Devilled calamari with Marsala, green chilli and basil
Devilled calamari with Marsala, green chilli and basil | This particular dish is heavily influenced by some of my favourite Sri Lankan flavours: the appetite-inducing curry leaves and the serious chilli hit that's found in so many of the recipes from there. As far as I can tell, the term ‘devilled’ can be applied to endless variations of dishes as long as there’s chilli – clearly it's a very broad term. Here I’ve coupled those elements with the sweetness of Italian marsala and the fres
Halloumi with quick sweet chilli sauce
Halloumi with quick sweet chilli sauce | There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat.
Cinnamon, ginger and red chilli spiced wings
Cinnamon, ginger and red chilli spiced wings | An all-time favourite for the kids, this. Watching movies with a big plate of spiced wings, they’ll be happy for hours! The amazing by-product of this recipe, though, is the spice mix – great on chips, amazing on baked potatoes, and if you’re grilling on the barbecue just sprinkle some of this over your meat. Stunning.
Pasta with a chilli, bacon and tomato sauce (bucatini all ’amatriciana)
Pasta with a chilli, bacon and tomato sauce (bucatini all ’amatriciana) | This recipe, which originated in Amatrice, near Rome, was taken to heart by Roman chefs and has now become familiar all over the world. It is simple itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the…
Saffron and citrus chilli fish
Saffron and citrus chilli fish | Inspired by his love of citrus fruits, chef Hassan M’Souli shares his recipe for pan-fried snapper with a sweet and sour saffron citrus sauce. Ensure you remove all the white pith from the fruit as this can make the sauce bitter. This sauce works equally well with any kind of white fish, so try it with your choice of whatever seafood is in season.
Mussel and chilli leaf broth
Mussel and chilli leaf broth | This is a dish Luzviminda and her family would cook regularly. Simple, quick and easy, fresh ingredients and a good stock are the secrets to making this dish sing, along with an ingredient that is rarely used in Australian cooking – fresh chilli leaf. Grow your own chilli plants and you’ll have plenty all year round. You can also experiment by adding it to other recipes.
Singapore chilli crab
Singapore chilli crab | Potentially the most popular of all crab dishes, Singapore chilli crab is luxurious, rich and ever-so satisfying. Most recipes call for mud crab, which is traditionally preferred for its generous yield. Serve with either crusty bread, steamed buns or steamed rice. Whatever you choose, don’t forget crab crackers, finger bowls, and napkins.
Chilli and fennel seed oil
Chilli and fennel seed oil | This chilli oil is based on a Sichuanese recipe that's a staple for many of their fiery sauces. The heating of the oil in the beginning adds a smoky undertone to the spicy chilli flavour. I've added fennel seeds which impart a slight sweetness and that delicious aniseed flavour I love so much. This amount gives you far more than you will need, but it lasts for a couple of months and is a handy condiment that can be used for any number of things. It's a
Vietnamese meatballs (Xíu Mái)
Vietnamese meatballs (Xíu Mái) | This name of this dish may sound like the Chinese dumpling you order at yum cha, but it’s actually very different. The Vietnamese Xíu Mái are pork meatballs, often served in a light tomato sauce with a hot French bread roll, or inside a Banh Mi sandwich with cucumber, pickled daikon, shredded carrot, a few sprigs of coriander and if you like, chopped birds eye chillies. This is my Dad’s family recipe and it’s a dish I’ve been eating since I was a kid. During…
Antep-style pistachio baklava
Antep-style pistachio baklava | Antep-style pistachio baklava is named after the city of Gaziantep in southeast Turkey for which this classic sweet pastry is renowned. "Normally at the restaurant we make our own filo" says Somer Sivrioglu. "It’s so thin that you could read a newspaper placed under it. This is a more practical recipe, particularly fun to do with children". Dan Coward admits to "being slightly stumped by a baklava drink match, as I’ve always thought of tea as the perfect…
Cocoa sponge cakes
Cocoa sponge cakes | Scrumptious and simple, these cakes are free of most ingredients that cause allergic reactions. The secret is all in the method. Remember that fabulous childhood drink the spider? This recipe's volcanic vinegar reaction is a little like what happens when you drop a scoop of ice-cream into lemonade.
Garlic and chilli sauce
Garlic and chilli sauce | Everybody has sauces in the fridge to add spice. Many buy them readymade; others make them at home, getting the best of all the flavours out of the natural ingredients. Mexican chef Omar Iván Andrade shows us his recipe for homemade garlic and chilli sauce.
Chicken pastilla | “One morning, I met a young guide called Siham at a tea shop deep in the heart of the vast Medina of Fez. She played here as a child and knew the little alleys inside out, so she was the perfect guide. As we sipped sweet mint tea, Siham told me about her all-time favourite Moroccan dish: pastilla. It’s a savoury pie, reserved solely for celebrations, such as weddings or family get-togethers, made with sheets of warka pastry and filled with shredded cooked pigeon and…
Broccoli shoots with spring garlic and anchovy
Broccoli shoots with spring garlic and anchovy | Some of the broccoli we grow forms a big head, some doesn’t, but it all produces plenty more sweet and tender shoots once you start harvesting it. You can also make this recipe using regular broccoli – simply cut into long florets by cutting from the stem end first. Spring garlic hasn’t yet formed a bulb, but it’s really yummy, and is milder and sweeter than regular garlic cloves. Sometimes we also add sliced red chilli to this recipe. If…
Really easy chocolate cake with chilli, salt and tequila
Really easy chocolate cake with chilli, salt and tequila | This chocolate cake is unbelievably easy to make. It came about through a bungled attempt by one of my chefs to make a cake. Mumbled, distracted instructions produced an unorthodox technique which gave rise to a brilliantly simple cake recipe (mix it all together in one bowl and bake it!). I'm really glad I said, "Bake it, let's see what happens" to that particular error.
Hot and sour fish curry (gulai tumis ikan)
Hot and sour fish curry (gulai tumis ikan) | Like all curries, this recipe begins with a great curry paste. The heat in this Malaysian dish comes from the chillies in the paste as well as the Vietnamese mint, which is peppery. Tamarind concentrate takes care of the sour component.