59
FLAVOURED SALTS & SUGARS
Barbecue spice mix
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp curry powder
1 pili pili hot pepper
1 tsp dried thyme
2 tbsp sea salt
Dry-roast the peppercorns and the coriander, mustard and cumin seeds in a thick-
bottomed stainless-steel frying pan over a moderate heat. Stir continuously for 2-3
minutes until the spices start to release their aroma. Allow to cool.
Transfer the spices to the mill bowl and add all the remaining ingredients.
Turn the selector to 4 and process for approximately 10 seconds to achieve a powdery
consistency.
Five-spice powder
2 tbsp black peppercorns
3 star anise pods
2 tsp fennel seeds
2 cinnamon sticks
6 cloves
Dry-roast the peppercorns in a thick-bottomed stainless-steel frying pan over a
moderate heat.
Stir continuously for 1-2 minutes, then set aside. Repeat the same operation for each
spice separately.
Place the spices in the mill bowl, turn the selector to 3 and grind for about 10 seconds
to obtain a fine powder. Transfer to a glass jar with a tightly fitting lid. Can be stored
for up to a month.
To Next Page
Loading...
Need help?
General
