Tag: cumin

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  Selby’s NoRecipe Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016

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  Selby’s Easy Camping Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016

• 

  Rick Stein’s Garam Masala

  I use Rick Stein’s garam masala in so many dishes it isn’t funny. This uniquely south asian spice blend is earthy in taste and aroma. The blend is so verstile though and enhances the dishes of many cuisines.

  Sure, you could buy a garam masala from the shops. MasterFoods makes a really good one that I grew up with but making your own means that the spices haven’t lost their aroma and you get to personalise the blend.

  Rick Stein says “Even more important than the mix is having them freshly roasted and then ground” and of course, he’s right. It is a bit of extra effort but a pleasurable experience. The resulting spice mix  lasts for months in an airtight container.

  Steps:

  You will need:

  Roast the whole spices

  Pop all the spices (except the nutmeg) in a hot pan and keep them moving the whole time. Safe to say that if the smoke alarm goes off, you have dry roasted them too long or too high :).

  Experiment a bit, with the goal being more the release of the spices’ aromas in my opinion, rather than a change in their appearance.

  Mill the spices

  Once cooled, transfer everything to your blender or mortar. Grate the nutmeg (or like me use shop bought ground nutmeg, oops) separately and to the mill. Run the mill in quick bursts until you get the consistency you like. Then store in an airtight container.

  For more Rick Stein recipes click here.

  Enjoy,

  PK

  Written by

  PK

  ·

  March 9, 2016