Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Thursday, 28 May 2009


My name is Sabrina Ghayour. I am an addict. My addiction is spicy food.

The last 3 days has seen me semi-abandon Weight Watchers (temporarily) in favour of feeding my habit… Spice... Sweet and hot. Deep and earthy. Cool and fiery... Yin and yang on so many levels. (Is it getting hot in here????) I have had Indian food, Spicy Korean Food and am currently staring at a crusty country bread and Lincolnshire sausage sandwich with absolutely lashings of good old Colman’s English Mustard. Whole sausages just jammed into doughy-crusty-chewy fresh bread. My sinus are overwhelmed with the unapologetic fierceness of my penchant for English Mustard… and Wasabi and Horseradish and Chilli. You get the picture.

So many different kinds of spices are available in the world. Each unique with different tastes and textures, varying degrees of intensity and potency. Renowned for there medicinal properties, ranging from digestive to aphrodisiac qualities.

So why are they so damn addictive? For me personally, I crave spiced meats with a bland accompaniment, such as rice, which is a very common combination in cuisines of the Middle East and Far East alike. I want smoky depth from the meat, crusted in a your own personal choice of spices, seared to perfection. Even slices of spice crusted chicken with a tortilla wrap and some cooling thick yoghurt and, if you want to be extra flash, some freshly chopped mint leaves. How about char-grilled steak cut into strips, with spring onions and chilli and some chopped coriander in a wrap? Drizzle with a little good quality BBQ or steak sauce (I love ‘Sophie’s Steakhouse’ sauce at: http://www.sophiessteakhouse.com/sophies_steak_sauce.htm ) or just your favourite chutney.

Don’t forget that spice isn’t just for savoury food… Cinnamon, nutmeg, mace, cloves, ginger, saffron and so many more are regularly used throughout the world. If you are feeling more adventurous, don’t forget chilli powder, rosemary, cardamom and even black pepper.

Now please excuse me as I have an S.A. meeting to go to. That’s “Spice-a-holics Anonymous”. Shhhhhh…. (It’s anonymous.)

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