Ive just discovered some thing new to me. It's Ras el hanout a blend of spices that can be used as a dry seasoning for chicken and other meats and then cooked in a tagine or pan. It can also be used to flavour cous cous and rice.
The spices in Ras el hanout include a blend of mild, spicy and pungent spices like cinnamon, chili, cumin, cayenne, nutmeg, tumeric, saffron, cardamon, etc.
Sounds like a delicious way to spice up life.
Recipe
Ingredients:
1 teaspoon ground cumin 1 teaspoon ground ginger I teaspoon turmeic 1 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves
Prepartion:
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
My inlaws have brought home a case full of different spices from Istanbul Turkey and have a Tagine so I may have to pay them a visit to make a little something.
A collection of recipes from family and friends. A lovely keepsake and insight into our most cooked, favourite and fabulous foods.
Showing posts with label Spice and herb. Show all posts
Showing posts with label Spice and herb. Show all posts
Sunday, August 22, 2010
Subscribe to:
Posts (Atom)