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Why doesn’t water help with spicy food? What about milk or beer?

<div class="theconversation-article-body"><a href="https://theconversation.com/profiles/daniel-eldridge-1494633">Daniel Eldridge</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It’s found in chillies, jalapeños, cayenne pepper, and is even the active ingredient in <a href="https://pubmed.ncbi.nlm.nih.gov/31334983/">pepper spray</a>. Capsaicin doesn’t actually physically heat up your mouth. The burning sensation comes from receptors in the mouth reacting to capsaicin and sending a signal to the brain that something is very hot. That’s why the “hot” chilli sensation feels so real – we even respond by sweating. To alleviate the heat, you need to remove the capsaicin from your mouth. So why doesn’t drinking water help make that spicy feeling go away? And what would work better instead? <h2>Water-loving and water-hating molecules</h2> To help us choose what might wash the capsaicin away most effectively, it’s helpful to know that capsaicin is a hydrophobic molecule. That means it hates being in contact with water and will not easily mix with it. Look what happens when you try to mix hydrophobic sand with water. <figure><iframe src="https://www.youtube.com/embed/H8cj9CpHW7w?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> On the other hand, hydrophilic molecules love water and are very happy to mix with it. You’ve likely seen this before. You can easily dissolve hydrophilic sugar in water, but it’s hard to wash away hydrophobic oils from your pan using tap water alone. If you try to wash hydrophobic capsaicin away with water, it won’t be very effective, because hydrophilic and hydrophobic substances don’t mix. Going for iced water will be even less effective, as hydrophobic capsaicin is even less soluble in water at lower temperatures. You may get a temporary sense of relief while the cold liquid is in your mouth, but as soon as you swallow it, you’ll be back where you started. Instead, a good choice would be to consume something that is also hydrophobic. This is because of an old-but-true adage in chemistry that “like dissolves like”. The idea is that generally, hydrophobic substances will not dissolve in something hydrophilic – like water – but will dissolve in something that is also hydrophobic, as this video shows: <figure><iframe src="https://www.youtube.com/embed/s5yfs-Pr_y8?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> <h2>My mouth is on fire. What should I drink instead of water?</h2> A swig of oil would likely be effective, but is perhaps not so palatable. Milk makes for an ideal choice for two reasons. The first is that milk contains hydrophobic fats, which the capsaicin will more easily dissolve in, allowing it to be washed away. The second is that dairy products contain a protein called casein. Casein is an emulsifier, a substance that helps oils and water mix, as in this video: <figure><iframe src="https://www.youtube.com/embed/S4XeQhZRLDE?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe></figure> Casein plays a large role in keeping the fat mixed throughout your glass of milk, and it also has a strong affinity for capsaicin. It will readily wrap up and encapsulate capsaicin molecules and assist in carrying them away from the receptor. This relieves the <a href="https://pubmed.ncbi.nlm.nih.gov/36510373/">burning sensation</a>. <h2>OK but I hate drinking milk. What else can I try?</h2> What about raita? This dish, commonly served with Indian curries, is made primarily from yoghurt. So aside from being its own culinary experience, raita is rich in fats, and therefore contains plenty of hydrophobic material. It also contains casein, which will again help lock up and remove the capsaicin. Ice cream would also work, as it contains both casein and large amounts of hydrophobic substances. Some studies have also shown that consuming <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328490/">drinks with large amounts of sugar</a> can relieve spiciness. What about reaching for that ice cold beer? This is commonly suggested as a suitable approach to stop the burning. At first glance, this may seem a good idea because capsaicin is highly soluble in alcohol. However, most beers only contain between 4–6% alcohol. The bulk of the liquid in beer is water, which is hydrophilic and cannot wash away capsaicin. The small amount of alcohol in your beer would make it slightly more effective, but not to any great degree. Your curry and beer may taste great together, but that’s likely the only benefit. In truth, an alcoholic beverage is not going to help much unless you go for something with a much, much higher alcohol content, which comes with its own problems.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/226624/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/daniel-eldridge-1494633">Daniel Eldridge</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/why-doesnt-water-help-with-spicy-food-what-about-milk-or-beer-226624">original article</a>. </div>

Food & Wine

Add some spice to your summer with a spicy Mexican mango salad

A delightful summer salad that combines both sweet and spice for a fun al fresco starter. Time to prepare: 20 minutes Cooking time: 10 minutes Serves: 6 as a side Ingredients Chilli corn: <ul> <li>2 tbs olive oil</li> <li>1 garlic clove, crushed</li> <li>1 tsp dried chilli flakes</li> <li>3 large corn cobs, husks removed</li> <li>425g can black beans, drained, rinsed</li> <li>200g Sweet Solanato™ tomatoes, halved </li> <li>1 red capsicum, finely chopped</li> <li>3 Calypso mangoes </li> <li>½ cup fresh coriander, chopped</li> <li>1 long red chilli, deseeded, finely chopped</li> <li>1 lime, juiced</li> <li>Extra virgin olive oil</li> </ul> To serve: <ul> <li>Coriander leaves</li> <li>Corn chips</li> </ul> Directions <ol> <li>For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.</li> <li>Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.</li> <li>Combine corn, beans, tomatoes and capsicum in a large serving bowl.</li> <li>Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli.</li> <li>Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.</li> </ol> Recipe courtesy of <a href="http://www.calypsomango.com.au/">Calypso Mango</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/spicy-mexican-mango-salad.aspx">Wyza.com.au</a>.

Food & Wine

"Sorry, America": Gwyneth Paltrow censored for her spicy take on teens

Gwyneth Paltrow has prompted a breakfast TV show to censor her after she roasted her teenage children. Speaking to Savannah Guthrie on US’ Today show, Paltrow was discussing what it was like to parent the two kids she shares with former husband Chris Martin, 15-year-old Apple Martin and 13-year-old Moses Martin, when she slipped out a dirty word. “It’s the best,” she said. “They’re really coming into themselves. They’re hilarious. They’re smart. They can talk. They can sort of muse about things, it’s just the greatest. I mean, yeah, they can be kind of, you know, d***s once in a while.” The comment aired without being censored but was later bleeped out in the online clip. <blockquote class="twitter-tweet" data-lang="en"> .<a href="https://twitter.com/GwynethPaltrow?ref_src=twsrc%5Etfw">@GwynethPaltrow</a> talks to <a href="https://twitter.com/SavannahGuthrie?ref_src=twsrc%5Etfw">@savannahguthrie</a> about working with her husband Brad Falchuk on <a href="https://twitter.com/the_Politician?ref_src=twsrc%5Etfw">@the_Politician</a>, and she says that <a href="https://twitter.com/LauraDern?ref_src=twsrc%5Etfw">@LauraDern</a> predicted her career in business years ago. <a href="https://t.co/dMBmpklfGg">pic.twitter.com/dMBmpklfGg</a> — TODAY (@TODAYshow) <a href="https://twitter.com/TODAYshow/status/1177197675189559296?ref_src=twsrc%5Etfw">September 26, 2019</a></blockquote> “We don’t usually put a 7-second delay on when Gwyneth comes on,” Guthrie said. “I don’t even know if we’re allowed to say that.” “Sorry. Sorry, America,” Paltrow said. “Gwyneth, I like when you’re showing that side of you,” the morning host said.

News

Hot and spicy stir-fried duck

Lightly dusted with Chinese five-spice, this tasty duck breast is stir-fried with a little honey, pear and fresh Asian greens to make a modern Asian lunch or dinner. It can be served as part of a shared meal with your favourite noodles or steamed rice on the side. Serves: 4 Preparation: 15 minutes Cooking: 10 minutes Ingredients <ul> <li>400 g (14 oz) skinless, boneless duck breasts, trimmed of fat</li> <li>2 teaspoons Chinese five-spice</li> <li>2 tablespoons sunflower oil</li> <li>4 small onions, thinly sliced</li> <li>4 small celery stalks, thinly sliced, plus a few leaves, to garnish</li> <li>1 firm pear, peeled, cored and diced</li> <li>1½ cups (230 g) sliced canned water chestnuts</li> <li>1 tablespoon honey</li> <li>¼ cup (60 ml) rice vinegar or sherry vinegar</li> <li>1 tablespoon salt-reduced soy sauce</li> <li>2⅔ cups (200 g) shredded bok choy</li> <li>1½ cups (135 g) bean sprouts, trimmed</li> </ul> Preparation <ol> <li>Cut the duck breasts into thin strips and sprinkle over the five-spice to coat.</li> <li>Set aside.</li> <li>Heat the sunflower oil in a wok or heavy-based frying pan over high heat and swirl to coat the base and side.</li> <li>Add the duck pieces and stir-fry for 2 minutes, then add the onions and celery and stir-fry for 3 minutes, or until softened.</li> <li>Add the pear and water chestnuts and stir well to combine.</li> <li>Add the honey, vinegar and soy sauce to the wok and heat through.</li> <li>When the liquid is bubbling, reduce the heat to low and simmer for a further 2 minutes.</li> <li>Increase the heat to high, then add the bok choy and bean sprouts, and stir-fry for 1 minute, or until the bok choy has just wilted.</li> <li>Divide the duck and vegetables among serving plates and serve immediately, garnished with celery leaves.</li> </ol> This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/spicy-stir-fried-duck">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">here’s our best subscription offer.</a> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Spicy swede and spinach curry

This hearty dish, which falls somewhere between a soup and a stew, is easy to make, reheats well and tastes even better the next day. Serves: 3-4 Ingredients: <ul> <li>2 tablespoons extra virgin olive oil</li> <li>2 onions, peeled and diced</li> <li>2 cloves garlic, peeled and sliced</li> <li>1 teaspoon plain salt</li> <li>3 swedes, peeled and cut into 3cm chunks (about 700g unpeeled weight)</li> <li>3-4 tablespoons Thai red curry paste</li> <li>1 cup vegetable stock or water</li> <li>400g (1 bag) spinach, well-washed and roughly chopped</li> <li>½ can (200ml) coconut milk</li> <li>Salt and freshly ground black pepper</li> </ul> Method: <ol> <li>Set a large, heavy pot over medium heat. Add the oil. When it's hot, add the onions, garlic and salt. Cook, stirring occasionally, for about seven minutes.</li> <li>Add the diced swede and curry paste. Stir well, then add the water or stock. Cover and cook for 25 minutes, until the swede is tender.</li> <li>Add the spinach and stir well for a couple of minutes (it will wilt considerably). Pour in the coconut milk and heat to nearly simmering point. Taste and season well with salt and freshly ground black pepper.</li> <li>Divide between bowls and serve immediately.</li> </ol> Written by Lucy Corry. Republished with permission of <a href="http://www.stuff.co.nz">Stuff.co.nz. </a>

Food & Wine

Spicy tuna pasta bake

All you need for this spicy tuna pasta bake dish is a few items that are likely in your pantry. Serves: 4 Ingredients: <ul> <li>500g penne pasta</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>2 garlic cloves, crushed</li> <li>175g of corn</li> <li>700g jar tomato passata</li> <li>1 tablespoon dried Italian mixed herbs</li> <li>2 teaspoons white sugar</li> <li>11/2 teaspoons salt</li> <li>1 to 2 teaspoons dried chilli flakes</li> <li>425g can tuna in olive oil, drained, flaked</li> <li>1/2 cup grated mozzarella cheese</li> <li>1/2 cup grated tasty cheese</li> <li>Finely chopped fresh flat-leaf parsley, to serve</li> </ul> Method: 1. Preheat the oven to 180ºC. 2. Cook the pasta al dente in accordance with packet instructions. Drain and then return to pan. 3. Heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for three minutes or until lightly browned. Add the herbs, passata, corn, sugar and salt. Season with pepper. Add chilli, to taste. Bring to a simmer. Reduce heat to low. Simmer for 3 minutes. 4. Pour sauce over pasta in pan. Add tuna. Toss to combine. 5. Transfer mixture to a baking dish. Sprinkle with cheeses. Bake for 25 minutes or until cheese is melted and golden. 6. Divide between serving bowls and sprinkle parsley. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spicy tofu tacos with mango mayonnaise

Great as a side (or a light meal), these spicy tofu tacos served with mango mayonnaise are a delicious vegetarian twist on a Mexican favourite. Serves: Two Ingredients: <ul> <li>2 cups finely sliced red cabbage</li> <li>1 tablespoon olive oil</li> <li>1/2 lemon, juiced</li> <li>1 block spicy tofu, cut into thick slices</li> <li>4 mini tortillas</li> <li>1/2 avocado, sliced</li> <li>1 small bunch coriander, leaves picked</li> <li>2 tablespoons Roza’s mango mayonnaise</li> <li>1 long red chilli, finely sliced</li> </ul> Method: <ol> <li>Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.</li> <li>Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.</li> <li>Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).</li> <li>To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.</li> </ol> Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> </td> </tr> </tbody> </table> </div> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spicy pork tacos with pineapple salsa

The pineapple salsa perfectly counteracts the heat of the spiced pork in this flavoursome dish that’ll take your tastebuds on a South American holiday! Makes: 8 Ingredients: <ul> <li>350g pork fillet</li> <li>2 teaspoons olive oil</li> <li>1 tablespoon peri peri spice mix</li> <li>½ pineapple</li> <li>¼ small red onion</li> <li>Small handful freshly chopped coriander</li> <li>½ long red chilli</li> <li>2 teaspoons apple cider vinegar</li> <li>¼ teaspoon sea salt or to taste</li> <li>Pinch freshly ground black pepper</li> <li>1 small avocado</li> <li>1 lime</li> <li>8 mini tortillas</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.</li> <li>Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.</li> <li>Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.</li> <li>Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.</li> <li>Once the pork has rested, slice into 5mm-thin slices.</li> <li>To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.</li> </ol> Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank">visit their website</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/breakfast-bacon-burrito/">Breakfast bacon burrito</a> <a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/">Slow cooked beef, bean and beer chilli</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a>

Food & Wine

Spicy meatballs

These authentic, Italian, spicy meatballs are the perfect appetizer, main course, or pasta accomplice. Packed with hearty flavour, these will soon become a weekly staple. Ingredients: <ul> <li>450g of minced pork</li> <li>400g of Polpa - finely chopped tomato pulp</li> <li>1 egg</li> <li>1 spring onion</li> <li>1 clove of garlic</li> <li>1 teaspoon of cumin seeds</li> <li>½ teaspoon of chilli powder</li> <li>½ cup of breadcrumbs</li> <li>Seed oil for frying</li> <li>Coriander</li> <li>Salt</li> </ul> Method: <ol> <li>Finely dice the spring onion and mix it with the meat, garlic, half of the chilli powder, cumin seeds, breadcrumbs, egg and salt, in a bowl.</li> <li>Roll the mixture obtained into balls. In a pan heat the seed oil and fry over high heat for a few minutes.</li> <li>Meanwhile cook the tomato pulp with the remaining chilli powder and a generous sprinkling of salt. Add the meatballs to the sauce and leave them to flavour in the sauce for a few minutes. Serve the meatballs hot with a sprinkling of chopped, fresh coriander.</li> </ol> Recipe courtesy of Mutti Solo Pomodoro. For more recipes, <a href="http://intl.mutti-parma.com/recipes/" target="_blank">visit their website.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/kangaroo-burgers/">Kangaroo burgers</a> <a href="/lifestyle/food-wine/2016/08/pot-roasted-pork-scotch/">Pot-roasted pork scotch with potato, fennel and tomato</a> <a href="/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/">Turkey and sage burgers with onion and fennel relish</a>

Food & Wine

Spicy beef and barley soup

Rich, aromatic and very tender, this spicy beef and barley soup tastes great with a side of sesame flatbread and is a real winner during the cooler months. Serves: 6 Ingredients: <ul> <li>4 tablespoons extra virgin olive oil</li> <li>1 large onion, finely chopped</li> <li>2 carrots, peeled, finely diced</li> <li>2 sticks celery, thinly sliced</li> <li>4 cloves garlic, finely chopped</li> <li>½ teaspoon chilli flakes</li> <li>600g boned beef shin, diced 2cm</li> <li>2 tablespoons cumin seeds, toasted</li> <li>½ teaspoon ground cinnamon</li> <li>1 tablespoon sweet smoked paprika</li> <li>1 teaspoon ground turmeric</li> <li>400g can chopped tomatoes in juice</li> <li>4 tablespoons tomato paste</li> <li>½ cup pearl barley</li> <li>1.5 litres beef stock</li> </ul> Method: <ol> <li>To begin, heat the oil in a large saucepan over moderate heat then add the onion, carrots, celery, garlic, chilli flakes, beef and cumin seeds.</li> <li>Fry for about 10 minutes or until the onion is soft and everything is browned.</li> <li>Add the cinnamon, paprika, turmeric, tomatoes, tomato paste, barley, stock and a litre of water.</li> <li>Bring to the boil then simmer for one and a half hours or until the beef is very tender.</li> <li>Taste and season with salt and freshly ground black pepper then serve with warm flatbreads.</li> </ol> Have you ever tried a recipe like this? What’s your favourite dish to enjoy on a cold winter’s night? Let us know in the comments below. Written by Ray McVinnie. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/sri-lankan-chicken-curry/">Sri Lankan chicken curry</a> <a href="/lifestyle/food-wine/2016/07/braised-beef-shin/">Braised beef shin</a> <a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/">Spicy beef curry with cauliflower rice</a>

Food & Wine

Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad

This free-form bacon and potato meatloaf is served sliced, hot or cold with a salad of roasted red and yellow capsicums. Serves: 6 Ingredients: <ul> <li>500g pork mince</li> <li>500g beef mince</li> <li>150g chopped rindless bacon</li> <li>3 cloves garlic, finely chopped</li> <li>4 tablespoons chopped flat-leafed parsley</li> <li>2 tablespoons very finely chopped rosemary leaves</li> <li>Zest of 1 lemon</li> <li>1 teaspoon salt</li> <li>1/2 teaspoon freshly ground black Pepper</li> <li>4 medium potatoes, peeled, diced 2cm, boiled until just tender, well drained and cooled</li> <li>1/2 cup grated parmesan</li> </ul> For the spicy roasted capsicum and chickpea salad <ul> <li>2 red and 2 yellow capsicums, chargrilled, cored and thinly sliced</li> <li>400g can chickpeas, well drained</li> <li>4 tablespoons extra virgin olive oil</li> <li>2 tablespoons capers</li> <li>1/2 red chilli, thinly sliced</li> <li>2 tablespoons red wine vinegar</li> <li>Salt and freshly ground black pepper</li> <li>Handful flat-leafed parsley sprigs</li> </ul> Method: <ol> <li>Preheat the oven to 190°C. Oil a 23cm x 12cm loaf tin with olive oil and line the base with baking paper, with enough sticking out each end so the cooked loaf will be easy to lift out.</li> <li>Mix all the ingredients, except the potatoes and parmesan, together well and divide the mixture in half.</li> <li>Press half the meat mixture into the base of the tin and sprinkle half the potatoes on top. Press the other half of the meat mixture on the potatoes then press the remaining potatoes into the top of the meat. Sprinkle the parmesan on top. Place in the oven and bake for 50-60 minutes or until a skewer inserted into the middle shows clear (not red or pink) juices running out.</li> <li>To make the spicy roasted capsicum and chickpea, place all ingredients in a bowl and mix well.</li> <li>Remove meatloaf from the oven and allow to cool for 10 minutes then remove the loaf from the tin, peel off the paper and place on a serving plate. Serve in slices with the salad.</li> </ol> Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/">Thai green beef curry</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chicken-mushroom-macadamias-stir-fry/">Chicken, mushroom and macadamia stir-fry</a> <a href="/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/">Lamb, tomato and spinach curry</a>

Food & Wine

Spicy pork salad with fresh plum dressing

Drawing on Asian themes, this recipe combines plums with pork, spices and crunchy vegetables to create a light salad perfect as a meal in its own right. Ingredients: <ul> <li>600-700g free-range pork fillet</li> <li>2 teaspoons Chinese five spice powder</li> <li>½ small/medium cabbage</li> <li>1 cucumber</li> <li>1 red capsicum</li> <li>2 spring onions</li> <li>1 tablespoon of toasted sesame seeds</li> </ul> For the plum dressing <ul> <li>8 small ripe red-fleshed plums, stoned, diced</li> <li>Juice of a lemon</li> <li>2 tablespoons sweet chilli sauce</li> <li>2 tablespoons soy sauce</li> <li>1½ teaspoons sesame oil</li> <li>1½ tablespoons extra-virgin olive oil</li> <li>1 teapsoonsh finely grated ginger</li> </ul> Method: <ol> <li>To begin, pat the pork dry with paper towel.</li> <li>Rub the pork with the Chinese five-spice powder and season well with salt.</li> <li>Heat a drizzle of oil in a large fry pan, or on a BBQ hot plate.</li> <li>Cook your pork for around 15 minutes, until medium rare.</li> <li>Cover the pork with tinfoil, and let rest for 10 minutes before slicing.</li> <li>Wash, trim and very finely shred the cabbage with a sharp knife.</li> <li>Cut cucumber in half and scrape out the seeds with a teaspoon, then sliced diagonally.</li> <li>Core and finely slice the capsicum. Finely slice the spring onion.</li> <li>To make the plum dressing, combine ingredients into a screw-top jar.</li> <li>Shake vigorously until the dressing is well combined.</li> <li>Toss the cabbage, cucumber, capsicum, spring onions and toasted sesame seeds with a drizzle of extra-virgin olive oil and lemon juice, and divide between plates.</li> <li>Top with slices of pork and drizzle over the plum dressing.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/">Spiced pork cutlets with charred persimmons</a> <a href="/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/">Bang bang chicken noodle salad</a> <a href="/lifestyle/food-wine/2016/03/thai-beef-salad/">Thai beef salad</a>

Food & Wine

Neil Perry’s spicy roast chicken, mango and macadamia salad

Neil Perry, the renowned chef behind the prestigious Rockpool restaurant group, shares his simple, fresh and flavoursome salad recipe that’s sure to impress at any dinner party. Serves: 4 Ingredients: <ul> <li>1 free-range roast chicken (organic if possible), bones removed, meat sliced </li> <li>2 firm but ripe mangoes, peeled and cut into bite-sized chunks</li> <li>2 Lebanese (short) cucumbers, halved lengthways and sliced on the diagonal</li> <li>10 Cherry tomatoes, quartered or halved </li> <li>4 French shallots, halved and thinly sliced </li> <li>1 radicchio heart, sliced (or red witlof if you can get it)</li> <li>1 handful coriander leaves 1 small handful mint leaves </li> <li>2 spring onions, sliced on the diagonal </li> <li>110g macadamia nuts, roasted until lightly golden and sliced or roughly chopped </li> </ul> For the chilli lime dressing <ul> <li>1 garlic clove, crushed </li> <li>1 teaspoon mild chilli flakes </li> <li>1 tablespoon cater (superfine) sugar</li> <li>Juice of 2 limes</li> <li>100ml extra virgin olive oil</li> <li>Sea salt and freshly ground black pepper </li> </ul> Method: <ol> <li>To truss a chicken, you’ll need about 40cm of kitchen string. Place the bird on a chopping board, breast side up, with the legs facing you. Loop the centre of the string around the legs and then pull them together, then take the string down and under the thighs, overlap it under the bird and then bring it up, catching the wings, to meet over the breast. Secure the string and cut off and excess. You are now ready to roast. </li> <li>To make the dressing, combine all the ingredients in a bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil. </li> <li>For the salad, put all the ingredients, except the nuts, in a bowl, add the dressing and mix well. Divide among four large plates, then sprinkle with the macadamia nuts and a good grind of pepper and drizzle over any remaining dressing from the mixing bowl. </li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/prawn-and-avocado-salad/">Prawn and avocado salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a>

Food & Wine

Spicy prawn fried rice

Simple, easy, effective and full of taste, if you’re feeding the troops you can’t do better than a serving of delicious, flavoursome, fried rice. Follow this simple recipe for fried rice with a spicy touch. Ingredients: <ul> <li>1 ½ cups jasmine rice</li> <li>2 tablespoons sambal oelek</li> <li>350g medium peeled green prawns</li> <li>2 tablespoons peanut oil</li> <li>3 green onions</li> <li>½ cup peas</li> <li>½ cup corn kernels</li> <li>2 bacon rashers</li> </ul> Method: <ol> <li>Cook rice in a large saucepan of boiling water for 12 minutes.</li> <li>Drain water and spread on a tray. Refrigerator for two hours or until cold.</li> <li>Place sambal oelek into a medium bowl. Coat prawns, then set aside for 10 minutes.</li> <li>Heat wok over high heat and cook (then chop) bacon rashes.</li> <li>Add peanut oil, then add prawns and sambal oelek mix and stir fry for two – three minutes.</li> <li>Add onions (thinly sliced) and stir fry for about a minute.</li> <li>Add rice, bacon peas and corn kernels and stir-Sfry for two minutes.</li> <li>Toss to combine, then serve.</li> </ol>

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