Fresh Spice: Vibrant Recipes for Bringing Flavour, Depth and Colour to Home Cooking
Arun Kapil
Language: English
Pages: 272
ISBN: 1909108472
Format: PDF / Kindle (mobi) / ePub
"Arun Kapil's cookery book sparkles with delightful international recipes and a knowledgeable, enthusiastic use of seasonings. Dozens of dishes cry out to be made and eaten immediately, such as the Roast Herbed Salmon with Cardamom Sauce, which I made as soon as I came across it, and the Poached chicken with Lemon Grass and Herbs, which will just have to wait until tomorrow". Madhur Jaffrey "This Tiggerish man of spice has been a quietly fizzing fire-cracker for far too long, now. So, thank heavens he has finally exploded with this exciting and colourful book." Simon Hopkinson Change your perception of taste, flavour and seasoning with a new way of cooking with spices. Fresh, fragrant spices should be seen as everyday ingredients - they can be used to add flavour, clarity and a clean finish to a wealth of dishes, from roasts, grills and pies to soups, salads and sweet things. Fresh Spice brings you over 120 recipes using spices to transform classic dishes from around the world - from poached chicken with lemongrass and herbs and Roast herbed salmon with cardamom to Ginger and lime pudding. Let the spices add the zing, perfume and depth and deliver sultry, seductive, sense-tingling sensations like nothing else; dishes that are spectacular, yet subtle.
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little of the egg–water mixture to bring the pastry together, until it just begins to holds its shape. Cover in clingfilm and put in the fridge for 25 minutes. Cut the pastry in two. Roll out one half thinly and use it to line a 24cm (9½in) pie dish about 3cm (1¼in) deep. Roll out the other half so that it’s ready to form a lid. Preheat the oven to 200°C (gas mark 6). Put a baking sheet on a high shelf of the oven to preheat. 3. To make the filling, boil three of the eggs for 6 minutes, then
used: fruit Main flavour and aroma compounds: capsaicinoids Buy: fresh or dried, whole or flakes Although these are not a spice, I use fresh chillies in a similar way to dried ones (cayenne, Kashmiri, paprika), matching them to the dish and balancing them with other flavours: ají (lemon) chillies for their pronounced fruity notes, fresh bird’s eye chillies for perfumed raw heat, and Scotch bonnets for pure devilment! Chillies are the fruit of a flowering plant native to Central and South
pumpkin seeds and croûtons add crunch and texture to this unctuous soup – something to bite into is somehow always more satisfying than merely a slurp or two. SERVES 4 100g (3½oz) unsalted butter 2–3 small pumpkins, or � large butternut squash, peeled and cut into chunks 4 shallots, finely chopped 1 garlic clove, chopped 2 tsp Kashmiri chilli flakes 2 tsp coriander seeds, finely ground 1 tsp powdered turmeric 1 litre (1¾ pints) vegetable stock 200ml (7fl oz) double cream 1 tsp ground
SERVES 4–6 1 pinch sea salt 1 cauliflower, outer leaves removed and chopped into 2cm (¾in) slices; florets separated into golf-ball-sized chunks FOR THE MORNAY SAUCE 30g (1oz) unsalted butter 30g (1oz) plain flour 400ml (14fl oz) whole milk 50ml (2fl oz) single cream 75g (2¾oz) mature Cheddar cheese, grated, plus 50g (1¾oz) grated cheese for the topping 50g (1¾oz) mature Emmenthal cheese, grated 30g (1oz) Parmesan cheese, grated 2 tsp French mustard 1 tsp English mustard 1 tsp black
to release the complex fragrant flavours and aromas. Juniper ‘berries’ are the fruit of a prickly evergreen shrub that grows wild throughout Europe and north America. The ancient Greeks and Romans used juniper, and it has been found in Egyptian tombs. These days it is most associated with northern Europe and Scandinavia, often found in fish preparations such as rollmop herrings. Juniper is also perfect paired with cabbage – both braised and pickled – and game, loved for its clean, sharp