Showing posts with label How to Make. Show all posts
Showing posts with label How to Make. Show all posts

Sunday, 4 May 2014

How to Make Panch Phoran - Indian Five-Spice


  Panch Phoran is a Bengali spice mixture used as a base flavour in many Indian dishes.  You can buy it in the UK in Asian supermarkets (that said, to this day I've never found here in Shropshire) but no worries, it's really easy to make.
 My love of cooking and experimenting in the kitchen means I have more spices in my cupboard than you can shake a stick at - but the spices needed to make Indian five-spice are available in any good supermarket.
 

 Add flavour to your next Indian Curry dish:
 If you like cooking Indian food then it's so worth having a small amount of this ready made up in your store cupboard, just keep in an airtight container. 

Now a quick word on Fenugreek seeds: 
If you use too many they can make your dish taste bitter so to make the Indian five-spice mix I used half of the amount you should.

Top Tip:
To save you hunting high and low Nigella (kalonji) seeds are often called Black Onion seeds here in the UK despite them being unconnected to the onion - hey ho that's the UK for you!

Print this
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/indian-five-spice


To make Indian Five-spice - Just mix together the following:

1 tablespoon of each of the following (although I only used half a tablespoon of fenugreek seeds).
Fenugreek seeds, Nigella seeds, Fennel seeds, Cumin seeds and Black Mustard seeds.

How to use Indian Five-Spice:
  The spices are kept whole and not ground.
When you make your next Indian curry, heat a little oil in a pan and using between 1/2 to 1 teaspoon of the spice mix, fry for just a minute or so, stirring so they don't burn, before adding the usual onion, ginger and chilli and continuing with your recipe.



Monday, 19 August 2013

How to Keep the Colour in Cooked Vegetables

Okay I know this isn't anything new, but for anyone wondering how to keep vegetables looking bright it's so very easy to do.  Fantastic too if you're hosting a dinner party, since you prepare and cook them in advance, what could be better than that? 

 My serving dishes are from the Sabichi Dine In Collection.

 Nothing worse than soggy, dull looking broccoli or green beans that aren't actually green anymore.

Thursday, 16 February 2012

Foil Baked Salmon and King Prawns with Chilli and Lime Butter

Another of my 'make it up as I go along' easy to cook salmon recipes.  Just bake the salmon in a foil parcel.  Add a few King Prawns and some other bits and bobs with lime zest and a squeeze of the juice along with a knob of butter.  Done and ready to eat in 20 minutes! 
Now that can't be bad can it?! 

Tuesday, 22 September 2009

How to Make Ghee - Clarified Butter

I needed some ghee for my last recipe and since I couldn't get any without going here there and everywhere, I had a go at making it myself. It was so easy!
Please note you must use unsalted butter for this.

The plan is to get the water to evaporate from the butter and for the protein to settle at the bottom of the pan. You will then be left with clarified butter. This is the bit your interested in, not the bottom of the pan stuff.
This is why it's important not to stir the butter while it is cooking. You will need to keep a close eye on it so the ghee doesn't burn.


Here it is after straining.
Melt a pack of butter (must be unsalted butter) in a small saucepan over a low to medium heat. Be sure to use a good quality butter and it must be unsalted.
As the butter melts it will begin to boil and separate - you will see a white froth foaming on top and sediment settling to the bottom of the pan.
Keep the butter boiling steadily but do not stir. Allow the butter to continue to cook until the bubbling noise quietens down.
The sediment at the bottom of the pan will start to turn golden brown. The liquid under the froth will begin to turn an amber colour. This will take about 15 minutes. After this time (although you will need to keep an eye on it) as once all the water from the butter has evaporated it will burn easily.
Leave the cooked ghee to cool for about an hour. Then, pass it through a strainer with some cheese cloth into a sterilised jar. Discard the sediment.
The ghee will turn hard when cooled and look yellow in colour, although it will melt very quickly when exposed to heat.
Here is the finished product which will keep for ages if made properly and kept in a sterilised airtight container.

Sunday, 19 April 2009

Bibimbap

How to make the Korean dish Bibimbap. It is quite time consuming preparing all the vegetables then cooking them all individually, but worth it in the end.
Bibimbap is a delicious mix of beef, rice and vegetables which have been blanched and dressed with sesame oil, garlic and soy sauce for extra flavour. Bibimbap is usually cooked in stone bowls called dol sot (which means stone bowl) this makes the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and hot pepper paste through and eat.
This isn't the best picture in the world as I forgot to put the macro thingy on the camera.
Don't forget if you are in the UK that Gochujang can be purchased from Setonaikai give them a ring and they will be happy to post it to you - please mention A Glug of Oil.
Sadly, I do not have the stone bowls, so instead I did mine all in one big dish that can go on the stove top and so the rice did end up nice and crispy as it's supposed to. The amount below will serve 4 and if you do have individual stone pots then you will need to divide the mixture between the bowl and will need 4 eggs so each person gets one.
Print Recipe
**Please note you will need at least ten thousand bowls for all the ingredients that you will have to cook individually and set aside - well quite a few bowls anyway!
To serve 4 you will need:1 large carrot
1/2 of a cucumber
1 courgette (zucchini)
1 good handful of spinach
1 handful of bean sprouts
a few dried mushrooms - re hydrated and sliced
300g beef fillet
2 eggs - yolk only*
Gochujang (Korean hot paste)
6 cloves garlic - chopped finely
pinch of sugar
5 tbsp sesame oil
2 tablespoons soy sauce
salt and white pepper
2 cups cooked white rice - keep it hot
one big dish that must be able to go onto the oven top, or 4 dol sot (stone bowls)

How to do it: 
Slice beef into thin strips and combine with 1tbs soy sauce, pepper, 1/2 tbs of the sesame oil, 1 clove garlic and a pinch of sugar.
Stir fry until beef is nice and brown, remove and set aside.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with 1/2 tbs sesame oil, 1 tbs soy sauce, 1 clove garlic and some pepper.  
Set aside.
Cut the cucumber in half lengthwise, remove the seeds and slice thinly. Sprinkle with a little salt and leave for 15 minutes or so. Blot dry with kitchen paper and fry in a teeny bit of sesame oil and set aside.
Cut the carrots into matchstick sized slices. Heat 1/2 tbs sesame oil in a pan and sauté the carrots with a clove of the chopped garlic and a pinch of salt and pepper, remove from pan and set aside.
Slice the courgettes into ribbons using a vegetable peeler or into matchsticks if you wish. Repeat the above process and set the courgette aside.
Bring water to the boil and blanch spinach for approx 15 seconds - drain under cold water. Mix together a little salt, 1 clove of chopped garlic and 1/2 tbs of sesame oil. Stir in the spinach and set aside.
Repeat the above with the beansprouts and set aside.
Now cook the rice:
Pour 1 tbs of sesame oil in the base of the dish you will cook it in. Put the rice on the bottom cover the bottom of the dish with it.
Arrange all ingredients on top of the rice side by side around the bowl.
Put a good tablespoon (or more depending on taste) of the Gochujang (Korean hot paste) on top of the vegetables and in the middle of the bowl place an egg yolk. Drizzle a tablespoon of sesame seed oil around the edge of the bowl.
Place the dish on top of the stove and cover the dish (unless you are lucky enough the have stone bowls, if so the cooking time will be much shorter and there will be no need to cover them) cook on a medium heat leave for approx 15 minutes.  Make sure everything is heated though then turn the heat up until you can hear the rice popping and crackling.
Remove from heat mix together so mixing in the egg and serve.

LinkWithin