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Chillis and Spice

All things Spicy in the Lot et Garonne. Indian, Mexican and BBQ cooking classes and catering
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02/09/2026

Extra Date! Wow guys, what an amazing response. So, due to demand we are doing the Indian lunch on Saturday and Sunday. Sunday is full, taking bookings for Saturday (if anyone wants to swap no problem)

02/09/2026

** FULLY BOOKED ** Well, that was a super busy summer for us catering! Thoughts turn to hosted meals again, I think we can fit a couple of events in the garden in before the weather turns. Here is our first - please message to book your place

02/09/2026

On Monday we cooked for a group of 12 adults and 12 children, these appetizers are family friendly and vegetarian too.
🥚mini fritatas, with cherry tomatoes and a slice of jalapeno
🥔 Loaded skins with refried beans, salsa, mozzarella and cheddar. To make these bake a load of potatoes. Allow to cool a little, cut in half then scoop out most of the insides. Spray the shells with oil and bake again until crispy. This can be done the day before. (In the meantime find a use for the mash!) When you want to eat them load up with the filling and heat in the oven

24/08/2026

🇲🇽Cooking Mexican for a group tonight 🌶️🌮🥑 lovely fresh ingredients 🔪 chop chop chop🤣 so much chopping

20/08/2026

Using up some curry leaves.🌿 Curry leaf, cashew and coriander rice. I fried a couple of sliced shallots and curry leaves in ghee, along with a cinnamon stick, a few cardamom pods and cloves and a teaspoon of cumin seeds. Next I added a cup of basmati which I had rinsed well and soaked for half an hour. You want the grains of rice to be coated in the ghee, so stir and cook for a minute, then I add one and a half cups of cold water and a pinch of salt. Bring to the boil, cover and simmer on the lowest light possible for 10 minutes. Don't lift the lid! After 10 minutes take the pan off the heat and cover it with a tea towel to steam for another 10 mins. Fluff up with a fork and stir through toasted cashews and lots of fresh coriander.
🌿 I know curry leaves can be hard to find, there's no substitution just leave them out, the rice dish is just great without them.
🌿 Indian cooking classes available!

11/08/2026

Cooking classes are back! BBQ, Indian, Mexican and Korean. Treat yourself to a fun few hours, learn new skills and go away with a full tummy!

Sep/Oct dates available to book online https://www.chillisandspice.com/cookery-classes
Classes cost between 50 and 65 euros, last 4-5 hours and we are based in Miramont

11/08/2026

Our vegetable garden is pretty dire this year, but I did pick a beautiful little aubergine yesterday 🍆
This is a Spanish recipe, frying aubergine slices in a very light batter then drizzling with honey. A pinch of espelette to finish😋
To make the batter I used 50g sieved plain flour, a pinch of salt, 2 tbsp olive oil, 80ml cold water. Whisked together, then one egg white whisked to soft peaks folded in to the batter. Enough for one aubergine

04/08/2026

Pickle time! Fridge pickles are super easy - my go to recipe is 250ml vinegar, 200ml water, 125g sugar plus spices such as mustard seed, coriander seeds, red peppercorns and a pinch of turmeric for its antibacterial properties. Heat this mixture until the sugar has dissolved. I slice and salt the veg for a few hours then rinse, drain, stuff into jars and pour the vinegar over. These pickles keep in the fridge for a month or two. We finished our last batch of pickled red cabbage with a duck breast and potatoes last night, I simply threw it into the pan to warm through

03/08/2026

🇲🇽🌶️🥑Some of the Mexican dishes we have been serving this summer. So colourful! The first photo shows Sopes, something Iain only has the patience to make. It starts with a home made corn tortilla which is then shaped and shallow fried and filled with sweet potato, chorizo and candied jalapenos 😋

31/07/2026

Turkey breasts and Jalapeno poppers smoking in the Webers today

Adresse

Miramont-de-Guyenne
47800

Site Web

http://www.chillisandspice.com/

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