The Spicery kitchen diary

Mexican chillies - utter mystery unravelled

2012-02-16T03:48:00.002-08:00

If, like me you have been totally baffled as to why there are THIS many chillies available...
the bad news is, this is just the tip of the chilli iceberg.

If, like me you are a chilli fanatic, the good news is, this is just the tip of the chilli iceberg.

I'm going to attempt, in the space of a blog to both explain some of the Mexican chillies we use here and convince you that Mexican food is worth your time and chillies.

Just to wet your taste buds... some unabashed food porn...

The range of Mexican chillies is staggering, but just to really get your knickers in a twist, the chillies often go by a different name before and after drying. GGGrrrr.

A round of applause for our most popular Mexican chillies! Aren't they lovely ladies and gents, (clapping dies down).

In dried form chillies can add a smokiness, earthiness and complex hints of chocolate, coffee, tobacco and dried fruit that you just don't get from fresh chillies.

We'll start with the mighty pasilla, imagine Patrick (left) as the pasilla. Dark and mysterious. Pasilla chillies aren't really sweet at all, and have a slightly acidic tang with a hint of liquorice, a 6/10 heat rating they're good with mushrooms and seafood, and are large enough to stuff.

Next up is the friendly guajillo. I am your guajillo (above right). Inoffensive, flavourful and well balanced, the guajillo is more grown up and assertive than the ancho to which it is most similar. It goes well as a back ground flavour in combination with other chillies adding body and a little heat - 5/10 heat wise, a chilli your kids would probably like.

Next up the ancho, (left) like Le Tom it's a little bit fruity (groans from of all of us here), with a flavour that is sweet, complex and has loads of depth (not so much like Tom). The ancho is a dried poblano, and in it's ancho form is the backbone of many Mexican dishes such as the Mole

Tom of little complexity

(pronounced mow - lay). It has thick flesh and isn't often used without being soaked or cooked into a dish. It isn't particularly spicy 3/10 and is available in powder form for ease of use or for meat rubs.

This is Chris (right), he is the chipotle - a smoked jalepeno (the tangy ones in the jars), it is very smoky and savoury. When added to a dish or stew whole, they give a real meatiness and pungent kick. It's sold in cans, pickled in adobo sauce, but is hard to find this side of the pond. You can use it in just about anything, but be frugal if you're not mad keen on smokiness. I am and love chipotles in salsa and tomato based sauces. They smell absolutely, totally amazing and I can't get enough of them. 6/10 for heat they're pretty hot.

Beyonce habenero

Lastly, but by no means at all in any way least it's the habenero. This is the job if you want your mind utterly blown. Beyonce is our habenero. HOT HOT HOT.

All you need is a pinch, it's a good flavour with fruit and sweet flavoured dishes and is found in many notoriously hot Caribbean dishes as well as in Mexican food.

Just make sure you wash your hands rubbing your eyes etc. I've got a few cringe worthy habenero stories...if you find yourself in a bind, grab some yoghurt or milk and apply to the affected area.

So that's your lot folks. I've defuddled the chillies (if you continue to be confused about this chilli fandango or anything else for that matter I'll be happy to hear from you emma@thespicery.com)

If you want to get cooking, try our holy trinity chilli, Mexican birria, Holy smoke (a smokier, hotter chilli), Mexican chilli chocolate tart or Naga powder. For other authentic and interesting recipes try 'Mexican kitchen' by Rick Bayless.

Sweet curried popcorn and jumbly bits

2012-02-13T04:33:00.000-08:00

This past week we've been all bits and bobs at The Spicery, perhaps the cold snap has thrown us all into a late semi hibernation, along with the inevitable winter cold that has us dropping like flies. We've been on the cold comfort to ease the freezing cold and the runny nosed cold, and it's pulling us through a treat.

Szechuan pepper

I've been on a toasting mission... Szechuan pepper smokes like a chimney indicating it's high in oils. It smells phenomenal - better than any incense I've smelt, as does black pepper, (easy to over toast though), cloves and Kashmiri chilli powder.

Black pepper

We do MASSES of toasting here, it makes the place smell fantastic, and is a lovely, natural non glade plug in way to scent your house...choose wisely, toasted cumin is probably not the way to go.
The toasting process releases the aromatic oils in the spices (increasing their scent and flavour) this is the reason for toasted garam masalas and tarkas being drizzled / sprinkled on at the end of the cooking process. It adds an extra hit of flavour.

Star anise

Week summary

Le Tom has been talking like Oliver twist all week in honour of Charles Dickens' centenary.

One has discovered 'the Queen' on twitter whilst (still) attempting to master social media big guns twitface and googtube.

Our Valentines' day aphrodisiac spices have been flying off the shelves, to all you kitchen Romeo's out there, we hope you enjoy your spice induced love stupor. Pancake day is up next, as Dan Lepard wrote on twitter, 'just 1 week between Valentines and pancake day and nothing says I love you like a frying pan'. Indeed.

Next up are pampering natural treats for Mother's day, a la 'LUSH' cosmetics but with spices (instead of sea algae and the like) spices can rev up circulation, relax the senses and soothe the skin (highly underrated in the world of beauty but the next big thing).

This week I'm going I'll be mainly blasting the late great Whitney Houston, whilst simultaneously discovering the beauty boosting properties of rose, lavender, hibiscus, black pepper and ginger. I aim to end the week smooth skinned, radiant and totally Whitneyed.

New ways to use your blends!

Heston Blumenthal is big on spices, and not in the obvious ways, his recent telegraph mini books were especially interesting; HELLO CURRIED POPCORN, (as I think this out loud this I am met with delighted groans from all the boys in 'team spice' who have been debating what to eat during movie night tonight). If you have any Rajun Cajun (1 tbsp)/ Tandoori Nights (2 tbsp) / I believe in Miracles (1 tbsp) blends knocking around, (see above) they would work wonderfully with Heston's recipe, (see below).

Next week I am going explain Mexican chillies, as I have finally got my head around the many many and varied little blighters, some of which, slyly go by several different names, making things very tricky indeed. Fajitas at the ready!

Jumping in at Moro restaurant and The Dock kitchen

2012-02-02T04:11:00.000-08:00

By way of inspiration I donned my chef whites this last week. The lovely chefs at Moro and The Dock Kitchen (two fantastic London restaurants) were kind enough to open their kitchen doors and allow me to root about in their spice cupboards, have a taste and generally get my hands dirty cooking with them.
Both these restaurants were particularly interesting to us at Les'spicery because they cook wonderful spice laden, authentic food that's rustic and exciting. A refreshing step away from perfectly plated little towers that leave you hungry, more like eating your grandmothers best secret recipes but in a restaurant. (Assuming your grandmother was the best cook you know).

Stevie getting busy on the service

Moro being Spanish and Moorish cookery so heavy on the cumin, saffron, herbs and paprikas; and The Dock Kitchen far reaching from traditional Italian (using more spices than you would imagine) to Biryani and everything in between. In head chefs' Stevie Parle words he runs an 'experimental kitchen', using fresh and exciting ingredients in vibrant recipes from all over the world. Much like we do here at The Spicery!

The Dock kitchen's veg cupboard

The chefs all made me feel well at home, and the extent of kitchen 'man love' hilarity came flooding back to me in full technicolour.

Red mullet off the charcoal grill at Moro

I prepped a sea urchin for the first time! (Thanks to chef Sigor, who is on a nomadic cooking trail beginning in Chicago and taking him from kitchen to kitchen around London, working for free to learn the ways. Right on dude.)

For want of some paper...

Stevie's beetroot curry was a delicious departure from the vegetable many Brits poo poo (likely referring to a childhood overload of the pickled variety). Part of a Sri Lankan spread. Try this on for size if you want some of that action...

3 tbsp of roast Sri Lankan curry powder, a pinch of curry leaves, a tsp of green cardamon pods, 1 cinnamon quill, 1 tin coconut milk, 2 thinly sliced red onions, 2 cloves garlic, a small piece of ginger (both finely chopped), some sort of protein type stuff (like wild sea bass or even fish fingers - you heard it here first) and off you go for a quick Sri Lankan curry, you can throw in some fresh coriander and green chillies and serve it with something coconutty, limey and fresh. GOOD EATS

Samuel (head chef at Moro) spoilt the entire staff with a wonderful spread for lunch, the highlight of which was a lamb leg broth, zingy with harissa and lemon stirred in at the end, a wonderful way to use the spicy Middle Eastern paste. (Also have it on the side of everything, along with some spiced yoghurt - try toasted crushed cumin, or sweet and spicy chilli flakes with a pinch of salt and a squeeze of lemon).

Right: Romesco* with calcots and tenderstem broccoli.

This is chef Ben 'sweetheart' beard man with our caramelised artichoke hearts, tossed in parsley, tarragon and olive oil. Good times, some of the best I've had with artichokes.

I also got involved with a fabulous tandoor oven, slapping the lavash bread on with carefree abandon. (No more arm hair left after that). Top your hot flat bread with good olive oil and a heavy sprinkle of za'atar. (Spice lesson numero uno. Easy and quick).

On your left:The Dock kitchen, homemade sausage fest.

On your right: pheasant pastilla. Total mouthgasm.

Listen to me rabbiting on about spices, anyone would think I'm a total food nut....Happy cooking and if you haven't already, get inspired! (I am - obv). GET SOME SPICES IN YOUR FOOD, it will fill your house with good wafts and your food with colour and big flavour + it's pretty fun.

Thanks for reading the things in my head and about the food in (and out) of our Spicery kitchen.

*Romescois a sauce originating in Tarragone(Catalonia, Spain)that is typically made from almonds, pine nuts, and/or hazelnuts,roasted garlic, olive oiland nora peppers, a small, round, variety of red bell peppers.Other common ingredients include roasted tomatoes,, redwine vinegar and onion.Leaves of fennel or fresh mint may be added, particularly if served with fish or escargot.It is perhaps most often served with seafood,but can also be served with a wide variety of other foods including poultryand vegetablesparticularly calcots. Says Wikipedia.
E-mail me if you want our recipe to try.

Love is in the spice...

2012-01-18T06:53:00.000-08:00

Having been dead cert last week that everyone would be a on a major January detox, I have been set straight and told that such notions are soooo 2011, and everybody's eating cake like it's going out of fashion. Bravo, you only live once!

Rose and pistachio baklava with rose, cinnamon and cardamon syrup

This week I've made spicy gingerbread, beetroot, cinnamon and chocolate muffins, (sugar free and wheat free no less, thank me later diabetics and parents*) rose petal and pistachio baklava (a test recipe for a box coming soon). We've got cinnamon and apple whoopie pies winging their way to spice box subscribers at the end of January (these are the ultimate in comfort food straight from the USA), and delicious spiced pancake sugar soon to be available for the big flip off on 21st February.

The last beetroot and chocolate muffin, they look like red velvet cupcakes - the American classic but are super moist.

That's before I've mentioned that this year is a leap year, oh yes, all the single ladies, if you like it then YOU should put a ring on it and pop the question to your man on the 29th of Feb. (Not quite Beyonce's intended meaning, but this is 2012 people, strident feminists stand up!)

A helping hand with that loving feeling in the form of our fragrant valentines day curry, loaded with spices renowned for their aphrodisiac qualities; among them, cinnamon, black pepper, ginger, coriander, mustard and fennel.

The information bit...

In ancient Rome the word ‘cinnamon’ was akin to the modern day use of ‘sweetheart’, so highly prized were its love inducing properties.

Cardamon, nutmeg and ginger are thought to stimulate the senses, and raise the heart rate, mimicking feelings of love and lust.

Green cardamon

Coriander is said to induce feelings of euphoria in women, cloves to increase a man’s desire and fennel was revered by the ancient Greeks for its libido enhancement; so much so that early cult images of the god Dionysus depict him holding a staff of fennel with a fennel wreath around his head.
FACTOID.

Besides getting spiced right up with aphrodisiac curry, this week I managed to persuade my little man to get his hands dirty with a little bread making...

He says ' I like to punch the dough because it makes your arms strong'. Well said.

* Baking is a fantastic way to get kids into cooking, and using veggies like beetroot, carrots, courgettes along with agave syrup instead of sugar makes cakes waaay healthier and gets rid of the evil sugar rush. Spices like cinnamon and cassia also add sweet notes and depth to cakes, they can help manage diabetes too.

Chocolate, beetroot and cinnamon muffins.

100g good quality dark chocolate - broken up
200g butter - cut up
Either 40g golden syrup and 150g caster sugar OR 110g agave syrup
4 large eggs - separated
130g self raising flour (try doves farm for a wheat free flour)
2 tbsp cocoa powder
1/2 tsp baking powder
a good pinch of salt (brings out the sweetness of the dark choc)
2 tsp cinnamon or cassia (or try ancho chilli, mixed spice or a scraped vanilla pod experimentez vous!)
250g cooked beetroot - pureed

Pre-heat the oven to 180C gas mark 4-5.
Melt the chocolate, sugar + golden syrup/ agave syrup and butter gently in a pan.
Sift the dry ingredients together in a bowl.
Whisk the egg whites to soft peaks.
Stir the egg yolks into the melted choc, then the beetroot puree.
Fold in the egg whites, then stir in the dry ingredients.
Pour into muffin cases and bake for 15-20 minutes, until a skewer comes out clean.
Lick the bowl, throw caution to the wind, eat 3 on the trot with half a tub of vanilla haagen daas INSTEAD of dinner. (Then write a food blog confessing your sins, go to the gym, overdo it, ache EVERYWHERE, feel grumpy for a few days whilst eating ONLY vegetable soup, then give in and do it all again. All in a weeks work people).

A quick SPICE APPRECIATION SHOUT OUT to fellow chef and spice lover Stevie Parle, check him and his restaurant out here: The Dock kitchen in London. He bravely ventured out of London to visit The Spicery towers, and is totally on the same spice page. I for one feel very excited about spice ice cream. Big up yerself Stevie!

Thanks for reading, I've been ladychef, you've been reading my Spicery kitchen diary.

Spices for natural health and beauty

2012-01-06T03:35:00.000-08:00

Good moro friends and spice consumers. Happy new year and the very best to you all!

2012 resolutions are being bandied about willy nilly here at the Spicery towers, amongst them: Toby is resolving to go on holiday (to 'somewhere at the edge of Europe because it's all east meets west there'), Music Chris is getting himself fit (classic), Le Tom is promising to spread more cheer, (a welcome but I suspect short lived plan) and James is resolving to give Tom a chance, an idea we have been unitedly pushing for perhaps a year now. (Maybe Tom will finally get to be 'Head of stapling things to other things' - his ultimate dream).

If you're doing the January health kick malarkey spices and herbs should play a big role, I'm a huge advocate of the enormous health benefits they give. Many spices are thought to have anti carcinogenic properties, are high in antioxidants and can lower blood sugar aiding in the control of diabetes, (that's just skimming the surface, there's pretty much a herb or spice for every ailment) .

Post Christmas indulgence-wise fantastic detoxing spices include:

GINGER (fresh or ground) - boosts circulation
BLACK/ TELICHERRY PEPPER -boosts circulation, eliminates toxins, helps in quitting smoking (I don't know how but studies say so)
JUNIPER - eases water retention, helps prevent liver damage
TURMERIC - amazing liver detoxifier
ALLSPICE/ PIMENTO - a powerful antioxidant and all round healer

Allspice berries, (it's not a mixture of 'all spices' which causes some confusion)

BLACK/ ROYAL CUMIN - strengthens the immune system, aids digestion
CHILLI - increases fat burning, gets rid of headaches

You can reap the benefits of these spices by adding more of them to your everyday meals, if you're not sure how to, please feel free to get in touch or check our website for ideas. (emma@thespicery.com)

Curries can be super good for your health too, as long as it's a homemade one - easy on the oil, fatty meat and sugar, and high in spices - (here's some you could try: king prawn madras, Goan chicken xacutti or Keralan fish curry) or concoct your own, (if you're being uber healthy try brown rice, it's nutty and releases energy slower than white so you don't get peckish so quickly).

A good detox bath can be made by infusing some olive oil (or another oil such as sweet almond) with crushed juniper, crushed black pepper, lemon and rosemary and adding it to the tub.

We also make a detox drink ('this time I mean it' ) which gives you a hefty boost of goodness to kick start your January.

As always we wouldn't dream of making suggestions to you without diving headfirst in ourselves, so in the name of health and beauty we have taken a page out of Lush's book and are concocting our own beauty boosts and health helpers.

3 facemasks - hibiscus, rose and lavender - with varying degrees of turmeric, which in hindsight was a rubbish idea.

Lyndon facemasking Bella (our newest team member - she stays hidden in the office all day, then emerges to be assaulted with homemade face gunk. Lucky girl).

Le tom and me the only 2 foolish enough to smear turmeric over our faces.
Neon nightmare.

Lizzie forcing a smile.

Even James didn't escape, in fact he turned out to be converted, with the softest, silkiest skin he'd ever had.

Clearer, softer skin all round, and luckily no turmeric stained faces. Result. Soon to be available for the natural beauty addicts amongst you.

Until next time, enjoy your Friday night curry and have a lovely weekend!

2011-12-15T03:22:00.000-08:00

THE NIGHT BEFORE SPICEMAS

by Clement Clarke Moore
or Henry Livingston and ladychef

'Twas the night before Spicemas, when all through the warehouse

Not a creature was stirring, not even a mouse;

The chillies were hung by the chimney with care,

In hopes that Spice Nicholas soon would be there;

Le Tom was nestled all snug in his bed,

While lizzie had visions of star anise dance in her head;

And james in his apron, and me in my scat,

we're all clocking off for a long overdue nap,

When out in the carpark there arose such a clatter,

I sprang from my kitchen to see what was the matter.

Over to the door I flew like a flash,

Kicked my way through the entire spice stash.

The moon on the breast of the new-fallen snow

Gave lustre to the mystical Spicery below,

When, what to my chilli stung eyes should appear,

But a miniature sleigh, and eight whole spices drew near,

With a little old driver, so lively and quick,

I knew in a moment it must be Spice Nick.

More rapid than eagles his spices they came,

And he whistled, and shouted, and called them by name;

"Now, basil! now, chervil! now, allspice and mastic!

On, Cumin! on Cubeb! on, pepper and sumac!

To the top of the porch! to the top of the wall!

Now caraway! caraway! caraway all!"

As dry curry leaves that before the wild oregano fly,

When they meet with an obstacle, mount to the sky,

So up to the warehouse-top the spices they flew,

With the sleigh full of curry, and Spice Nicholas too.

And then, in a twinkling, I heard some oil fizzle,

Then the popping and crackling of each little seed sizzle.

As I drew in my head, and was turning around,

Down the chimney Spice Nicholas came with a bound.

He was dressed all in Christmas patterned seasonal clothing, (breath) from his head to his toes,

And his Christmas jumper was all tarnished with amchur and cloves;

A bundle of cinnamon quills he had slung on his back,

He looked like a spice merchant just opening his pack.

His za’atar -- how it twinkled! His saffron -- how merry!

His cheeks were like pink pepper, his nose like tellicherry!

His droll little mouth was drawn up like a bow,

And his Movember moustache was as white as the snow;

A small lump of ginger he held tight in his teeth,

And the chilli fog encircled his head like a wreath;

He had kilos of mace and I made him hot toddy,

He drank it and said that it warmed his whole body.

He was chubby and plump, a right jolly old elf,

And I laughed when I saw him, in spite of myself;

A wink of his eye and a twist of his head,

Soon gave me to know I had nothing to dread;

He spoke not a word, but went straight to his work,

Chopped all those chillies; then marinated some jerk,

And laying his finger aside of his nose,

And giving a nod to Chris, up the chimney he rose;

He sprang to his sleigh, to ‘team spice’ gave a whistle,

And away flew the spices like the down of a thistle.

But I heard him exclaim, ere he drove out of sight,

"Happy spicemas to all, and to all a good-night."

Hurry up Christmas, we're cream crackered!

2011-12-09T03:15:00.000-08:00

That's us

We're knee deep in Christmas markets with curry kits coming out of our ears. I am having spice nightmares, I reek of spices, during my spice nightmares I am waking up in spice sweats, it's all getting waaay too spicy.

The Spicery towers are hectic, and I think we're all in danger of O-Cing (over Christmassing) and suffering terrible pre Christmas spice burn out. If you don't hear from me next week, please send a rescue mission, we'll all be slumped in vats of balti, dazedly mumbling about naga.

The elves, packin ' em an stackin 'em

Soooooo, I have rescued the troops morale with supreme hot chocolate, we're talking cream, marshmallows and hot choc spices. ALL THE TRIMMINGS. I am also heavily endorsing the wearing of Christmas jumpers: if the colours' bright, the day shall follow!!

Don't be shy of a good crimbo jummy.

The Christmas playlist has been compulsory listening for the last 2 weeks, Bowie and Crosby are killing us softly with 'little drummer boy', it gets the heart strings every time. (Note to self: Christmas music = emotional exhaustion, don't over do it.)

As for cooking, it's been a bit of a non event I'm afraid to say. We've been chomping our way through all the meals I've been squirrelling away in the freezer from my recipe testing over the last few months; along with some of our own Ultimate Christmas cake... but to be honest the immense Crimbo spirit radiating from Le Tom is more than enough to keep us going.

Le Tom, he's full of the love of the season

By the way, it's not too late, I've got the fruit for my mum's cake soaking in Marsala, you can still whip up a cake, spice biscuits, pickled pears, chutney and panpepato. I promise it's not too trying, in fact it may just tip you into the Christmas mood. Go on, do it. You know you want to.

Lastly, a round of applause for Lizzie who just took it up a notch with her very first 'merry Christmas' on the phones. Lovely moment for all of us here.

Until next time...

Spice biscuits and Christmas spirit

2011-11-18T06:59:00.000-08:00

The boys enjoying some Assam laksa.

Good afternoon and happy Friday, with thirsty thursday over (the only week day when drinking is allowed) it is finally food friday (enormous cook off at home, consisting of top notch nosh on all counts).

The Spicery towers are full of Christmas helpers bent on making Christmas spicy at the Bath Christmas markets which kick off next Thursday, these boys mean business they are packing and labelling like the wind.

The Assam laksa they're chowing down on (above) is a recipe I've been testing for next spring, (the difference between this and the laksa most people know is that there is no curry powder and no coconut milk; the soup - which is rather like a Malaysian version of bouillabaisse, is flavoured with tamarind, lime leaves, lemongrass and fish stock). Add a splash of fish sauce, a squeeze of lime, perhaps some prawns, pile up pineapple, fresh mint and spring onions on the noodles, and drown the lot in the zingy broth. A secret winner with the lads here.

To keep spirits up as the days draw in we've been breaking out the Christmas playlist with our hands down best feel good Christmas tune ever, (which would be played on loop by James if allowed) Feliz Navidad by Jose Feliciano. Have a listen and tell me that he doesn't REALLY mean it. (He really means it). We have also been brewing up some children's mulled wine, consisting of:

1litre pomegranate juice, a couple of tsp sugar and a 'warm to the core' Spicery pack (containing: cassia, ginger, allspice, mace, cloves) which we made for hot spiced apple juice but which works even better in this little beauty of a winter brew. Although admittedly we would all prefer proper mulled wine, with actual wine in it.

If you aren't in the Christmas spirit by now, get down to the markets which are fantastic and friendly and a lovely day of wandering around with your mum/gran, with the opportunity to drink said mulled wine and visit us! We'll be the stall with the embarrassing chilli lights out front. You might even see Christmas Chris (above) down there wrapped up in his 'scat' (scarf - hat), if you do see him, spread the love and give him a hug, he's not feeling very Christmassy yet.

Or you could stay at home and bake spice biscuits and your house will smell like Christmas.

Spices for spice biscuits will be available from December 5th.

Thanks for reading,
from Emma, Christmas ladychef spice meister enthusiast of LE'SPICERY!!

Back in business!

2011-11-11T04:45:00.000-08:00

Hello there, please excuse the tardiness of my blog (if you noticed it's absence at all!) I have just returned from my travels, (yes yes very exciting thank you for asking). I worked my way around the food of Asia (a mini culinary voyage anyway) during a trip to Singapore; (Indian, Chinese, Malaysian food to name but a few, Lau Pa Sat hawker centre, for chicken satay bbq alfresco topped my list) and Australia (Japanese food a -go go).

I return to my Spicery kitchen forte refreshed and inspired to do battle with some serious winter spices, (hot toddy and all that jazz). I was greeted by oodles of premature Christmas spirit, fairy lights and Lizzie, the newest addition to TEAM SPICE. Glad to see she loves it already, here she is displaying her 'chilli-ready' attitude. Nice.

It's been a jumbly week here at the Spicery, we've had Dan the friendly camera man in all week snapping away at spices and spicy food, I've discovered that it's not as easy as it looks being a spice hand model. No sirree! Collectively we have developed a new found respect for food photography, Dan we salute you, you capturer of spice beauty you. http://danwatkiss.co.uk/

We have also been contending with the escalating black pepper crisis, (www.dattaglobaltraders.com), it seems the world loves 'black gold' more than ever and the demand is larger than the supply.

I humbly suggest trying out long pepper as the price of black pepper is set to increase, (besides long pepper is a hot commodity thanks to Nigel Slater's recent BBC series:

http://www.bbc.co.uk/iplayer/episode/b0169j04/Nigel_Slaters_Simple_Cooking_Sugar_and_Spice/)

With a slightly sweet, fragrant and musky scent, it's gentler than black pepper and it looks like this...which I think is awesome.

On the up side Tesco's finest range is their fastest growing brand and Waitrose sales are up 9% (don't quote me, I write what google says), which means despite the recession people are eating well! Dare I say it, cooking even more and better than ever before?! This fills me with a lovely warm cosy feeling that there are budding cooks, cooking up a storm at home, discovering it's both cheaper to eat in AND your culinary delights can be enjoyed whilst sporting your pjs. NOW THAT'S FINE DINING. Perhaps a homemade Christmas this year? Try this: Countdown to Christmas. Recipes and spices including our killer crimbo cake for your havings.

I think that is perhaps the best of the week said, I am now going to cook up some Assam laksa thank you very much.

Emma - Spicery kitchen ladychef

Dinner clubbing and spice ideas

2011-10-13T06:35:00.000-07:00

Hello spicers, I'm going to ponder on 'dinner clubs'. Have you heard of this phenomenon? Do you run one? Do you love food and love friends and want to combine the two more often???

We have recently discovered just how many of you have gone forth and begun cooking our spice/curry box dinners regularly with or for your friends; and I have to say WE LOVE IT! There are enthusiastic cooks up and down the country creating their very own spice nights! We say THANK YOU, WELL DONE AND CARRY ON you wonderful, recession busting, fun havers. Cyber hi-5 to you.

This morning, as I sat and thought about flat breads, a shocking, paradigm shifting thought seared into my mind.

I have not cooked a curry for at least a week.

There, I said it, it's out there. My world is all out of whack. Without the ritualistic frying of onions and almost pleasant aroma of fenugreek that permeates everything; I'm not sure who I am anymore. (Curry fans, I know you're with me on this. Those in my close vicinity are probably breathing a sigh of relief; instead of a sigh of fenugreek).

Sanjeev kapoor, Indian chef supreme. There's a man who doesn't go a week without cooking a curry.

What has been cooking, is a Navajo bean chilli and a Cincinnati 5-way chilli. Two fantastic winter dishes that couldn't be more different and will definitely shake up your idea of what a 'chilli' is. The Navajo chilli uses subtle spices; sage, juniper, and Mexican oregano alongside the hefty Mexican chillies; guajillo, ancho and pasilla.

A hefty Mexican chilli.

The Cincinnati offering was brought to America by way of Greece and is heavy on cinnamon and allspice, alongside paprika and pasilla. They'll be appearing after Christmas in the 2012 spice boxes if you'd like to get involved.

Here are 3 ideas, they won't change your life but they are quite good.

1)We've been trying to beat the colds by brewing up some cold comfort, I am told it doesn't actually slap your cold and chase it off but it certainly gives it a good barking at. If you are suffering I urge you to make some, with a bit of echinacea in there too.
2) 'Pep pots'.
I recently found out that we sell these. I now use them on everything I cook (that isn't at work). There are 3 varieties: a chilli one that is a bit smoky and salty and quite mild and really good. A herby, garlicky one and peppery salt.

Don't laugh it really is pepper that is salty which sounds like a con but it's got long pepper in it too which makes it heaps more fragrant, musky and tasty. REALLY REALLY ESPECIALLY GOOD, and my favourite.

3) 'Sugnilla'
This is not a ghetto name, it is vanilla sugar. It will change your morning coffee, forever. Slit a vanilla pod length ways (or use the leftover pods after you've made something else delicious with the vanilla beans) and bung it in a jar with some sugar, after a week or so you will thank me.

Vanilla sugar going down a storm with the boys!

Thanks for reading, I am Emma, you can get in touch with me: emma@thespicery.com if you have spice questions or suggestions, or amusing anecdotes.

Tasmanian Tess has left the building.

2011-10-04T06:46:00.000-07:00

Check out the new 'dynamic' blog, you can click on the different modes on the task bar and view this blog in whichever format your heart desires. What will they think of next. (My personal favourite is 'magazine' mode. It makes me feel as though I have actually written an entire magazine).

Employee of the month

It has finally happened, the dreaded day has arrived and our beloved Tasmanian Tess has left us for warmer climes and pastures new. We are all in total denial, sobbing quietly into our borscht and wondering who will keep us all in line now...Good bye and good luck you are one fabulous sheila!

Now this is what I am left to contend with....thanks Tess.

Aside from our Tess-less-ness here at Le Spicery we are ploughing full steam ahead to Christmas. The imminent Bath Christmas markets are threatening; we will all get to take our turn on the ~~hot~~ cold seat, 4 layers of thermal thick, trying to keep our toes warm and whilst staying cheerfully enthusiastic about curry this and spice box that. (We love company and warm drinks if you're planning on paying us a visit!)

Last year at the market

For those of you who heard/read/attended or couldn't attend our recent pop up kitchen evening, we are planning another, the week before Christmas! Hurrah! Such fun! So much washing up! Ahem. An alternative Christmas dinner (probably curry) rather like Channel 4's alternative Christmas speech (but with far more food for thought).

Last Friday we trekked ourselves down to Devon (for the day ((!!)) - that's a long time in a car for some lunch) to eat (yes we really travel in the name of good food!) at The Riverford field kitchen. Lunch was a very pleasant, very civilised affair in a remote and beautifully converted barn surrounded by fields of veg.

Riverford's yummy lunch!

We found it inspiring and a refreshing change from staid fine dining type restaurants and food we can neither afford or pronounce! It was rustic but wonderfully flavoured, and fun to sit down with new faces and share a meal in such a relaxed environment. This is the future of The Spicery Kitchen, (and hopefully eating out generally) watch this space!!

I'm off to make pad thai. Whammy.

El majoun and the pop up restaurant

2011-09-23T06:05:00.000-07:00

Hello! Our first pop up restaurant was all we hoped it would be! 20 very happy diners, and 3 exhausted hosts (who hadn't factored in the amount of washing up involved). The menu was as follows: (click the grey writing to buy and try).

Babaganoush ~ Turlu turlu ~ Hummus with urfa and aleppo chilli

Flat breads ~ Za'atar ~ Dukkah

Fattoush with sumac

Lemon, saffron and chicken tagine ~ lemon thyme harissa ~ herbed couscous

Orange halva cake ~ Sri Lankan love cake ~ El majoun

Lemon verbena tea

Putting syrup on the puddings

Sri Lankan love cake
(click here to grab a kit and try this one at home)

The Spicery Warehouse transformed!

It all went down very well, we got to meet some fab people, do a bit of interior decorating on the old warehouse and do what we love best ( food ). According to one of our guests - who has spent a substantial amount of time in Lebanon, the kind of homely, informal and social atmosphere is exactly how Middle Eastern food should be served, and we heartily agree. Roll on the next one, a curry night perchance!
Tasmanian Tess was left to compile a playlist, and I am pleased to report it did not consist of 'Mysterious girl' on loop as threatened. Nor did Le Tom do an interpretive dance of the spices used, whilst wearing a leotard, at the door (also threatened).

Here's a lovely little treat for you to whip up over the weekend, if you weren't here you'll feel like you were!

El Majoun

200g ground almonds

200g raisins

160g honey

Generous knob of butter

-----------------------------------------

spices: 2 tbsp sesame seeds

Ras el hanout spice mixture: 1 tsp ras el hanout, ½ tsp ground ginger, ½ tsp ground allspice, ½ tsp ground cinnamon

------------------------------------------

Heat the ground almonds in a dry pan over a moderate heat, stirring regularly for a few minutes until they just start to take on the slightest hint of a golden toasty complexion (be careful as they burn very easily)
Add the raisins, honey and butter, a pinch of salt and 300ml of water
Add the Ras el Hanout spice mixture and cook together, stirring from time to time until the mix is significantly darker in colour, slightly sticky and forms a coherent ball around your spoon as you stir
Remove from the pan and allow to cool then roll the mix into bite-sized balls and sprinkle the sesame seeds over the top
Yummy with mint tea after dinner, (see below)

mintea

energising herbal tea blend

A simple blend of Peppermint, Liquorice and Fennel makes a fantastic light and bright infusion - herbal tea that really revitalises and energises!

Use 1tsp of the mix per person, either in a mug or pot then pour over boiling water.

Stay spicy!!!!!

Fattoush, lemon posset

2011-09-17T09:59:00.000-07:00

I have of late been consumed with our upcoming Spicery dinner, (thus the lack of blog) being held this Thursday at our very own Spicery warehouse, it's like an 90s warehouse rave but with great food, quieter music and we'll all go home at a decent hour, (basically we've all gotten 10 years older).
We are planning a medley of Middle Eastern and North African fare kicking off with aubergine, honey and baharat dip, little pots of turlu turlu and za'atar on toasted pitta, followed by

Fattoush

fattoush, then lemon and saffron tagine, rounded off with orange halva cake, el majoun and lemon verbena tea.
OMG*. LOF*. Hopefully we'll all have a good old LOL*. We're looking forward to it, it'll be a lovely little diversion from Goan fish curry which I have been putting together this week (whilst weathering the predictable jokes - where you 'goan' with that recipe? What you 'goan' to do today? etc etc, it doesn't get old at all after 5 days).
I've also been working on a lemon verbena posset, although the consensus is that whilst the delicate flavour rocks, it need a little kick, perhaps a green pepper thin biscuit to dip... aahhh lemon posset so easy, soooo good.

Lastly it has come to my attention that you just might want some ideas on what to do with your lovely spices, if you click on an ingredient on this blog it will take you to a page where you gain some general info on the spice, medicinal benefits and what not too. There are a couple of recipes, suggestions on uses and the occasional 'how to' video, which we really hope can inspire you to cook something yummy. My friend Alice made a fish finger curry which she said blew her away. We need more Alice's pushing the boundaries of yum! Well done Alice.

*Oh my gosh.

*Loads of food.

*You must have heard this one?

Look out! The Spicery kitchen's going on tour!

2011-09-02T06:55:00.000-07:00

Hello Spice maniacs! This week it's been all go at The Spicery as we change our range of kits over to the Autumn - Winter 2011 range (Prada eat your heart out). Goodbye to the light summer kits (which by the way are on sale now so if you have a fave summer dish grab it quick before it disappears until next year), and hello to Hyderabad rose petal biryani, lamb baharat and sticky spicy gingerbread to name a few.

Biryani

'The factual bit': Baharat is the Persian word for spice but is also used as the name for this classic blend. Various versions are made around the Levant and the Middle East and it tends to be used as a kind of multi-purpose seasoning, a bit like an Indian garam masala . The flavour profile is savoury, aromatic, slightly sweet and complements everything from ground meat to cous cous. It also seems to suit warming stews and anything with a tomato based sauce that needs a kick and some depth of flavour. Just the right spice blend for use in autumn - yes, it's here already :(

Getting the blends ready - whenever the spices are like this it's really hard to resist shoving your hands in.

I've also been working on our version of the famous butter chicken, (which is basically tandoori chicken in a lovely smooth, tangy, creamy sauce) and for once I can actually say I enjoyed a curry, (a rare occurrence when you're required to eat curries daily). It's going to make an appearance as a Friday night curry box recipe, along with other upcoming recipes such as Rajastani beef (uber hot), Moghul chicken korma (rich and nutty) and Tamil black bean curry (earthy and satisfying). Come on peeps, get involved!

FYI *We've been busy, can we go for a Friday beer now please??*

In a thunderous brain wave born of isolation and the generally quite unsatisfactory nature of cooking day in day out with no one to enjoy the food; (Le Tom and Chris don't count as they think everything is 'nice') we have decided to throw/host a Spicery dinner /pop up kitchen in Bath (Bath, England, not the bath). During which I will be cooking up a 3 course storm with cocktails and treats to boot. It will be a jolly fun little social which we will consider our introduction to the social world (better dust off the old chat).

Check out Sam's kitchen deli, (rustic local cafe a la Sam - soon to open evenings), Matt's kitchen (rustic Somerset lunches and dinners a la Matt) and the Montpelier basement on 'Find a supper club' (local pop up restaurant we have heard great things about), and blend them with our food and you'll get the general idea, ethos, (relaxed, informal, stonking good nosh).

E-mail Tasmanian Tess: mail@thespicery to register your interest /profound excitement about spices/ opinion on her taste in music (see below).

In a rare 90s appreciation moment, here's a 'treat' from Tess to brighten up your Friday (?!)

Egg curry....

2011-08-23T08:10:00.000-07:00

I am making an egg curry. Whilst I have nothing against eggs, or curry, (although that's not strictly speaking true, I hold a slight grudge against curry) in combination, both fill me with dread. The rest of the gang here at the Spice towers do not share in my inexplicable dismay at the thought of making such a dish. I would like to share my egg curry thoughts with you...

Egg curry does not make me feel like this.

Egg curry makes me feel a bit like this.

Although the list of ingredients is not uninspiring, with spices such as saffron, rose and toasted white poppy seeds traditional additions to this curry, I just can't get enthused, the eggs make me feel all wrong. Although a billion Indians would say I'm wrong.

This week I will also be tipping my culinary hat to America in the form of cinnamon and apple whoopie pies and Cincinnati 5-way chilli, recipes that may (or may not depending on the outcome) be used in our monthly spice boxes next winter.
AND...
We will be considering a menu to be served at our first Spicery pop-up restaurant, which we hope to organise soon so we can get amongst the spice lovers out there and actually make/serve/eat the spicy stuff I spend my days creating. Whoop whoop! Now that IS exciting!

Breaking news, just in; Le Tom is off work ill from...wait for it...too many eggs. I say no more.

Here's a little spice joke for you all...

With a screech of brakes, an ambulance pulls up at the local casualty ward and a hippie is wheeled out on a gurney. The doctor questions his long-haired colleagues.
''So what was he doing then?'' asks the physician. ''Acid? Cannabis?''
''Sort of,'' replies one of the hippies, nervously thumbing his caftan. ''But we ran out of gear, so I skinned up a homemade spliff.''
''And what was in that?'' asks the doctor.
''Um, I kind of raided my girlfriend's spice rack.'' says the hippie. ''There was a bit of cumin, some turmeric and a little paprika.''
''Well, that explains it,'' the doctor replies, looking at them gravely. ''He is in a Korma.''

Thanks for reading and stay spicy.

Chilli - eye/ con carne/ riot control

2011-08-11T08:35:00.000-07:00

Today I have eggnog fog. This comes of early Christmas experimentation in the Spicery kitchen, (note my highly organised working ahead of scheduleness). Although I must admit it isn't ideal to be working on recipes for eggnog and chilli con carne in the peak of summer (I use this term loosely); it is strangely comforting to have Christmassy smells wafting about the place, I dare say we're all feeling warm and fuzzy...or is that the eggnog...

A little word of warning to all you chilli mavericks adding habenero powder willy nilly....PLEASE MAKE SURE YOU WASH YOUR HANDS AFTERWARDS!!! Or you too will suffer the dreaded chilli eye, the painful equivalent to self inflicted pepper spray in your face.

Le Tom avec le chilli eye

Note to the MET, did you know: In India naga powder (ground bhut jolokia or ghost chilli - the hottest known chilli) is used for riot control?! FACTOID.

(Whilst I'm solving world issues, let me add that star anise is part of the bird flu cure, cinnamon sorts out diabetes and turmeric helps with EVERYTHING. Spice wins again).

If you need help with an unfortunate spice accident or emergency please get in touch and I'll do my Spice Dr bit and try and help you out of a dinner wreckage. Similarly if you have any glorious triumphs I'll be equally thrilled to hear about them too.

Brand new hot off the stove, smoky chilli con carne! You might have tasted our Holy Trinity chilli mix, which is packed full of flavour from several different chillies (pasilla, ancho and guajillo) but is really quite mild - heat wise. However the new mix is louder with the smoky addition of chipotle chilli, and will be available early September, (in addition to the original)! Leftovers are perfect for a sneaky after work sarnie.

I also made some pooris today, which is officially The Spicery's first foray into spiced unleavened breads, (which is worth getting excited about if your us). I think they will be teamed with a North Indian egg curry and a spiced raita, you lucky vegetarians will be able to have a bash at these in your curry boxes soon! Spiced with nigella seeds, ajowan and coriander leaf. I turned to get my camera out and they were almost all gone!

Have a great week, thanks for reading my blog. Now get into that kitchen and go SPICE CRAZY you know it's right.

All hail Ginger!

2011-07-29T06:18:00.000-07:00

Not only did we bring you Le tom's collection of ginger animals but recently I managed to spill a heap of ginger .... and low and behold, staring up at me from the work top was John Lennon ...or perhaps someone even more famous! How utterly mysterious and and not at all engineered...

'It's a sign'; I thought to myself. I must make more of this spice we call GINGER. It is not enough to add it to curries, it is not enough to stew rhubarb with it and eat it with amazing cardamon and honey Greek yoghurt. NO! Ginger is demanding I give it the principal role it deserves, 'I shalt maketh sticky gingerbread' I told myself (and Tess shall licketh the bowl).

I went all out with puddings, (since it's Friday and we're all feeling slightly jaded) and went ahead and made Bourbon vanilla rice pudding as well, (score! Brownie points from all my work mates methinks).
Et voila!

'It's even better than from the shop' exclaimed Chris in surprise. Thanks Chris.

Here is the boss on the thinking steps in ginger rapture... (apres Jerk Chicken, which were my BBQ leftovers - it's really worth braving the clouds and lighting the barbie just to try the jerk, which is definitely my new favourite thing to do with chicken and most definitely better than from the shop).

There concludes today's kitchen escapades, we are all in a total sugar haze, comforted, full and happy on this chilly winters/ summers day. I can barely remember what else I've been up to this week, it doesn't seem to matter either, we have reached our ginger nirvana and found lovely ginger peace (and it's Friday)!

P.s The recipe kit for vanilla rice pudding will be back on the shelves this autumn, in the mean time if you fancy knocking one up give it a go with some cardamon and vanilla...YUM!

P.P.S If you are unfortunate enough to be unable to eat sugar, contact me for advice on sugar alternatives (same goes for wheat and dairy) we wouldn't want you to miss out on the puds.

Cupcakes with cardamon frosting.

2011-07-08T02:48:00.000-07:00

It’s a quiet time of year for us at The Spicery, that means long days and conversations in which we discuss the finer details of spices. They go something like this:

Tasmanian Tess: ‘it’s nice how poppy seeds and nora peppers have got real names’.

Le Tom: ‘nutmegs should be called ‘megnuts’ really, they look more like megs’.

James: ‘nutmeg’s quite a nice name for a girl isn’t it. I think I’ll tweet that’.

Etc etc etc.

Feel free to e-mail me, maybe you, like us, have spotted an amusing surname at work or take delight in the animal shapes to be found in pieces of ginger.

Ginger elephants!

Chris is knuckling down to churn out some more videos for you, easy ways to use saffron, paprika etc, get some tips on simple ways to use up the spices which are edging their way towards the back of your cupboard. (Amusing spice anecdote here). If you have a spice that you don’t know what to do with, let me know, I’ll fix it for you, (Em’ll fix it for you, new show idea??)

Paprika potatoes

N.B Paprika potatoes are A-MAAAAZING, sticky caramelised loveliness. (Watch the vid on twitface, booktube and our site at the end of today). I guarantee your mid week dining pleasure, the perfect cheap/lazy dinner and wins hands down over the standard store cupboard saviour - pasta served with the classic ‘array of vegetables in tomato sauce’ sauce.

My least sparkling idea this week was the mushroom curry. It wasn’t a good idea. It looked like stew. I'm too embarrassed to post a photo. So in my defence here is a recipe for some lovely carrot, orange and pistachio cupcakes I made, with cardamon icing. (They're not overly sweet and have lots of energy from the oats and almonds, so great for kids)

Recipe:

200g butter/175ml veg oil

110g soft brown sugar

2 eggs

150g self raising flour

50g ground almonds

50g porridge oats

1 tsp ground cinnamon/ginger

2 tbsp poppy seeds - optional

a handful of raisins - optional

a small handful of unsalted pistachios - roughly chopped

1/2 an orange - zested and juiced

1/2 a lemon - zested

200g grated carrot (about 2 large carrots)

pinch of salt

Frosting

125g cream cheese

200g icing sugar - sifted

other half of the orange - zested and juiced

1/2 tsp ground green cardamon

seeds scraped out of 1/2 a vanilla pod

Pre-heat the oven to 200C, and get some muffin cases ready in a tray.
Beat the butter and sugar together till light and fluffy.
Combine all the dry ingredients. and the zests.
Stir the eggs into the butter and sugar mixture 1 at a time.
Mix in the dry ingredients.
Fold in the grated carrot and orange juice.
Spoon into muffin cases and bake for 15-20 minutes until golden brown on top and a tooth pick comes out clean.
For the frosting, beat the cream cheese, vanilla, cardamon, orange zest until it's smooth.
Mix the icing sugar in along with the orange juice, add a little more icing sugar if it looks too runny.
Decorate!
Enjoy....

Spice equals flavour

2011-06-29T05:16:00.000-07:00

Lately we (here at the Spicery) have been contemplating spices. Not unusually you might think, and you wouldn’t be wrong, but this time we have had a veritable epiphany, that even outshines the turmeric discovery of last week! (We would advise against all out turmeric tea, even if you have a REALLY bad stomach ache, it’s healing powers are not worth the agony of drinking the stuff....I know I know, it has to hurt to do you any good).

It was one of those early on a Monday morning epiphanies from James, the panic inducing kind when your brain isn't quite there yet. It seems glaringly obvious now it’s been pointed out, but that’s always the way! So here it is...

SPICES ARE SIMPLY FLAVOUR ENHANCERS.

It doesn’t sound like much of a discovery, but to many people spices are exciting, an event, used tentatively every now and then. What we urge you to do (and what we all tend to do here, liberally and with little thought) is use your spices as if they were salt and pepper. There are few dishes that do not benefit from a pinch of this and a sprinkle of that. When seeking to add flavour to everyday meals, the herbs and spices really do propel the flavours to another level. It almost doesn’t matter which spices you choose, the key is to not get too heavy handed, and you can’t go far wrong. You will notice the flavour is better, without being able to put your finger on exactly how it’s better.

For example: Eggs for brekkie? Try a sprinkle of sumac. Toasted za'atar on toast with olive oil, nutmeg and star anise in your spag bol. Paprika on your roast tatties, a classic from the restaurant scene is curry powder in batter, and you wouldn’t know it was there unless you were told, but you’d notice a difference if it wasn’t.

THERE ARE NO RULES! So don’t be scared of your spices, they needn’t stay tightly crammed at the back of your cupboard, get experimenting, just remember only a pinch, you can always add more!

Getting our tweet on

2011-06-18T11:11:00.000-07:00

This week at the Spicery we have thrown ourselves headlong into the world of social media. The head honcho (James - see photo below), having been gently nudged towards the internet community for well over a year now, finally took the leap. Now only the smell of food or a REAL spice emergency can drag him from his tweet. (Find us at The _spicery on twitter, we are tweetastic, remember James, as David Cameron said ‘too many tweets make a twat’....).

As for the coconut milk shortage, we have the answer! Sadly not the answer to the effects it will have on coconut farmers in Sri Lanka and Thailand, (info here) but at least the answer to continued consumption (almost brinking on worship) of all foods Thai and deliciously coconut milky. Creamed coconut beats coconut milk hands down! Mix 100g with 400ml of hot water and the resulting ‘milk’ is far more fresh tasting and less rich than the tinned stuff. Boom!

Creamed coconut ready to go into a Malaysian rendang

The ‘peak of the week’ would be our monthly delivery of union coffee (www.unionroasted.com) arriving at last after much hype and anticipation, we were not disappointed. We received bibi Arabica from India and asprotimana from Columbia which is apparently ‘jammy and winey’ I found it earthy and mild. (Music-Chris thought it was fine if it gave him that morning slap he needs, and Le Tom was far too engrossed to notice that his hourly tea was actually coffee this time: He is planning a worrying ‘spice calendar’ which will feature him on every month). Kudos to union coffee, a great little kit, bravo!

If you fancy whipping up one of the afore mentioned coconut delights try cochin chicken curry or Indonesian beef rendang. then tweet us and tell us all about it.

Stay spicy.

Berbere and curry sauce

2011-06-10T05:12:00.000-07:00

It’s all kicking off at The Spicery this week.

I have been doing a crash course in Ethiopian food and have discovered the fragrant delights of berbere a wet spice blend. It’s rather like ras-el-hanout, as it has tons of different fragrant spices like cardamon, nutmeg, ginger, cloves etc etc and varies depending on who’s making it. But it has a high proportion of cayenne pepper so it’s quite a mouth burner, tempering this heat is paprika, the absolute ruler of lengthening blends.

The berbere is then blended with fresh garlic, ginger and onion. So in the end when its cooked into a dish such as a ‘wat’ (Ethiopian stew) it’s actually not quite as painful as if you dip your finger in and try it on its own (I suggest don’t)......in fact it’s pretty tasty, in a wat at least.

Besides the wat (what?) wat! Chris has been in the director’s chair, filming ‘CURRY SAUCE THE SEQUEL – 3 ways to use your curry sauce’ (see the photos below). ( Which by the way if you haven’t seen, is a mini video demonstrating an easy way to make what is very Britishly referred to as ‘balti gravy' (click to watch now).

Balti style

Madras style

Creamy masala style

If you knock up a batch of this it’ll freeze well and you can add allsorts to it to make a whole host of different styles of curry....which is what we were filming for your cooking ease yesterday. Hollywood here we come.

I am Emma, winning the war against blandness! Keep it spicy people.

Panpepeto, a spicy, chocolate treat

2011-06-03T05:36:00.000-07:00

This week, The Spicery kitchen has been setting the ever earlier wheels of Christmas in motion, we're going to do a 'countdown to Christmas' starting early and organising everything from the pud to the chutney.

I've been trying my hand at ‘panpepeto’ a fudgey, nutty, dried fruity treat, laiden with (yes you’ve guessed it) spices! All the usual Christmas fair – cinnamon, nutmeg cloves, but also a surprise guest appearance from, wait for it folks, not just 1, but 3 different PEPPERS! (Applause now and murmurs of ooh, aaah)...... http://thespicery.com/pages/spices_menu/pepper_choice.html - here's some further info..... Black pepper, we all know it well, but not in our sweet treats surely? (Yes, yes you must try it). I soaked the fruits in brandy (some of you will already be sold) and then mixed them with an assortment of whole nuts, and smothered the whole lot in a thick gooey gravy of chocolate, honey and spices (you're surely powerless to resist now!). The pepper gives a lovely bite and warmth and does not ‘taste’ black peppery. Then there’s the cubeb pepper, maybe you haven’t heard of this one, it’s a bit more exotic, hailing from Java and Sumatra it is also referred to as ‘tailed pepper’ or ‘Java pepper’. It looks similar to black pepper but has a little stalk – the tail, and is also supposed to warm the body. (It smells like incense, and has a flavour which is mildly metallic a bit like allspice). Then on the top of the panpepeto is some crushed pink pepper, mainly because it looks so pretty, it's from Mauritius and I haven't experienced it used other than in pate, (also for the colour) it can have a slighlty soapy taste so don't be too heavy handed.

Why wait till Christmas, try it now (and regret it on Monday having ‘accidently’ eaten the whole lot).

200g whole mixed nuts – almonds, hazelnuts and walnuts are good

100g cut mixed peel or other dried fruit such figs, apricots, glace cherries

100g sultanas

200g dark chocolate

150g runny honey

80g plain flour

1 tbsp cocoa powder

brandy or marsala wine - optional

SPICES:1 ¼ tsp ground black pepper – a pinch more than this, 1 ½ tsp ground cinnamon, 1 tsp ground coriander, ½ tsp ground nutmeg, ½ tsp ground aniseed, ½ tsp ground cubeb pepper, 1/3 tsp vanilla powder, ¼ tsp ground cloves,

1 tsp pink peppercorns - for sprinkling

· Heat the oven to 170C / gas mark 4.

· Boil the kettle and pour hot water over the sultanas to soak them, (all the fruit can be soaked in 4 tbsp of brandy or marsala wine instead). Set aside for 10 minutes to soften, then drain, pressing to remove any excess water.

· Put the nuts, soaked sultanas, mixed peel, and ground spices together in a mixing bowl.

· Heat the honey and chocolate gently in a microwave or pan until the chocolate is melted.

· Add the flour and cocoa and SPICES to the nuts and fruit and mix together. Then pour over the chocolate mixture. Thoroughly mix together.

· Spoon the mixture into a greased, lined tin or onto a tray and flatten the top as best you can.

· Bake for 20 minutes then remove from the oven and allow to cool completely before you remove the greaseproof paper.

· Sprinkle the pink pepper over the top, crushing the peppercorns in your fingers as you go.

Let me know how it goes!

Sri Lankan squash curry aka 'The Wattakka'

2011-05-27T04:02:00.000-07:00

Hello spice hounds. I mentioned the Wattakka in my last post, (at The Spicery we all quite fancy it as the latest move on the dance floor, but alas nothing quite so exhilarating) a traditional Sri Lankan preparation of squash or pumpkin, along with coconut milk. (I also mentioned photos, so if you're anything like me and spend countless hours salivating over photos of food, own up, below are a few snaps of the week). Wattakka involves cinnamon quills, curry leaves, mustard seeds and a fiery and darkly roasted Sri Lankan curry powder, no less than you would expect of a Sri Lankan dish. I knocked up some 'mallung' a combo of shredded greens and sliced onions, lightly spiced and fried to have on the side, and a fiery coriander chutney, as it was a monday and we needed a kick...

In progress...

And we're there! Sorry carnivores this one's for the veggies.

Gratuitous meat photo. (To keep the carnivores happy).

These are Turkish shish kebabs, a meaty, spicy celebration of non vegetable lovliness. MMmmmm...
As we speak the boys are filling the latest spice boxes with said kebab (sides et al) and delicious spices from the Levant. Get ready to be filled with the mysterious, er, wonder and um, thrill of, KEBABS!! ( Ok, ok, maybe not so mysterious, but they taste fantastic and we all love them).

Tess looking happier than I fear she was, eating her 5th curry of the week, (not quite the job perk it would appear to be, please can I eat something bland now?!)

Until next time...

Who needs Madras when you can have cheesecake?

2011-05-20T02:20:00.000-07:00

It’s Friday again and I’ve definitely got the feeling. It has been a dynamic week at The Spicery and I think we’re all feeling a little smug and well fed and as usual, covered in spices. (We don’t all have jaundice; the yellow hands are from the turmeric). The madras of last weeks’ diary came and went without much ado. I settled for a punchy little number with a hint of cinnamon and cloves, and a just about tolerable level of chilli in my recipe, and moved swiftly on to.....Oh yes, just when you thought it was all about curry... Cheesecake, pasteis de nata, and beetroot and chocolate muffins just for good measure. Tasmanian Tess says it’s the most puddings she’s had in a week, and apparently when it comes to pudding she’s encouragable. There are SO many cheesecake recipes, sour cream, fruit, chocolate, lime, where to begin? I thought to myself... how can I get out of this one. I’m not a big fan of the stuff, (at least I thought I wasn’t)... too rich...too heavy....too substantial – the perfect ‘man’ dessert. But no! I admit to foolishly offering the last slice of this cheesecake away, only to immediately regret it and hurl myself across the kitchen table spoon in hand, in a moment of hopeless abandon; just to get one more taste. (Apologies to my housemates, the cheesecake made me do it). It really was that good. I never thought I’d hear myself say it but you can’t beat a good vanilla cheesecake with some juicy fruit. A lovely plump, sticky Bourbon vanilla pod and your away, (and no, vanilla essence is not the same! Don’t do it I implore you!) I threw some spiced, caramelised nuts into the base for good measure, (ginger, cassia and even a controversial pinch of cayenne pepper. Background flavours folks, this was not a chilli cheesecake, we are not obsessed with chilli. Except le Tom, he is) and Bob’s your uncle. Said cheesecake will be emerging in a spice box around September if you fancy giving it a whirl. Next week I’ll do the Wattakka...and photos I promise...

1st installment

2011-05-18T03:38:00.000-07:00

Hello spicers, I’m Emma head of The Spicery’s research, development and hungry staff department. I have decided to commit myself to a weekly (gasp) update from The Spicery kitchen, where much of my week is spent wading through a sea of curry with my head in a fog of cumin, (and yes you can smell me coming a mile off). This week I’ve been looking back over past recipes, and re-working the ones that make us all cringe here at the warehouse. Then re-working them, and then re-working them. (then sometimes re-working them again, just for fun). I can sincerely say I’ve eaten enough opor ayam to last a lifetime. Then there is the question mark hanging over the impending madras kit. How hot should it actually be? Do people really want to sweat when they eat a hot curry? I’m chilli sensitive so I’ll always go with the no sweating option. ‘Le Tom’ will argue otherwise and happily chuck naga chilli into ALL of his home cooking, relishing the ‘warming’ sensation of total chilli annihilation. Questions, questions spice questions...next week I’ll take the madras bull by the horns.