5 spice recipes from the Mighty Spice Cookbook

John Gregory-Smith is the author of Mighty Spice Cookbook. He has written recipes and spice features for brands, magazines and websites and just filmed a guest spot on a new Good Food series - Perfect.

He offers two 5 spice recipes from his cookbook.

Coconut and Lemongrass Salmon Curry

Serves 4

2 tablespoons vegetable oil
1 onion, finely chopped
2 lemongrass stalks
¼ teaspoon turmeric
2 cups coconut cream
juice of 1 lime
1 tablespoon fish sauce
a pinch of sugar
1 pound 2 ounces salmon fillets,
skinned and cut into bite-size pieces
1 large handful cilantro leaves, roughly

1) Heat a large saucepan over medium heat and add the oil. When hot, add the onion and cook, stirring occasionally, for 5 to 6 minutes until soft.
2) Bash the fat ends of the lemongrass stalks a couple of times with a heavy spoon to help release their delicious flavor. Add them to the saucepan along with the turmeric and cook 30 seconds, stirring continuously, then pour the coconut cream, lime juice, fish sauce and sugar over and mix well. Bring to a boil, then cover, reduce the heat to low and simmer 10 minutes, stirring occasionally.
3) Add the salmon pieces, then cook, uncovered, 8 to 10 minutes longer until the fish is tender and the sauce is lovely and thick. Throw in the cilantro, gently mix together and serve immediately with rice.

Jetalah Pineapple, Cucumber and Chili Salad

Serves 4

1/2 red onion, thinly sliced
6 tablespoons rice wine or apple cider
2 teaspoons sugar
1/2 pineapple, peeled
1/2 cucumber, halved lengthwise
1 large tomato, seeded and roughly
1 red chili, seeded and finely sliced
1 tablespoon freshly ground black
sea salt

1. Put the onion, vinegar and sugar in a large mixing bowl. Season with a pinch of salt, mix well and set aside 5 to 10 minutes. This takes the rawness out of the onion.
2. Cut the pineapple into quarters, then remove and discard the hard central core from each piece and cut the flesh into thin slices. Next, run a teaspoon down the middle of the 2 halves of cucumber, removing the seeds as you go. Slice the flesh into thin half-moon pieces.
3. Put the pineapple, cucumber, tomato, red chili and black pepper into the bowl with the onion mixture, toss everything together until well combined, and serve immediately.

Mighty Spice Cookbook can be purchased in store at Barnes & Noble and online at  Amazon .

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