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October: Friday Night Curry Discoverer - Thai Hang Lay Curry with Aubergine Salad and Chilli Relish
A rich, tangy curry from the north of Thailand...
Description
Our recipe developer Alice visited the city of Chiang Mai in the north of Thailand where she picked up some hot tips from cooking teacher Vannee - who also showed her how to prepare this hang lay curry. Traditionally made with pork belly, it’s also known as Burmese curry due to the addition of Burmese curry powder. It’s tangy from the use of tamarind, with pickled garlic, ginger and peanuts added in at the end for both flavour and texture. On the side there’s a zingy aubergine salad, a simple vegetable stir fry and a fiery chilli and tomato relish.
Recipe Details
Prep: 40 mins
Cook: 1 hour 45 mins
Serves: 4
Heat: 3/5
Effort: Medium effort
Origin: Thailand
Shopping List
- 800g diced pork (pork belly is best) or used tinned jackfruit in water (drained) for a veg version (following the same cooking instructions)
- 300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
- 2 aubergines
- 200g shallots or 1 large red onion
- 3 cloves of garlic
- Fresh ginger
- ½ cucumber
- 3 tomatoes
- 25g bunch of coriander
- 1 lime
- 55g sugar
- 50g peanuts (roasted and salted are fine)
- 4 tbsp fish or soy sauce or gluten-free alternative
- 100ml vinegar (white wine or cider vinegar is best)
- Oil for frying (sunflower or vegetable oil is best)
- Rice to serve
Spices Included
Aubergine Salad Spices: mild chilli flakes, ginger, garlic, oil, salt
Stir-Fry Veg Blend: ginger, garlic, coriander
Hang Lay Powder: turmeric, cumin, coriander, black pepper, fenugreek, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli
Paste Spices: galangal, lemongrass, ginger, coriander, black pepper, Kashmiri chilli
Relish Spices: garlic, black pepper, mild chilli flakes, oil, salt
Birdseye Chillies: birdseye chilli
Tamarind Blend: tamarind (tamarind and cornstarch), amchur
May contain CELERY and SESAME. Allergens are listed in CAPITALS
Store in a cool, dry place.
October: World kitchen explorer - Chicken Suya with Jollof Rice ~ Hibiscus Puff Puffs
A taste of the extraordinarily delicious food of Nigeria
Description
Nigerian suya are a popular barbecued kebab featuring meat marinated in a dry rub of toasted peanuts and spices. Each street vendor will have their own special blend with a unique flavour, fragrance and texture - ours includes fruity habanero chilli, cayenne and a numbing hot pepper, as well as garlic, paprika and black pepper. It’s served with jollof rice, a dish found throughout West Africa and thought to be the origin of the Cajun dish jambalaya. For dessert we’ve got Nigeria’s answer to the doughnut known colloquially as puff puffs. We’ve flavoured these with a mixture of sweet spices - cinnamon, ginger, nutmeg and allspice - as well as that all-important hibiscus, and they’re drizzled with a fruity hibiscus syrup to serve. Perfect with a scoop of vanilla ice cream!
Recipe Details
Prep: 15 mins
Cook: 1 hour 10 mins
Serves: 4
Heat: 4/5
Effort: Medium effort
Origin: Nigeria
Shopping List
- 500g diced chicken (thighs are best)
- 150g shelled prawns (any type) (optional)
- 1 red onion
- 1 red pepper
- ½ cucumber
- 400g spinach (fresh or frozen)
- 1 lemon
- 100ml milk (any type)
- Ice cream or creme fraiche to serve with dessert
- 75g peanuts (roasted and salted are fine)
- 30g dry breadcrumbs or plain crackers
- 1 tbsp tomato puree
- 300g standard long grain or basmati rice
- 1 tbsp sugar
- 75g plain flour
- 1 tsp dried yeast (½ a standard-size sachet)
- Oil for frying (sunflower or vegetable oil is best)
Spices Included
Spinach Stew Blend: red bell pepper, green bell pepper, mild chilli flakes, garlic, oil, salt
Pepper Sauce Spices: red bell pepper, chilli, birdseye chilli, onion, garlic
Jollof Spices: paprika, annatto, turmeric, coriander, allspice, cumin, thyme, bay, garlic, ginger
Puff Puff Blend: cinnamon, ginger, nutmeg, allspice, hibiscus
Herb Blend: thyme, bay, white pepper, onion
Suya Spices: black pepper, Sichuan pepper, garlic, ginger, smoked paprika, habanero chilli, cayenne chilli, nutmeg, thyme, bay, white pepper, onion
Hibiscus Blend: hibiscus, allspice, ginger, nutmeg
May contain CELERY, MUSTARD and SESAME.
Allergens are listed in CAPITALS
October: Food Truck - Jerk Pulled Pork with Curry Mac and Cheese & Hot Sauce
A delicious Jamaican twist on an American classic...
Description
This month we’ve given the Spicery treatment to a classic American food truck combo. Here, the USA meets Jamaica - pork belly is roasted with jerk seasoning, soy sauce and sugar until charred and sticky, then shredded and hot sauce added for an extra kick. Allspice is a prominent flavour in Jamaican cooking, particularly jerk seasoning - it has a lovely scent of nutmeg, cloves and cinnamon, but the name leads many people to believe it’s a blend rather than a single ingredient. On the side, we've got mac and cheese flavoured with mild curry powder, a cooling coleslaw, stewed greens, some tangy cucumber pickles and more of that fiery hot sauce.
Recipe Details
Prep: 40 mins
Cook: 1 hour 55 mins
Serves: 4
Effort: Medium effort
Origin: Jamaica
Shopping List
- 800g diced pork (pork belly is best, or use ribs and serve on the bone) or use tinned jackfruit in water for a veg version
- ½ small white cabbage
- 300g greens (eg spring greens, sweetheart cabbage or kale)
- 1 large carrot
- 1 bunch of spring onions
- 3 cloves of garlic
- 1 cucumber
- 100g cheddar cheese
- 450ml milk (any type)
- 30g butter
- 75g mayonnaise
- 1 tbsp tomato puree
- 2 tbsp soy sauce (any type)
- 60g sugar
- 95ml vinegar (white wine or cider vinegar is best)
- 2 tbsp plain flour
- 200g dried macaroni
Spices Included
Pickle Blend: red bell pepper, green bell pepper, yellow MUSTARD, turmeric
Coleslaw Blend: chives, parsley, onion, garlic, black pepper
Curry Powder: coriander, allspice, thyme, yellow MUSTARD, paprika, cumin, black pepper, fenugreek, turmeric, ginger, green cardamon, cinnamon, cloves, chilli
Hot Sauce Spices: red bell pepper, habanero chilli, garlic, chilli
Topping Spices: cumin, red bell pepper, green bell pepper
Greens Spices: red bell pepper, green bell pepper, garlic, onion
Jerk Seasoning: allspice, black pepper, thyme, cinnamon, cloves, cayenne chilli, nutmeg, chilli, garlic, onion
May contain CELERY and SESAME. Allergens are listed in CAPITALS
October: Date Night in Java
A sample of the distinctive food of Nepal…
Description
The Indonesian island of Java is home to over 145 million people - a diverse population made up of mostly indigenous cultures. Over 90% of the population is Muslim so chicken and seafood are widely eaten there. Here we have a rich chicken curry flavoured with turmeric, cassia and lemongrass served with crispy corn (jagung) fritters. There are over 300 varieties of sambal (a spicy condiment) in Indonesia, so on the side we've got a tomato version called sambal bajak. Dessert is Apam balik meaning 'turnover pancake' - they can be sweet or savoury and fillings can range from cheese to chocolate, but here we’re using banana and caramelised peanuts served with a delicious galangal ice cream.
Recipe Details
Prep: 35 mins
Cook: 1 hour 35 mins
Serves: 2
Effort: Medium effort
Origin: Java
Shopping List
- 250g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version (following the same cooking instructions)
- 100g prawns (any type)
- 150g shallots or 1 medium red onion
- 3 cloves of garlic
- ½ cucumber
- 2 tomatoes
- 1 small ripe banana
- 70ml milk (any type)
- 150ml double or whipping cream
- 2 eggs (any size)
- 200ml coconut milk (full fat is best)
- 198g tin of sweetcorn
- 60g self-raising flour
- 30g cornflour
- ¼ tsp bicarbonate of soda (optional)
- 80g sugar
- 50g peanuts (roasted and salted are fine)
- 30g milk chocolate (optional)
- 150g jasmine or standard long grain rice
- Oil for frying (sunflower or vegetable oil is best)
Spices Included
Rice Spices: turmeric, coriander, cassia, star anise, nutmeg, cloves
Paste Spices: onion, coriander, turmeric, paprika, cumin, lemongrass, galangal, mild chilli flakes, fennel, cassia, lime leaf, white pepper, oil, salt
Whole Spices: star anise, lemongrass
Galangal: galangal
Jagung Spices: lime leaf, ginger, mild chilli flakes, chives, garlic, oil, salt
Sambal Spices: cumin, onion, garlic, chilli, paprika
Tamarind Sauce Spices: tamarind (tamarind and cornstarch), amchur, ginger, galangal
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Limited Edition - Goan Xacuti with Potato Pakora and Mango Chutney
A complex and deliciously intense curry from Goa...
Description
Goa, a small coastal state in the west of India, was until relatively recently still ruled by the Portuguese, who are responsible for introducing chillies to India. India is now the largest consumer of chillies, and the Goans have a particular fondness for the spicy fruit. Xacutti (pronounced sha-koo-tee) is both hot and intense with layers of flavour coming from whole, ground and toasted spices. Historically it was eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices were believed to have medicinal properties. We're serving it here with garlic and coriander rice, a simple root veg sabzi, crispy and moreish potato pakora and a sweet mango chutney.
Recipe Details
Prep: 40 mins
Cook: 1 hour 10 mins
Serves: 4
Heat: 4/5
Effort: Medium effort
Origin: India
Shopping List
- 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version (following the same cooking instructions)
- 1 large red onion -½ roughly chopped, ½ thinly sliced
- 5 cloves of garlic -½ roughly chopped, ½ thinly sliced
- 250g potatoes (any type) - cut into ½ cm thick slices
- 300g mixture of root veg (eg parsnips, carrots, beetroot, sweet potatoes etc) - peeled if necessary and cut into bite-size pieces
- 10g bunch of coriander - finely chopped
- 1 medium mango (or 200g ready-prepared) - roughly chopped
- 1 tbsp tomato puree
- 200ml coconut milk (full fat is best)
- 100g plain flour or gluten-free alternative
- 300g basmati or long grain rice
- 80g sugar
- 60ml vinegar (white wine or cider vinegar is best)
- Oil for frying (sunflower or vegetable oil is best)
Spices Included
WHITE POPPY SEEDS: white poppy
PASTE SPICES: Kashmiri chilli, cumin, black pepper, fennel, turmeric, coriander, ajowan, star anise, nutmeg, cloves
WHOLE SPICES: cinnamon, star anise, long chilli
RICE SPICES: cinnamon, mint, coriander leaf
CHUTNEY SPICES: cumin, ginger, garlic, mild chilli flakes (chilli flakes, sunflower oil, salt), nigella, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg, chilli
SABZI SPICES: brown MUSTARD, cumin, turmeric, green bell pepper
PAKORA BLEND: turmeric, cumin, Kashmiri chilli, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Allergens are listed in CAPITALS. May contain CELERY and SESAME.
Store in a cool, dry place.