This cake highlights the wonderful flavour of the tonka bean, out Spice of the Month, and is given a little punch by the addition of rum. It is a basic sponge, so will be easy to make for pretty much anyone, and is wonderful served alongside a nice cup of tea on a summer afternoon in the garden.
This recipe is from Pakistan, and involves marinating lamb chops in a fiery blend of spices before grilling or, ideally, barbecuing the chops juicy perfection. It works best with the small, thinly cut lamb cutlets which are widely available in Asian butchers, as these cook though quickly allowing a high temperature to be used for cooking. They are great served as a starter with a mint raitha for a dipping sauce, and are the best bit of a barbecue for those who like a blast of spice!
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.