I recently
returned from a fantastic trip to India and was lucky enough to spend a few
days on a spice plantation. As a chef, it was incredibly inspiring to see
exactly where all the spices that we use everyday actually from and how they
are produced.
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Cardamon Factory |
Spices were among the first of many foods brought
back to Europe from the east by Marco polo and encouraged the early voyages of
Columbus and Vasco Da Gama, who succeeded in rounding the Cape of Good Hope and
crossing the Indian Ocean to calicot on the coast of India.
Today, its hard to believe when spices cost so little and we can all enjoy freshly ground black pepper and the delicious aromas of cinnamon, ginger, cardamom and cloves that these fragrant bits of bark, leaves and seeds were once so costly, so hard to track down and transport, that men were willing to risk their lives crossing oceans and waging war in an attempt to bring them back and build empires with the profits from the resulting spice trade.
Today, its hard to believe when spices cost so little and we can all enjoy freshly ground black pepper and the delicious aromas of cinnamon, ginger, cardamom and cloves that these fragrant bits of bark, leaves and seeds were once so costly, so hard to track down and transport, that men were willing to risk their lives crossing oceans and waging war in an attempt to bring them back and build empires with the profits from the resulting spice trade.
I love the smell of the gently toasted spices and the
way they fill the kitchen with the most amazing aroma. The sheer variety of
flavours that they have to offer and can bring to a dish is endless, but
seasoning with herbs and spices means complimenting your dishes, not
overwhelming and hiding the true flavour of the food.
Spices are the essence of all good curries. But I often find that people tend to overcook them and the different flavours and subtleties get lost as they all blend into one.
Spices are the essence of all good curries. But I often find that people tend to overcook them and the different flavours and subtleties get lost as they all blend into one.
So how should we cook with spices?
Firstly, always buy spices whole and lightly toast
them to release their essential oils before grinding at the last minute as
ground spices loose their flavour very quickly. If you use a coffee grinder
make sure you clean it by grinding a slice of stale bread, which will absorb
the flavour of coffee. Do not overcook spices. For long-cooking dishes, such as
stews, try adding your spices an hour or less before serving to retain their
freshness.
Spices should always be stored in airtight containers in a dark cool place. Displaying them on spice racks may look attractive but it will age the spices more quickly and will loose most of their flavour and aroma.
Spices should always be stored in airtight containers in a dark cool place. Displaying them on spice racks may look attractive but it will age the spices more quickly and will loose most of their flavour and aroma.
GOAN CHICKEN CURRY

Ingredients: serves
4
4 large skinless chicken breasts, cut into chunks
3 tbsp olive oil
1 tsp mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1tsp
freshly grated ginger
1x400ml can coconut milk
salt
For the marinade:
1 tsp paprika
½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
½ tsp salt
75ml water
1x400ml can coconut milk
salt
For the marinade:
1 tsp paprika
½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
½ tsp salt
75ml water
Mix
together all the marinade ingredients to give you a loose, smooth paste. Add
the chicken pieces and marinate for around 30 minutes to 1 hour.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion, ginger and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with Basmati Rice.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion, ginger and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with Basmati Rice.
SPICED DUCK BREAST WITH FRESH CHERRIES, GINGER
& beetroot-chickpea puree
Ingredients: serves 4
4 Duck breasts
250g fresh
cherries (stoned)
2tspn fresh
ginger (grated)
100ml chicken
stock
For the
glaze:
1tspn.
Cardamom
pods
1tspn. Cloves
1tspn.
Anise
150ml
maple
syrup
100ml water
To make the glaze:
Mix all the spices and toast them lightly in a frying
pan. Add the maple syrup and water and bring the boil. Reduce to a thickish
syrup and remove from the heat.
Heat a small frying pan and season the duck breasts.
Place them skin side down and fry gently until crisp and golden. Turn over the
duck breasts and place them on a baking tray.
Using a pastry brush, coat the duck skin with the
glaze and roast them in a hot oven (200ºc/gas6) for about 4-5 minutes until
just cooked and pink in the middle. Remove from the oven and rest in a warm
place for 2-3 minutes.
To serve:
Place the duck breasts on 4 warm plates.
Heat the cherries in the same frying pan and add the
chopped ginger. Pour in the chicken stock and reduce by half. Season with salt
and pepper and spoon over the duck breasts.
Serve with green beans & beetroot-chickpea puree.
Chickpea-beetroot
puree
200g cooked
chickpeas, drained
1 beetroot, cooked & peeled
½ lemon, juiced
1 garlic clove, peeled and roughly chopped
75ml olive oil
seasoning
1 beetroot, cooked & peeled
½ lemon, juiced
1 garlic clove, peeled and roughly chopped
75ml olive oil
seasoning
Grind the sesame seeds in the herb chopper.
Place all the ingredients in the large bowl of the food processor and blend to form a rough paste. Season to taste & serve.
Place all the ingredients in the large bowl of the food processor and blend to form a rough paste. Season to taste & serve.
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