Spice mixes please..........

Granny_Smith

Does anyone have any recipes for mixes (not too hot) for chicken or any kind of meat really that you can mix up and keep in ziplock bag or jar and use as you need please.

Thanks.....

10past6

Hi Granny

I don't have any suggestions, but I wanted to ask fellow members if anyone has heard of bags that you can put spices in whilst cooking things like curry.

I've cooked a curry, but added the spices losely, someone suggested you can buy bags to put the spices in whilst cooking.

sb44

10past6 wrote: »

Hi Granny

I don't have any suggestions, but I wanted to ask fellow members if anyone has heard of bags that you can put spices in whilst cooking things like curry.

I've cooked a curry, but added the spices losely, someone suggested you can buy bags to put the spices in whilst cooking.

I don't know about buying bags but I suppose you could buy some muslin, put the spices in the middle of a square of it and tie the ends together with some string?

Softstuff

I always use the same spice mix for all my meat, just vary the quantity I use. The mix uses 25g coriander, 25g cumin, 25g cardomom and 25g seasonel. Seasonel is a mix of dried powdered onion, garlic, tomato, salt and pepper.

Stephen_Leak

For my curries, I use separate tubs of hot chilli powder (you use less), garam masala spice mix, ground turmeric and ocassionally ground cumin instead of ready-made curry powders. It allows you to adjust both the heat and spiciness to the dish and your taste.

I also use the ground cumin for chilli con carne (the Spanish brought it over with them).

Why would you cook with spices in a bag? They need to get at and into the ingredients!

Swan_2

this is a Fajita mix, the recipe makes the equivalent of one of those little packets of dry mix you buy & it's used in the same way ... but I make up a larger quantity, keep it in a sealed tub & use roughly 3 Tablespoons to 1lb chicken/beef/pork/veg

1 Tablespoon cornflour or cornmeal
1/2 teaspoon chilli powder, or to taste, maybe try 1/4 teaspoon first if you don't like things too spicy
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon stock powder or crumbled stock cube
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon ground cummin
1/4 teaspoon garlic powder

if you need the method, let me know & I'll post it for you

10past6

Stephen_Leak wrote: »

Why would you cook with spices in a bag? They need to get at and into the ingredients!

Hi Stephen

I made a curry, the recipe said 2 minutes before serving add Garam Masala, which I did, however, they did not disolve within the curry and whilst eating the curry I could taste them. *I hope that makes sense*

Stephen_Leak

10past6 wrote: »

Hi Stephen

I made a curry, the recipe said 2 minutes before serving add Garam Masala, which I did, however, they did not disolve within the curry and whilst eating the curry I could taste them. *I hope that makes sense*

Fair enough. It strikes me as a bit late to add the GM though.

PS. I've just double-checked my basic meat curry recipe. OK, the chilli powder, garam masala (it's Hindi for "warm spice", BTW) and turmeric do go in last, but then it simmers away for half an hour.

10past6

Stephen_Leak wrote: »

PS. I've just double-checked my basic meat curry recipe. OK, the chilli powder, garam masala (it's Hindi for "warm spice", BTW) and turmeric do go in last, but then it simmers away for half an hour.

Thanks for that, I'll add it earlier next time, I did think 2 minutes may be a little late, but just followed the instructions.

Granny_Smith

Thanks for all replies to my request........will try them......:j