Hot Chick Spicing Up The Kitchen

Winter food to spice up your life: add heat to your menu with colourful spices, bring out the tartness of citrus with a saucy pudding, go tropical with a pod of vanilla, and pick up an exotic thread of saffron. These international recipes from around the world will spark curiosity and motivate you to explore new flavours this winter.  Wrap up snugly in rice paper and fry up some Spring Rolls.  These multinational recipes from countries with oomph will dispel any thoughts of winter fingers, runny noses and chilblains, returning a flush and blush to the cheeks! 

Bon Appétit!

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Explore the rich cultural roots of dishes like 'Chhatra Sagar Chicken Curry Soup,' highlighting its Indian heritage to inspire readers to try international flavours.

The flavours of aromatic coriander, cumin, nutmeg and paprika make this soup perfect on a cold winter’s day.  Add extra garlic, freshly chopped chilli, and finely grated ginger for their immune-boosting qualities. Clear, detailed instructions will help you achieve authentic flavours and boost your confidence in the kitchen.

Chhatra Sagar Chicken Curry Soup

Crispy onion chips

METHOD:

1. In a large saucepan, brown the chicken pieces, remove and keep to the side
2. In a large jug, make the chicken stock according to instructions and keep to the side
3. In the pan juices of the chicken, stir-fry the onion, garlic, ginger and chilli
4. Add the carrots and celery, stir-fry for 5 minutes until the vegetables are nicely coated and start to shine and go limp
5. Add the spices and stir-fry for a few minutes.
6. Add the chicken, stir until well mixed with the vegetables
7. Add the tomatoes and chicken stock
8. Simmer on low heat until the chicken is cooked and can be broken into small pieces
9. Remove the chicken, de-bone, and break into small pieces
10. Return to the pot, season with salt and pepper to taste.
11. Just before serving, add the cream
12. Pour into a soup tureen; garnish with chopped coriander leaves

To serve: each bowl is garnished with a spoonful of Greek yoghurt, a sprinkle of crispy onion flakes, and chopped coriander, enhancing the flavour and presentation. These serving suggestions will inspire you to create a delightful and inviting meal for your guests or family.

COOKS' NOTE:  

Coriander is an acquired taste; some like it, some don’t. If your guests would prefer, substitute the coriander with CHOPPED ITALIAN PARSLEY OR BASIL.

To ring the changes: after the chicken has been removed, the soup may be blitzed to a smooth consistency, then the chicken may be added, or a smooth, thick soup can be made by blitzing all the ingredients and then garnishing as above.

TO SERVE:  This soup is perfectly complemented with hot, buttered NAAN BREAD.

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GLUWINE (Mulled wine)

1. Pour red wine into a saucepan, add the caster sugar, and stir until the sugar has dissolved.
2. Add the remaining ingredients, except the orange slices.
3. Slowly bring the mixture to a boil over low heat.
4. Remove from the heat immediately once the temperature has been reached.
5. Remove all the spices
6. Add the sliced orange.
7. Serve in a large red wine glass.

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TO SERVE:

 Sweet and sour dipping sauce

1. Loosen the mince, add the spices, and mix well using a fork.  Add the vegetables and, lastly, the egg yolk, which has been lightly beaten with a fork.  Keep the egg white for sealing the edges of the spring roll wrapper.
2. Place 15ml of the mixture onto the edge of a wrapper
3. Fold over the wrapper and pull back tightly to seal the mixture.  Roll over, fold sides in neatly and roll until almost to the end.
4. Seal with the egg white and place on a tray with the sealed side down.
5. Heat the oil in a medium frying pan until hot but not smoking.
6. Carefully place the spring rolls in the oil and fry, turning twice, for about 3-4 minutes, until golden brown.  
7. Remove from the oil.
8. Drain on a kitchen towel.
9. Serve with the lettuce leaves and herbs, wrapping the spring roll in the lettuce. 
10. Dip into individually served dipping sauce bowls.

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BAKED QUINCE

1. Use ripe fruit, not tough, resistant, under-ripe fruit
2. Wrap each quince individually in tin foil.
3. Place on a baking sheet
4. Bake in a hot oven at 220°C for 1½ hours (90 minutes)
5. Remove from the oven; remove the tin foil
6. Halve the fruit, remove stones and fill the hole with honey.
7. Serve with custard or homemade crème anglaise.

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MY FAVOURITE SELF-SAUCING CITRUS PUDDING

1. Whisk the eggs until frothy, then add the sugar a little at a time.
2. Add the sifted flour and milk alternately, whisking until the mixture is smooth and light.
3. Add the lemon juice, milk, orange juice, lemon rind, and, lastly, the melted butter.
4. Beat the egg whites to soft peaks; fold lightly into the egg mixture, making sure you don’t expel all the air.
5. Pour into a well-greased soufflé dish (a round oven-proof dish with high sides)
6. Place the dish in a roasting pan filled with boiling water (Bain Marie) and bake in a pre-heated oven at 180°C for 40 minutes.
7. Serve with fresh cream, ice cream, or custard.  Nom-Nom!

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 For my photographs of the recipes, look at the blog Day #64 Of A 365 Photography Challenge