Tag: cumin
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Harissa Spice Blend
Harissa is a spice blend of Moroccan origin. Generally, it features cumin, chilli, salt, ground coriander seeds, garlic, paprika and caraway seeds. This warm, earthy tasting blend is perfect for rubbing on any meat and making marinades. Here is an example straight from my BBQ. Lamb rack rubbed in harissa and garlic. Enjoy, PK Here…
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Bombay Brasserie’s Chicken Shorba Soup
Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the colours of the ingredients and also that it uses chicken frames…
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PK Makes Rick Stein’s Chicken Vindail
I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal. My wife loves it too as it is a one pot, low mess deal. 🙂 Steps Preparing everything Cooking the curry Serving Ingredients A good slug of olive…
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Cumin
Cumin is the seed of a small annual herbaceous plant that is native to the Middle East and is in the same family as parsley and coriander. It has a most wonderful warm earthy flavour and smell. You can use them whole, as an ingredient or garnish in their own right or grind them for…
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PK’s Shakshuka For One
After recently being introduced to this amazing dish by ShakShukaMoroccan (these guys are super friendly and they bring skill and passion to their work) at the Palmyra Markets (Western Australia), I have dreamt about it ever since. I present my first attempt in the hope you get addicted too :). There is something captivating about…
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Chicken Dry Rub #1
This is the first attempt at a dry rub for roast chicken. I am pretty pleased with the taste and just look at the colours. 🙂 Please see PK’s Dry Rub Split Roast Chicken where I tested it out for the first time. You will need: Ingredients: 1 Tbsp ground rock salt 1/4 tsp ground…
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DryStuff: Chicken Dry Rub #1
I think a natural progression from making dry masalas to make curry pastes is making dry rubs for roasting meat. This is the first one I have ever made and I used on an oven roast chicken along with this basting sauce as inspired by http://noblepig.com/. My hat off to the people over at noblepig.com…
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PK Makes Rick Stein’s Chettinad Chicken
This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here). In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general)…
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Easy Sesame and Cumin Lamb Chops
This lamb chop recipe is so easy to prepare. All you need are sesame and cumin seeds, a splash of oil and your choice of lamb cut. Simply take your lamb chops (I like to use forequarter chops) and rub with olive oil. Peanut oil works a treat too. Then on each side, coat in…
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PK’s NoRecipe Sesame and Cumin Lamb Chops
I was amazed at how well the sesame seeds and cumin seeds paired with the lamb. So easy to prepare ahead of time and then cook them on the barbecue :). Take your lamb chops, I used forequarter chops, and rub or spray them with some olive oil. I bet peanut oil would work a…
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