Spice Mountain Recipes

This wonderful slow-cooked beef stew is the national dish of Cuba, and also enjoyed in many other Central American countries. It is a great way to cook a cheaper cut of beef, and works perfectly

This dish is from Mexico, and is another of their brilliant breakfast ideas when served with a fried egg on the side. But it is also great as a side dish or something from the

An American classic, there are quite a few variations on the chowder theme and this one adds spicy, piquant Chorizo sausage to the mix to give it Mexican notes. The paprika in the sausage combines

This lovely, spicy concoction is an ever-present on any vegetable thali served in South Indian restaurants, indeed in the region it is a staple food. The flavours of South India are brought by curry leaves

A real Winter Warmer, this filling, substantial soup is common allover the Caribbean. The pepper element comes from a combination of allspice and Scotch Bonnet chilli, and it is given a nice fragrance from thyme

Some of the fastest food we’ve ever come across, this streetfood favourite takes only five minutes or so to make. We enjoyed it from a stall in the back streets of Kanchanaburi, Thailand, and despite

Another quick one here, and another recipe we picked up in Kanchanaburi. The variety of fried rice available in Thailand is vast, from the simple Chinese favourite to an elaborate variation served wrapped in an

As you may remember, we at Spice Mountain are very fond of a rendang. We found this version at the Tiong Bahru food court in Singapore, and while it had the same flavours as the more

Although originally a European dish, Schnitzel is very popular in Australia where it is very common on pub and restaurant menus. It is easy enough to make, and of course the spicing/seasoning varies from chef

Asia is a wonderland for tasty, savoury fried snacks and near the top of everyone’s list is the onion bhaji, which of course is a staple in Indian restaurants here in the UK. They do

This dish is a way we discovered to use our Spice of the Month, Coconut and Beetroot curry blend, and follows the same principles as a ‘normal’ Tandoori but tastes completely different. It works very

This is a wonderful, slow-cooked casserole which originates from the Mexican state of Jalisco, and particularly the state capital Guadalajara. In its homeland it is traditionally made with goat, but beef works just as well.

One of Sri Lanka’s favourite foods, kotthu is genuinely lovely. It is made using chopped up roti/paratha (which if you are lucky enough to have a Sri Lankan/South Indian shop handy can be bought already

This is one of the best things you can do with our spice of the month, miso. Apart from the umami thwack of the miso, it also throws in earthy, nutty tahini and sesame seeds, sticky and

One of the classic salads, this originated in the French city of Nice, on the sun-kissed Cote d’Azur. In the beginning it was a simple combination of tomatoes, anchovies and olive oil but nowadays there