Congratulations you have survived the last 2 out of 3 winter months. We are on the home stretch now, with only August to get through before we welcome longer days, a brighter sun and not having to wear two pairs of socks to bed.
We’ve put together four chilli based recipes, that are sure to spice up your August.
Fragrant Stir-Fried Pork Laksa
This Malaysian origin is a street food fave. A powder spice mix of coriander, paprika, cumin, chilli and lemongrass to name a few, will pack a tastebud punch. But if you really want some heat, simply sprinkle the birds eye chilli on, at the end. You’ll turn off the heater in no time.
Fragrant Stir-Fried Pork Laksa with Pak Choy and Rice Noodles is available week starting 5/8
Thai-Style Red Tofu Curry
Thailand know their spice and this red curry paste will provide the burst of flavour needed during the final winter month. This paste has no artificial colours, flavours or preservatives, just good ol’ fashion lemongrass, kaffir lime, galangal, shallot and chilli.
Thai-Style Red Tofu Curry with Brown Rice, Veggies and Lime is available in 12/8
Chilli Pork Ramen with Leek and Corn
What’s bringing the heat in this Japanese classic? You’re looking at Schichimi Togarashi, a common Japanese spice mixture containing chilies, sesame, orange peel, nori and more. It perfectly complements the salty tang of the miso broth, delivering all the qualities of a very memorable ramen soup.
Chilli Pork Ramen with Leek and Corn is available in 19/8
Roasted Peri Peri Chicken
The combination of hot paprika, oregano, garlic, salt, ginger and cardamom, make this South African favourite a warming dinner, winner. We’ve added some seasonal veggies and a garlicky mayo to top it all off. If you’re wanting that peri-peri kick just add more in your chicken marinade.
Roasted Peri Peri Chicken with Pumpkin and Rocket Salad is available in 26/8
