Tag: spicy

Spicy Potato Wedges with Fresh Garlic Dip
10/03/2024

Spicy Potato Wedges with Fresh Garlic Dip

  Dive into the world of spicy comfort food with our easy-to-follow recipe for Spicy Potato Wedges served with a Fresh Garlic Dip. Perfect for snack time or as a side dish, these wedges are a delight for anyone who loves a bit of heat …

Buffet, Dips, Lunch, Oven roasted, Party, Snacks, Street food, Vegetarian
-
by Angela S
-
0 Comments
Vegetable stir fry
24/02/2024

Vegetable stir fry

Indulge in a vibrant and savoury Vegetable Stir-Fry, a perfect blend of crunchy vegetables and aromatic flavours. This quick and healthy dish is tailored for two, making it an ideal choice for a nutritious weeknight dinner. Using fresh ingredients like red onion, red pepper, mushrooms, …

Dinner, Nut free, Party, Street food, Vegan, Vegetarian
-
by Angela S
-
0 Comments
Prawns with Romesco Sauce
24/05/2021

Prawns with Romesco Sauce

A nut free version of this Spanish classic. It is best served with seafood like prawns or octopus.

Romesco sauce

A rich, smoky sweet pepper sauce just made for seafood.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 5 minutes
Course Appetizer, Lunch
Cuisine Mediterranean
Servings 4 portions
Calories 309 kcal

Equipment

  • Non stick frying pan
  • Tongs
  • food processor
  • Toaster - if you dont have stale bread
  • Griddle pan
  • Paring knife for deveining prawns

Ingredients
  

Romesco sauce

  • 30 g porridge oats
  • 30 g sunflower seeds
  • 30 g pumpkin seeds
  • 10 g chia seeds
  • 1 red capsicum pepper
  • 30 ml olive oil
  • 2 tbsp vinegar
  • 1 slice stale bread or you can ue a slice of toast instead
  • 1 clove garlic
  • 1 tbsp tomato puree
  • 1 tsp paprika
  • 1 tsp cayene pepper

Prawns

  • 24 prawns 6 per person
  • 1 tbsp olive oil
  • 1 clove garlic

Spring onions

  • 4 sping onions
  • 1 tsp olive oil

Instructions
 

Prepare the Prawns

  • Remove the heads from the prawns.
  • Remove the shells from the prawns, you can leave the tail on for decoration if you wish.
  • Slit open the prawn along the back and pull out the intestine - long black string. When the prawn is cooked this can be gritty and it is best removed.
  • Thoroughly wash the prawns in fresh water. Pat dry and cover them. Keep the prawns in the fridge until they are ready to be cooked.

Chargrill pepper

  • Roast the pepper on an open flame until all the skin has been charred.
  • Place the pepper into a bowl and cover with clingfilm or a lid. Leave for 20 -30mins or until the pepper has cooled.

Making the sauce

  • Toast the sunflower and pumpkin seeds in a hot dry pan. Add them to the bowl of the food processor.
  • Toast the porridge oats in a hot dry pan. Add them to the bowl of the food processor.
  • Peel and chop the garlic finely. Use salt to mince the garlic and make a paste.
  • Add the minced garlic and chia seeds into the food processor bowl.
  • Blitz the garlic, seeds and oats until they are broken up roughly.

Bread

  • Cut 2 slices of the stale bread. Add some water and leave to soak.

Peppers

  • Use a spoon to scrape the charred skin off the pepper. It will come off easily now.
  • Cut the top off the pepper.
  • Cut off the bottom of the pepper.
  • Cut down a side of the pepper and roll out flat and remove the seeds and water inside.
  • Slice the pepper and add it to the food processor bowl.

Finishing the sauce

  • Add the bread and oil to the food processor bowl.
  • Blitz until pepper, bread and seeds are combined.
  • Add the tomato puree, cayene pepper vinegar and paprika. Season well with salt and pepper.
  • Blitz until you are happy with the consistency. Check the flavour and add more vinegar if you wish. Add more seasoning to your taste.
  • Scoop out the sauce into a jar. You can store it in the fridge for up to a week.

Cooking the prawns and onions

  • Heat up the griddle pan on high.
  • Wash and peel the outer layer off the spring onions. Then trim the tops so they will fit in your griddle pan.
  • Brush the onions with the oil and add them to your griddle pan. Cook on both sides.
  • Heat up the frying pan on medium and add the oil.
  • Add the prawns and fry. They will change colour to pink and curl up, turn over and fry on the other side. 2-3 minutes only. If they overcook they will become very hard.

Plating

  • Place 6 cooked prawns on each plate, lay 1-2 spring onions and portion of the romesco sauce.

Nutrition

Calories: 309kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 362mgPotassium: 343mgFiber: 4gSugar: 3gVitamin A: 1306IUVitamin C: 45mgCalcium: 108mgIron: 3mg
Keyword composite sauce, seafood
Tried this recipe?Let us know how it was!
Dips, Lunch, Sauces, Seafood, Starters
-
by Angela S
-
1 Comment
Thai Chicken Burger
20/05/2021

Thai Chicken Burger

This burger is a flavour explosion in your mouth. I have used local Malaysian ingredients to recreate the quintessential flavours from Thailand  the land of the smiles. https://youtu.be/i7IqNEN-AR0

Dinner, Lunch
-
by Angela S
-
0 Comments
Thai Pumpkin Soup
28/09/2020

Thai Pumpkin Soup

If you are looking for a soup that packs a-bit of heat then look no further. This healthy soup is great for lunches or as a starter for dinner.

Dinner, Lunch, Soups
-
by Angela S
-
0 Comments
It’s Soup Season
23/08/2020

It’s Soup Season

Need a filling lunch with a bit of a different twist? Why not try this recipe out for your next mid week meal. Its nice and spicy and fruity.

Spicy Apple Soup

This soup is a geat way to use up all those leftover apples. It can be served hot with our yoghut flatbreads or cold in the hot season.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine Indian
Servings 4 people
Calories 193 kcal

Equipment

  • Large Saucepan
  • Chef Knife
  • Chopping Board
  • Spatula
  • Immersion Blender
  • Measuring Jug
  • 4 x Serving Bowls & Spoons
  • Kettle
  • Large spoon

Ingredients
  

For the soup

  • 1 tbsp butter unsalted
  • 1 tbsp olive oil virgin
  • 1 large red onion
  • 1 tsp soft brown sugar or you can use palm sugar
  • 1 tbsp curry powder
  • 1 tsp balasamic vinegar
  • 1 litre stock use either vegetable stock or chicken stock
  • 3 curry leaves
  • 4 -5 large apples
  • 50 g dried fruit use apricots or golden raisins. chop into small pieces
  • 75 ml cream

For the Garnish

  • 3 tbsp flaked nuts almonds or walnuts
  • 1 tbsp roughly chopped coriander
  • salt and pepper to season

Instructions
 

  • Peel the onion and then thinly slice. Cover and set aside
  • Remove core from the apples. Peel the apples and then dice finely. Place the diced apples into water with a dash of lemon jiuce or vinegar to prevent them from browning.
  • Chop the dried apricots into small pieces.
  • Prepare the stock by boiling 1l of water. Add your favourite stock cube brand and the boiling water into your measuring jug. Stir well until the cube disolves, set aside.
  • Melt the butter and oil togther in a large saucepan.
  • Add the sugar & onions and saute until they are caramelised.
  • Stir in the curry powder and curry leaves, add salt and pepper. cook for a further minute.
  • Pour in the stock and stir thoroughly and bring to the boil.
  • Add the apples and apricots to the soup. cover and simmer on a meduim heat for 15- 20 mins.
  • Take off the heat, use the blender to puree the soup. Stir through the cream.
  • Serve the soup in warm bowls with our yoghurt flatbreads.

Notes

This soup is suitable for freezing.

Nutrition

Calories: 193kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 5gCholesterol: 26mgSodium: 16mgPotassium: 215mgFiber: 3gSugar: 9gVitamin A: 319IUVitamin C: 17mgCalcium: 73mgIron: 1mg
Keyword apple, curry, soup, spicy
Tried this recipe?Let us know how it was!
Lunch, Soups
-
by Angela S
-
0 Comments