Spice Road Spices
Artisan Spice Merchants
The Art of Flavour
500g Free Pasture pure Pork Fat
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.
Until quite recently Lard fell out of favour with concerns of the high animal fat content. Now with greater understanding of how our diet can benefit from clarified animal fats, it is nice to see Lard once again starting to appearing in our kitchens.
To Rub or Marinate. Firstly, we should declare an interest in what follows: Spice Road Spices provide an excellent range of pure and natural meat, poultry and vegetable Rubs that happily flavour and enhance your recipes.
And anyway, it's about time we gave poor old Worcestershire Sauce a break from having to appear in endless marinades.
"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.
Last month, just before Christmas, our little tasting team, Pam, Simon and I, decided we should not let 2018 go without reflecting on our favourite Spice Epicurean recipes for the year.
Pam, in her ever definite way, thought the Wild Mushroom, Capsicum and Parsnip Ragout should be the choice and then wondered why the rest of us did not immediately agree.
A quick recap, we were supplied with the following three blends;
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.