Dinner party + Herb and spice recipes (37)

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Achiote Paste

Recipe by: AbsolutGillian

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This is a traditional paste that originated in the Yucatán region of Mexico. It is used in stews or as a rub for meats. Try it on pork, chicken, fish or seafood for a warm, spicy flavour.

Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

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Apple Barbecue Sauce

Recipe by: YULANDA_US

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Apple purée gives this sauce a rich thick texture that coats meat well. It has a sweet spicy flavour, excellent on chicken or pork. It may also be stored in sterile glass jars.

Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

Aubergine Caviar

Recipe by: Bertha Mann

Reviews(1)

A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.

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Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Boniet

Recipe by: The Iron Chef-SuziQ

Reviews(1)

Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

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Cannellini Bean and Coriander Dip

Recipe by: littlejessi

Reviews(1)

Serve this delicious, garlicky and herby dip with pitta, tortilla crisps or wheat crackers.

Chimichurri

Recipe by: Ty Robbins

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This is a delicious and aromatic Argentinean marinade or sauce. Use it on barbecued meats - it's especially good with steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Coconut and Tomato spicy chicken

Recipe by: HeinekenHelen

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The coconut and the spices compliment eachother beautifully.

Creamy Dill Dip

Recipe by: Jackie Smith

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An easy, fresh tasting creamy dill dip - great with crunchy vegetables.

Creamy Pesto Herb Spread

Recipe by: veggigoddess

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This spread is so simple if you're in a pinch for what to serve at an impromptu party. Serve with crackers, crudités or pitta triangles. Leftovers are great on a sandwich.

Easy Peasy Salsa

Recipe by: Susan

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Salsa can't be made any quicker than this. Perfect with tortilla crisps for a last-minute party nibble.

Easy Toasted Almond Pesto

Recipe by: Rebecca Jane Thompson

Reviews(3)

This is the easiest pesto recipe, using almonds instead of pine nuts. It can be prepared in 2 minutes after you toast the almonds.

Ginger and lemongrass cordial

Recipe by: Brenda Houghton

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This aromatic cordial is a great partner to Thai food.

Goan Curry

Recipe by: Eccles85

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I got this recipe off a friend, who was given it by an family he stays with every year in India. It's the best curry I've ever tasted. Great for curry nights with friends

Light but Spicy Guacamole

Recipe by: Norma MacMillan

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Chunks of onion, tomato and jalapeño chillies add a flavour punch to this popular dip. Low-fat yoghurt and fromage frais lighten the mix and stretch two avocados to feed a horde of hungry dunkers.

Mint lassi

Recipe by: Brenda Houghton

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Cooling lassis are traditionally served with fiery Indian curries.