chilli

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Kung Pao chicken

Szechuan peppercorns

cornflour

higher-welfare chicken thighs (350 grams)

groundnut oil or vegetable oil

garlic

ginger

spring onions

red chillies

soy sauce

rice wine vinegar

honey

unsalted peanuts

punnet of salad cress

cucumber

carrot

coriander

tabelspoon rice wine vinegar

https://www.youtube.com/watch?v=RI0QA_TeE7s

Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew

Mexican-style lamb stew

lamb neck 500 grams,

onion 1, chopped

garlic 4 cloves, crushed

chipotle chilli paste

oregano 1 tsp

cinnamon 1 stick

cloves 3, ground

apple cider vinegar 2 tbsp

tomatoes

chicken stock 300 milliliters

light brown sugar 1 tbsp

roasted red peppers

onion

coriander leaves chopped to serve

lime

rice

Dishoom shares its recipe for an incredibly popular dish, chilli cheese on toast. Perfect for brunch or lunch! This recipe was created by Dishoom's executive chef, Naved Nasir

Dishoom's chilli cheese toast

white bread 2

mature cheddar 100 grams, grated

spring onions 2, chopped

green chilli 1, finely chopped

vegetable oil,

eggs 2

This vegetarian bean chilli is packed with goodness and flavour, and is fast and easy to rustle up.

Veggie chilli

red onion

chipotle

½ a fresh red chilli

sweet smoked paprika

cumin seeds

olive oil

mixed-colour peppers

x chickpeas

x black beans

passata

1x 250 g pack of cooked mixed long grain & wild rice

corn tortilla wraps

avocados

yoghurt

limes

romaine lettuce

red chilli

cherry tomatoes

https://www.youtube.com/watch?v=M4CAqMfaEmc

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

Chipotle Paste recipe. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.

Homemade Chipotle Paste

chipotle chillies

chile de arbol (optional)

anchos (optional)

juice of 1 lime

Tbsp sugar

salt

water

Tbsp EV olive oil

½ tsp balsamic vinegar

Roast

Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly.

Cut the stalk end off and shake the seeds out, if you like.

Soak

Cut them with scissors and soak in hot water for about 20 minutes.

Blend

Drain the chillies and place everything in a chopper/mortar and blend to a fine paste, with just enough water to make into a paste.

Store

Store in a small sterilised jar in the fridge and it will last a couple of weeks.

Heat 1 tablespoon of olive oil in a small saucepan or deep frying pan over medium heat.

Cook

Add the chipotle paste without the balsamic vinegar and cook for 5 minutes, stirring.

Vinegar

Add the balsamic vinegar, stir and take off the heat.

Store in a sterilised jar, in the fridge.

Cooking the Chipotle Paste

Quick and easy Chipotle Paste recipe. Can be used as a condiment, a marinade, a cooking ingredients and as a topping. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.

Cooking starts at 5:33
Full recipe here: https://www.linsfood.com/homemade-chipotle-paste-chipotle-sauce/

Homemade Chipotle Paste Recipe

"The filling variations for this dish are endless. I have chosen the virtuous road" - Matt Preston. This is an edited extract from Yummy Easy Quick Around the World by Matt Preston (Plum, RRP $39.99). Available now.

Vietnamese crispy pancakes (banh xeo)

(200 grams) rice flour

tsp turmeric

tsp caster sugar

tsp sea salt

x coconut cream

(250 milliliters) soda water

spring onions, white part very finely chopped, dark-green part thinly sliced

chicken breast

tsp vegetable or coconut oil

bean shoots

Lebanese cucumbers,

red chillies, thinly sliced

pickled carrot and daikon (see below)

coriander, Vietnamese mint, Thai basil, mint and shiso

red bird’s eye chilli, (more if you

garlic clove, finely chopped

(80 milliliters) fish sauce, plus extra if needed

(70 grams) caster sugar

lime juice, plus extra if needed

lemon juice

(about

(about 350 grams) daikon radish,

caster sugar

(125 milliliters) rice wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Pumpkin rice

pumpkin

g coconut cream

allspice berries

½ a bunch of fresh thyme (15 grams)

Scotch bonnet chillies

½ a pointed cabbage (400 grams)

450 g basmati rice

okra

x butter beans

My kinda butter chicken

2–3 fresh mixed-colour chillies

350 g ripe mixed-colour cherry tomatoes

garam masala

natural yoghurt

x 150 g free-range skinless chicken breasts

cashew butter

Chef Tony Tan gives his tips and tricks for making the Indonesian-Malaysian beef curry that sings with chilli and spices.

Beef rendang

gm desiccated coconut

gm ginger, finely chopped

galangal,

lemongrass stalks (white part only), finely chopped

red chillies,

golden shallots, finely chopped

gm turmeric, finely chopped

100 ml vegetable oil

beef

425 ml coconut milk

Dry-roast coconut in a frying pan over medium heat until evenly golden (5-7 minutes), stirring occasionally, then set aside to cool slightly.

Meanwhile, pound ginger, galangal and lemongrass to a smooth paste with a mortar and pestle. (You can do this in a food processor, adding 20ml water or as needed to form a smooth paste.)

Add chillies, shallots, garlic and turmeric and pound to a coarse paste. Set aside. Pound the toasted coconut with a clean mortar and pestle until slightly glossy. Set aside.

Heat vegetable oil in a wok (or a large shallow saucepan or a deep-sided frying pan) over medium-high heat, add spice mixture and stir often until aromatic (5 minutes).

Add beef and stir occasionally until the meat is well browned (5-7 minutes).

Add toasted coconut and cook for a minute, then add coconut milk, sugar and 500ml water. Bring to the boil, stirring continuously to prevent curdling.

Reduce heat to low, cover and simmer, stirring occasionally, until the meat is tender (2 hours).

Remove the meat with a slotted spoon and reserve. Stir sauce over medium-high heat until very thick (20-30 minutes), then return beef to wok, stir gently, season to taste with salt and serve with steamed rice and some steamed greens.

There’s no better way to celebrate summer than firing up the barbecue and roasting a whole fish. A chilli-peach salsa, all sweetness and spice, only adds to the sunny feeling.

Whole barbecued fish chilli peach salsa

fennel seeds

1.8 kg red emperor,

lemon,

Olive oil,

peaches, diced

green chillies, thinly sliced

white onion, diced

Dry-roast fennel seeds in a small frying pan until fragrant (10-20 seconds). Coarsely crush with a mortar and pestle.

Preheat a barbecue to high. Place fish in a roasting pan lined with baking paper and stuff cavity with half the fennel and lemon. Spread remaining fennel and lemon around fish, drizzle with oil and scatter with crushed fennel seeds, fennel fronds and a generous pinch of salt. Reduce barbecue to medium and roast fish, covered, until flesh flakes easily (35-40 minutes).

Meanwhile, for salsa, stir ingredients in a bowl to combine and season to taste.

Squeeze roasted lemons over fish and serve with roasted fennel and chilli and peach salsa.

<p>Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice</p>

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