Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow-cooked fiery lamb, a curry-spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.
Cooking with Chilli (Engl)
Recipes created by Gordon include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.
African Rub Gewürzzubereitung:
Wilde Gewürzmischung mit ganzen und gemahlenen Gewürzen für Geflügel, Fleisch und Gemüsegerichte.
Ras el Hanout
Berühmte nordafrikanische Gewürzmischung
Diese legendäre marokkanische Gewürzmischung, die übersetzt "Chef des Ladens" heißt, wird in Marokko und Tunesien für nordafrikanische Reis- und Wild-Gerichte, Couscous, Schaf-Fleisch-Eintöpfe und auch für Sußspeisen.
Babaganush
Gewürzzubereitung für orientalische Auberginenpaste
Baharat
Persische Gewürzmischung
Berbere
Äthiopische Gewürzzubereitung
Dekus
Äthiopische Gewürzzubereitung
Jemenitsches Kebab-Gewürz
Harissa
Nordafrikanische Gewürzzubereitung für die bekannte Chili-Paste
Lamm Tajine
Marokkanische Gewürzmischung
WAT Gewürzmischung
für äthiopische Pfeffersoße
Tabil
Nordafrikanische Gewürzzubereitung
Tsire
Westafrikanische Gewürzmischung
Zahtar
Arabische Gewürzzubereitung
Äthiopisches Buttergewürz
Zhug
Jemenitische Gewürzmischung
Minze
Afrikanische Gewürzzubereitung
mit NanBabaganushe-Minze, Blattpertersilie, Pfeffer, Cayennepfeffer
Curry: Exotische Gewürzmischung (DE) (Link)
„Curry“ bezeichnet in Indien meist kein Gewürz, sondern typische Gerichte
Buddy Madari erklärt, was Curry alles kann (Engl) (DE)
Wer's scharf mag, ist auf dem indischen Markt von Durban genau richtig. Da hat Buddy seinen Laden, und er erklärt auch ganz genau, was in einem richtigen Curry drin sein muss.
The Latin name for wild garlic is "Allium ursinum". Ramsons are also known as buckrams, sremus, wood garlic, broad-leafed garlic, and bear's garlic. A wild relative of chives, the plant is known to be favored by the brown bear and wild boar. Ramsons were first used by humans in an ancient Mesolithic settlement of Denmark.
Ramsons features fully edible leaves. These cooking herbs are used in spices, salads, and soups. They make a powerful flavoring agent for homemade pesto, and some cooks opt to use it instead of basil. Wild garlic can also be boiled and eaten as a vegetable. In Russia, it is popular to salt and preserve wild garlic stems and eat them in salads.
The Kampot Pepper, grown in Cambodia. The taste of heritage.
Famed for its strong yet delicate aroma, Kampot pepper can range from intensely spicy to mildly sweet. Its unique flavour is thanks to a combination of factors found only in Kampot.
Gli ingredienti sono: Cipolle fritte, Scalogno, Aglio, Olio, Fienogreco in Semi, foglie di Curry fresche, Cumino macinato, Cardamomo Macinato, Curcuma, Semi di Mostarda, Noce Moscata, Pepe.
Questa miscela assai pregiata viene impiegata nella preparazione di zuppe, carni, e per insaporire verdure in padella.
Vadouvan (Indian Spice Blend) (Engl)
Ingredients:
2 lb onions, cut into 1-inch pieces
1 lb shallots, halved
12 garlic cloves, peeled
1/4 cup vegetable oil
1 teaspoon fenugreek seeds
1 tablespoon thinly sliced fresh curry leaves (optional)
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon brown mustard seeds
3/4 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
Equipment:an electric coffee/spice grinder or a mortar and pestle
•Preheat oven to 350ºF with rack in middle.
•Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
•Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
•Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
•Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
Cooks’ notes:
Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
The flavor of Balinese Long Pepper is deep and complex; simultaneously releasing an earthy pungency, a sweet hint of cardamom and nutmeg and the spicy heat of chili. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet.
Tellicherry Peppercorns (Engl)
Tellicherry is an old port town in Kerala and it was a major export hub for British East Indian Company to trade spices from South India. For centuries, europeans enjoyed the flavor of Tellicherry pepper in their gourmet meals.
What exactly is Tellicherry pepper? By definition, it is 10% of the largest and ripest of the peppercorn harvest from Malabar region. What makes Tellicherry pepper so special?
The tropical heat, monsoon rains, and iron-rich laterite soil creates the best growing environment for the pepper. Better location to receive extra sunlight, location of the fruit on the vine to get better nutrient and time a fruit gets to mature before harvest etc contributes to make bigger, better pepper. And chefs across the globe swear by its rich aromatic oil and flavor when they grind Tellicherry pepper into their platter.
Turmeric (Curcuma longa) family of Zingiberaceae) a Perennial herbal plant, native to India and known as Haldi.
The herbal preparations are derived from the plant's yellowish-orange root, which is also used as a dye. Turmeric, prime component of curry powders, used as a spice to flavour many types of food.
If used on its own turmeric can taste musky, so to balance its taste it is usually mixed with other spices. It also forms the basis of many commercial Indian curry powders and masalas.
Chef Floyd Cardoz from New York's famed Tabla restaurant demystifies traditional Indian spices for Harry Smith to make cooking Indian at home easy and flavorful.
Documentario attraverso i segreti e la storia dello Zafferano più rinomato al mondo.
Safran, l'Or rouge du Maroc (FR)
C'est dans la vallée de l'Ourika que se trouve l'une des rares safranières installées dans la région de Marrakech. Au pieds du haut-Atlas, est cultivée la fleur qui donne le safran, le crocus sativus. MarrakechTv s'est intéressé à l'épice la plus chère du monde!
La Safranière de l'Ourika (FR)
The Magic of Saffron and Cervantes (Engl)
Chef Andrés uses widely available Manchego cheese to prepare a salad of cheese, tomato, thyme and walnuts.
Cartamo (IT)
E' utilizzato come succedaneo dello zafferano, di cui ha lo stesso colore ma non lo stesso aroma.
Swiss Saffron (Engl)
Harvesting Saffron in Valais
It is mid-October, and the saffron harvest in the village of Mund has begun.
El Azafrán en Consuegra (Esp)
En los últimos años los azafranales de Consuegra están dejando de dedicarse al cultivo del azafrán, pues es una labor que requiere demasiado trabajo para el poco valor que en la actualidad tiene en el mercado. En los Montes de Toledo, Consuegra sigue manteniendo algunos de sus azafranales en activo, más por afán de continuar con la tradición que por su rentabilidad económica.
The World's Spiciest Foods Slideshow (Engl) (Link)
“The spices tell you where the particular dish is from. Spices are the ambassadors of people and culture. They have been around as long as we have.”
From zesty chicken wings so scorching you have to sign a disclaimer before eating them to a sizzling Chinese "hot pot" guaranteed to numb your tongue, we’ve gone in search of the 10 spiciest foods on the planet.
Some of the hottest cuisines come from Central and Southeast Asia, whose curries contain large amounts of spicy chili peppers, and it’s here we find the two of the top dishes. Originating from Southern India, phaal—the hottest curry in the world—combines at least 10 different peppers into a single, thick curry with its distinct spicy kick comes from a core ingredient, the Bhut jolokia chili pepper, confirmed by the Guinness World Records as the most potent pepper on earth. A widely popular Indian restaurant in New York, Brick Lane Curry House, has been running a "p'hall of fame" challenge for the last eight years that dares its customers to dig into their phaal.
Other sizzling foods from Asia include the Malaysian devil’s pork curry, and neua pad prik from Thailand, a potent stir-fry of sliced beef, shallots, garlic, basil, and red chili peppers. Both dishes share a common ingredient—birds-eye (or Thai) chili, a small red pepper grown throughout Southeast Asia.
From the Sichuan province of China hails the infamous Sichuan hot pot, the consumption of which chef and Travel Channel host Anthony Bourdain described as watching a sadomasochistic ritual. He went on to talk about witnessing the people in China sweating and clutching their stomachs in agony as they ate this dish.
The hot pot is a communal cauldron filled with boiling chicken, beef, or vegetable stock and used to cook raw ingredients such as meat and vegetables right at the table, and its searing heat comes from the fiery Sichuan “flower” pepper which produces a spicy, numbing sensation when eaten.
Heading further south to the Caribbean islands of Jamaica, Trinidad, Barbados, and a few others, the spicy-red Scotch bonnet is a key ingredient in various Caribbean jerk dishes (chicken, goat, pork), and does not disappoint when it comes to mouth-searing heat.
Link to the Slideshow and Information about these Dishes.
Nepitella is a beautiful perennial for the herbal border forming a compact mound of shiny , green oregano-like leaves which become covered with lavender blue flowers.
Nepitella smells like a minty oregano and it can be used in a variety of dishes but it is mainly used together with mushrooms!
How to cook with Spices - Ras El Hanout (Engl) (Link)
How to make Cilantro Pearls with Molecular Gastronomy (Engl)
Its a flavor explosion! Take some cilantro, add in a little Calcium Chloride and Sodium Alginate, and give some crab cakes a new twist! The pearl is one of the most useful treats of Molecular Gastronomy. Learn how to make corn cake with bbq crab and cilantro pearls.
You will need:
corn cake batter
barbecue sauce
lump crab meat
fresh cilantro
fresh parsley
sodium alginate (a food thickener)
calcium chloride (a drying agent or preservative)
Garam Masala (Indian Spice Blend) (Engl)
Kräuter aus dem Garten Eden (DE)
Weißdorn fürs Herz, Rotklee und Soja für gesunde Knochen und schönen Teint ... Pflanzensäfte, Tees und andere Reformwaren aus dem Hause SALUS zählen zu den Bestsellern auf den Bio- und Gesundheitsmärkten in Europa, Japan und den USA. Seit 62 Jahren bewirtschaftet Otto Greither diesen gigantischen "Garten Eden"....
Lavender Fields - Provence - France (Engl)
Limonade - Vinaigrette - (Engl)
Pasta With Lavender (Engl)
Garnishing with Garden Greens (Engl)
Chris Wragge spoke to chefs Clark Frasier and Mark Gaier, who demonstrated how to fresh herbs in the kitchen in salads, sauces, and vinaigrettes.
This weird and uncommon root is called viper's grass, black salsify or scorzonera .
How to Use Salsify Part 2/2
Hot and Spicy From "Food Science" (Engl)
Things are getting a little hot and spicy in this episode of Food Science! Why do certain plants cause our mouths such pain? "Piquant" chemicals in these foods are the results of evolutionary traits passed down through plants to protect themselves from would-be chompers.
What are Pandan Leaves? (Engl)
What is Galangal? (Engl)
(Galangal and Lemongrass)
Kaffir Lime (Engl)
What are Kaiware Sprouts? (Engl)
Kaiware sprouts are also know as radish sprouts and are used in salads, sushi or as a garnish in Asian cuisine. This highly-flavored, yet delicate sprout, has a short shelf life.
Dukkah is a blend of roasted nuts, spices and sesame seeds ground into a healthy condiment. It can be used as a seasoning, to form a delicious crust, or enjoyed as a snack, Yvette Taylor guides us through the ancient history of dukkah to its present day popularity and uses.
Grains of Paradise is an exotic new flavor, grown on the shores of Western Africa. This intriguing spice is not common in many kitchens, but it is a very interesting spice for many uses. Here’s how to cook with grains of paradise:
•Understand what it tastes like. Grains of Paradise is compared to ginger, cardamom, and pepper. In fact, it is a relative of the ginger plant. This peppery spice can be used in many dishes where you would typically use ginger or cardamom. It can also be used in dishes that use cinnamon or black pepper.
•Learn about world cuisines. Grains of Paradise spices are used in traditional recipes in the Grain Coast, from Sierra Leone to Nigeria.
It has also been used in Europe, Asia, and other world cuisines for centuries. It is especially popular in traditional European breads and cookies that use cardamom or black pepper. Coarsely cracked seeds of the Grains of Paradise spice can be sprinkled on top of crusty artisan-inspired breads. It can also be used in curried dishes, paella, and other cuisines from North Africa, the Middle East, Morocco, or Ethiopia.
•Improvise. Grains of Paradise is not likely to be listed in any recipe you might come across, unless you go searching for one. Instead, incorporate Grains of Paradise into the other recipes you make, especially those which use ginger, cardamom, cinnamon, or black pepper. Once you try the Grains of Paradise spice once or twice, you’ll learn what it tastes like and can judge whether it would work well in a specific dish.
Sumac (Engl)
Used 2,000 years ago by the ancient Greeks as a diuretic, sumac is today a staple ingredient in many eastern cuisines. Sumac is not popular in European or North American households, but it is sometimes available in specialty and ethnic markets.
History indicates that a Roman botanist favored sumac for its medicinal qualities, but it was also used widely to make condiments or cooking oil. Sumac berries were softened in boiling water to extract their essential oils, which were then added to olive oil or vinegar.
Sumac is slightly more sour and astringent than lemon and is used to add flavor and color to food. The name sumac means �dark red� from the Aramaic �summaq�. Sumac berries grow on the small shrubby tree Rhus coriaria. The berries are dried and sold whole or ground into sumac powder. Sumac has a tart flavor, with a touch of fruit and astringency.
Today, sumac is used primarily in Middle Eastern, Central Asian and Arabic cuisines as a souring agent
The use of sumac came to Greece from the Middle East where it is more widely used. In Greek cooking, sumac is used as a rub for grilled meats, and as a flavoring most notably on meats, in stews, and in pita wraps. It is also used in rice and vegetable dishes.
Portulaca Oleracea- Porcellana (IT)
In cucina le foglie dal sapore acidulo, crude o cotte, si consumano in insalata e mescolate all’acetosa; sono utilizzate per preparare minestre saporite e rinfrescanti., si possono conservare sottaceto.
Mustard (Engl)
CLOCKWISE FROM TOP LEFT: white mustard seeds; ground white mustard; Bavarian sweet
mustard; rough French mustard mainly from black mustard seeds; Dijon mustard; simple
white table mustard with tumeric coloring.
Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning wine. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.
