslin), bring up the corners to form a bundle, tie with kitchen twine and add to pan. Bring to a boil. Reduce heat and cook , uncovered, until lentils, beans and chickpeas are tender, about 1 1/2 hours. Add extra water if necessary to keep lentil mixture covered. Remove bundle of spices and discard. Add ginger, garlic, chilli powder, tomatoes, butter and salt to pan. Raise heat to medium and cook, stirring often, for 10 minutes. The consistency should be like thick soup. If too thick, add a small amount of water. Taste and adjust seasoning. Stir in fenugreek leaves.
Spiced Okra (Serves 4)
Slice one of the onions. In a saucepan over medium heat, melt butter. Add sliced onion and fry until soft, about two minutes. In a food processor or blender, liquidize or mince the other onion with the garlic. Add to pan with salt and pepper, coriander and turmeric and cook gently for five minutes, stirring constantly. Add okra to pan and stir well. Cover pan, reduce heat and simmer very gently for 20 minutes. Add tomatoes, mint tomato paste and garam masala and continue to simmer gently for 10-15 minutes, stirring occasionally. Adjust seasonings and serve hot with steamed rice and pappadams.
Curried Mixed Nuts (Makes three cups)
These tasty little morsels make a great snack to serve with drinks.
In a wok or skillet, heat oil over medium heat. Add cashews and cook, stirring constantly, until lightly browned, 1-2 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat to fry almonds, then peanuts. Combine nuts in a medium bowl. Add remaining ingredients and stir well until combined. Serve at room temperature.
Thai Pork and Ginger Curry (Serves 4)
In a food processor, combine lemongrass, galangal, chillies, coriander seeds, shrimp paste, garlic, turmeric and sesame oil and process to a thick paste. Put pork in a medium bowl, add paste and stir to coat evenly. Cover and refrigerate for 30 minutes. Put ginger in a small bowl, add 1/3 cup (3fl oz/90ml) warm water and let stand for 10 minutes. Drain.
In a wok or large skillet, heat oil over medium heat and saute pork for 10 minutes. Add remaining 1 cup (8fl oz/250ml) water, soy sauce, brown sugar and tamarind paste. Reduce heat to low and simmer until pork is tender, about 15 minutes. Add ginger and scallions. Spoon into serving bowls. Garnish with coriander leaves and serve with steamed jasmine rice.
Chai Indian Tea (Serves 8)
In a saucepan, combine water and ginger and bring to a boil over medium heat. Reduce heat and stir in tea leaves. Bring to a boil again and stir in milk and garam masala. Remove from heat and cover pan. Set aside for four minutes. Strain and add sugar to taste. Serve with extra milk.
The Complete Book of Hot and Spicy
is published by Apple Press, priced £14.99.Modern & Mature readers can order the book for the special price of £12.99 with free postage (UK only). Please contact our hotline number on 01476 541080, quoting reference CHS1.
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