Any fan of Japanese food will be aware that a Katsu Curry is a heavenly experience! What sets it apart are a couple of things - First, the chicken is breadcrumbed and fried, second the sauce is made separately and then used to smother the crispy chicken in a blanket of smooth, silky luxury. The sauce is not hot by any means, more warm and aromatic with distinctive fruity notes. It has a marked sweetness, especially once the honey is added. The texture of the sauce makes for a wonderful contrast with the crunch of the chicken. This recipe is perfect as a midweek supper, and due to the mild, fruity flavour of the sauce kids will love it. To sum up - a combination of fried chicken and yummy curry sauce? Yes please!
This recipe is a simple pasta dish, quick and easy to prepare while being packed full of satisfying flavour.
This satisfying noodle dish is a national institution in Singapore, and a great example of the melting-pot cuisine there. It's quick and easy to make at home, and can be served as a quick supper or lunch or as a side dish to a more comprehensive meal.
This wonderfully simple recipe stars a new arrival at Spice Mountain, Lemon Pyramid Salt from Cyprus.
This recipe is taken from a Paris restaurant where a friend used to work, and is a lovely ‘haute cuisine’ take on the much more workaday ratatouille enjoyed allover France. It will go splendidly with either of the meaty treats which make up this month’s recipes, and if served with a good mixed salad and crusty bread, makes a great lunch or light supper. It is cooked in the oven, so does not use so much oil as normal ratatouille, making it a bit healthier.
We came up with this recipe after our trip to Cambodia last year. The quality of the Kampot pepper we found there was so good, we just knew it would be amazing in an old fashioned pepper sauce for steak. We season the steak with our Lok Lak blend, which is based on black Kampot pepper, and then use the whole red peppercorns for the sinfully rich and creamy sauce, making it visually so attractive. We prefer to push the boat out and use fillet steak for this one, but feel free to use whichever cut you choose. The flambeeing of the steak will burn off the alcohol from the brandy, but this stage can be omitted without making too much difference if you prefer to cook alcohol free. This adaptation of an old-school classic is great for a romantic meal a deux.
This lovely recipe is French, although similar methods are used with meat in Italy, Greece and Spain. Its success rests on slow cooking, and originally would have been cooked in the baker’s oven once the bread was ready, hence the name ‘boulangere’. It works well with either shoulder or leg of lamb, and the meat cooks over the potatoes so the fat drips into them, making them taste rich and so delicious! Perfect for a Sunday lunch to be enjoyed with family and friends.
Chowder originates from the New England region of the US, and is a potato based soup made with milk to give it a lovely creamy flavour. It can be made with chicken, clams or fish, but this corn version is easy, quick and will please more or less everyone. It is great served as a starter to an American themed meal, and also makes a great lunchtime soup together with a sandwich or just some of your favourite bread. The Spice Mountain touch is achieved by the addition of our Cajun blend to the recipe.
One of the most popular vegetarian curries of all, aloo gobi is a fairly dry dish consisting of spiced potatoes and cauliflower. Originally from Punjab, it is a veggie staple in India, and one of the most chosen side dishes in British Indian restaurants. Typically it is a very mild curry, but don't be afraid to chuck a bit of chilli its way, it will taste different but just as good. We like to serve it as part of a vegetarian thali alongside chappati, roti or paratha bread.
The ever-popular Spanish omelette makes for a filling and tasty lunchtime treat, and of course is perfect as part of a tapas table for a dinner party. While parboiled potatoes work fine, if you have the time cut the spuds into dice and fry slowly in olive oil with onions and garlic before adding to the tortilla pan. Spanish tortilla is generally very 'basic', so for this recipe we have added a few touches of our own – purists of course may skip these steps.