As I noted in the Great Jerky Experiment – Round 5, I’m in love with Saudi Baharat. It’s along the same lines as Ras el hanout (another favourite of mine) but it’s nowhere near as hot (although spice blends can vary drastically so maybe its just the one I’ve been buying that has extra kick). It has a lot of spice, in the ‘there are lots of spices in this’ sense but it lacks a chilli punch, which I find makes it a much better companion to lighter meat such as chicken, or vegetarian dishes such as zucchini tagine.
The following recipe is so easy that I feel a little silly even typing it up, but the end result has such a spectacular flavour that I feel compelled to share it anyway.
I’m on a roll this week. My food dehydrator has never had this much use. It triumphed with the last batch of jerky, has had a couple of runs making kale chips and now it’s set for yet another round of the Great Jerky Experiment. I’ve fallen in love with a delightful little spice blend that goes by the name of Saudi Baharat. When I first tried it, I added it to beef chilli and I thought the spices were far too subtle with such a strong flavoured meat. I’ve since added it to zucchini tagine and lately I’ve been using it as a marinade – see Saudi Baharat BBQ Chicken. I haven’t actually tried it with lamb yet as Gewurzhaus suggests.
I thought I’d give it a go with kangaroo, which brings us to The Great Jerky Experiment – Round 5. Continue reading
I’ve been making a fair bit of mayonnaise recently, and while I’m still not 100% happy with the oil I’ve been using (tried almond oil and EVOO and both are just far too dominant in flavour) adding a lot of lemon juice (i.e. one small lemon’s worth in addition to the amount specified in the recipe) does help if you forgot to buy basic (not extra virgin) olive oil like I keep doing.
The mayo recipe I’ve been using is from Melissa Joulwan and can be found here. I use a teaspoon of Dijon mustard instead of dry mustard. A couple of other recipes can be found here and here.
Spring is finally here and we’ve had some great bbq weather (i.e. warm days, not too freezing at night) although being Melbourne, it does turn miserable/cold at the drop of a hat (and almost certainly if you forgot to bring an umbrella that day). I’m besotted with Saudi Baharat BBQ Chicken and what better accompaniment and use for mayonnaise, than a ‘slaw.
It’s been a while. The last time I made Kangaroo Biltong (way back in Round 2) I was far from impressed. It wasn’t bad, but it was almost totally dominated by the chunks of coriander, so it wasnt very good either. Round 3 was a little similar – it was more pleasant overall but still not great – I really liked the spices but they didn’t stand out enough. I kept thinking back to Round 1, where the slight sweetness of the meat left a really pleasant aftertaste that the subsequent Rounds lacked. Which brings us to Round 4… Continue reading