KACHEN #21 (Winter 2019) English edition

DO IT YOURSELF
SELECTION OF FLAVOURINGS
MOROCCAN
TAGINE SPICE MIX
› 4 tbsp ground ginger
› 8 tbsp ground cinnamon
› 2 tbsp dried garlic flakes
› 2 tsp sea salt
› 2 tsp freshly ground black pepper
› 1 tsp saffron
› 2 tsp dried lemon peel (opt.)
Combine all the ingredients and
place in a suitable container. (The
saffron can be left out, but it does
add hugely to the flavour of the
final dish for which it is used.)
Use to flavour meat, poultry
and fish or to make tagines.
BOUQUET
GARNI
› 18 bay leaves
› 5 tbsp dried parsley
› 5 tbsp dried thyme
› 2 tbsp dried tarragon
or rosemary
Mix all the ingredients together
and place 2 tsp of mixture into the
centre of a small piece of muslin
cloth (make sure each contains
1 bay leaf ). Tie with kitchen string.
Use like a store-bought
bouquet garni.
CRACKED
PEPPER & SALT
MIX
› 1 part pink peppercorns
› 1 part black peppercorns
› 1 part white peppercorns
› 3 parts sea salt
GAR AM
MASAL A
› 1 tbsp cumin seeds
› 10 tbsp coriander seeds
› 3 tbsp fennel seeds
› ½ tbsp whole cloves
› 2 star anise
› 10 cardamom pods
› 2 tbsp black pepper
› 2 tbsp ground cinnamon
› ½ tsp ground nutmeg
1 Roast the cumin, coriander,
fennel and cloves in a dry pan
until they just start to release
their aromatic flavours.
2 Combine with the star anise,
cardamom and black pepper in
a pestle and mortar. Pound and
grind until fine.
3 Add the cinnamon and nutmeg,
mix well and transfer to a
suitable container.
Use as a rub for chicken, lamb,
and beef or to flavour curries.
Combine the peppercorns and crush
with a pestle and mortar. Add the
salt and transfer to a container.
Use to flavour dishes. It also
makes an excellent crust for
fillet steak.
44