Spice up your life with three heat-packed dishes from around the world

When it comes to enjoying mouth-watering, spice-infused food, the prospect of cooking up deliciously fragrant dishes needn’t be daunting.

In her new book The Nutmeg Trail, which is out now, award-winning author Eleanor Ford has created a unique guide to cooking with spice and creating meals that are filled with layer upon layer of flavour.

Combining her love for historical research and travel, Eleanor has devised 80 exciting recipes inspired by far flung destinations including Indonesia, India and Iran.

Here she shares a trio of tantalising dishes that are easy to make at home and prove that the use of spice in your cooking needn’t be an intimidating challenge.

Every week tomato lentils

Ingredients

  • 1 tsp black mustard seeds
  • 2 tbsp neutral oil
  • 1 large onion, chopped
  • 30g coriander
  • 4 garlic cloves, minced
  • 3cm ginger, peeled and minced
  • 1⁄2 tsp chilli flakes
  • 1 tbsp curry powder
  • 8 curry leaves
  • 400g tin chopped tomatoes
  • 200g split red lentils, well washed
  • 1 tsp salt
  • Juice of 1⁄2 a lemon

Method

Kebabs for Babur

Ingredients

  • 800g of lamb steaks
  • 50g Greek-style yoghurt
  • 3 tbsp neutral oil
  • Juice of 1⁄2 a lemon
  • 1cm ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp fine sea salt
  • 1 small onion, cut into small chunks

Method

Curried udon noodles

Ingredients

  • 1 tbsp neutral oil
  • 1 onion, thickly sliced
  • 8 shiitake mushrooms, sliced
  • 50g mangetout
  • 2 baby bok choy, quartered
  • 3 spring onions, cut at an angle into 3cm pieces
  • 2 garlic cloves, minced
  • 300g fresh udon noodles
  • 1 tsp toasted sesame oil
  • 2 scant tsp curry powder
  • Grinding of black pepper
  • 3 tbsp mirin
  • 2 tbsp Japanese soy sauce
  • Juice of 1⁄2 a lime
  • 1 tbsp toasted sesame seeds

Method

The Nutmeg Trail by Eleanor Ford (Murdoch Books, £26) is out now.

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