share your favourite spicy recipes

Sounds great, but I would not want to sit next to you on the bus the day after....

Bruce

It reminds me of a time when a vegetarian friend was coming to dinner and I thought that some three bean chilli was needed. I found a recipe on the internet somewhere that suggested using three chillies. Now we like things spicy so I changed the recipe to 30. Thought about it and back tracked to 20. Then I printed the recipe and gave it to my staff to prepare. She took one look at it and decided that we always increase the number of chillies so bought 30. Now that was spicy.  

Well so far there is no interesting spicy recipes forthcoming - i can only presume that the typical Naimite is either...

A.  Has a more delicate and subtle palate.

B.  Only gets the missis to cook.

C. More of a meat ,veg and gravy type.

  Is there no one who knows how to cook up a good curry or something hot and interesting ?

If interested "pasta aglio olio peperoncino" is very easy to prepare, very well know everywhere in Italy and the final quality depends only from the highest quality of the ingredients (that anyway are available in UK and USA). Feel free to ask more details if needed. Ciao, Maurizio

wrong on all counts

give me to the weekend I'll share something from a favourite Indian (Gujerati) cookbook.

"pasta aglio olio peperoncino"

A regular dish in our (vegetarian) household and very enjoyable it is too.

steve

TOBYJUG - Not sure where you are based but you may not get many "home cooked" curry recipe replies because in parts of the UK (especially in the Midlands where I am) it is so much easier to pop out to a local Balti house and sample their efforts. Of course quality differs from place to place but once you hit a good one then it becomes the new standard until the competition catches up - not just in terms of spice or volume but overall flavour and subtlety. A few years ago choices were fairly uniform but now we have dozens of regional variations to sample - great for the consumer!

Wat - Which FC version is that one? From memory, my Angel Delight mentions snails rather than winkles and "Pegg on the bass" liking his kippers and cider. There again, there is probably at least six takes on all of their tracks after so many years and albums.

Ron

Tobyjug,

There is nothing I like more in the food arena that a good, hot curry!  I do most of the cooking in our house but when it comes to spicy food then my wife stays well clear of sharing with me.  My favourite recipes are fairly standard ones (jalfrezi, dupiaza, dhansak etc) but all with a fiery twist.

I grow my own chillies and my favourite is the Trinidad maruga scorpion; they're the hottest I have ever tried but with a beautiful flavour.  I gave one to a friend to try; I warned him of the strength but he still ate it raw.  He was in so much pain that he wanted to go to A&E!  My plant is out of fruit at the moment but I'm looking forward to another good harvest in the summer.

Your suggestion looks interesting - may well try it out some time.

Of course, when I am cooking I am also listening to my LP12 and Naim system...........

I must admit to failing to see the point of extremely hot dishes that you cannot possibly taste, it sounds like the Friday night piss up boys trying to out do each other.

i enjoy spicey as in flavours, and most of my acquaintances feel the same. It should be enjoyment not torture.

This is a good one if you like Thai food !

peanut beef curry.

brown 900 grams of diced beef skirt

wizz up a jar of 250 gm Satay sauce with 5 bulbs of garlic and two long cayenne chillies. And two teaspoon of Thai yellow curry paste. A big tablespoon of crunchy peanut butter with a pint of water.

put browned beef ,curry sauce and ten fresh lime leaf into large pot or wok and simmer on low heat for 3 hours.

after two and a. Half hours add sliced ginger (about a small  Handfull ) and some raw potatoes and cook through until  Tender . Then add a jar of coconut milk and heat up without boiling.

serve with brown rice.

Angel Delight, the dessert and not the song in this case. My mother would dish it up for 'afters' when I was kid. I wonder if it's still available?

I'm with Wat and Howard here. Whilst I do like a little spice I also like to taste the ingredients in my food. On Sunday I cooked paella de rape con azafran. A simple dish dependent on the quality of the stock which I made with some very large lobster prawn heads I had frozen a few weeks ago. Delicious.

Steve,

That looks great, perhaps you could pass on the recipe?

We had Angel Delight for pud tonight, after Toadin the Hole, mash, beans and gravy, washed down with a Guiness.

Here goes Howard.

30cm paella or frying pan

Monkfish about 500g cubed.

Stock - 800ml. I keep prawn shells and freeze to make stock. Can also use fish bones, lobster shells etc.

1 large onion chopped

1 large green pepper chopped

2 large cloves of garlic

Paella rice 200g

Olive oil

Good pinch of saffron, ground in a pestle and mortar.

1 tsp fennel seeds

1/4 tsp sweet paprika

1/2 glass white wine/fino sherry

1 lemon

flat leaf parsley

Fry the monkfish with olive oil in the pan to seal. Don't overcook. Place in a bowl with any juices.

Fry the onions and peppers in olive oil for about 20 minutes over medium heat until soft. Add the garlic and fennel seeds for the last 5 minutes.

Bring the stock to the boil, turn off the heat and add the saffron to infuse whilst the onions and peppers are cooking.

Add the rice to the pan and mix thoroughly with the onions etc.

Add the wine and paprika, mix and turning up the heat to boil off the alcohol.

Add the stock. From now on do not stir. If necessary shake the pan from side to side to evenly spread the contents. Taste and season well.

Cook until the rice has absorbed most of the stock and then place the monkfish pieces on the top.

When the rice is cooked and the stock is fully absorbed, squeeze half a lemon over the paella, turnoff the heat and cover the pan tightly with tin foil. Leave to rest for 10-15 minutes.

Remove the foil and garnish with chopped parley and lemon.

This will feed 2 to 4 people.

The quantities don't have to be exact but don't be tempted to add more rice. Taste the rice for texture when the stock has been absorbed. If too al dente add more stock or water. 

The flavour of this, and any other paella, is totally dependent on the quality of the stock so don't be tempted to use stock cubes.

Bon appetit.

Steve

Flip, it'll be knitting tips next!  ATB Peter

PS. Ever tried a hot banana curry with garlic pees?

You're such a macho Dane on the forum Peter. Who called me for a recipe for spaghetti vongole whilst I was cooking the paella on Sunday evening? 

Well, dears, seems here a lot appreciate the Mediterranean food 

Sounds good!

Maurizio

Moi? ......one happy day I will cook us the banana curry my friend!  ATB Peter

You're not adding to "spaghetti con le vongole" anything else than water, salt, spaghetti and vongole. Aren't you?

Please

This one always sorts the men from the boys...

recipe from Green & Black's Chocolate Recipes
6 green chilli peppers, stalks on
6 red chilli peppers, stalks on
12 ounces vodka
3 1/2 ounces good quality white or dark chocolate to fill the chillis
3 1/2 ounces dark chocolate for dipping

Wash the chillis, then cut a small slit in the side and remove the seeds and the membranes. Marinate the prepared chillis in vodka for at least 12 hours before you prepare the filling.

To make the filling melt the chocolate in the microwave, stirring until smooth. Mix a shot of vodka into the chocolate. Fill the chillis with the chocolate. Store the chillis in a container in the freezer until needed.  

To dip the chillis, melt the dark chocolate in the microwave in a glass. Dip the chillis so that they are 3/4 covered in chocolate. Place on wax paper to set.

'Mr Naga' hot pickle"  Sauce . With crunchy peanut butter on toast.  Try it.