From: Rick Stein: From Venice to Istanbul. Thanks Rick, such a heady and evocative mix. The smell of cardamom takes me back 35 years to a Sudanese restaurant where they served coffee cooked with cardamom. Heavenly.
Lindsay’s ancient coffee grinder is now my spice grinder. It works a treat.
Use in seafood risotto or pasta dishes or whatever takes your fancy - a dish will often call for particular spices. Let your nose be your guide.
Ingredients
a grating of nutmeg
pinch coriander seeds
4 cloves
1cm cinnamon stick
pinch ground ginger
1 green cardamom pod, seeds only
⅛ tsp turmeric
⅛ tsp chilli powder
Grind all together then store in airtight container.
Chook’s note: use freshly grated nutmeg whenever you can. The flavour and aroma is far superior to the pre-ground.
I often use cassia instead of cinnamon. It has a darker flavour.
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