The Art of Heat: Chillies as Appetizers
Whether you call them appetizers or hors de oeuvre, these first course small plates are eaten to whet the appetite for the courses to follow. Chillies as appetizers do this job admirably. Whether as a starter to a spicy menu or as a beginning to a meal where spices are not used, Chillies certainly will get things off to a good start. Samosas followed by curries, stuffed prawn Chillies with a seafood menu following, or feta stuffed Chillies as part of a mezze all paint the picture of just how great your next meal could be, with Chillies starting things off
Spicy Spring Rolls
Spring rolls are a testament to the artistry of Asian cuisine, where the delicate balance of textures meets bold, vibrant flavours. While their crispy wrappers traditionally embrace non-spicy fillings of fresh vegetables, meat, or seafood, some regional variations spice things up from the inside out. Thai spring rolls might surprise you with finely chopped bird's eye chillies tucked among the vegetables, while Vietnamese chả giò occasionally hides dried chilli flakes within its savoury meat filling. In Sichuan, dried red chillies add their characteristic heat to the mixture, and Indonesian lumpia sometimes incorporates fresh or dried chillies for an extra kick. Yet it's the dipping sauces that truly bring the heat to life. Traditional Chinese spring rolls dance on the palate when dipped in a bright sauce of bird's eye chillies and rice vinegar, with just a whisper of sesame oil cutting through the richness. The beauty lies in finding your perfect balance – whether through spicy fillings or fiery dips – where heat enhances rather than overwhelms, creating a harmonious blend of flavors in every bite.