Chinese 5 Spice Spicy Chicken

Chinese 5 Spice Powder Elements

It is a commonly held believed that Chinese 5 Spice gets its name because it is a blend of 5 spices. However, the  number 5 actually refers to the elements: wood, fire, earth, metal, and water. It is believed in traditional Chinese medicine that these elements are manifested in various areas of the human body, and that an imbalance in these elements are believed to be the cause of disease. As a result, for thousands of years a variety of herbs and spices have been used an in attempt to restore balance. This is the origin of 5 spice powder . Today, it is widely used to prepare a wide variety of Chinese and Asian dishes.

This recipe can use the traditional Chinese 5 Spice mixture, or a variation that has an additional spicy kick.

Traditional Chinese 5 Spice Powder
Combine in a bowl equal parts ground (powdered)

• 3 tbs Cinnamon
• 3 tbs Cloves
• 3 tbs Fennel seed
• 3 tbs Star anise
• 3 tbs Peppercorns (Szechuan preferred)

Spicy 5 Spice Powder
Combine in a bowl equal parts ground (powdered)

• 3 tbs  Cinnamon
• 3 tbs  Clove
• 3 tbs  Fennel seed
• 3 tbs  Star Anise
• 3 tbs Peppercorns (Szechuan preferred)
• 3 tbs  Cayenne (red chilli) powder

If you do not have the above spices as powders, put whole spices into a pestle and mortar, or a spice grinder, and grind until a powder forms.

5 Spice Spicy Chicken

• 4 chicken portions (legs, thighs and/or breasts)
• 3 tbs  garlic and ginger paste
• 3 tbs black pepper
• 5 Spice Powder
• 1/2 cup Extra Virgin Olive Oil

Directions

1. In a large bowl or other receptacle, mix Five Spice powder, garlic/ginger paste, Olive Oil.
2. When well combine, divide the mixture in 1/2 by pouring or spooning 1/2 into another smaller bowl
3. Add chicken portions to the larger receptacle and coat completely with mixture.
4. Set aside for 10 minutes. (The meat can be marinated for up to 24 hours if desired.)
5. Place chicken in a roasting pan with deep sides.
6. Bake/roast for 10 minutes at 350 degrees
7. Remove from oven, carefully turn the portions over and use a spoon to baste the chicken with the reserved marinade.
8. Return to the oven for 10 minutes.
9. Remove from oven and with a fork and knife, cut into the meatiest portion to check for any pinkness inside the meat. If the meat is slightly pink, return to the oven for an additional 10 minutes, then check again. If the meat is white inside, it is cooked through.
10. Once cooked through out, remove the roasting pan from the oven and set aside for 5 minutes.
11. If there is any marinade remaining, you can stir it well and then heat it in the microwave for about 1-2 minutes (in a microwave safe container), this can then been used as a sauce to pour over the chicken and/or rice.

This can be eaten with either plain rice, or rice and peas mixed together. You can also create seasoned rice by pouring the remaining 5 Spice marinade over the rice. Other accompaniments could include steamed carrots, broccoli, green beans, snow peas – either individually or mixed together. Also, roasted potatoes would be nice with this dish.

Variation

You can also use this spice mixture and marinade with pork. This spice mixture would greatly complement any cut of pork.

Tequila Lime Shrimp with Chilli

The grill is a fantastic way to cook so many types of foods, from vegetables, to meats and seafood. Shrimp takes on a glorious flavour when cooked over the open heat. While Tequila is not a staple of most American kitchens, there are many recipes – both Mexican, and American with a Mexican twist – that use Tequila as a special flavour note. Limes brighten any dish they are added to.

Add them all together and you have one dynamite meal that is sure to please any shrimp lover.

Total Time: 40 min
Prep:  20 min
Cook: 20 min
Yield: 6 servings

Ingredients

• 2 pounds Large Shrimp, peeled and deveined
• 6 tbsp Olive Oil  + 3 tbsp Olive Oil, divided
• 3/4 tsp Chipotle Chilli Powder
• 1 1/4 Garlic Powder
• 1 tbsp Minced Garlic
• 3/4 c Onion, finely chopped
• 1/2 Poblano Chilli Pepper, stemmed, seeded, and minced
• 1/4 cup Serrano Chilli, minced
• 1/4 cup Lime Juice
• 1/4 cup Tequila

Directions

1. Mix together the 6 tbsps of oil, chipotle chilli powder, garlic powder, lime juice, tequila  in a large plastic zipper lock bag.
2. Add the shrimp.
3. Carefully squeeze out as much air as possible and then seal the bag. Move the bag around to make sure the shrimp are well coated .
4. Marinate in the refrigerator for 20 minutes to 4 hours.
5. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Set marinade aside.
6. Skewer the shrimp carefully. If possible, use flat skewers to prevent the shrimp moving an d spinning.
7. Cook the shrimp on the grill until bright pink on the outside and white inside; about 2 minutes per side.
8. Set aside and cover to keep warm.
9. In a large skillet over medium-high heat, heat the remaining 3 tbsp oil until hot but not smoking.
10. Add the onion, chilli peppers and minced garlic to the skillet and cook until soft, 3 to 4 minutes.
11. Add the lime juice and tequila marinade and stir, scraping any browned bits from the pan for about 1 minute.
12. Serve immediately either over the shrimp or on the side.

Variation:

Once you have marinated the shrimp, you can dip the wet shrimp into panko bread crumbs and deep fry for a variation in taste and texture. The deep fried shrimp would be great with lime rice, Spanish rice or even french fries.

Tip…

If it is too cold or even perhaps too hot to cook outside on the grill, this dish can be made completely in a skillet. Just cook the shrimp in a skillet instead of the grill, and then follow the rest of the instructions.

Tandoori Chicken (Tandoori Murgh)

Tandoori Chicken (Tandoori Murgh)

I have told you about the method of cooking known as Tandoor, and taught you how to make a spice blend for this called Tandoori Spice Mixture. Now, I will teach you how to make a dish using the Tandoor cooking method, with the Tandoori spices; Tandoori Chicken.

Chicken is a VERY versatile meat! It is a great ‘carrier’ for flavours. There are so many ways to cook it, you can have chicken every day of the week and never have it the same way twice.

Before we begin, a note about lemon and limes. Lemons are yellow and larger than their smaller, green counter parts – limes. Often, people outside the West get these two fruits confused, thinking a lime is a lemon that is not fully grown and rippened. While they are both citrus fruits, they truly are not the same fruit. They taste quite different but complement each other very nicely, which is why they are often used together.

Lemons are very sour to the mouth but have a fresh, bright  taste and feeling to the senses. Limes are sour and tart, giving it a fresh and slightly savoury sensation.

Be sure to use lemons, as the recipe calls for; do not exchange limes for lemons. This will change how the final product tastes.

For this recipe, you can use any portions of the chicken you prefer, however, it is worth noting that traditionally leg and thigh portions are used. I personally prefer to use breast meat as I am not fond of the leg portions. Leg meat is a darker meat in colour and has a heavier flavour because this is the most used portion of the chicken.

Preparation Time: 4 -24 hours (Marinading)
Cooking Time: 8 -15 minutes
Servings: 4 (1 breast per serving x 2 breasts, 2 thighs or 2 legs per serving = 4servings)

INGREDIENTS

2 – 2.5kg Chicken, portions or whole chicken to cut up your self
2 tsps Kashmiri red chilli powder
2 hot Green Chillies, roughly sliced
3 tbsps Lemon juice
1 tsp Salt425ml/1 pint Plain Yoghurt
2 tbsps Ginger paste
2 tbsps Garlic paste
-OR-
1 Garlic Clove, crushed
2.5cm/1in Piece Fresh Root Ginger, crushed
-OR-
4 tsps Garlic Ginger paste
1/2 tsp Garam Masala powder
1/2 tsp Chaat Masala
3 tbspn Yellow + 1 tbsp Red Food Colouring Drops, mixed together in a glass, no water
Butter to baste
1/2 Onion , cut into rings to serve
2 Lemons, cut into wedges to serve

DIRECTIONS

1. Cut two deep slits crossways on the meaty parts of each leg and breast piece. The slits should be to bone.
2. Apply a mixture of one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
3. Meanwhile, combine the remaining Kashmiri red chilli powder, remaining lemon juice, salt, 2 tablespoons of the yoghurt, garlic, ginger, chillies and garam masala in a blender until smooth.
4. Pour into a large bowl or zipper lock bag, add the remaining yoghurt to the mixture, and combine well.
5. Put the chicken and all its accumulated juices into the large bowl or bag.
6. Rub the marinade into the slits in the meat, then cover the bowl with cling film or zip the bag closed (make sure it is fully sealed) and refrigerate. You can marinade the chicken for 4 to 24 hours.
7. If you are cooking this on a BBQ grill, you will need to preheat the grill according to manufacturer’s instructions. Otherwise, preheat the oven grill/broiler.
8. Mix the red and yellow food colouring, it should become orange.
9. Remove the chicken pieces from the marinade, shaking off the excess, and lay them in a single layer in another bowl. Pour the colouring over the chicken, turning to fully coat. Discard the leftover marinade.
10. If you are cooking this in an oven, lay the chicken on a baking tray. Otherwise, lay the pieces on the grill rack. Either way, being sure the pieces are not touching.
11. Cook for 8-10 minutes, and baste with butter. Breasts cook more quickly than the legs.
12. Cook for additional 5-7 minutes, and then check to see if the chicken is cooked through; you can check whether they are done by piercing the chicken in the thickest part with a fork. The juices will run clear but the flesh should still feel springy to the touch.
13. Place chicken on a serving plate and sprinkle chaat masala powder. Serve with onion rings and lemon wedges. The lemon wedges can be squeezed over the Tandoori Chicken if desired.

Did You Know….

While chicken is the traditional food that this marinade is used with, it can be used for a variety foods. You can also marinade and roast pork, paneer, or potatoes. Experiment with using the marinade for various meats and vegetables. You are sure to find many wonderful ways to use this Tandoori marinade to perk up your meals.

Tandoori Masala Spice Blend

Masala Spices

 

In Indian cuisine, traditionally, a Tandoor is a clay oven used to roast and smoke foods at the same time. It is shaped like a large clay pot with the hot coals at the bottom. The product of the Tandoor is called Tandoori, as in Tandoori Murgh (Tandoori Chicken). Masala means spice or spices in Hindi, so Tandoori Masala means Tandoori spices.

It is similar to BBQ in that there is a method to the process, and specific ingredients are used to produce the Tadoori food. One of the required ingredients is spices. You could use each spice individually, but why do that when you can make a masala blend and keep it on hand.

 

Tandoori is a very flavourful way to prepare meats. It is one of the most popular forms of non-vegetarian fare in India.  Tandoori food is  such a large part of the Indian cuisine, it is served at home, restaurants, large functions, festivals and as street food. It is not expensive and not complex to prepare and make. Making your own masala at home increases the flavour punch and makes the process fast, easy and possible any time.

Most of the spices will be available at any supermarket, the Kashmiri Chilli Powder will be available at any market that sells imported foods and spices.

• PREP 5 mins
• COOK 2-3 mins
• READY IN 10 mins

Ingredients Needed:

2 tbsp Cumin Seeds
2 tsp   Coriander Seeds
1″  Cinnamon Sticks
3-6   Cloves
2 tsp  Cayenne Chilli Powder
1 tsp  Kashmiri Chilli Powder
1 tsp. Ginger Powder
1/2 tsp Turmeric Powder
1 tsp.  Garlic Powder
1 tsp  Salt
2 tsp Peppercorns

Directions:

1. Roast all the spices in a dry skillet until they begin to smoke.
2. Stir and watching carefully all the while.
3. Do not allow the spices to burn.
4. Once the spices begin to smoke, quickly remove them from the heat and carefully pour / dump the roasted spices from the hot skillet onto kitchen paper to cool.
5. Carefully transfer the mixture of powders and whole spices in a  spice grinder or clean coffee grinder.
6. Grind until the whole mixture is a fine powder.
7. Place the spice mixture in an air tight container.

The Tandoori Masala will remain fresh for up to a month. To increase the shelf life to two months, refrigerate.

Did You Know…

Although traditionally Tandoori food is made in a Tadoor clay oven, modern appliances reign. Most Tandoori chicken is prepared in an electric Tandoor or in an oven under the broiler elements. The electric Tandoor is simply a stand alone grill/broiler.

The Amazing Tandoor Oven

Tandoor Oven

 

All countries have their own variations for cuisine and cooking methods. Using fire, and charcoal have been a standard way to cook for millennia . The methods of containing the fire and charcoal vary. In many South Asian  and Middle Eastern countries, a tandoor is used.

 

 

What is a Tandoor?

A Tandoor is one of the original forms of cooking over charcoals. Traditionally, it is made of clay in the shape of a large pot. Modern Tandoor’s are an upright cylindrical shape. Tandoor also has a lid, which is used to partially cover the oven during cooking if a temperature increase is needed. When the Tandoor no longer needs to be lit, it is fully covered to suffocate the fire. This is also a safety feature.

How Does a Tandoor Work?

Once lit, the heat from the fire and burning wood or charcoal is absorbed by the walls of the Tandoor. The hotter the fire, faster the wood burns, and as a result, the faster the walls heat. Eventually, the heat rises to 650º F and the surface becomes ‘white hot’. The temperatures can reach an amazing 900º F. It is  common for a Tandoor to be lit for anywhere from several hours  to days and is used to cook meats and certain breads. Once the surface becomes white hot, the burning of the wood is stopped, and the coals are used. The heat absorbed by the walls radiates and the combination of radiant heat from the walls and direct heat from the coals creates a combination of baking, roasting and grilling the meat simultaneously. There are modern tandoors that use electricity or gas rather than of wood or charcoal.

What are Some of the Most Famous Indian Foods Cooked in a Tandoor?

If food is cooked in a Tandoor, it is known as Tandoori, such as Tandoori Chicken. This is the most popular and famous of the foods that are cooked in a Tandoor. This Indian dish is eaten world wide. Meant is the most common item to be cooked in a Tandoor. The meat, such as chicken, beef, lamb, and fish , is spiced, prepared according to the recipe being used, and then skewered and suspended over the hot coals. Chicken Tikka, Bajari Kabab, and Reshmi Kabab are also populare Tandoori dishes. Breads are also prepared in the Tandoor. Naan is  traditionally cooked on the internal walls of a Tandoor.

Is India the Only Country that Uses the Tandoor?

The Tandoor has been used for centuries for cooking in  Iran, Turkey, Afghanistan,  the Balkans, the Transcaucasus, Central Asia , the Middle East, Bangladesh, India and Pakistan. The tandoor use in India was popularised during Mogul (Muslim) reign in South Asia. The word tandoor is  a Hindi word used in India, the same oven is also known by other names in other cultures. For example, in Armenia it is called a tonir and in the Republic of Georgia, it is called a tone.

Through out the world, there are so many different methods of preparing food, and cooking it. Experiencing other cultures, and their cuisine can be a wonderful, fulfilling experience. Indian cuisine is among these cuisines that offers a wonderful spectrum of taste, textures, colours and sensory pleasures. Tandoor cooking is just one of these wonderful methods to produce the taste sensations.

Did You Know….

You can make Tandoori chicken at home in your oven, using the oven and grill/broiler. While the results wont be exactly like one gets from a Tandoor, it will still produce a tasty product if correct methods and a good recipe are followed.

I will be posting a recipe for a Tandoor spice mixture, as well as a recipe and method for making Tandoori Chicken at home.

Jamaican Dry Jerk Seasoning Mixes

Jamaican Jerk Seasoning Spices

You may be familiar with the famous Jamaican style of cooking known as Jerk, such as Jerk Chicken. It may surprise you to know that the root comes from a word used by the South Andes  Quecha tribe. Charqui, also  charque, means  dried meat, which is also where the term  “jerky” originates.

After Spanish explorers  encountered the jerk meats of the Andes tribe, they took the meat and methods back to Europe and colonies because this was an effective way to carry protein while travelling. In the Caribbean colonies, jerky was the only effective way to preserve meats and keep them from spoiling in the tropical heat. Over time, unique cures  and seasonings for various meats were developed. This is were jerk seasoning comes in, and although the ‘jerk’ method is no longer necessary to preserve meats, it has given birth to a delicious seasoning and cooking process.

Dry Jerk Seasoning Mix

Mix 1

Total Time: 10 mins

Yield:  5 T.

• 1 tablespoon minced dry onion
• 1 tablespoon onion powder
• 2 teaspoons ground thyme
• 2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper

Directions:

1. Mix all ingredients together. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
2. To convert this recipe for use as either a marinade (thinner) or a rub (thicker), add a mixture of 2 parts soy sauce to 1 part cider vinegar to jerk mix until desired consistency is reached.

Mix 2

Time: 10 mins.

Yield: 0.5 cup

• 1 tablespoon onion flakes
• 2 teaspoons ground thyme
• 1 teaspoon dried parsley
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon red chilli pepper flakes
• 1/4 teaspoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 2 teaspoons sugar
• 2 teaspoons dried chives

 Directions:

1. Mix together all the ingredients.
2. Store leftovers in a tightly closed glass jar.
3. It t swill keep its strength for over a month.

Jerk seasoning mixes can be used on any meat or fish. Additionally, you can use these fragrant spice mixtures on vegetables and tofu to add a punch of flavour to them. If you like a bit of ‘kick’, you can increase the amount of cayenne, black pepper, and red chilli pepper flakes to suit your taste. By marinading your meat, veg or tofu for at least an hour, you can deepen the flavour profile. You can marinade the food for up to 24 hours if you wish.  Simply put the Jerk seasoning into a plastic bag or bowl and coat the food well, and store in the refrigerator until you are ready to cook it.

Variation:

If you wish to have a coating that sticks to your food more, mix enough canola oil into the spice mixture to make a thin paste. Generously rub the paste onto your food of choice and allow to marinade. When you are ready to cook the food, you can either gently wipe the marinade off with your fingers or leave it for a stronger flavour.

Keep in mind, the marinade will blacken, this is traditional in Jerk cooking.