Chilli

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    Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.
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    Fall-apart spiced meat, a tart and zesty salsa, grilled greens all tucked into a taco - this dish is a winner! It's great for a family meal but I've also served it for casual gatherings with all the fixings laid out for people to make their own tacos. The flavours are brilliant! Thanks to Hagen's Organics for the inspiration!
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    Meat falling off the bone. A rich braising sauce. Coconut rice. A nutty Thai-style coleslaw. Have I got you yet?
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    Rendang is a typical Malaysian curry, an absolute favourite that's loved all around the world. There are countless variations - today's is cooked by Malay cookbook author Suriya Abdullah, who I was delighted to spend time with in Kuala Lumpur.
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    Slow-cooked chicken in 30 minutes? Sounds crazy, right? But that’s what we get with this Mexican chicken: after just half an hour, you end up with shredded chicken that looks and tastes like it’s been slow-cooked for hours. Serve it with your own tortillas and a vibrant salsa and you’ve got a simple but special meal on your hands.
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    ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it's really easy and, as you'll see, it's adaptable too. Please join me in my project to make 'hot pineapple' a craze!
  • A killer corn snack from chef Jesse Gerner. Steamed corn is coated in butter, sprinkled with dried corn and laid over a bed of luscious allioli (that's a Spanish version of aioli or mayo, folks!)
  • I visited Thermomix Mexico HQ to ask them which key Mexican dish I needed to cook when I got home. They told me pozole! This rich and satisfying soup is a meal in itself, with the hearty goodness of corn, black beans and chicken.
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    There are so many reasons to love this meal! Loosely inspired by Nigella Lawson's Golden Root Vegetable Tagine from her well-thumbed first-ever cookbook, this is a dish that comforts and sustains. It's gorgeously fragrant and endlessly flexible - swap the veg, add chick peas, boost the spice as you like. It's incidentally vegan too. This recipe also makes excellent use of the Varoma, something I'm always passionate about.