Try something NEW this month!
Over 500 of you voted in March for the new range of recipe kits so many thanks to everyone who contributed. Among the returning favourites is the classic Valencian Paella with lots of paprika and saffron, the Mangalore Fish Gassi (a delicious tomato and coconut curry with a tangy fresh kosambari salad) and the sweet, spicy and very moreish Memphis Barbeque Pork.
There was also lots of enthusiasm for the new kits – Zanzibari curry, Biryani from Pakistan, Chicken Satay from Java and the surprise favourite – South African Bobotie, which is a really delicious kind of curried moussaka with a sweet and spicy apricot chutney on the side. You can find them all on the ‘recipe kits’ pages, hope you enjoy experimenting with them this month!
There are also lots of interesting ingredients we’ve added to the list recently that might be new to you, but are really worth a try this month:
Aji Amarillo chillies - these Peruvian chillies make the most incredibly delicious, bright yellow hot sauce with a beautiful flavour of dried tomatoes and lemon. Just soak a couple in hot water, then remove the seeds and blend to a smooth mix with a fried chopped onion, a splash of fresh water, squeeze of lime and a pinch of salt – simple as that!
Kampot pepper – you can make a fantastic dipping sauce, marinade or table seasoning by crushing up 1tbsp of kampot pepper then mixing it with the juice of 1 lime and a good pinch of salt. Use this thin paste to season grilled fish, noodles, curry or even vegetable salads.
Ancho chilli powder – this is such a useful ingredient. It’s really mild, sweet and aromatic and gives a lovely depth of flavour. Add in generous quantities to season chicken, roasts, potato salads or even in chocolate desserts (there should be a sample enclosed for you to try!)
Happy Spicing!
James
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