At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).
A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.
I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
We love them, don’t you? Read more on our opinion of the cooks that shape our eating habits…
We’ve worked hard in the kitchen to come up with some great cookery advice.
On The Medieval Welsh Diet by Clarissa and the King’s Cookbook | mwnch on May 6th, 2008
On Cauliflower Purée by King of Fish ~ Tywi Sewin | mwnch on April 9th, 2008
On a new addiction... by blogengage on February 2nd, 2008
Well I'm not a big curry fan but one word of advice you stink really bad after eating it! You may not notice but your friends and people around you will! I don't suggest eating it at all! I worked in a restaurant once and the east Indians always stunk like curry and it's nothing nice let me tell you! I would suggest quitting cold turkey and the tase isn't anything special anyways, very bland!.
