Posts Tagged‘exotic’

by KitchenRebel on June 29, 2014

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Eggplant, zucchini and mushrooms with Ras el Hanout.

Ras el Hanout is a Moroccan spice blend, its name comes from an Arabic phrase that can be loosely translated as “top of the shop”– meaning the very best a spice merchant has to offer.

An exotic aromatic blend of coriander, allspice, fennel, pepper, cumin, cinnamon, anise seed, cardamom, ginger, nutmeg and turmeric.

I’m crazy about this spice blend, one of my current favs, I’ve been putting it on EVERYTHING from veg to chicken, shrimp and steak. Even eggs!

Ras el Hanout Chicken marinating..

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Kumquat Atchar (Spicy Pickle)

by KitchenRebel on April 21, 2014

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Kumquats or cumquats [kuhm-kwat] are citrus fruits originally from China and found all over the world. They look like little oval shaped oranges, about the size of a large olive.

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Unlike other citrus fruits kumquats are eaten with the peel on.  Kumquats have many health benefits, they contains  antioxidants Vitamin A, Vitamin C, Vitamin E, improves immune system, anti aging, healthy hair and nails, inflammation.

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Kumquat Atchar or Pickle brings back childhood memories. A spicy tangy tart pickle, wonderful with curries, stews, rice and bread. When I was a kid Atchar and polony (bologna sausage) sandwiches were my favourite.

My Aunty Marg was famous for her Kumquat Atchar..and she was one of those people who didn’t share recipes. She was also famous for her caustic ways and backhanded compliments. This turned out way better than I expected, that ole bitch woulda been pissed lol

Complex flavours, but so easy to make. I see why Aunty Marg didn’t want to share her recipe, its so easy anyone can do it, and its so impressive.

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This recipe calls for Asafoetida powder, an ingredient often used in Indian vegetarian dishes.

Asafoetida powder [ah-sah-FEH-teh-dah] also known as Hing (devil’s dung), or food of the gods (foetida) is a powdered gum resin. Yes you read that right, devils dung, its a little stinky. But don’t let that deter you, when you heat Asafoetida powder in oil it becomes aromatic and smells like onions/leeks and garlic. A little goes a long way. Look for it in Indian or health food stores.

I think its so exciting when spices don’t taste the way they smell, cooking magic happens when you add heat.

ingredients

About 20 Kumquats

1/4 cup sesame oil

1/4 teaspoon mustard seed

2-3 Curry Leaves

2-3 Bay Leaves

1/2 teaspoon Red chili flakes

1/4 teaspoon Asafetida

1/2 – 1 teaspoon chili powder

1/2 teaspoon Tumeric powder

1/2 teaspoon salt

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instructions

  1. Wash Kumquats and cut in half
  2. In a small pan, over medium heat, heat oil and add mustard seeds. Fry until the mustard seeds start to sizzle and pop
  3. Add curry leaves, bay leaves and red chili flakes, Stir fry for a few seconds
  4. Add chili powder, turmeric, salt and kumquats. Mix through and cook for 5 – 10 minutes until the kumquats are tender
  5. Cool and store in an air tight container in fridge. While you can eat it immediately, it will taste better with some time to sit and let the flavours develop. Properly stored pickle will keep for 2-3 weeks.

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Kumquats have been called “the little golden gems of the citrus family” Affordable, tasty and packed with health benefits. Next time you see these golden citrus gems given them a try.

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Cumin Orange Chicken

by KitchenRebel on March 3, 2014

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Add some  exotic flavour to your chicken with this is a fuss-free one dish recipe.

Just sprinkle spices on the chicken, squeeze over some fresh orange juice then bake or grill.

Orange juice is such a wonderful natural way to sweeten your marinade.  As with any marinade the longer you marinate the more intense the flavour will get.

But who’s got that kind of time.. I marinated this for as long as it took me to heat the oven. And it was so tasty I wouldn’t want to change anything about the flavour.

I served this Orange Cumin Chicken with lentils and rice, my vegetarian meal of the week.  I always have a meat back up when I serve vegetarian meals. My carnivore doesn’t consider it a meal unless there’s meat in it.

ingredients

3 lbs Chicken pieces (I cut up a whole chicken, about 3.5 lbs)
Salt
1 tablespoon Garlic powder
3 tablespoons Cumin
1 tablespoon Smoked Paprika
2 teaspoons Curry Powder
2 Oranges

instructions

  1. Prep chicken – clean and wash. Spread out in baking dish.  I used a foil lined pan for easy clean up.
  2. Sprinkle salt, garlic powder, cumin and paprika over chicken, toss to coat
  3. Squeeze juice of 1 1/2 oranges over chicken. Cut the remaining  half orange in slices, and add to chicken
  4. Toss together to coat. Marinate for a few hours or overnight, or cook right away (which is what I did)
  5. Bake or Grill. (bake 350 for 60-75 mins or until the chicken is cooked through and juices run clear)

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