A Collection of Herb/Spice Blends

TANDOORI MARINADE

½ pint natural yoghurt

½ tbsp cumin powder

½ tbsp garam masala

½ tsp coriander powder

½ tsp turmeric

½ tsp chilli powder

Juice of ½ lemon

4 cloves of garlic, crushed
½ inch ginger root, grated

½ tsp red food colouring

Mix everything together well. For Chicken Tikka, marinade chicken breast cubes for minimum 2 hours. Shake off excess sauce, place on a baking tray and cook in oven/under grill for 15-20 minutes, or until meat juices run clear.

ASIAN CHILLI PASTE

1 cup fresh red chillis, stems removed

Third of a cup vinegar
8 cloves garlic, chopped

3 tbsp vegetable oil

Salt & pepper to taste

Combine all ingredients in a blender and purée, adding enough water to form into a thick paste. Keep for up to 3 months in fridge, or freeze in icecube trays.

CAJUN SPICE SEASONING MIX

¾ cup salt

¼ cup ground cayenne pepper

2 tbsp ground white pepper

2 tbsp ground black pepper

2 tbsp paprika

2 tbsp onion powder

2 tbsp garlic powder

Mix everything together well in a jam jar. Use a tablespoonful of mix as a marinade or rub.

ZA'ATAR LEBANESE HERB BLEND

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp ground sumac (I can't get this in Spain, so substitute with ½ tbsp lemon pepper & 1 tsp paprika for colour)

½ tbsp white sesame seeds

Salt to taste

Grind the oregano and thyme in a spice grinder or blender. Mix everything together well in a jam jar. Use as marinade or rub on fish or meat.

CREOLE SEASONING

2½ tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Mix everything together well in a jam jar. Use a tablespoonful of mix as a marinade or rub.

Also see previous posts for:
Sweet Chilli Sauce and Madras Curry Paste