Mighty Spice Express Cookbook: Fast, Fresh and Full-On Flavours from Street Foods to the Spectacular by John Gregory-Smith

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Notes about this book

  • westminstr on February 24, 2014

    VIETNAMESE BUN CHA: This was flavorful and pretty quick (though not as quick as advertised). A noodle soup with lots of fresh herbs and some very tasty fried pork patties. The recipe as written made too much broth and not enough meat. I would make the pork patties again, but would serve them and all the condiments in a noodle bowl with nuoc cham sauce rather than in soup. The soup broth was actually really good, but I'm just not crazy about noodle soups.

  • westminstr on February 13, 2014

    CAMBODIAN SEAFOOD AMOK: A good weeknight curry that took 30-40 min rather than the 15 specified. Notes for next time: I doubled the recipe but only used 1 dried chili plus a bunch of aleppo pepper. This was mild enough for the kids; we had to add a bunch of sriracha to ours. Would have definitely liked it better if spicier as written, but such is life. For the coconut cream I used 1/2 package creamed coconut; this was too much. VERY thick and rich curry. Try 1/4 package next time. For the fish I used hake, squid and scallops; the hake fell apart.

  • westminstr on January 21, 2014

    SUMAC CHICKEN WITH BLACK GREMOLATA AND TOMATO SALAD: A solid B+. Chicken is baked with red onion & garlic, flavored with olive oil, thyme, sumac and s&p. The gremolata is olives with parsley, dill, garlic, olive oil, lemon and balsamic vinegar. The tomatoes are with olive oil, balsamic and a pinch of sugar. It was easy to execute as written but the flavor combo didn't wow. As for the chicken itself, very similar recipes from Diana Henry's Pure Simple Cooking turned out better.

Notes about Recipes in this book

  • Thai pork sliders

    • etcjm on May 30, 2021

      Doubled the recipe and made into 4 burgers instead. My daughter will not eat beef burgers so we chose the pork sausages together and made these for the bbq. Very good but a touch spicy, probably because I doubled the ginger/garlic. Easy and would be great as sliders as per the recipe.

  • Korean kebabs

    • etcjm on May 30, 2021

      Great. So simple. Fab for bbq. I used rib eye as I used one steak for this recipe and the other 'plain'. Definitely will do again. Would also work with chicken thigh.

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Reviews about this book

  • Fuss Free Flavours

    ...this is a supermarket friendly offering using readily available spices, but this time there is an added focus on quick and easy dishes inspired by streetfood, that are ideal for those in a hurry.

    Full review
  • ISBN 10 1848991401
  • ISBN 13 9781848991408
  • Published May 10 2014
  • Format eBook
  • Page Count 259
  • Language English
  • Countries United States
  • Publisher Duncan Baird

Publishers Text

Spicy food doesn't have to simmer for hours or steep in complicated mixtures. Most of us simply don't have the time to source unfamiliar ingredients from ethnic stores, grind multiple spices in a mortar, or let food braise or marinade for hours. John Gregory-Smith's new book is a revelation. It will broaden your repertoire without your having to change your lifestyle in the process. With inspiration from Asia, South America, North Africa and the Middle East, and featured street food recipes, John has done the thinking for you and created recipes that are super-quick to prepare and full of brilliant time-saving techniques and shortcuts. Whether you're looking for a 'Mighty Bite', a 'Not Quite Lunch', a 'Midweek Lifesaver', 'Something Spectacular' or a 'Naughty but Nice' recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavours and tongue-tingling spices from every corner of the globe - all super fast.

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