HOUSE SEASONING: [PAULA DEEN]
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 3:19pm
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
This seasoning you can use on all meat, fish ect.
I sometimes use this in mash and in my rice dishes.
PIERRE'S SECRET BRAAI SPICE: [FOOD ON THE RUN]
Ingredients :
1 x refill box Robertsons Barbecue Spice (we also often use the No Name variety – those that mama picks and papa pays for)
1 x refill box Robertsons Steak and Chops Spice
1 x refill box Robertsons Chicken Spice
1 packet Chili Beef Aromat
Coriander (ground) to taste
+/- 10 to 15 g fine black pepper (or to taste)
salt to taste
Method :
Mix all ingredients well and taste – add more salt if necessary. Store in airtight container and throw some into your favorite braai sprinkler (we found that empty Aromat containers work well) for use at the braai (or in the kitchen ladies). You can double up recipe to fill a big container. Always useful to keep one sprinkler in cupboard and one in your picnic basket.
Notes :
Just a note from my side. I have often seen Pierre mix his spice and a word of advice : do not be afraid to experiment. We have in some batched added Ina Paarman’s Braai Spice just to give a different taste. Next time try something different to keep it inte-resting.
The spice though great on steak and chops, is also fantastic to use on chicken. Especially topless chicken (e.g. deboned, skinless breast). Grilled to perfection – not to dry.
More on salt …
Just remember that too much salt is not good for your health.
Salt consists of sodium and chloride (with sodium being the main culprit).The body needs salt to function properly. Salt
helps to regulate the body’s fluid balance and to maintain healthy blood pressure levels. An excessive intake can increase the risk of developing high blood pressure, which can result in stroke, heart disease and / or kidney failure, as well as causing the body to retain too much water.
Some other ways to flavour food without adding salt. The varia-tions are endless…
Fish : Dry mustard, tarragon, bay leaf, green pepper, marjoram, fresh mushrooms, onion, oregano, basil, garlic, thyme.
Beef / Steak : Rosemary, black pepper, bay leaf, thyme, clove.
Roast beef : Basil, oregano, nutmeg, tarragon, marjoram, sage, green pepper, fresh mushrooms.
Beef stew : Chili powder, bay leaf, caraway, marjoram
Meatballs : Garlic, thyme, basil, oregano, onion, thyme, black pepper, dry mustard.
Beef stroganoff : Red pepper, onion, garlic, nutmeg, curry powder.
by Kos vir kampeerders met idees vir kampering on Wednesday, March 16, 2011 at 3:19pm
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
This seasoning you can use on all meat, fish ect.
I sometimes use this in mash and in my rice dishes.
PIERRE'S SECRET BRAAI SPICE: [FOOD ON THE RUN]
Ingredients :
1 x refill box Robertsons Barbecue Spice (we also often use the No Name variety – those that mama picks and papa pays for)
1 x refill box Robertsons Steak and Chops Spice
1 x refill box Robertsons Chicken Spice
1 packet Chili Beef Aromat
Coriander (ground) to taste
+/- 10 to 15 g fine black pepper (or to taste)
salt to taste
Method :
Mix all ingredients well and taste – add more salt if necessary. Store in airtight container and throw some into your favorite braai sprinkler (we found that empty Aromat containers work well) for use at the braai (or in the kitchen ladies). You can double up recipe to fill a big container. Always useful to keep one sprinkler in cupboard and one in your picnic basket.
Notes :
Just a note from my side. I have often seen Pierre mix his spice and a word of advice : do not be afraid to experiment. We have in some batched added Ina Paarman’s Braai Spice just to give a different taste. Next time try something different to keep it inte-resting.
The spice though great on steak and chops, is also fantastic to use on chicken. Especially topless chicken (e.g. deboned, skinless breast). Grilled to perfection – not to dry.
More on salt …
Just remember that too much salt is not good for your health.
Salt consists of sodium and chloride (with sodium being the main culprit).The body needs salt to function properly. Salt
helps to regulate the body’s fluid balance and to maintain healthy blood pressure levels. An excessive intake can increase the risk of developing high blood pressure, which can result in stroke, heart disease and / or kidney failure, as well as causing the body to retain too much water.
Some other ways to flavour food without adding salt. The varia-tions are endless…
Fish : Dry mustard, tarragon, bay leaf, green pepper, marjoram, fresh mushrooms, onion, oregano, basil, garlic, thyme.
Beef / Steak : Rosemary, black pepper, bay leaf, thyme, clove.
Roast beef : Basil, oregano, nutmeg, tarragon, marjoram, sage, green pepper, fresh mushrooms.
Beef stew : Chili powder, bay leaf, caraway, marjoram
Meatballs : Garlic, thyme, basil, oregano, onion, thyme, black pepper, dry mustard.
Beef stroganoff : Red pepper, onion, garlic, nutmeg, curry powder.