I want to write about spice mixes. And mixed herbs. How many is the right number in a blend? In the middle east, the most popular spice mix is za'atar. This is often a mix of three dried herbs - oregano, marjoram, thyme - plus sesame seeds and salt. It can often include many more herbs and spices. In different countries and different households savory, cumin, coriander and fennel seeds might be added to the mix. Sometimes caraway, sometimes sumac are also present. In India, garam masala mixes can be a combination of any of the following - long pepper, black pepper, white pepper, clove, black cumin, brown cumin, cinnamon, cardamom (black, brown and green varieties), star anise, coriander, nutmeg and Malabar leaves (a form of laurel), chilli, ginger, mustard, cassia, mace and garlic. In Chinese cooking, the most commonly used spice mix is five spice powder. This is a mix of star anise, cloves, fennel, Sichuan pepper and cinnamon. That's what I've made here. The quail were brushed with peanut oil then dusted with five spice powder and barbecued. The udon noodles were cooked in a light Asian broth. The bok choy steamed, with a few drops of sesame oil over the top once plated.
FIVE SPICE QUAIL WITH UDON NOODLES & BOK CHOY
No comments:
Post a Comment