recipes

Tuesday, December 24, 2013

CULINARY OBSESSIONS

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Like most cooks I tend to become incredibly obsessive about certain ingredients and at times, I must admit that I have a tendency to overuse them and throw into almost every recipe that I’m creating. Over the last couple of years I’ve fallen totally in love with Ras el Hanout, a prized Moroccan spice mixture that can contain up to 100 different spices and is traditionally used to flavour couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but may include cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even dried ground rosebuds.