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~ culinary and horticultural life on a Spanish farm

Tag Archives: Spices

Steamed Broccoli & Cabbage with Whole Spices

17 Tuesday Nov 2020

Posted by fincafood in salads, Vegan, Vegetable Dishes

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Tags

broccoli, Cabbage, Salad, Spices

Although the vegetables in this dish are cooked, you stop the cooking while they still have some crunch, so it’s like a warm spicy salad, which is just as good when left to go cold.

For 2 portions

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon kalonji/onion seeds

peanut or olive oil

1/2 onion – sliced

4 cloves garlic – finely chopped

1/2 fresh green chilli – finely chopped

1/4 red pepper – cut into small squares

1/4 cabbage – finely sliced

Small head of broccoli – broken into florets

1 teaspoon garam masala

1/4 teaspoon ground turmeric

salt and freshly ground black pepper

Heat a tablespoon of oil in a shallow pan and when hot add the whole cumin, coriander and kalonji. Fry until they start to pop and release their flavour.

Add the onion, garlic, red pepper and chilli. Fry for five minutes.

Add the cabbage and broccoli. Stir well to coat with the onions and spices.

Season with the garam masala, salt and pepper.

Cover and continue cooking until the cabbage has wilted. Add just enough water to cover the bottom of the pan by about half a centimetre.

Cover and continue cooking, stirring from time to time, for around ten minutes until the vegetables are cooked but still with some bite.

Spicy Pork Kebabs – Malaga Style

30 Friday Nov 2012

Posted by fincafood in Main Courses, Starters

≈ 2 Comments

Tags

Pork, Spices, Tapas

In Andalucía there are many culinary legacies of the times when Moorish princes lived in the palaces of Granada and Seville. Just the names of some ingredients show their Arabic origins – berenjena, zanahoria, albahaca, and azafran for example, which translate as aubergine, carrot, basil, and saffron.

These kebabs are part of this legacy with their seasoning of spices and the drizzle of the bitter sweet sugar cane syrup at the end. When I was first served these as a tapa, the cubes of meat were alternated with dates for an even sweeter taste. The spices are dominated by the flavour of the allspice and cloves which complement so well the pork. I know you are wondering what pork is doing in a dish with arab origins, but that is Andalucía for you. I had a student on my recent tapas cookery class who didn’t eat pork, so I used some nicely gamey free range turkey, which was very good too.

P

PINCHO MORUNO ESTILIO MALAGUENA

For 4 as a main course, for tapas halve all the amounts

700 gms lean pork cut into cubes

10 ml allspice berries or Pimienta de Jamaica

5 ml whole cloves

5 ml Cumin seeds

5 ml coriander seeds

5 ml ground cinnamon

2.5 ml chilli powder or the equivalent in fresh red chilli

2.5 ml pimenton or paprika

2.5 ml Salt

2-4 cloves of garlic

15 ml olive oil

Sugar cane syrup to serve

In a heavy based frying pan put the allspice berries, cloves, cumin seeds and coriander seeds and heat over a low heat. Shake the pan from time to time until the spices are warm and exuding their fragrances.

Put in a mortar together with the salt and grind down to a powder.

Peel and roughly chop the garlic and add to the spices together with the chilli and pimento. Grind to a paste adding the olive oil.

In a bowl mix the marinade with the pork cubes to coat the cubes on all sides. Cover and leave in the fridge for the spices to penetrate for at least an hour.

Thread the pork cubes onto skewers and cook either on a griddle, or grill on the cooker or barbeque.

To serve drizzle with sugar cane syrup.

I have also used this same marinade very successfully to season a joint of pork prior to roasting it.

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