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Fragrant Bengali fishcakes | The cuisine of Bengal is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the freshwater rivers of the Ganges delta. This recipe comes courtesy of Sarah Tildesley, "probably the best food stylist in the world" saysfood photographer David Loftus. "She makes a chilli-free version for me, but our friends love these hot balls of spicy Bengali deliciousness". They make perfect appetisers, especially when served with a cold beer.

Fragrant Bengali fishcakes | The cuisine of Bengal is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the freshwater rivers of the Ganges delta. This recipe comes courtesy of Sarah Tildesley, "probably the best food stylist in the world" saysfood photographer David Loftus. "She makes a chilli-free version for me, but our friends love these hot balls of spicy Bengali deliciousness". They make perfect appetisers, especially when served with a cold beer.

Fish balls in masala (fish kofte) | Bangladeshis love their fish, which, traditionally, are collected from the fresh waters of lakes, ponds, estuaries and rivers. The fish are cooked in thousands of different ways, with kofte or "meatballs" being just one of them. Tahmima, a renowned novelist, whose first novel, A Golden Age, caused a well-deserved sensation, lives in London and loves to cook Bangladeshi food, often following her mother's recipes. This is a dish she and her mother cooked for…

Fish balls in masala (fish kofte)

Fish balls in masala (fish kofte) | Bangladeshis love their fish, which, traditionally, are collected from the fresh waters of lakes, ponds, estuaries and rivers. The fish are cooked in thousands of different ways, with kofte or "meatballs" being just one of them. Tahmima, a renowned novelist, whose first novel, A Golden Age, caused a well-deserved sensation, lives in London and loves to cook Bangladeshi food, often following her mother's recipes. This is a dish she and her mother cooked for…

Cape Malay fish curry | Hazel McBride shares the fragrant and spicy world of South African food in her recipe for Cape Malay fish curry. While you can substitute the rock ling or hake with any firm white-fleshed fish fillets, Hazel cautions against adding ginger as her mother says "it breaks the fish".

Cape Malay fish curry

Cape Malay fish curry | Hazel McBride shares the fragrant and spicy world of South African food in her recipe for Cape Malay fish curry. While you can substitute the rock ling or hake with any firm white-fleshed fish fillets, Hazel cautions against adding ginger as her mother says "it breaks the fish".

Dhal | In 1672 Dutchman Philip Baldaeus wrote, "The Helen of this Isle is the finest and purest cinnamon." It is the spice that drew the attention of colonial powers to the island, becoming the main article of trade for the Dutch East India Company. Sri Lanka has long been associated with this spice and not surprisingly, it features heavily in its cuisine. Generally served as part of a larger shared meal, there are as many variations of this dish (known as paripoo) thoughout the country as…

Dhal | In 1672 Dutchman Philip Baldaeus wrote, "The Helen of this Isle is the finest and purest cinnamon." It is the spice that drew the attention of colonial powers to the island, becoming the main article of trade for the Dutch East India Company. Sri Lanka has long been associated with this spice and not surprisingly, it features heavily in its cuisine. Generally served as part of a larger shared meal, there are as many variations of this dish (known as paripoo) thoughout the country as…

Coconut crab and seafood platter | For the best results, use the freshest seafood you can afford for this recipe. It is served with two sauces - both have lime juice and chilli, but one is made with rich, sweet coconut cream, and the other with seawater (though at home, you can used salted water).

Coconut crab and seafood platter

Coconut crab and seafood platter | For the best results, use the freshest seafood you can afford for this recipe. It is served with two sauces - both have lime juice and chilli, but one is made with rich, sweet coconut cream, and the other with seawater (though at home, you can used salted water).

Coconut chilli chicken |      This recipe is proof that making your own curry from scratch really is easier than you think.  The simple combination of a few fiery spices and cooling coconut milk will give you a result that beats any takeaway!

This recipe is proof that making your own curry from scratch really is easier than you think. The simple combination of a few fiery spices and cooling coconut milk will give you a result that beats any takeaway!

Saikyo yaki (fish cooked with saikyo miso) | Hundreds of years old, this versatile marinade recipe can be used for fish, poultry or beef. I love that one of the world’s greatest chefs has shared a recipe that he cooks all the time. Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish. He suggests serving this with pickled ginger. Although garlic isn’t popular in Japan, Tetsuya Wakuda says "Add ginger if you like ginger, a little garlic if you like, after all, you…

Saikyo yaki (fish cooked with saikyo miso)

Chilli fish stew | This is a really easy and brilliant fish stew that’s perfect for any occasion from a quick supper to a party or even Christmas if you aren’t into a traditional roast. Add lobster or prawns to make it feel more celebratory, or use cheaper fish and mussels for a more frugal recipe. The chilli lifts the whole dish and makes it a really exciting thing to eat. I love having the background warmth of dried chilli and the kick of fresh chilli oil.

Chilli fish stew | This is a really easy and brilliant fish stew that’s perfect for any occasion from a quick supper to a party or even Christmas if you aren’t into a traditional roast. Add lobster or prawns to make it feel more celebratory, or use cheaper fish and mussels for a more frugal recipe. The chilli lifts the whole dish and makes it a really exciting thing to eat. I love having the background warmth of dried chilli and the kick of fresh chilli oil.

Chilli mud crab | Give this famous Chinese recipe a go at home. Buy the mud crab on the day as this is such a simple dish that it relies upon the best quality seafood. Serve as part of a shared meal.

Give this famous Chinese recipe a go at home. Buy the mud crab on the day as this is such a simple dish that it relies upon the best quality seafood. Serve as part of a shared meal.

Crispy skin chicken with five-spice salt and sweet vinegar dressing | This is the food dept.’s version of Shantung chicken the perfect addition to a Chinese New Year banquet. "Cooking a whole chicken for Lunar New Year symbolises prosperity, wholeness and the togetherness of family. Our recipe starts with 'white cooked chicken’. Once the chicken has been poached and allowed to finish its cooking by standing in a hot shaoxing wine, ginger, garlic and shallot stock, it is then drained, dried…

Crispy skin chicken with five-spice salt and sweet vinegar dressing

Mayan turkey broth (pavo encebollado) | Turkey has always been a popular food in the Mayan peninsula of Yucatan, so there are dozens of ways in which the bird is prepared. This recipe for simply flavoured broth, with delicate aromatics such as oregano and toasted garlic, is wonderfully hearty, and is always served with the chilli native to Yucatan, the fiery habanero.

Mayan turkey broth (pavo encebollado) | Turkey has always been a popular food in the Mayan peninsula of Yucatan, so there are dozens of ways in which the bird is prepared. This recipe for simply flavoured broth, with delicate aromatics such as oregano and toasted garlic, is wonderfully hearty, and is always served with the chilli native to Yucatan, the fiery habanero.

Roast fish | “This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food. To get the best from this recipe, your wood-fired oven needs to have good ventilation and high heat. ‘This is fast-cooked fish,’ explains Russell. ‘We want to attack it [the fish] with a high heat on both sides [hence the ‘standing up’] … A high heat allows everything to be cooked but remain fresh … The idea with this dish is to retain fresh…

Roast fish | “This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food. To get the best from this recipe, your wood-fired oven needs to have good ventilation and high heat. ‘This is fast-cooked fish,’ explains Russell. ‘We want to attack it [the fish] with a high heat on both sides [hence the ‘standing up’] … A high heat allows everything to be cooked but remain fresh … The idea with this dish is to retain fresh…

Guacamole dip | This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving. To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving.  For tasty variations on guacamole dip, try Rachel Allen's guacamole dip recipe, or Kathy Kordalis's guacamole dip recipe. Also, browse our Mexican recipes for more gourmet…

Guacamole dip | This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving. To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving. For tasty variations on guacamole dip, try Rachel Allen's guacamole dip recipe, or Kathy Kordalis's guacamole dip recipe. Also, browse our Mexican recipes for more gourmet…

Brown crabs in beer with brown butter mayonnaise | "One of my favourite Scandinavian food traditions is the Norwegian Krabbefest. In the summer, the waters around Bergen teem with hundreds of thousands of delicious brown crabs, and the people of Bergen like nothing better than pulling a few out of the water at their summer houses on the water, cooking them up, and washing them down with plenty of cold beer. It’s paradise." Adam Liaw, Destination Flavour Scandinavia

Brown crabs in beer with brown butter mayonnaise

Brown crabs in beer with brown butter mayonnaise | "One of my favourite Scandinavian food traditions is the Norwegian Krabbefest. In the summer, the waters around Bergen teem with hundreds of thousands of delicious brown crabs, and the people of Bergen like nothing better than pulling a few out of the water at their summer houses on the water, cooking them up, and washing them down with plenty of cold beer. It’s paradise." Adam Liaw, Destination Flavour Scandinavia

Barbecued trevally with sambal bajak makassar | If you like it hot, you'll love Peter Kuruvita's spicy seafood recipe. While the fish are cooking on the barbecue, prepare the fiery chilli sambal, packed with typical Indonesian flavours.

If you like it hot, you'll love Peter Kuruvita's spicy seafood recipe. While the fish are cooking on the barbecue, prepare the fiery chilli sambal, packed with typical Indonesian flavours.

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