Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
Hi everybodyi It was nice to see the comments for our last Art of Flavour piece on the squabbling between the the Chefs in Paris and the Chefs in Nice over the proper ingredients of a Nicoise Salad,
It's wonderful that such a food passion exists. One subscriber mentioned that you will find the same passion and friction in Italy - try telling the Chefs and Food People in Bologna that a Bolognaise Ragu was not created and perfected in Bologna and you will buy trouble.
When we concluded our short piece on cooking with Lard we promised promise to look at Olive Oil and Ghee when building the first stage of flavour in a recipe. Reflecting on this, we thought it might be useful to include butter in the discussion.
So let's start with butter. Butter is essentially made up of three parts; Fat, Water and Milk solids. And this immediately brings us to the first negative.
You will have noticed that when butter melts and starts to foam, the water element evaporates leaving the solids to naturally burn and if not watched carefully, can easily spoil your dish.
From time to time we get to chat about spices that seem to be forgotten in the flurry of new recipes.
We were reminded of this when we received a Readers note suggesting we add a Sage and Mustard Sauce to our Kitchen Speak page in the Sunday Art of Flavour Post.
The Art of Flavour. Gently spicy Chicken Seasoning, beautifully balanced to use as a Marinade, Rub or with the Seasoning, added to a favourite Stir Fry or Casserole supporting the natural chicken flavours in your dish without artificial flavours or preservatives.
We would love you to try this Seasoning. Your order will be packed in a kitchen friendly, space saving pouch. Suggestions for using your natural marinade or seasoning included with your order. Wonderfully easy !
Hi everybodyi It was nice to see the comments for our last Art of Flavour piece on the squabbling between the the Chefs in Paris and the Chefs in Nice over the proper ingredients of a Nicoise Salad,
It's wonderful that such a food passion exists. One subscriber mentioned that you will find the same passion and friction in Italy - try telling the Chefs and Food People in Bologna that a Bolognaise Ragu was not created and perfected in Bologna and you will buy trouble.
Goats Cheese and Egyptian Dukkah I know that I have mentioned this some time ago but while happily testing our One Pan Fried Cabbage, Sausage and Haloumi recipe for this issue, the amazing flavour magic that emerges when pairing Goats Cheese (Chevre) and the ancient Egyptian Dukkah Spice Mix, came to mind.
BBQ Steak or Grill - Natural Spice Seasoning Rub
A natural Spice Seasoning or Marinade, perfectly crafted for a BBQ or Grill. Without artificial flavours or preservatives.
The perfect flavour partner to add to your meatballs and mince. Without artificial flavourings or preservatives.
Your order will be packed in a pantry friendly pouch with suggestions for using your natural marinade or seasoning. Wonderfully easy !
Blackened Creole Natural Seasoning from New Orleans
The Creole Seasoning is beautifully balanced to show the amazing flavours of New Orleans. Use as a Marinade or Rub when adding to a favourite BBQ or Grill. Without artificial flavours or preservatives.
BBQ and Grill - exciting essentials - plus a full length Chefs Apron
Gift. A very special gift for the BBQ and Grill Chef. With a full length white Chefs Apron
Natural Spice Seasonings for your recipes Following on from our celebrations of Mint, subscriber Jon W. Wyong NSW sent the following Mint and Ginger Raita (Chutney) recipe.
We had fun testing the recipe, It's really good. And quite lively ! Perfect with BBQ lamb or chicken kebabs, baked potatoes, spiced chicken pieces or as a dip.
