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Steamed Vegetables with Thai Spicy Dip Recipe

spicyrecipe — Sun, 26 Oct 2008 19:46:32 +0000

An extremely healthy way to serve steamed vegetables in Thailand is to partner it with raw ones to create contrasting textures.

Serves 4

Steamed Vegetables with Thai Spicy Dip Ingredients:

1 head broccoli divided into florets
130g asparagus, trimmed
130g/1 cup green beans, trimmed
1/2 head cauliflower, divided into florets
8 baby corn cobs
130g snow peas or sugar snap peas
salt

For the Dip

1 fresh green chilli, seeded
4 shallots, peeled
4 peeled garlic cloves
2 tomatoes, cut in halves
5 eggplants
2 tbsp lemon juice
1/2 tsp salt
2 tbsp soy sauce
1 tsp granulated sugar

Steamed Vegetables with Thai Spicy Dip Cooking Instructions:

Place the broccoli, green beans, asparagus and cauliflower in a steamer and steam over boiling water for about 4 minutes until just tender sufficient enough for a crunchy bite. Transfer them in a bowl then add the corn cobs and snow peas or sugar snap peas. Season with a little salt to taste. Toss to mix, then set aside. Prepare the dip by preheating the grill. Wrap the chilli, garlic cloves, shallots, tomatoes and eggplants in a foil package. Grill for 10 minutes, until the vegetables have softened. Turn the package over once or twice. Unwrap the foil and tip its contents into a mortar or food processor. Add the lemon juice, soy sauce, salt and sugar. Pound with a pestle or process to a fairly liquid taste. Scrape the dip into a serving bowl. Serve, surrounded by the steamed and raw vegetables.

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Spicy Root Vegetable Gratin Recipe

spicyrecipe — Wed, 08 Oct 2008 17:12:55 +0000

This subtly spiced vegetable gratin is substantial enoug to serve on its own.

Serves 4

Spicy Root Vegetable Gratin Ingredients:

2 sweet potatoes (total weight of about 275g)
2 large potatoes (total weight of about 450g)
1 tsp curry powder
175g celeriac
1 tbsp unsalted sweet butter
2/3 cup milk
1 tsp ground turmeric
3 chopped shallots
1 tsp chilli powder (mild)
1/2 tsp ground coriander
2/3 cup single cream (light)
salt
ground black pepper
fresh flat leaf parsley to garnish (chopped)

Spicy Root Vegetable Gratin Cooking Instructions:

1. Slice the potatoes, sweet potatoes and celeric thinly then place the slices in a bowl of cold water to prevent discoloration. Set aside.

2. Preheat the oven to 180 Degrees Celcius. In a heavy pan, heat up half of the butter. Add the curry powder, turmeric and coriander. Stir in the chilli powder and cook for 2 minutes. Put aside to cool a bit.

3. Drain the slices of vegetables and pat them dry with paper towel. Place in a bowl and then add the spice mixture and the shallots. Mix well.

4. In a gratin dish, arrange the vegetables. Add salt and pepper to each layer. Mix the cream and milk together and then pour in the mixture over the vegetables. Sprinkle the remaining chilli powder on top.

5. Cover with baking parchment and bake for 45 minutes. Remove the cover and dot with the remaining butter. Bake for another 50 minutes until the top is golden. Garnish with chopped fresh parsley and serve.

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Spicy Potatoes Recipe

spicyrecipe — Sun, 28 Sep 2008 19:09:37 +0000

These spicy potatoes are among the most popular tapas dishes in Spain. There are many variations of this kind: boiled or fried, but they are perhaps best simply roasted.

Serves 2-4

Spicy Potatoes Ingredients:

225g small new potatoes
1 tsp paprika
1 tbsp olive oil
1 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp salt
flat leaf parsley, to garnish

Spicy Potatoes Cooking Instructions:

1. Preheat the oven to 200 Degrees Celcius.

2. Prick the skin of each potato in several parts with a fork, then place them in a bowl.

3. Add the olive oil, paprika, chilli, cumin and salt. Toss well.

4. Transfer the potatoes to a roasting pan and bake for 40 minutes.

5. During cooking, remove the potatoes from the oven and turn occasionally until tender. Serve hot, garnished with parsley.

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