Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
I know we have used this opening before but from the texts received relating to our previous piece we thought it would be good to dig a bit deeper into this special relationship between Goats Cheese (Chevre) and the ancient Egyptian spice blend, Dukkah.
The unique compatibility with Dukkah is simple enough. Dukkah is made up of Nuts, Sesame Seeds, Coriander, and Cumin. The crunchy texture of the nuts is a lovely counter to the smooth rich and earthy tang of the Goats Cheese. And when combined with the citrus and sage notes of the Coriander and the warm, spicy Cumin, you will have pure North African, Middle Eastern flavour. Awesome !
Walnut Oil - Salad perfection. It follows that having reviewed and in fact learnt a good deal about the quality of Australian Walnuts from Otway Walnuts - refer recent BLOG posting - we should follow with a review of another Otway product. Otway Walnut Oil.
And another revelation ! Walnut Oil has long been accepted as an essential part of many salad dressings, especially those based around apples - read Waldorf Salad. And just like our impression of many supermarket Walnuts, we just assumed the sometimes tannic flavour notes were part of the deal.
Easy Recipes and natural Spice Stories from the Sunday Art of Flavour Post.
Even the name sounds old fashioned and rightly so. Lard is an ancient part of our cooking with a history going back thousands of years.
"Hello Spice Roaders,
This recipe for Moroccan Lamb Riblets has become a firm favourite in our home and we thought that some others might enjoy it as well.
At last! Time for the second review of the The Coffee Warehouse coffees, we thoroughly enjoyed doing Part 1 and were all looking forward to doing Part 2.
A quick recap, we were supplied with the following three blends;
Recipe
Finely slice lemon and cut the slices into wedges. Important, leaving each portion with a section of the lemon rindt
Roasted Garlic v Sauteed Garlic. Very much a personal taste thing of course. Roasted Garlic adds a lovely milder and sweeter taste to your dish while sauteed raw Garlic can be aggressive and dominating especially when finely chopped.
Against this, Roasted Garlic has the draw back that sometimes when a recipe calls for Roasted Garlic, you simply do not have the 45 minutes or space to do a separate roast
You may have noticed that from time to time several of our recipe suggestions have included Anchovies as part of the ingredients.
Taking this further, we have received a recipe suggestion to share from Paul L. Adelaide picking up on our Anchovy mentions with an interesting Butterflied Leg of Lamb with Anchovies, Lemon Zest, Rosemary and Thyme recipe. Click: RECIPES for the recipe.
Water and Malt and Hops and Yeast. These days nearly every brewery has a t-shirt with some variation of these words and while those four ingredients are essential for any brewer, they are not the only ingredients that brewers over the centuries have used to spice up their ales.
Prior to the proliferation of hops, most brewers would use a combination of local herbs and spices to flavour beers. This spice blend was known as “gruit” and might be as simple as crushed coriander seed with some orange zest - still the base flavouring for most Belgian-style wheat beers - or may be as complex as the recipe for Purl, a hearty ale served warm to English fishermen and flavoured with a combination of gentian, juniper, wormwood, senna, ginger, horseradish, calamus, pepper and galangal.
