Well folks at this stage I hope you have experienced at least some new fresh foods and also you are into the habit of using up the food that you have purchased and not overbuying or over stocking your fridge or cupboards.
By the time you read this I will be in the process of setting up a wedding for over 140 guests and looking forward to a weekend of good food with no waste.
So who likes spicy food? Sometimes it’s very difficult to find a happy medium with some spicy foods.
Traditionally foods from the Far East are very hot and spicy but if you want to try and make them at home it can be is difficult to get the correct ingredients.
Remember not all spices are hot , turmeric , paprika , ground cloves and nutmeg are all classed as spices but are used to enhance the flavour of food & not just burn the mouth off you Personally I don’t like food too spicy but I do enjoy a hint of heat and flavour .
In many stores you will find jars of different sauces and marinates , curries, rubs and pastes.
These are great if you intend to use them straight away , they may just sit in the fridge or cupboard & we know the rules about using stuff up.
Personally, I like to go to an Asian or Heath food shop , here you will find good quality spices and more authentic ingredients.
Begin by slowly introducing a new spice to you food, find a new recipe and see if there is something that you have never tasted before.
Black pepper is a spice and when ground fresh can be added to strawberries to give a fantastic flavour, sweet & peppery. Try lemon pepper, this is great with poached eggs, sprinkle a little over the egg just as you burst the yoke , it’s amazing.
Next time you cook chicken fillets rub a little tandoori powder and rapeseed oil onto them and allow to marinate for a few minutes in the fridge. It will give a distinctive colour & flavour and it’s not overly hot .
If you dare to buy fresh chillies, remember the smaller the chilli the bigger the kick!
Chop them up after removing the seeds and turn them to a simple meat casserole. It will really release the meat flavours.
Don’t be afraid to try something new , slowly add a new taste each week and soon you will discover a new world of flavour . Next week we will talk about some sweet treats .
This week’s recipe is for Thai fish cakes , there are some new ingredients for you to try & they can all be purchased easily.
Thai fish cakes, cucumber ribbons.
You will need
500 g of white fish fillets.
1 tsp of Thai fish sauce.
1 dessert spoon of red Thai curry paste.
The zest of a lemon, squeeze the remaining lemon for the cucumber ribbons.
Good bunch of Coriander.
Pinch of brown sugar.
2 tsp of Garlic paste.
Place all the ingredients except the zest & juice into a food processor and blend, season with salt and lemon pepper.
Add the zest, mix well and chill for at least an hour.
Divide the cake mix into even balls and flatten in the palm of your hand.
Place onto a baking sheet which you have lined with parchment or silicone paper, roast at 170 for 10-15 minutes or until cooked.
For the cucumber ribbons
Peel the green skin off your cucumber, use a vegetable peeler not a knife,then continue peeling turning after each time you remove a ribbon , do this until you reach the seeds ,(slice the seeded bit remaining for a salad ) you should now have long strips or ribbons of cucumber, place into a bowl and season with the lemon juice.
Place the ribbons onto the centre of your serving plate, surround with the fish cakes & decorate with a little sweet chilli sauce.
You may also use the fish cake mix for stuffing fish or as a topping for baked fish in filo or puff pastry.
These cakes are traditionally deep fried but this recipe is just as tasty and way healthier for you!
If they are too spicy simply reduce the amount of Thai Curry paste.