I get paid to write recipes so I suppose you could say that I am a professional in the kitchen, when I was studying Sociology I did not see this change in my future but it is one that I am embracing. I do get compliments on my food so in addition to sharing recipes with you I thought I would share some kitchen tips. If I was to name one thing that makes the most impact on a meal it would be using fresh spices. I used to be guilty of it myself, having a cupboard full of powdered spices that go used for a while. From the moment that you grind a spice it begins to loose its potency and flavour. So what is the answer, well it is a simple one buy and store whole spices and grind them as you need them.
You can use a pestle and mortar for this or an electric grinder, I have both as sometimes I just require my spices to be ground into a fine powder something that is only achievable with an electric grinder. I bought an inexpensive coffee grinder, make sure that you only use it for spices as the coffee flavour will taint your spices, and vice versa.
This is a spice mix recipe that I use often, it is a general spice mix that works well with meat, fish and vegetables. You can use it in a sauce or as a dry rub.
what you need;
15g yellow mustard seeds
10g green peppercorns
10g dried shallots
10g black peppercorns
10g celery seeds
10g dried garlic slices
5g fennel seeds
5g green cardamom
10g dried crushed chilies
- Well this is simple, just mix them and store them until needed.
- A note on preparing the garlic. Peel and finely slice the cloves and then dry roast them until they start to brown. Remove from the heat and dry on a paper towel. Of course you could cheat and buy these pre prepared.
Trust me using freshly ground spices will make the world of difference to your meals. I will post some of my other spices mixes on here shortly.