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Recipes

Cook angry

Four recipes, one for each level. From a breakfast that wakes you up to a goulash that needs one drop.

01

Monday fried eggs

The fastest breakfast there is, with a sauce that wakes you up without shouting.

10 minserves 1

Ingredients

  • 2 eggs
  • 1 slice of sourdough
  • 1 tbsp butter
  • spring onion
  • 1 tsp The Grump

Method

  1. Melt the butter over medium heat and toast the bread on both sides.
  2. Fry the eggs in the same pan until the edges of the whites go crisp.
  3. Slide the eggs onto the toast, scatter spring onion and zigzag The Grump over the top.

02

Ćevapi with hot mayo

Kajmak is the classic. This mayo is the classic, annoyed.

25 minserves 4

Ingredients

  • 20 ćevapi
  • 4 lepinja flatbreads
  • 1 red onion
  • 4 tbsp mayonnaise
  • 2 tbsp Wound Up
  • juice of half a lemon

Method

  1. Stir the mayo, Wound Up and lemon juice together. Chill while you cook.
  2. Grill or pan-fry the ćevapi for about 8 minutes, turning often.
  3. Warm the flatbreads in the pan juices, fill, add onion and plenty of mayo.

03

Crispy wings with mango glaze

As crisp as fried, straight from the oven. The baking powder and overnight trick is J. Kenji López-Alt’s; the glaze is ours.

75 minserves 3

Technique: J. Kenji López-Alt, Serious Eats ↗

Ingredients

  • 1 kg chicken wings
  • 10 g baking powder (2 tsp)
  • 10 g salt (2 tsp)
  • 3 tbsp Boiling Point
  • 2 tbsp honey
  • 30 g butter

Method

  1. Pat the wings dry, toss them in the baking powder and salt, then leave them uncovered on a rack in the fridge for 8 to 24 hours.
  2. Roast at 230 °C on the upper-middle rack for 20 minutes, flip, then roast 15 to 30 minutes more until golden.
  3. Melt the butter with the honey and Boiling Point, pour it over the hot wings and toss in a bowl.

04

Goulash, one drop

Grandma’s recipe, unchanged. Except for one drop. One.

150 minserves 6

Ingredients

  • 1 kg beef shin
  • 1 kg onions
  • 2 tbsp sweet paprika
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 drop of Lost It

Method

  1. Cook the onions slowly for 30 minutes until soft and golden.
  2. Add the beef, paprika, tomato paste and bay, cover with water and simmer for 2 hours.
  3. Stir in one drop of Lost It at the end. Taste. Do not add a second.

Classics

Famous dishes built on hot sauce

Short versions of well-known recipes, in our own words. Each links to its source, where the full recipe lives. Our sauces are only a suggested swap, not the original ingredient.

Shakshuka with harissa

Yotam Ottolenghi and Sami Tamimi, Jerusalem

  • 2 tbsp harissa
  • 2 red peppers
  • 4 garlic cloves
  • 1 tsp cumin
  • 800 g ripe tomatoes
  • 4 eggs and 4 yolks
  • labneh or thick yoghurt
  1. Fry the harissa, peppers, garlic and cumin for about 8 minutes.
  2. Add the tomatoes and simmer for 10 minutes until thick.
  3. Make wells, add the eggs and yolks and cook gently for 8 to 10 minutes. Serve with labneh.

Wound UpThe original uses harissa. A spoon of Wound Up at the end does no harm.

Fish tacos with hot mayo

Nigella Lawson, Simply Nigella

  • 750 g white fish such as hake
  • 1 tsp cumin, ½ tsp paprika
  • 125 g mayo and 2 tsp sriracha
  • red onion in lime juice
  • avocado
  • 8 corn tortillas
  1. Leave the onion in lime juice for at least 30 minutes.
  2. Season the fish and roast at 220 °C for 8 to 10 minutes.
  3. Everyone builds their own tacos, with plenty of hot mayo.

Wound UpNigella mixes mayo with sriracha. Wound Up does the same job.

Eggs Benedict with sriracha hollandaise

Monica Galetti, At Home (published on nigella.com)

  • 3 egg yolks
  • 250 g clarified butter
  • 1 tbsp sriracha
  • vinegar with tarragon and white pepper
  • 8 eggs
  • 4 English muffins, ham
  1. Simmer the vinegar with tarragon and pepper until reduced.
  2. Whisk the yolks, reduction and sriracha over steam, then slowly beat in the warm butter.
  3. Poach the eggs for 2 to 3 minutes and stack on the muffins with ham.

The GrumpFor a gentler brunch, use The Grump instead of sriracha.

Chipotle and roasted tomatillo salsa

Rick Bayless, Mexico: One Plate at a Time

  • 340 g tomatillos
  • 4 garlic cloves
  • half an onion
  • 2 to 3 chipotles in adobo
  • salt and a pinch of sugar
  1. Grill the tomatillos, garlic and onion for about 6 minutes a side.
  2. Blend with the chipotles into a coarse sauce.
  3. Loosen with a little water and season.

Boiling PointA homemade salsa, not a bottled sauce. For more fire, add a drop of Boiling Point.