Tag Archives: cumin

BBQ Spices

5 Jul

BBQ Spice

So I’m sure I’ve mentioned on more than one occasion that as a South African, albeit one living in the UK, Barbecuing (braaing) borders on religion.  Commandment number 1 – Whenever the weather presents an opportunity meat will be thrown onto flames and charred until done.  Which is great and delicious, but sometimes well – excuse me a sec while I duck out of lightning range – it can get a little boring. Seeing as there is no wriggle room in commandment one and seeing as it has been a truly lovely summer thus far I had to find someway to spice things up – I hope you enjoy.  With all three of these all you need to do is add  some of the spice to taste to your chosen hunk of meat and then grill – and if the weather isn’t being kind – they work just as well in the oven.

Lemon & Lime Pepper – works beautifully on fish or chicken

L&L INGTo start take:

  • the zest of three limes
  • the zest of three lemons
  • 1/3 cup of black pepper corns
  • 1/3 cup of salt flakes

L&L ZestedHeat the oven to 120°C and line a baking tray with parchment paper.

L&L DriedMix the pepper and the zest together and bake until the zest is completely dry – about an hour should do it.

L&L GrindAdd the salt to the lemon/pepper mix and then grind.  You can use a mortar and pestle  – this will take an eternity or a coffee/spice grinder.  I have this beautiful old coffee grinder the BH gave me while we were still in Taiwan.  It started life as a coffee grinder, but is now dedicated to grinding spices.  Grind it all up and store in an  air tight jar.

Apple Spice – Brilliant on Pork

This is one of those spice that just kind created itself while I was staring at some pork loins.  I turned to the spice cupboard to find some inspiration and knocked over the fruit bowl.  I love it when stuff like that happens.

AP INGTo start take:

  • two or three apples
  • 1/3 cup dark brown sugar
  • 2 table spoons of Szechuan Pepper
  • 2 table spoons of ground ginger
  • 1/3 cup of salt flakes

AP DriedHeat the oven to 120 °C.  Finely – like use a mandolin finely – slice the apples and place on foil or parchment paper.  Bake the apples for about an hour and a half and then turn off the oven and leave the apples in the oven until it has cooled or overnight.  Process the apples until they have been broken down into tiny pieces.  Mix the apple with all the other ingredients for the apple spice and grind into a very find powder.

Cajun Rub – Perfect on EVERYTHING from potato wedges to steak

So this is the first spice mix I ever made and nothing else has ever quite matched up.  It is used on almost everything in our household and it’s simplicity itself.

Cajun ING

To start take:

  • 2 tablespoons of cumin seads
  • 1 tablespoon of black peppercorns
  • 1 table spoon of salt flakes
  • 1 tablespoon of Paprika
  • 1 tablespoon of hot smoked Paprika
  • 1 tablespoon of dried thyme.

Cajun cumin toastingToast the cumin seeds in a heavy based frying pan until the seads are just starting to brown and pop.  Add to all the other ingredients for the Cajun rub and then grind together in a spice grinder. For the best potato wedges ever – cut your potatoes into wedges and place in a large bowl.  Add oil to taste and a teaspoon or three of the Cajun rub.  Toss to coat and bake the wedges at 200°C for about 40 minutes – potatoes perfected!

Pita Bread with Houmous

27 Jun

Bread scares me!  It really does.  It’s one of those food stuffs where the whole is truly greater than the sum of the parts.   To get to the whole however,  you have to put the parts though a series of steps that have become quasi-religious with superstitions and myths.  There are just so many factors to take into account and so many places where it can go wrong; The kneading, over proving, under proving, too much salt, the temperature of the water, the temperature of the oven, GAH!  It’s enough to make you rush out to your local bakery.

But this is one fear I want to conquer. I want to fill my house with the smell of baking bread.  I want great golden crusts to take centre place at my dinner table and I want to smile smugly when people asked me where I buy my bread.  Most of all though I want to eat that first hot, butter-melted slice of bread.   I’m going to start small with this pita bread recipe and its ubiquitous companion houmous , but watch this space. I WILL conquer bread!

For the Pita Bread:

  • 225 gm of white bread flour
  • 7 gms of instant yeast
  • 1 Tbs of olive oil
  • 1/2 a tsp of salt
  • 160 ml of luke warm water

For the Houmous:

  • 1 can of chickpeas
  • 1 Tbs of Tahini
  • 1 small clove of garlic
  • 1 Tbs of lemon juice
  • 2 Tbs of olive oil
  • Cumin to taste (about 1 tsp)

Add the flour, olive oil, salt and yeast to a large bowl and mix well.  Slowly add the water a bit at a time and stir until it comes together in a sticky dough.  Place the dough onto a well floured surface and kneed the dough for ten minutes.  Time this!  It isn’t something you want to skimp on.

After ten minutes of kneading, the dough should be considerably smoother and it should spring back if lightly poked.  Place it in a clean bowl, cover with clingfilm or a damp tea towel and leave in a warm place for an hour.

After an hour, the dough should have doubled in size.  Punch it back down and then divide the dough into six to eight balls.  Cover the balls and leave them to rest for five minutes and then, on a floured surface, roll them out into flat circles.  The circles should be no more than five mm high. Cover the circles with a tea towel or cling film and leave to prove for a further thirty minutes.  At this stage, heat the oven to 230°C and place a baking tray in the oven to heat up.

This would be the perfect time to make the houmous.  I must apologise for not having any pictures on the houmous, but there really isn’t much to photograph.  Drain the chickpeas, but keep the liquid back in reserve.  Add all the ingredients for the houmous into a food processor or blender and turn it on.  Once it has combined, slowly add the reserved chickpea liquid a bit at a time until you get the desired texture.   Taste the oh-so-awesome,  creamy goodness and add more cumin or salt to taste.

After thirty minutes, place the dough rounds on the hot baking tray and put the tray back in the oven.  Bake the pitas for six minutes if you like a light soft crust and for ten if it’s a crispier brown crust you want.

The dough will poof up and make gorgeous pillowey pockets of dough.  Serve with houmous, or slice open the top and fill with your favourite filling for a great sandwich.

oh.four.one.

the port elizabeth blogger

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