All Spicy Posts

Peanut (groundnut) chicken

I love the Rivers of London books and all thought it Peter Grant raves about the groundnut chicken dish his mum makes. After a bit of googling I found that groundnuts are another name for peanuts (and fascinatingly in Nigeria “peanuts” are groundnuts dipped in dough and fried).

Tingly Chinese Chicken

My friend knows I’m always interested in unusual food, so when you messaged me to see if I wanted a jar of “this tingy chilli oil that my wife loves and you can’t get in the UK” I jumped.

Pastrami and warm german potato salad

I’ve love pastrami ever since I first ticked a food tourism box by going to Katz Deli, being overwhelms by it all but managing to order it on rye, and fell in love.

Friday night spicy meatballs

Early this week I saw a tweet about a Smitten Kitchen post from last year for braised ginger meatballs in coconut broth which looked excellent and I was excited to try it when I got home.

Instant Pot beef Curry

The more I use the Instant Pot, the more I appreciate being able to easily use different cooking techniques without doing more washing up. Recently I’ve used it a few times to make curries and uncovered the left-right-left of Instant Pot cookery: saute - pressure cook - saute.

Spicy roast potatoes

I made this as a side dish the other night, but it was the star of the show, hence writing this up, but the lack of photos.

Green beans with pork, peanut and lentils

A quick writ eup for a quick tea. I had a big bag of green beans that I neeed to use up and some diced pork shoulder in th freezer.

Saag Black Pudding

Recently I’ve been cooking a lot of spiced spinach dishes. It’s a tonne of green vegetables, full of spicy goodness and if you squint you can convince yourself it’s healthy.

Spicy roast chicken

Marinading chicken pieces and baking them in the oven is super simple and delicious. I always seem to have lots of yoghurt marinade left and there’s nothing you can do with it because it’s full of raw chicken.

Hotwings

There are few things as American as hot wings in my eyes, and I bloody love them. They’re great vechicals for hot sauce too, which is handy because eating it with a spoon is generally frowned up.

Spiced roast lamb with a fresh grape chutney

Another chunk of lamb, spiced, blackened and then left to rest. This was a leg of lamb I boned out and flattened. The grape chutney was a use up of some past their best grapes, I’ve been rather facinated with “fresh pickles” of ate.