Category Archives: Appetizers

Oysters with Rosé Wine Granita

How many oyster lovers here?

We love oysters, all the three of us, including our 9 year old who started eating raw oysters when he was about 6. And that’s a fact that gets us a lot of attention when we order fresh raw oysters at any restaurant. From the staff to the people dining at neighbouring tables, we get a lot of smiling, curious faces when they see Adi golfing down raw oysters with the happiest grin on his face.

So oysters make a regular appearance in our home when we are in the entertaining mode. Of course we are mindful of how many he eats and we ensure to get our hands on the freshest oysters too (which is important for everyone).

Even though I started writing about Adi’s love for oysters, today’s recipe is not for children. It’s strictly 18+

The idea for this recipe came about when I was sent a bottle of Rameau D’or Cotes De Provence Rosé 2017 as part of a social media project.

Oysters with Rosé Wine Granita - thespiceadventuress.com

From the Provence region in France, this Rosé was a fabulous wine to discover. It was not too sweet unlike many of the Rosés I have had before. Delicious and smooth with hints of delicate spice and Turkish delight/strawberry sorbet sort of flavours, this Rosé was truly a delightful drop.

I enjoyed the Rameau D’or Cotes De Provence Rosé 2017 but still wanted to create a recipe using the wine. And since it was a drop perfect for spring and summer, I came up with the idea of making a granita.

Granita is an ideal summer dessert; it’s simple to make and there are a zillion flavour combinations to choose from. While I have enjoyed the fruit version before, this is the first time I went ahead with a wine based granite.

Oysters with Rosé Wine Granita - thespiceadventuress.com

Granita is believed to have originated in Sicily and it is basically a semi-frozen dessert that is made from fruit or any other flavourings mixed along with sugar and water. A variation of the granita is the Indian gola which is quite popular during the summer months. The difference is that the gola is basically shaved ice onto which the flavourings are poured but in a granita, the flavouring are mixed initially and then allowed to freeze.

Making a granita involves a bit of technicality; you don’t allow the liquid to freeze completely or it just turns to solid ice instead of ice crystals. The liquid is allowed to freeze for a short period of time and as it begins to freeze around the edges, the frozen bits are scraped from the edge towards the centre using a fork creating the crystals. Repeat for a couple of times to get the perfect granita.

This Rosé wine granita is a dessert on its own, a great refreshment after meal for a hot summer day if you don’t want to have any heavy desserts. Or you could pair it with fresh oysters like I did, a really fun and entertaining idea especially if you have friends over.

Oysters with Rosé Wine Granita - thespiceadventuress.com

Oysters with Rosé Wine Granita - thespiceadventuress.com

The same recipe can be followed for other wine varieties too like a Prosecco, Red Wine, Champagne etc…. but you will have to play around with the quantities of lemon juice (I have used verjuice in this recipe) and sugar, both of which are essential when making a wine granita as wine alone does not freeze well.

So let’s make a batch and chill out this summer with a Rosé Wine granita. Pair it with fresh oysters for a delicious starter or finish off your meal with this stunning dessert cocktail.

Ingredients:

  1. 2 cups Rosé Wine
  2. ¼ cup verjuice (or lemon juice)
  3. ¼ cup raw sugar
  4. ½ cup cold water

Method:

  1. Add all the ingredients to a non reactive bowl and mix till the sugar has dissolved.
  2. Pour into a clean baking tray and place in the freezer for 1 hour.
  3. Remove after 1 hour and scrape from the edges using a fork to form the crystals. Freeze again.
  4. Repeat this every 30 minutes for the next 2 hours.
  5. Granita ready!

Note – The quantities of sugar and lemon juice/verjuice will need to be adjusted according to the flavour profile of the wine. So taste after mixing all the ingredients and adjust levels of lemon juice and sugar.

Oysters with Rosé Wine Granita - thespiceadventuress.com

 

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Potatoes with Smoked Salmon, Capers and Dill

Christmas in July! A few weeks ago I had posted my thoughts on this on Instagram and the special dinner I made for my family.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

Initially I had no plans of posting the recipes here. But I had taken a lot of photographs as it was also part of a social media collaboration with ALDI Australia. The food turned out amazing and I got a lot of requests for the recipes so eventually I decided to jot it down here too. I am sure it’s gonna come handy when we all celebrate the traditional Christmas season.

Pan roasted potatoes with smoked salmon, red onion, capers, dill and drizzled with olive oil; this was the appetizer that I served for our celebratory dinner. And paired it with the Blue Pyrenees Midnight Cuvee (2014).

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

The smoked salmon/caper/red onion pairing is a classic one, traditionally enjoyed with bagels and cream cheese. Today, there are all sorts of variations to this and this potato version is one of them.

Using potatoes instead of bagel keeps it lighter and bite sized, which makes it perfect to be served as an appetizer or canapé. Cream cheese can be avoided too. It’s important to use even, medium sized potatoes to get the perfect shape (and also to get maximum slices from a single potato).

As I mentioned, the flavours are still classic with smoked salmon, capers, red onion and dill. It’s easy to make ahead; only the potatoes need to be parboiled and then finished off in a pan at the time of serving. The rest of the components can be prepped ahead too which makes it an excellent choice to serve at parties even when there are many guests.

And if you try out this recipe, do tag me #thespiceadventuress in your post, so that I can see it too.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

Recipe adapted from Coles Magazine

Ingredients:

  1. 2-3 even medium sized potatoes
  2. 100gms smoked salmon
  3. ½ red onion; thinly sliced
  4. 2 tbsp capers
  5. Fresh dill
  6. Extra virgin olive oil
  7. ½ lemon
  8. 2-3 tbsp cooking oil
  9. Salt, to season

Method:

  1. Peel and cut the potatoes into 1 – 1 ½ inch slices
  2. Parboil the potato slices in slightly salted water; drain and keep aside.
  3. Heat the cooking oil in a pan; fry the potatoes on both sides just enough to get some colour and crisp up the outside.
  4. Remove and arrange on a platter.
  5. Top each potato slice with smoked salmon, red onion slices, capers and dill. Squeeze lemon on top and drizzle a little olive oil just before serving.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

 

 

Chicken Meatball Salad

Do you cook with your children?

Not the once in a while ‘school holiday’ cooking but do you involve your kids in your everyday cooking and food related activities?

From a very early age, I made sure that I got Adi interested in food and cooking. Initially it began with taking him to the market where I taught him to identify the different fruits and vegetables. I would encourage him to touch and feel the produce or ask him to pick out some for our shopping basket. In fact, Adi learnt the different colours and his initial 1, 2,3s…. at our local vegetable shop.

As he grew older and learnt to read and write, I made sure he was with me for most of our weekly grocery shopping trips. He learnt more about the different fruits and vegetables, also learning how to pick out fresh produce but at the same time, I encouraged him to pick out wobbly and misshapen ones that are still fresh indirectly teaching him about food wastage.

And now he is my favourite shopping partner. Not just with the veggies but he is also quite well versed at picking out most ingredients at the supermarket, choosing the deli meat every week for his lunch box etc…

I have also consciously involved Adi in household chores from cleaning, arranging his room and toys, helping me out in the kitchen etc… Initially he wouldn’t be interested but now he sees it as a responsibility and he understands that he needs to do his share too.

Now there are so many advantages to this but above all, I wanted him to develop two important life skills – learning to cook so that he is not dependent on anyone for his needs and also helping him understand that the kitchen, cooking, cleaning etc… is not just a woman’s job.

I wouldn’t claim to be a perfect mom (that phrase doesn’t exist!), but consciously incorporating certain rules or principles has made him a largely responsible and flexible child. It has been hard and there were plenty of times when I lost patience especially because I started very early on, when he was about 2 years of age. But I had the belief that it was the right path which will show results after a few years. And it did…

Adi is 9 years old now, a happy boy who enjoys food and not a fussy eater at all. He enjoys doing his chores, has a flexible disposition, responsible and accountable; all those years of gently steering him from behind seems to have had a positive effect so far.

I am not writing this to brag; every child is unique and has both strengths and weaknesses. Adi has his share too. But I write this for the many young parents who struggle either due to lack of knowledge or think that they have time to rectify certain things when the child is older. And food always seems to be an issue, especially getting the child to make healthy food choices as he grows up.

You have to start really young with children that it almost becomes a way of life for them because it’s so hard to change ways later. And we most definitely can’t raise our kids like our parents did because the needs of this generation are way different. Agree there are some traditional values that remain same but largely our lifestyles have changed which means our parenting must too.

Today, we are making one of Adi’s favourite salads – a Chicken Meatball Salad.

Chicken Meatball Salad - thespiceadventuress.com

As I already mentioned, it’s easy to get him to eat veggies and salads are a regular feature at our dinner table. But once in a while, we make this chicken meatball salad which doubles up as his school snack the next day.

Whenever we make this salad, Adi’s job is to help me roll out the meatballs and also preparing the dressing (he loves the shake shake part) and finally tossing it all up.

The meatballs are simple and are great as a snack. So I always double up the quantities and freeze some to have as an after school snack later in the week. And with meatballs, you can do so much….add it to pastas, a curry base or sandwiches.

The salad is a beautiful medley of our favourite veggies and herbs. Use what’s in your refrigerator or the combinations that your children like to eat.

Ingredients:

For the meatballs:

  1. 500gms chicken mince
  2. 1 slice white bread (soaked in ¼ cup milk)
  3. 2 sprigs rosemary
  4. 1 tbsp fresh parsley; finely chopped
  5. 1 tsp sweet paprika
  6. 1 tsp lemon zest
  7. Salt, to season
  8. Black pepper, to season
  9. Vegetable oil; for shallow frying the meatballs

For the salad:

  1. Salad greens
  2. ½ punnet cherry tomatoes; halved
  3. 1 Lebanese cucumber; diced
  4. 1 yellow bell pepper; diced
  5. A handful of olives
  6. 3 bread slices; to make croutons
  7. 1/2 cup Extra virgin olive oil; for dressing
  8. Regular olive oil; for shallow frying the meatballs
  9. Lemon juice
  10. Salt, to season

Method:

  1. Squeeze out the excess milk from the bread and tear into smaller pieces.
  2. Add this to a large bowl along with the chicken mince, rosemary, parsley, paprika, lemon zest, salt and pepper. Mix well to combine and shape the mixture into even sized meatballs. Keep aside and allow to rest while you assemble the ingredients for the salad.
  3. In a large salad bowl, assemble the salad leaves and veggies.
  4. To prepare the dressing, add the olive oil to a small jar with a tight lid. Add the juice of ½ lemon and a pinch of salt. Shake vigorously to get an emulsion; taste and add more lemon juice if necessary.
  5. Heat olive oil in a large pan and shallow fry the meatballs in batches.
  6. Add the meatballs to the salad; pour the dressing and toss together to combine.
  7. Serve immediately.

Chicken Meatball Salad - thespiceadventuress.com

 

 

 

Baked Brie (with Sundried Tomatoes, Parsley, Dukkah)

I am a total cheese platter freak.

And that’s ironic coming from someone who absolutely hated cheese till about ten years ago. I remember my mom used to force me to eat cheese when I was a little girl. I was rather thin and scrawny (still am!) so she thought that she can get some more meat on my bones by feeding me all the high calorie stuff. And I used to detest it so much.

I started enjoying the taste of cheese around the time I was doing Masters. There was a local sandwich shop which sold cheese toasties of all kinds, and the cheese and chilli one really bowled me over. The sharp pungent heat of the chopped green chillies against the gooey creaminess of the cheese somehow won my tastebuds over.

There’s no way you can avoid cheese platters if you live in Australia. It is ‘quintessential’ at almost every kind of party and my world suddenly opened up to the world of cheese.

Slowly, I began to learn more about cheese, the different varieties, textures, and the right way of using each cheese. And that’s when the love affair with the cheese platter began…..

This time, I wanted to try out a baked cheese recipe for the platter, especially after coming across absolutely delicious images on Pinterest. In fact, I have a whole board dedicated to just cheese on my Pinterest page, so if you are a fellow cheese lover, do check it out.

Baked Brie (with Sundried Tomatoes, Parsley, Dukkah) - thespiceadventuress.com

A recipe from ‘Taste and Tell’ really stood out to me; and my version today is simply an adaptation of that.

What I really loved about this recipe is the intense savoury notes from the sun dried tomatoes, parsley and that generous sprinkle of Egyptian dukkah. Think of an extremely creamy cheese topped with a hint of tangy sweetness from the tomatoes, freshness from the parsley and that hint of spice from the dukkah.

Perfect when paired with crackers or toasted sourdough as I did.

Baked Brie (with Sundried Tomatoes, Parsley, Dukkah) - thespiceadventuress.com

Ingredients:

  1. 1 wheel Brie (choose a good quality brand, makes all the difference)
  2. ½ cup sundried tomatoes (with oil); chopped into smaller bits
  3. ½ cup flat leaf parsley; finely chopped
  4. 1 ½ tbsp Egyptian dukkah

Method:

  1. Preheat the oven (fan forced) to 170°C
  2. Line baking/parchment paper in an oven proof dish.
  3. Top the brie with the sundried tomatoes, parsley and half of the dukkah. Drizzle with some of the oil from the tomatoes.
  4. Bake for 8-10 minutes (in most cases, the cheese will start to ooze out from the sides but not necessary as it depends on the rind).
  5. Remove and sprinkle with more dukkah
  6. Serve warm with crackers or crusty/toasted bread.

Baked Brie (with Sundried Tomatoes, Parsley, Dukkah) - thespiceadventuress.com

 

 

Indian style Chana Tikki (Chickpea Patties)

Snacks are a big thing in our home, not store bought but homemade ones that are devoured with much gusto after the boys get back home from school and work.

Snacks are also an important part of every party we hold at home, because we really love the sit down, relaxed, course by course dinner over the buffet style anyday. Hence there are plenty of recipes on my blog for this category but I realised that somehow there aren’t many vegetarian options in the list.

And I often get requests from friends asking for vegetarian snack or appetizer recipes which got me thinking that I need to make more of these. And that’s how these chickpea tikkis happened.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

Chickpea is a popular ingredient worldwide, amongst all cuisines, vegetarians and nonvegetarians alike. We also know that it is a really good source of protein which makes it a pretty healthy option too. I love using chickpeas in curries, rice dishes, salads, dips etc…. but this is the first time I have tried out a tikki using it.

This recipe is actually an adaptation of several kebab and tikki recipes that I have made before or read in books. I didn’t want to use potatoes as the binding agent, so instead used soft white bread and flour. Since the latter are in small amounts, the taste and texture of the chickpeas really shines through. And these are grilled with very less oil on a flat nonstick or cast iron pan because it has a crumbly texture.

So let’s get on to making these delicious, super moreish chickpea or chana tikkis/patties, best paired with this mint coriander chutney. And if you try it out, do tag me in your photograph (#thespiceadventuress) so that I can see it too.

Ingredients:

  1. 2 cups chickpeas; cooked in salted boiling water till mushy
  2. 1 tsp cumin seeds
  3. 2-3 medium garlic cloves; grated
  4. ½ inch ginger; grated
  5. 1 medium red onion; finely chopped
  6. 1 tsp chaat masala
  7. 1 tsp coriander powder
  8. 1 tsp red chilli powder
  9. A pinch of asafoetida/hing
  10. 2-3 tbsp breadcrumbs (more if necessary)
  11. 1-2 tbsp white flour
  12. Vegetable oil
  13. 1 tbsp coriander leaves; finely chopped
  14. Salt, to season

Method:

  1. Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.
  2. Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
  3. Next add the cooked chickpeas, coriander powder, red chilli powder, chaat masala and asafoetida. Season with salt (remember the chickpeas already has salt) and cook on low heat for about 1-2 minutes.
  4. Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.
  5. Once cooled, grind the chickpea mixture without water. Then add the flour and breadcrumbs and knead to dough like consistency. Add more breadcrumbs till you get the desired consistency.
  6. Slightly grease your palms using oil and shape the chickpea mixture into round patties/tikkis. Refrigerate for about 15 minutes just to firm up but bring back to room temperature before grilling.
  7. Heat oil in a nonstick pan, just enough to coat the surface as we need to lightly grill the patties and not shallow fry. Place the tikkis on the pan and cook well on one side before flipping over. Take care as you flip over as the tikkis have a crumbly texture or it will break.
  8. Serve warm with mint coriander chutney.

Note – Another way of enjoying these tikkis or patties is by crushing it between a pav; add a dollop of chutney and you have another version of your favourite vada pav. Or go Western by crushing it lightly between a slider bun and add some greens and your favourite mayo for a vegetarian slider.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

 

 

 

 

 

Lamb Cigar Rolls

“I have a son, who is my heart.
A wonderful young boy, daring and loving
Strong and kind.”

-Maya Angelou

Today our little munchkin turns 9.  And our hearts are filled with so much joy and happiness…..

Adi is a happy child, a genuine kind soul who finds happiness in humor, music and bear hugs. And as much as we would like to take credit for his upbringing, the truth is that it is not us. His kindness and generosity comes from within him and we are really blessed to have him in our lives.

And just as every other parent, we wish him good health and a joyful heart always.

All of us call Adi the ‘gourmet’ boy. His love for oysters is legendary; yes he can down a dozen of the raw ones which always get us attention at any restaurant we go to. But he is equally at home with traditional South Indian food especially dosas and this tomato egg chutney which is the ultimate combo for him. In fact that’s exactly what I will be making for his birthday dinner!

Lately he has also taken fancy to homemade snacks, especially the savoury ones. These days, he comes home ravenous from school. The growth spurts are real and that means I am always hunting for interesting recipes for quick after school snacks, especially ones that can be made in bulk and frozen to alternate through the week.

The Lamb Cigar Rolls fit the bill perfectly.

Lamb Cigar Rolls - thespiceadventuress.com

Frozen puff pastry sheets are a real blessing; and I always have some stocked in the freezer. Which means that I just need to make a filling for a quick, healthy and delicious snack. These lamb rolls were inspired by the paneer rolls I made last year for Adi’s birthday; it was hands down the best loved starter of the party.

The filling is really simple; lamb mince spiced with cumin, dried mint, paprika and turmeric with chopped onion, garlic and ginger through it. A few spices and aromatics can work wonders with lamb and the flavour of the meat really shines through. A handful of chopped raisins too for that intermittent sweet burst of flavour.

If you are fond of puff pastry snacks, then here’s another delicious one using kangaroo mince.

Lamb Cigar Rolls - thespiceadventuress.com

Ingredients:

(Makes 18-20 rolls)

  1. 5 Puff pastry sheets; each sheet cut into four
  2. 500gm lamb mince
  3. 1 small or ½ medium onion
  4. 3 medium garlic cloves
  5. ½ inch ginger
  6. 2 heaped tbsp coriander leaves; finely chopped
  7. ½ tsp cumin powder
  8. ¼ tsp turmeric powder
  9. ½ tsp dried mint
  10. 1 tsp paprika (or use Kashmiri chilli powder)
  11. Salt, to season
  12. A handful of chopped raisins (optional)
  13. Sesame seeds, for garnish
  14. Vegetable oil

Method:

  1. Defrost the puff pastry sheets before use.
  2. Heat 2-3 tbsp oil in a pan and brown the lamb mince in batches. Remove and keep aside.
  3. In the same pan, add the onion, garlic and ginger; sauté till the onions have softened.
  4. Next add the lamb mince back and season with the spices and salt. Mix well to combine and then add the raisins and coriander leaves. Mix well and remove from heat. Allow to cool completely.
  5. Pre heat the oven (fan forced) to 200°C
  6. Divide one pastry sheet into 4 equal squares.
  7. Place 1-2 tbsp of the prepared mince at one end of the square. Wet the edges of the sheet and roll tightly to form a cigar shaped roll. Repeat for all the other sheets.
  8. Place in a tray lined with baking paper. Spray the rolls lightly with oil and sprinkle the sesame seeds.
  9. Bake in the oven at 200°C for 30 minutes or till golden brown (time taken may vary depending on the type of oven so check intermittently).
  10. Serve warm with your choice of dipping sauce.

Note – If you want to freeze for later, prepare the rolls and freeze in an airtight container. Keeps upto 2 months.

Lamb Cigar Rolls - thespiceadventuress.com

Indo Chinese style Chilli Lobster

I have a very vivid memory of the first time I tasted lobster.

Must have been about eight or nine years old, I was living in Dubai at that time. One of my dad’s friends who worked in the Merchant Navy had gifted him some as a Christmas present.

Lobsters were literally unheard of, at least in my home. But I could sense the excitement as if something expensive was bought home. Little did I know that it was indeed super expensive and quite an out-of-reach ingredient for most people.

Lobster - thespiceadventuress.com

I don’t remember clearly what was the exact dish my mom cooked but it was a South Indian one, pretty much like how she would cook prawns. The lobster meat tasted sweet and plump, and I couldn’t really see the comparison with prawns. And that taste remained a memory for so many years till I moved to Australia.

While it is still expensive, lobster is no longer an out of reach ingredient. It is available easily at leading seafood stores, and very common during the summer months.

Lobster always evokes a sense of indulgence and that makes it the ideal choice during the festive season. The lobster meat is so succulent, juicy and sweet that it needs very little accompanying flavours.

But today I am going a bit heavy handed with the flavours.

Indo Chinese is one of our favourite cuisines and thus came the idea of putting a spin on a much loved classic. Chilli Lobster – a true indulgence for the taste buds!

Indo Chinese style Chilli Lobster - thespiceadventuress.com

An excellent starter to serve at your parties and its fingerlickin good with sweet, spicy flavours coating the lobster pieces. You could serve it on a beautiful platter as shown or serve it inside the shell of the lobster if kept intact.

Ingredients:

  1. 2 Lobster tails
  2. 1 medium red onion; diced

Find the full recipe here.

Indo Chinese style Chilli Lobster- thespiceadventuress.com

 

Disclaimer – Recipe developed, styled and shot for Supreme Seafood

 

 

Pan grilled Prawns (spiced with Z’hug)

Yet another spice blend to add to my repertoire!

Z’hug or Z’hoog (as pronounced) is a traditional blend from Yemen. Traditionally, the blend is in the form of a wet marinade made from fresh and moist ingredients like parsley, garlic, cilantro and the local Marash pepper.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Amongst the cookbooks I own, one of my most prized ones is the New Moroccan by Mourad Lahlou. It’s an amazing book where Chef/author Mourad Lahlou delves into traditional Moroccan cooking, basics and fundamentals but executed in a modern, contemporary style.

So there’s information about so many spices, ingredients, techniques from in and around the region; great for those who do not know much about Morocco or its cuisine. Yet the recipes and dishes outlined are global fare.

Though Z’hug is a wet blend as mentioned, Mourad has outlined a recipe in the book for a dry version which is often used in his restaurant. And that’s what I have used too, except that instead of Marash pepper, I used semi dried chillies. Even though I do stock the Marash pepper, it’s not an easy one to find for most people so I decided to use the chilli variety that is available locally and easily for all. But if you do have it, use it by all means.

There are plenty of ways to use Z’hug. It can be used as a dry rub for steaks or roast chicken. It can also be used to spice up casseroles, lentils or roast vegetables. Roast nuts spiced with Z’hug is also a great idea.

Z’hug and seafood would also be a delightful combination. And I wanted to make something that’s quick and simply to put together for a midweek meal or as a party starter. The spice blend can also be made in excess and stored; one that is great to have in the pantry always.

I decided to use prawns marinated with Z’hug and then pan grill it. Prawns do not require prolonged marination, so it’s a dish that comes together in no time at all. And with the holiday season upon us, this is a great dish to add to your party table.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

Ingredients:

  1. 600gms tiger prawns; deveined and deshelled
  2. Z’hug blend
  3. Salt; to season
  4. Vegetable oil
  5. Lemon wedges; to serve

Z’hug:

(I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade)

  1. 2 tsp semi dried chilli flakes
  2. 3 tsp ground coriander
  3. 2 tsp dried cilantro/coriander leaves
  4. 3 tsp dried parsley
  5. 1 tsp garlic granules
  6. 1 tsp ground cumin
  7. 1 tsp ground caraway
  8. 1 tsp ground cardamom
  9. ¼ tsp citric acid
  10. ¼ tsp ground black pepper

Method:

To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.

Pan grilled Prawns (spiced with Z’hug) - thespiceadventuress.com

 

 

 

 

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

Asian style Fried Chicken Drumsticks

Time management has always been a roller coaster ride for me. Some weeks, I am organized, motivated, super productive and all the good stuff but other weeks, it just drowns and overwhelms me completely. And this is not something that has happened post my blogging/self-entrepreneurial journey; it has always been the case.

Last week was one of the latter. I have no clue what went wrong but nothing was really getting accomplished. My mind was not in the right space, a wavering mish mash of random thoughts that left me emotionally drained for no reason at all. And soon the writing work was getting piled up which left me all the more frustrated.

Unlike many people who say that cooking is a stress buster, I cannot bring myself to even boil water if I am not in the right mood. But takeaways do not sit too well with me so I had to force myself into the kitchen. Instead of elaborate meals, I opted for no fail recipes that required minimal prep time, one pot meals etc…. and these chicken drumsticks fit perfectly.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

Fried chicken is an all time comfort food. If crunch is the end result of dunking anything in oil, then it wins my heart…always. And if it’s savoury, then all the better.

So as the name of the dish goes, these are fried chicken drumsticks with some Asian flavours going on. You can use any part of the chicken; I went ahead with drumsticks because it had been a while since we had it. The only difference from any regular fried chicken is the Asian style marinade in which the drumsticks are marinated before going through the flour-egg-flour routine.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

If you are not a fan of the flour coating, then use breadcrumbs instead. And if you can find Panko, then all the better for the crunch. Remember that you only need a light dusting of the flour or the outer coating can be quite floury and gluggy. And get that oil temperature right before frying the chicken if you need the crunchy deliciousness.

If oven baked is your preference instead of deep frying, then I suggest the breadcrumbs as I feel the texture is better with crumbs than flour.

So there you go; so many options to make these delicious fried chicken drumsticks. And please do tag me #thespiceadventuress if you are posting on any social media; gives me great joy to see your creations.

Sichuan peppercorn salt - thespiceadventuress.com

Sichuan peppercorn salt - thespiceadventuress.com

Ingredients:

  1. 8 medium sized chicken drumsticks
  2. 3 tbsp soy sauce
  3. 1 tbsp rice wine vinegar
  4. 2 tsp sesame oil
  5. 2 tbsp sriracha (can be replaced with any chilli sauce)
  6. 3 tsp crushed ginger
  7. ½ tsp crushed Sichuan peppercorns
  8. ½ cup cornflour
  9. ½ cup plain flour
  10. 2 eggs, beaten
  11. Salt, to season
  12. Vegetable oil; for deep frying
  13. Sichuan pepper-salt
  • 2 tbsp Sichuan peppercorns
  • 50gms salt

Method:

  • To prepare the Sichuan salt, toast the peppercorns in a pan (without any oil) on low heat for about 2 minutes. Shake the pan constantly to avoid burning the peppercorns. Remove and allow to cool. In the same pan, lightly heat the salt for about 30-40 seconds and then add to the peppercorns. Using a mortar and pestle (or grinder), crush well to get the Sichuan peppercorn salt. If you prefer a fine powder, you may sieve this but I like to use it a bit coarse.
  • To prepare the marinade for the chicken, mix all the sauces, wine vinegar, sesame oil, ginger and pepper. Add the chicken and mix well; cover and refrigerate for at least 2 hours or longer if possible. Taste and season with salt only if required.
  • Combine the corn flour with the plain flour in a bowl. Add ½ tsp Sichuan salt to the flour and mix well.
  • Beat the eggs well in another bowl.
  • Remove the excess marinade from the chicken and then coat lightly with the flour mixture. Shake off the excess flour before dipping in the beaten egg. Return back to the flour mixture for another light dusting and keep aside.
  • Heat oil for deep frying and fry the drumsticks in batches till golden brown and crispy. (Remember if the oil is too hot, the outside will brown up quickly without cooking the chicken inside properly).
  • Serve hot with Sichuan pepper salt.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

 

 

 

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