How to Make Blackened Spice and Add Fab Flavours to Your Home Cooking
Hi
21st June 2018 -- Issue #130
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Blackened Spice Mix
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
Facebook/Youtube/Google+/Twitter Links
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
And if you're a Google Plus user...
If Twitter is your thing...
And if
Pinterest is your favourite...
Homemade Blackened Seasoning
This easy-to-make recipe is ideal for blackening fish, chicken or various other meats. This traditional way of searing your meat has been popular since the 80's, probably due to the late celebrity chef Paul Prudhomme's famous blackened redfish.
Makes about 10 tbsp
4 tbsp smoked paprika (or regular paprika)
3 tbsp dried oregano
2 tbsp black peppercorns
2 tbsp dried basil
1 tbsp garlic powder
1 tbsp onion powder
4 tsp cayenne pepper
2-3 tsp salt
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp mustard powder
tbsp = tablespoon
tsp = teaspoon
Directions:
- Grind the peppercorns, cumin and fennel seeds and salt
- Once ground add to a bowl
- Add the mustard, paprika, onion, garlic and cayenne pepper to the bowl and combine well.
- Finally, crumble in the dried oregano and basil and combine again
That's all there is to it!
Click here for more of my homemade spice mixes.
My Youtube Channel
Click here for my Youtube channel with all my spice mix videos...
If you do find my Youtube videos useful, please do subscribe or give them a like. Many thanks..
Spice Magic - Recipe Book
Special Offer
I've reduced the price to only $3 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many
More
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com
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