Murrin - 101 hot & spicy dishes : tried-and-tested recipes
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- Book:101 hot & spicy dishes : tried-and-tested recipes
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GoodFood
101 HOT & SPICY DISHESTRIED-AND-TESTED RECIPES
Editor-in-chief
Orlando Murrin
Step into any supermarket anywhere in the country and youll find a fantastic array of exciting and exotic foods and flavours from around the world. Gone are the days when home cooks took pride in turning out meals that were safe and predictable. Now every mealtime can be an adventure and, unless you want to, you never have to cook the same dish twice.
Of all the different cuisines now available to us, hot and spicy has become the most popular. These flavours seem to transport us to faraway destinations, and bring us sunshine in every mouthful. To help you on your way, we at Good Food magazine have chosen over 100 of our favourite hot and spicy recipes and collected them together in this compact and comprehensive book.
All the recipes have been tested in the Good Food kitchen, guaranteeing you success every time. Theyre also well balanced and come with a nutritional breakdown so you can keep track of the calorie, fat and salt content.
Not only is every dish bursting with magical aromas and exciting flavours, the vast majority of them, including , pictured above, can be made in under an hour and with the minimum of fuss. So, whether youre fixing yourself a spicy snack or cooking supper for six, mealtimes need never be boring or bland again.
NOTES ON THE RECIPES
Eggs are medium in the UK and Australia (large in America) unless stated otherwise.
Wash all fresh produce before preparation.
OVEN TEMPERATURES
| Gas | C | Fan C | F | Oven temp. |
| Very cool | ||||
| Very cool | ||||
| Cool or slow | ||||
| Cool or slow | ||||
| Warm | ||||
| Moderate | ||||
| Moderately hot | ||||
| Fairly hot | ||||
| Hot | ||||
| Very hot | ||||
| Very hot |
APPROXIMATE WEIGHT CONVERSIONS
All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.
Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Please use kitchen scales to measure dry/solid ingredients.
SPOON MEASURES
Spoon measurements are level unless otherwise specified.
1 teaspoon = 5ml
1 tablespoon = 15ml
1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)
APPROXIMATE LIQUID CONVERSIONS
| metric | imperial | AUS | US |
| 50ml | 2fl oz | cup | cup |
| 125ml | 4fl oz | cup | cup |
| 175ml | 6fl oz | cup | cup |
| 225ml | 8fl oz | 1 cup | 1 cup |
| 300ml | 10fl oz/ pint | pint | 1 cups |
| 450ml | 16fl oz | 2 cups | 2 cups/1 pint |
| 600ml | 20fl oz/1 pint | 1 pint | 2 cups |
| 1 litre | 35fl oz/1 pints | 1 pints | 1 quart |
Takes 2030 minutes Makes 36
4 skinless boneless chicken breasts
3 tbsp soy sauce
1 heaped tbsp Very Lazy Chillies
2 garlic cloves, crushed
1 tbsp vegetable oil
1 heaped tbsp light muscovado sugar
415g jar ready-made satay sauce
1 lime, cut in half
12 lime slices
1 Cut the chicken breasts into 36 thin strips and put them into a bowl with the soy sauce, chilli, garlic, oil and sugar. Mix together until the chicken is coated, then thread each strip on to a bamboo skewer. Get the skewers lined up on a baking tray and keep covered in the fridge until ready to cook.
2 Preheat the oven to 190C/Gas 5/fan oven 170C. Put the tray in the hottest part of the oven for 10 minutes. Meanwhile, warm the satay sauce in a pan, then spoon into 12 shot glasses or small tumblers.
3 When the chicken is done, remove the tray from the oven and squeeze the lime juice over the chicken. Pop 3 skewers in each shot glass and a slice of lime on to each rim. Serve warm or cold.
Per skewer 89 kcalories, protein 6g, carbohydrate 3g, fat 6g, saturated fat 1g, fibre 1g, added sugar 2g, salt 0.53g
Takes 3045 minutes Serves 4
1 tbsp sunflower oil
1 medium onion, chopped
2 celery sticks, chopped
2 medium potatoes, about 350g/12oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2 litres/2 pints vegetable stock, made from a stock cube
550g/1lb 4oz leftover roasted or boiled vegetables, such as Brussels sprouts, carrots, parsnips and squash, roughly chopped
natural yogurt or crme frache, to serve
1 Heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 12 minutes, stirring often.
2 Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 1520 minutes until the potatoes are tender.
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