'Spice It' comprises four chapters divided by the type of spice used - fragrant, intense, hot and sweet. A final section - spice mixes - covers both common and more exotic spice blends and the recipes they complement. A general introduction discusses types of spices, storing and mixing spices, and gives hints and tips.
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1V2 tablespoons 30 minutes baking paper baking tray bean beef black pepper boil bread capsicum caraway cardamom cilantro cinnamon cloves Combine cook cool coriander cover cream crushed cumin dish drain fillets finely chopped finely sliced fl oz/1 cup fl oz/V2 flavour flour fragrant frying pan g 1 Ib g 14 oz g 7 oz garlic garlic cloves golden Heat the oil heavy-based lamb large bowl leaves lemon grass lemon juice lengthways lightly marinade medium heat mixture ml 9 fl mortar and pestle nutmeg olive oil oz/V2 cup paprika pastry peeled plain all-purpose pork potato powder prawns Preheat the oven ras el hanout Reduce the heat refrigerate Remove rice roasting saffron salad sauce saucepan Season to taste serve sichuan pepper simmer spices spring onions sprinkle star anise sugar tablespoons tablespoons chopped tablespoons olive oil teaspoon salt tomatoes toss turmeric V2 teaspoon ground vanilla wasabi yoghurt za'atar
Page 159 - Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the quinoa is tender and the broth is absorbed.
Page 59 - Preheat the oven to 150°C (3oo°F/Gas 2). Spoon the pork mixture into the prepared tin and smooth the top. Arrange the reserved eye bacon pieces over the top and cover the loaf tin with foil. Transfer to a roasting pan. Pour in enough boiling water to come halfway up the sides of the tin, transfer to the oven and cook for 1 hour. Remove the foil and cook for a further 30 minutes.
Page 124 - Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Page 28 - Leave to rise in a warm place for 45 minutes or until doubled in size.
Page 143 - Bring the mixture to a boil over high heat. Reduce the heat to low, and simmer uncovered for 5 minutes.
Page 311 - Shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.