A CHANGE IN ATTITUDE: COOKING WITH SPICE.

There are those out there, like myself, who find themselves bordering on addiction when it comes to spice and then there are those who are the reverse – won’t go near anything if they detect the smallest hint of the stuff. The key is to find a happy medium!

As a newly wed, I’d amuse my Irish husband to no end with my tendency to smother everything in Tabasco sauce. At one point it got so bad that I even started carrying a bottle in my hand bag to make sure that I always had some on hand – pathetic but true. I assumed then ignorantly that any type of food prepared without the inclusion of spice had to be bland and lacking in certain oomph! It was only when I had my first child and had to prepare purred veg and other simple baby food that I began to realise that all foods from the humble carrot to the delicate cauliflower imparted flavour that made them special and tasty in their own right. I am happy to say that today I am well able to enjoy a bowl of spaghetti Bolognese or slow cooked Coq au vin without having to tamper with the end result in the smallest way.

In the ten years I’ve been living in Ireland, I have noticed a huge shift in the attitude towards ethnic foods in general. Its no doubt that the Irish palate has become more adventurous and to attest to this fact are the numerous Indian, Chinese and of late Thai take-aways popping up like daisies around every corner.

Yet, so many people I come across are intimidated to cook Ethnic cuisine in their own homes from scratch. I understand that there is a convenience to using a jar of curry sauce but when it comes to flavour and nutrition nothing beats the real stuff!

Its only natural now that we’ve acquired a taste for this wonderful exotic fare the next step on the agenda should be learning how to cook it properly and to do that there are a few basic rules of thumb that we need to familiarise ourselves with.

Rule one: acquiring a better understanding of spice. I once read somewhere that man began to use spices around 50,000 BC when someone discovered that some leaves gave meat a good flavour.

Naturally high in antioxidants, spices – sagaciously combined or in their own right – not only “lift” everyday meals, but also contribute to overall well being. Fennel, for instance, is traditionally used to alleviate toothaches as well as congestion, asthma and coughs. In India, fennel oil is a popular ingredient in cough medication. Similarly, turmeric – an acclaimed antioxidant – mixed with hot milk and honey is a traditional Indian cure for colds. And oil extracted from celery seeds is used to medically treat bronchial conditions. Scientific evidence now suggests that herbs and spices work in your favour by blocking potential carcinogens, boosting immune function, and lowering LDL cholesterol. Typically, fresh herbs and spices contain higher levels of antioxidants than dried or processed products.

There are hundred’s of spices – some hot, some mild, some intensely flavourful, some imparting more subtle tones. For example, spices such as Cumin, Garlic, Cloves, & Turmeric, all have a strong taste and can easily over power a dish. Other less intrusive spices such as Coriander, Saffron, & Cardamom can do wonders to perk up an ordinary meal.

Rule two: time to get over the famous Myth: Food flavoured with spice automatically translates to hot! This is absolute rubbish! Would a pinch of paprika sprinkled over roast potatoes or chicken marinated in a little ginger, garlic & soy sauce make the end result fiery hot? I think not.

All spices are not fiery hot, even chillies of which there are over fifty varieties can be highly flavourful yet mild at the same time. The Paprika (Hungarian word for pepper) & the Mulato (very important chilli in Mexican cooking) are examples of the mild varieties.

Rule three: understand your Masalas - the Indian word for a blend of spices. In India or Thailand the base for any dish revolves around the Masala. This is where the fun comes in…begin by following a couple of recipes and then experiment. If you like the flavour of ginger or cinnamon throw in a little more of this spice than is suggested in the recipe. Also, try substituting fresh varieties for the dried, ground alternatives. For example, grated, crushed or finely chopped ginger or garlic, fresh chillies or freshly chopped coriander or mint leaves all impart a rich fresh aroma and flavour adding further depth to the dish being prepared.

Rule Four: remember being creatures of habit it will take a while before we or those we are trying to convert adjust to the unfamiliar. You can’t raise a child on tomato sauce and pasta and expect him to drool over a Moroccan Tagine (stew) over night (no matter how long you may have slaved over it). Why would it be any different for an adult? I suggest gradually introducing a bit of spice to the foods you (or those you are cooking for) are currently accustomed to. For instance, add a bit of garlic puree and paprika to tomato sauce or a pinch of turmeric and a few crushed cardamom pods to rice before cooking. A little smidgen of grated nutmeg and chopped chives to mashed potatoes or a pinch of chilli and cinnamon to chocolate puddings or cake all work very well.

Rule Five: invest in a good cookery book and start experimenting. Don’t be disheartened and give up if initial attempts don’t come out perfect. For more ideas, recipes or if you have a question on ethnic cooking or spices please visit www.orgapod.com and we’ll do our best to help.

This is one of my favourite Spice Mixes or Masalas. This mix is delicious rubbed into meat, poultry or fish before grilling or barbecuing.

Barbecue Spice Mix.

Note** don’t worry if you cannot find celery seeds. Just substitute with a different dried herb of your choice.

Ingredients:

2 tsp celery seeds, ground
1 tsp paprika
½ tsp nutmeg powder
½ tsp chilli powder
1 tsp garlic powder or finely chopped
1 tsp onion powder or sliced medium red onion
2 tsp dried marjoram
2 tsp soft light brown sugar
1 tsp ground black pepper.

Method:

Mix all the ingredients thoroughly. Use as is or mix with a glass of red or white wine and 3 tbsp of flavoured or plain oil to create a simple marinade.

Hoisin Pork Ribs

Ingredients:

Serves 4.

3 pounds of Pork spare ribs or Beef ribs
3 tablespoons hoisin sauce
3 tablespoons green onion, chopped
2 cloves garlic, minced
3 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons grated ginger
½ tsp of crushed dried chillies (optional)
1 tablespoon brown sugar

1. Wash ribs, pat dry & keep aside while preparing the marinade.

2. Combine all the other ingredients in a large bowl and mix well. Add ribs to the marinade, cover & refrigerate for a minimum 4 hours.

3. Barbecue the meat for about ten minutes. Do not baste them during the first ten minutes. After this time, move the ribs to an area of indirect heat and grill for ten more minutes, basting often with the sauce. It should form a crispy crust on the ribs.

4. Alternatively, cook ribs in the oven under a hot grill. When ready, serve immediately with rice & your choice of stir fried vegetables.

Under the Arabian Sun by Nafisa Brennan.

Hommus, a chickpea dish from Lebanon, has gradually grown in ranks to become a well-known dip in Ireland. Yet, the knowledge of and, more importantly, the appreciation for Middle Eastern cuisine continues to be virtually non-existent!! A shame as the majority of Middle Eastern foods are simple to make and packed with nutrition.

During the thirteen memorable years I spent under that hot, Arabian Sun shinning over the United Arab Emirates, I became well versed with not only the delicious local Emarati fare but with Lebanese and Moroccan cuisines as well. I look back with relish at those innocent, carefree days when savouring a sticky morsel of rose flavoured Turkish Delight or honey drenched Baklava whilst flying a kite barefooted on golden sands warmed by the afternoon sun bore the name happiness.

Dubai is one of the seven Emirates or States that make up the little country known as The United Arab Emirates. The Dubai of my childhood is a far cry from today’s glitzy, tax-free, shopping haven! There was a soul to the city that has disappeared – buried perhaps under skyscrapers, shopping malls and luxury hotels!

I was saddened during my last visit to notice how many of the local eateries and grocery shops were put out of business by the large supermarket chains (at least the vegetable souk, market, in Sharjah was still functional which was some consolation, yet, one wonders for how much longer).

A growing economy at the expense of a dying culture! A hefty price is being forked out for all those first-world comforts. But we were talking food…

Like most countries in the Middle East, rice is the staple of local Emarati fare, mostly due to historical ties to Persia and the Indian Sub-continent. Aromatic spices such as cardamom, saffron, cinnamon, nutmeg, cumin and coriander are used generously to flavour rice, desserts and meat dishes. Ouzi is a signature dish of the region. It is whole lamb, neck and head intact, suspended horizontally on a spit and slowly roasted over hot coals to a succulent finish. When ready, the lamb is served on a platter on top of a large mound of fragrant Pilau rice (basmati rice flavoured with spices and/or vegetables). The lamb is first rubbed with a local dry spice mixture called Bizhar before it is roasted. Bizhar (similar to the popular Indian spice mixture Garam Masala) can be made easily by mixing equal quantities of cumin, cinnamon, and coriander to half as much peppercorns and dried red chillies and a quarter as much of fennel and cloves. It is then dry roasted and ground to a fine powder. Traditionally, Ouzi is served with dates, yoghurt, Girgir (locally grown watercress) and Khubz the Arabic word for bread (a type of unleavened bread similar to pitta but without the pockets) and pickles. Sometimes the Khubz is placed over the roasted lamb to absorb the flavours and also to help keep it moist until it is ready to be eaten.

Another dish that is popular in the U.A.E is Mashi, stuffed vegetables. Similar to the Greek version called 'Dolmades' and the Iranian dish called 'Dolmeh', where the fillings can be a number of combinations like roasted pine nuts, spiced chickpeas, walnuts, bulgar wheat and minced meat flavoured with aniseed, cinnamon, or a pinch of nutmeg. Typically in the UAE the choice vegetable for Mashi is marrow, which is then stuffed with a mixture of either cooked minced lamb or beef with rice, onions, parsley, allspice or Bizhar. The stuffed marrow is covered with a tomato sauce and then baked. The ready dish is usually served with rice.

One of the most popular dishes sure to be found though out the Middle East (or anywhere in the rest of the Arab world for that matter) is a plate of charcoal-grilled Kebabs. Easy to make and delicious to eat, using fresh ingredients, kebabs make a great light lunch, pitta filler or the perfect introduction to a home cooked Middle Eastern dish. There are a variety of Kebab recipes so I’ve selected one that I personally enjoy making for my family. This dish is sure to impress family and friends so go ahead and give it a try!

Hint** For an even better flavour, try cooking these on the Bar-B-Que.

Lamb Kebabs.

Serves 3-4

INGREDIENTS:

· 600g lamb mince
· 1 tsp garlic, finely chopped
· 1/2 red onion, chopped
· 1/4 cup fresh coriander, finely chopped
· 1/4 cup fresh parsley, finely chopped
· 1 tbsp fresh mint, finely chopped
· 1/2 tbsp paprika, ground
· 1/2 tbsp cumin, ground
· 3/4 tsp allspice
· 1/4 tsp ginger, ground
· 1/4 tsp chilli, ground
· Salt & pepper to taste
· ½ lemon.
· 30ml soda water

Directions

1. Combine the onion, garlic, coriander, parsley, mint, paprika, cumin, allspice, ginger, and chilli in a large bowl. Place your lamb into a separate bowl and using a hand blender, tenderise the meat by blitzing it in three or four short bursts (optional). Add the meat to the spices/herbs, salt and pepper and combine thoroughly. Next, slowly add the soda water to meat/spice mixture to form a smooth paste. Cover the mixture and refrigerate for at least 2 hours.
2. Remove the lamb mixture from the fridge and divide into 6 portions. Mould each portion into a sausage like shape approx. 4 –5 inches long and place a steel or wooden skewer through the middle. Cover and refrigerate for five minutes.
3. Brush the kebabs with olive oil and cook for 10-12 minutes under a medium-hot grill, turning frequently and basting with oil occasionally until they are evenly browned and cooked through.
4. Sprinkle with lemon juice before serving (optional).

The Journey From Hell!! By Nafisa Brennan.

‘Hurry up Nafu, push your way through baba or you’ll never get on,’ my aunt yelled through the dust coated window railings as I tried my hardest to squeeze between the sweaty, over burdened throng of folk, like myself, trying to get on the 9:45 am train from Bombay to Bangalore. The option to travel by air had been instantly rejected on a whim. The (then) eighteen-year-old idealist relished the chance to experience the land of her forefathers by rail.

For the first three hours of the journey, I kindly relinquished my seat to an old woman who proceeded to take off her worn Chappals (sandals) to tuck dirty, heel hardened feet under her in the yogi seating style. I looked around at the tired yet excited faces squatting on every inch of the floor & even crouching or lying on the overhead railings allocated for luggage! My optimism quickly faded as I realised that this was what I would have to put up with for the next 28 hours! Babies wailed in the heat of the stuffy compartment, folk chatted loudly in Hindi & Marathi oblivious to their discomfort (or indeed mine), hawkers selling food, glass bracelets and God only knows what else hopped on & off at every station creating an overbearing symphony of general chaos & a first class third-world-package all for the price of 400 odd rupees!!

I sulked and whined and returned the offers of fruit & shy smiles from my fellow passengers with ungracious scowls. Eventually I scooted over to my Aunt (who completely ignored my petulance) and turned my attention to the golden sunflower fields in the distance. Then the change happened…1:00 pm and out came the dubaa’s (lunch boxes).

In my humble opinion, nobody (and the same is true for all countries) can conjure up the kind of saliva provoking, instant stirrings-in-the-tummy food, as the “salt of the earth”. Caviar is delicious (no argument there) but how can it be compared to simple, freshly baked hot bread for instance? With the smells of dahl (a mildly spiced aromatic infusion of lentils, tomatoes & onions), sabji (literally translates to vegetable but in this context refers to a side-dish of either one type or several vegetables tossed together in a large pan and seasoned generously with a mix/match of herbs and spices), roti (soft & fluffy naan style bread that melts in your mouth), and tart mango pickle, the train’s belly swelled – and my own shrank from hunger! Indian people in general are naturally generous…it wasn’t long before all us, once strangers, shared what we had and ate together as one big family. Needless to say, the smile from this experience that originated in my tummy, spread quickly to my heart & lingered on my lips for the rest of the journey!

Grilled Steak Fajitas.

Ingredients:

Serves 4.

1 pound flank steak
1/4 cup lime juice
1/4 cup coriander powder
1 tbsp cup white vinegar
1/4 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp cayenne powder
3 cloves minced garlic
1 tsp ground black pepper
Flour Tortillas
Salt to taste.

1. Combine all of the marinade ingredients and marinate overnight in a covered glass dish.

2. Remove the meat from the marinade and Grill the steak on medium heat until it is cooked to your preference. Set the meat aside for a couple of minutes before slicing into thin strips.

3. Arrange a few strips of beef onto a tortilla. Add you choice of toppings eg., grated cheese, chopped tomatoes, onions, mayonnaise & jalapenos. Roll into a wrap and serve immediately.

Indian Grilled Salmon with Mango Salsa.

Ingredients:

Serves 2.

For the Marinade-

2 Salmon steaks
2 teaspoons fresh ginger, grated
3 cloves garlic, crushed
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
2 tablespoons lemon juice
3 tablespoons oil

salt & pepper to taste.

For the Salsa-

1 ripe Mango, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 medium red chilli, de-seeded & finely minced (optional)
1 small cucumber, peeled and diced
3 Tbsp fresh coriander leaves, chopped
1 Tbsp fresh mint leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Method:

1. Combine all marinade ingredients together and mix well.
2. Add the fish to the marinade cover and refrigerate for thirty minutes.
3. Place the fish on the bbq or in the oven under a hot grill until it flakes easily (approx. 3-4 minutes either side depending on the thickness of the fish). It should form a flavourful crust.
4. Serve the Salmon immediately with Mango Salsa & rice.

Preparing the Salsa:

1. Combine all of the ingredients in a bowl. Season to your taste and its ready to serve.

Moroccan Lamb Tagine

INGREDIENTS:

NOTE*** Orgapod organic Exotic Meals Range includes a Moroccan Lamb Tagine spice-mix available at most Dunnes stores nationwide.
Each pouch of spice-mix contains enough seasoning for 2 full family sized meals and comes with a list of accompanying ingredients & easy to follow instructions!

1 tsp Allspice,
2 tsp cumin,
1 tsp ginger,
1 tsp nutmeg,
1 ½ tsp cinnamon,
2 tsp turmeric,
½ tsp rosemary, dried
¼ tsp cardamom, ground.
1 medium onion sliced,
115g dried figs
1/3 cup raisins
1 kg diced lamb
3 tbsp fresh coriander leaves
¼ cup olive oil,
1 tbsp vinegar,
1 tbsp tomato puree,
Juice of ½ a small lemon
Honey to taste
Salt to taste

Recipe:

1) Heat oil until very hot in a large saucepan & brown lamb - set aside.

2) Reduce heat to a medium-low, add onion & cook until soft. Then mix in spice & cook for ½ min.

3) Return meat to saucepan & stir in vinegar, tomato puree, 1.5 pints of water, coriander leaves, raisins & salt to taste. Boil for 5 mins.

4) Cover saucepan & cook over low heat for an hour stirring occasionally.

5) In the last 10 mins of cooking add figs, honey (if using) & lemon juice.

Serve with Cous-Cous or rice.

NOTE*** FOR A VEGETARIAN VERSION, SUBSTITUTE MEAT WITH CHICKPEAS & VEGETABLES SUCH AS CARROTS, POTATOES, AUBERGINE ETC.

ADJUST COOKING TIME ACCORDINGLY. TAGINE IS READY WHEN VEGETABLES ARE COOKED APPROX. 30 MINS.

Ideas on perking up everyday meals.

Mashed potatoes seasoned with wholegrain mustard, Parmesan & garlic.


Method:

Prepare your mashed potatoes as normal. Now, add 1/4 tsp pureed garlic, 1/2 tsp wholegrain mustard & 2 - 4 tbsp grated Parmesan and mix though thoroughly. Serve hot.

Alternatively, try adding 2 tbsp chopped chive and/or a 1/4 tsp grated nutmeg or nutmeg powder.

Spiced Basmati Rice.

Method (1):

Add rice, water & salt to a large saucepan according to manufacturers directions. ~To this add one 3 inch piece cinnamon stick, 4 cardamom pods and 1 tsp turmeric. Stir in gently & cook as normal.

Method (2):

Add rice, water & salt to a large saucepan according to manufacturers directions. ~To this add one 3 inch piece cinnamon stick. 4 whole black peppercorns, 3 whole cloves & 1 star anise. Stir in gently and cook as normal.

Lamb Kofta & Lebanese Spicy Potatoes

Lamb Kofta

Serves 3-4

INGREDIENTS:

· 600g lamb mince
· 1 tsp garlic, finely chopped
· 1/2 red onion, chopped
· 1/4 cup fresh coriander, finely chopped
· 1/4 cup fresh parsley, finely chopped
· 1 tbsp fresh mint, finely chopped
· 1/2 tbsp paprika, ground
· 1/2 tbsp cumin, ground
· 3/4 tsp allspice
· 1/4 tsp ginger, ground
· 1/4 tsp chilli, ground
· Salt & pepper to taste
· ½ lemon.
· 30ml soda water

Directions

1. Combine onion, garlic, coriander, parsley, mint, paprika, cumin, allspice, ginger, and chilli in a large bowl. Place your lamb into a separate bowl and using a hand blender tenderise the meat by blitzing it in 3 or 4 short bursts (optional). Add the meat to the spices/herbs, salt and pepper and combine thoroughly. Next, slowly add the soda water to meat/spice mixture to form a smooth paste. Cover the mixture and refrigerate for at least 2 hours.

2. Remove lamb mixture from the fridge and divide into 6 portions. Mould each portion into a sausage like shape approx. 4 –5 inches long and place a steel or wooden skewer through the middle. Cover and refrigerate for 5 minutes.

3. Brush the kofta’s with olive oil and cook for 10-12 minutes under a medium-hot grill, turning frequently and basting with oil occasionally until they are evenly browned and cooked through.

4. Sprinkle with lemon juice before serving (optional).


Lebanese Spicy Potatoes

Serves 3-4

INGREDIENTS:

Four large potatoes, skinned and diced

4 tbsp vegetable oil
3 cloves garlic crushed
½ tsp ground coriander
½ tsp ground cumin
2 tbsp fresh chopped coriander
1/4 tsp chilli powder
1 tbsp lemon juice
1/4 tsp paprika
1/4 tsp mixed spice
salt and pepper to taste

DIRECTIONS:

In a saucepan, parboil potatoes for 5 minutes or until nearly cooked. Potatoes are ready when you can insert a fork neatly into a piece (with the potato still holding its shape nicely and not crumbling). When ready, drain the potatoes and leave aside in the strainer until needed.

Next, mix together garlic and rest of ingredients (EXCEPT POTATOES) in a small bowl.

Heat the oil in a wok or frying pan. Now, add your well-drained potatoes and coat well with oil. Fry the potatoes for a minute or two until it browns slightly. Next, stir in the rest of your ingredients, making sure potatoes are well coated in the seasoning. Add, salt & pepper to taste. Cook for another minute or two and serve immediately.

Jollof Rice with Kele Wele (plantains marinated in ginger, onion & chilli).

Serves: 4 – 5

Jollof Rice.

Ingredients:

500 g (1 lb) stewing beef or chicken
Salt and ground pepper, to taste
Vegetable oil for frying, approx. 1/4 cup.
1L (1-3/4 pt) stock with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
1 scotch bonnet chilli pepper, finely chopped
2 cans chopped tomatoes
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
peas and green or red peppers
500 g (1 lb) long-grain rice
1 tsp curry powder
1/2 tsp dried thyme leaves.

Cut meat or chicken into bite sized pieces approx 2 inch cubes. Set aside.

Heat the oil in a frying pan and fry the meat or chicken pieces for 1 -2 minutes until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on a low heat until meat begins to soften (approx. 50 minutes for beef or 10 minutes for chicken), then remove from heat .

Drain excess oil from the frying pan leaving enough oil to fry onions, garlic and chilli until golden. Add spices, tomatoes, tomato paste, vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently for 5 mins. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional stock or water to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz).

Serve hot, garnished with Kele Wele.

Kele Wele :

Ingredients:

3 yellow/green skinned plantains (soft but still firm)

1 generous inch fresh ginger, peeled.

½ a medium onion

¼ piece red scotch bonnet pepper

1 tsp sugar

salt & black pepper to taste.

Oil for deep frying approx 1.5 pints.

Method:

Slice plantains across at an angle to get ½ inch pieces.

Grind together all other ingredients to a smooth paste.

Marinate plantains in spice mixture for 30 minutes.

Heat oil in a large wok & deep fry plantain slices until they reach a caramelised golden brown (approx. 3 – 5 minutes).

Sweet & Crunchy Thai Chicken Salad

INGREDIENTS:

Serves 4.

• 4 boneless chicken breasts
• a large bag of mixed salad leaves
• 1 cucumber, sliced
• 1 cup fresh basil, roughly chopped
• 1 large Mango, peeled & sliced into juliennes (long thin strips).
• ½ cup bean sprouts
• ½ cup pan toasted desiccated coconut
• ½ cup pan toasted peanuts or cashew nuts.
• MARINADE FOR CHICKEN:
• 1 Tbsp. salt
• 5 cloves garlic, minced.
• 1 tsp. dark soy sauce
• 2 Tbsp. lemon juice
• 1-cup fresh coriander, roughly chopped.
• 1 Tsp ground black pepper.
• SALAD DRESSING:
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. minced lemongrass
• 1 kaffir lime leaf
• 1 clove garlic, minced
• 1 Tbsp. brown sugar
• 1 tsp. grated galangal OR ginger
• 2 Tbsp. freshly-squeezed lime juice
• 1/2 cup finely chopped fresh coriander
• 1 finely chopped & de-seeded red chillies.
• 1/4 cup water

Method:

· Mix the chicken marinade ingredients together and rub over chicken, allow to marinate for 15 minutes

· Place chicken on a grill with a flat tray underneath to catch the drippings. Set oven to grill setting. Lay chicken on the grill, making sure it lies as flat as possible. Place chicken under grill (close to the heating element), cook for 5 minutes each side, or until cooked (chicken will be lightly charred around the edges). When turning, use the leftover marinade to baste chicken once or twice.

· While chicken is cooking, prepare the salad leaves, mango, basil, sprouts (keep separate coconut & nuts for later use) and dressing.

To make the dressing:

place water, lemongrass, and kaffir lime leaf in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavour of the lime leaf). Remove from heat.

· Add the rest of the dressing ingredients to the lemongrass-lime leaf water. Mix well.

· Remove the kaffir lime leaf and discard.

· When chicken is done cooking, slice it into strips on a cutting board.

· Toss the salad with the dressing and top with strips of grilled chicken. Sprinkle with coconut & cashew nuts or peanuts and serve immediately while chicken is still warm.

Chinese Spare Ribs

Ingredients:

Serves 5.

2 lbs pork spare ribs
4 tbsp oil
½ cup clear honey
½ cup dark soysauce
6 tbsp tomato ketchup
1/2 tsp chilli powder
4 cloves garlic chopped finely
1 tsp English mustard powder
2 tsp paprika
salt & pepper to taste
¼ cup dry sherry
½ cup orange juice
½ cup red wine vinegar

Method:

1. Rinse spare ribs under cold running water & pat dry.
2. Combine rest of the ingredients except oil in a large mixing bowl.
3. Marinate pork ribs for 4 hrs or preferably over night.
4. Fry ribs in the oil over medium heat. When the ribs are slightly browned, pour marinade over. Cover, lower heat and simmer for about 40 mins – turning the ribs occasionally.
5. Serve ribs with rice.

Tandoori Style Chicken

Ingredients:

Serves 4.

8 chicken drumsticks, skinned.
150-ml/ 2/3 cup natural yoghurt.
1 ½ tsp fresh ginger grated or paste
1 ½ tsp fresh garlic grated or paste
½ tsp chilli powder
½ tsp paprika powder
1 tsp ground cumin
1 tbsp ground coriander
1-1/2 tsp garam masala
½ tsp red food colouring (optional)
1 tsp tamarind paste (optional)
50 ml water
150 ml oil
Salt & pepper to taste.

Method:

1. Make shallow cuts in each piece of chicken.
2. In a separate bowl, mix together yoghurt, ginger, garlic, chilli, cumin, coriander, salt, pepper & red food colouring until thoroughly combined.
3. In a different bowl, mix the tamarind paste with the water and gently stir into yoghurt mixture. Add the chicken to this & leave to marinate in the refrigerator for a minimum of 6 hours or preferably over night.
4. Brush oil over a grill tray and place over a flat tray to collect any drippings. Now, transfer the chicken onto the oiled grill tray and brush chicken pieces with oil.
5. Cook the chicken under a pre-heated medium-hot grill for 30 minutes (or until cooked), turning the chicken pieces occasionally and basting with the remaining of oil.
6. Garnish with lemon wedges & chopped coriander leaves. Serve immediately with a fresh salad, thick potato wedges & naan bread.

The Chop-Shop Experience.

As a late teen, I spent three years in the Ghanaian capital, Accra. On arrival nothing can prepare you for the sweaty chaos, the melange of hip-hop/ zouk and the sweet, intoxicating aromas of sea, spice & West Africa coming at you from every corner!

You can’t say you’ve experienced the gold coast until you’ve chopped (Ghanaian English for ‘eaten’) at a modest Chop-Shop (a road side fast food stall). The genuine warmth & generosity inherent in the natives is to be witnessed best at a Chop-Shop. Come sun down, the wobbly wooden tables & cracked plastic chairs quickly fill up with regular patrons having been enticed by the large torn sign advertising a tempting, cool bottle of Star beer. The rapid sounds of Twi & Ga fill up the little shack as friend’s joke and exchange news. Around you cars honk, music resonates, hawkers shout and flies buzz over head languidly creating an almost ironic atmosphere – laid back yet full of action!

As you sip on your own cold brew, mouth watering smoky wisps escape through the kitchen setting off a general buzz of eager anticipation. The rumble in your tummy grows louder as you take in the palatable odours of garlic, lime & chilli tempered Tilapia - roasted on an open grill to a smoky, succulent finish, Kele Wele - plantains marinated in ginger, garlic, onion & chilli and then deep fried to a crisp, caramelised golden brown, Watkye pronounced “watchie” - a rich, fragrant, colourful mishmash of spices, tomatoes, beans, meat or fish and rice cooked slowly and a personal favourite, Kyinkyinga pronounced "chin-chin-ga" - piquant & moist beef kebabs seasoned with a medley of spices & dry roasted peanuts.

In West Africa, you can buy a portion of Kyinkyinga seasoning from the local food market. As this is not an option in Ireland, I have had to adapt the original recipe with readily available ingredients to achieve best results.

Grilled Beef With Peanut Flour / Kyinkyinga

Serves 4

FOR THE BEEF AND MARINADE:

1 ½ -2 pounds boneless beef steaks, cut into 1-inch cubes
1 large onion, roughly chopped
1 green pepper, stemmed, seeded and cut into chunks
6 cloves garlic, peeled
4 jalapeno chillies, coarsely chopped (deseed for a milder version).

2 tablespoons fresh ginger, chopped
1 ½ teaspoons salt

1 teaspoon black pepper
¼ cup peanut oil

FOR THE KEBABS:

2 green peppers, stemmed, seeded and cut into 1-inch pieces
1 onion, large, cut into 1-inch pieces
1-¼ cups dry roasted peanuts

¼ cup plain flour

Long wooden skewers

Method:

1. Set aside the beef in a large bowl.

2. In a food processor, finely chop peppers, onion, garlic, chillies, ginger, salt & pepper. Now add the peanut oil & continue to grind all ingredients to a thick paste.

Mix the marinade paste thoroughly into the beef & refrigerate for 3 hrs (or overnight preferably).

3. Preheat the grill to 250 degrees. Note* grilling these kebabs on a BBQ gives much tastier results.

4. Thread beef onto the skewers, alternating with pieces of pepper and onion.

5. In a clean food processor, grind roasted peanuts & flour as fine as possible. Take care not to over grind; peanut flour quickly becomes peanut butter.

6. Place the flour on a large plate and roll the kebabs in it so that all sides are generously covered.

7. When ready to cook, oil the grill grate. Arrange the skewers on the grate and place under hot grill. Turn the kebabs every 3 mins, until the beef is cooked (approx. 12 mins)

8. Serve immediately with chips & a salad.

Malaysian Chicken Curry.

Malaysian Chicken Curry.

Ingredients:

Serves 5.

12 pieces skinless chicken thighs or legs
3 Tbsp oil for cooking
1 can coconut milk

3 stalks lemon grass, bruised
15 shallots
3 dried chillies, soaked in hot water for 20 minutes or until soft.
1 inch galangal
1 inch fresh ginger
4 cloves garlic
6 macadamia nuts (optional)
1 Tbsp coriander powder
1 Tbsp cumin powder
1 tsp fennel
1 tsp ground cinnamon
1 tsp turmeric powder
pinch of sugar
salt to taste

Note ** This is a spicey curry. If you intend on serving this to children you may want to consider either leaving out the Chillies or adding more coconut milk.

Method:

1. Grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste.
2. Add coriander, cumin, fennel and turmeric together in a small bowl and set aside.
3. Heat oil in wok and gently fry shallots and chilli paste for 2 minutes until fragrant.
4. Add dry spices and fry, stirring occasionally for another 2 minutes.
5. Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices.
6. Add coconut milk, sugar and salt. Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened. (Approximately 20 minutes)

7. Serve with rice.

What goes around..comes around!

I've adopted my fathers philosophy in thinking that there are more good & decent people in the world than the reverse. Naive attitude some may say but atleast its a positive one! Contrary to popular belief, I shy from the opinion that most people who have done reasonably well for themselves are all out to get what they can & have no time to help anyone else achieve similar stature. Consider this: if you were successful and some struggling entrepreneur called to ask your advice wouldn't you spare a few moments to impart some of the knowledge gained along the way?
I have no qualms about calling people (unknown to myself ie never previously spoken to or met) in my industry for advice or suggestions and guess what nine times out of ten (if I've been lucky enough to get through to the person), a very affable individual at the other end has taken time out to assist (out of common courtesy, have a list of questions at hand so as to not waste their precious time or yours). Its wrong to assume that just because your present turnover for instance is 10,000 & the potential advice giver is turning over 20,000,000 automatically makes him/her out of your reach or league. Remember we're dealing with human beings here not divinities! I'm sure protocol varies from country to country but luckily in Ireland I've found this course of action to be quite acceptable.
But I digress...going back to the title of today's blog 'what goes around..comes around' means (to me) if we wish others to give then perhaps we should give in return. I don't mean monetarily but more with our time & knowledge. Every time I'm too tired to answer a query from a fellow entrepreneur on distribution or about sourcing organic food ingredients, I think about the kindness shown to me and I am motivated to move my fingers across that key board.

Keyword of the day: Listen

I bet many a struggling entreprenuer out there can relate to this - advice & suggestions on how you should run your business from people who don't have a clue!!
I could write a book on the rubbish advice I have been given over the years from various sources who silently believe they can do the job better....but off course, have not the slightest intention of putting their money where their mouth is. Its one thing taking it from family and friends who genuinelly have your interests at heart but its very trying when individuals you hardly know volunteer their two cents worth...right? WRONG!

LISTEN..LISTEN..LISTEN..

I admit, it can be offending & aggrevating to sit there & take it but you never know when you might stumble upon that one bit of sound communiqué that instantly illuminates the old light bulb. Ironically it usually comes from the most unlikely of sources probably because the advice giver is not in the same line of work. They are thinking outside the box, looking at the picture from an entirely different angle, something we unteach ourselves how to do along the way!

A New Experience.

This weekend my husband & I were given the brass ring to experience something that most parents would gladly give their left limb & right eye for ;) - ie a weekend withouth the kids! I have to admit that when my good friend, Mojca, suggested taking my three children for a sleep over Saturday nite and returning them Sunday evening, I reacted with ungrateful trepidation coming up with the most ridiculous reasons to snuff her enthusiastic plans! 'Would she feed them right?', 'Would she be as careful as I am with them when crossing the road?', 'Would she..would she...would she..!'
Fianlly, ashamed at my own cowardice I agreed half heartedly to let the children go. Driving them to Mojca's apartment drenched in the knowledge that over the next couple of days I would be powerless to look after the welfare of my babies, was a bitter pill to swallow. Anyway, the story ends well...they all had a rolicking good time, never missed me once and can't wait to do it again. Not to mention, the husband and I (after getting over the initial shock of not having them around surprisingly quickly) got to spend a lovely two days together.
I wanted to make a note of this new experience becuase it made me realise two things:
1. Trust in your children and in those who love them. We're so caught up in the routine of doing things for our children that we don't realise how capable they are of doing much of the same for themselves. Also, friends & family may not always do the job as well as you but they will do it to the best of their abilities becasue they care.
And,
2. This weekend I was reminded once again of all the things that really matter in my life. Yes making a success of Orgapod matters immensely - I'd be lying if I made light of this - but nothing matters or should matter I believe more than making a success of raising good, kind, self-reliant future adults.

Good Times...

It's amazing how one day can be so different from the next! Yesterday, it seemed like I was on a way course downhill & today the fields outside look greener & the skies over head brighter.

Got three bits of awesome news today. One, my spice mixes have caught the attention of a large multiple group (okay so I sent them an email requesting the buyer to take a closer look ;) two, I've got a magazine interested in publishing my food & travel article/recipe pieces and three, I may soon have a small slot on TV demonstrating easy ethnic dishes!!

So it brings me back to my earlier question...does luck play a role in the general scheme of things? OR, has someone heard my plea of help & realigned my stars!!

More stumbling blocks.

Got another rejection today - not good! Maybe it just boils down to rotten communication skills. The question that comes to mind is mine or the distribution agent who represent us at the category review meetings? It would make me feel so much better if I could pass the buck. Unfortunately, I know as does any other honest entrepreneur that sole responsibility for any actions taken by yourself or your employees always falls back on your shoulders. You are the captain of the ship..you are in charge of okaying all decisions..you take the blame!

So what am I doing wrong? I get emails daily from consumers wondering why they can't find Orgapod products on more supermarket shelves and what else am I to say besides, "we're working on it so please bear with us." How do you as a small company competing in a niche market sector get noticed? I suppose that's the million dollar question that many who find themselves unfortunate enough to be in my situation are probably asking themselves.

I wonder if luck at all plays a roll in the scheme of things? I always told myself the harder I tried the better the outcome would be...but how do you explain getting de-listed off the shelves after only 3 months because the new man in charge (who ignores the growing sales volumes) claims he's never heard of you??

I'm not overly religious but...'God if you're listening ..HELP...change my luck..alter my Karma...realign my stars...preferably as soon as possible. Thank you.'

So much to be thankful for...

Technorati Tags: Personal

I got some disappointing news yesterday...a supermarket listing didn't come through :(  I spent a restless night wondering WHY and HOW  I could change the buyers mind!  Aside from waking up feeling tired and dejected, no awesome revelations penetrated my exhausted brain! Over a cigarette (yes, I'm not perfect) and a cup of jo - not five minutes ago - a little yet powerful thought formed and has inspired me.  I'm young, healthy & strong, my life is full of wonderful friends and family, and most importantly I have a whole life ahead of me to keep persevering.  Why focus on the negative when I can laugh over that silly stunt my son pulled this morning?

That's the great thing about human perspective - its so variable.  Its true what they say about being our own worst enemy. What good will come from worrying and philosophizing over why someone else can't see things the way we do? The trick is to hold on to that slippery thread of positivity & happiness so that even the smallest triumphs are given their due appreciation.  The only way I've ever known to change a grumpy mood into a more cheerful one is to be thankful for anything & everything that comes to mind and slowly (like this morning) I am reminded of what's really important and worth holding on to!

some musings on working from home.

Like in all aspects of life & work, working from home comes with its own set of pros & cons. I never intentionally chose to work from home - I just didn't have a choice in the matter. Orgapod's wheels were set into motion 6 weeks after giving birth to my third child. I already had two others under the age of three and a half, who demanded their fair share of attention & to make matters even more complicated Kevin, my husband, decided to start his own business as well! So needless to say working from home seemed like a pretty sane option at the time...

Four years down the road, I continue to manage the day to day affairs of Orgapod from my relatively organised office. It's funny - you may think its brilliant working from home - get up when you like, stay in your pajama's if that's the turn your fancy takes, or have the dinner simmering away while you fire off those last few emails...if only! Perhaps under certain circumstances (being single for instance) all that may indeed be a possibility, but not so when you have a full house on your hands. Of course there are numerous perks of working from home (and yes, I often have a casserole in the oven while I finish up the last few bits and pieces of the day) - its certainly one way of giving you optimum flexibility & keeping your overheads down to a minimum. However, in many ways its almost easier I feel doing the regular 9 - 5 stint at a different venue and then turning your back on it all as soon as the whistle blows!
I find it extremely hard to separate my work & home life. When I'm not working, I'm thinking about work and although I try hard to make it a point to shift focus & change character i.e., transform back into being a mother & wife after 4:30 pm, I often find myself sneaking off to my office to check my mail or make those one or two calls that I didn't get around to earlier. Pathetic but true!
The bit I find extremely difficult is keeping the balance right when the kids are home on one of their school breaks. To keep them entertained & try to put in a normal days work without a minimum of 150 interruptions atleast is some feat. Last summer I found myself in a sticky fix... I was on the phone to a potential buyer- pushing hard to convince him to take on my amazing Chai range & suddenly the peaceful quiet in my office erupted with the passionate screams and shouts of my four & six year old boys in the throes of a fight...mortification personified (I would not wish this experience on my worst enemy)!! If any of you unfortunately ever do find yourself in such a compromising situation feel free to use my weak (yet effective so far - or so I tell myself) explanation, 'its bring your kids to work day' ;)

My First Blog Entry

This is my first blog entry & I write the following words with a mild sense of apprehension mingled with a twirl of excitement! I suppose the apprehensive bit comes from the decision I’ve taken to document daily (or atleast every other day) my thoughts, feelings & experiences honestly without falling susceptible to indulging from time to time in the tempting trap of sprinkling a little sugar (organic golden caster sugar with a hint of cinnamon if possible) over the more bitter crumbs of reality!

My purpose with starting this blog is firstly to share my experience of spice – health benefits, storage tips, various usages, tantalizing recipes, etc. – but mainly to make a note of the daily trials and triumphs of being an entrepreneur in the retail sector. When I was very young I successfully scandalized an elderly relative by confessing that I was born to be my own boss & not to work for anybody else. My husband a.k.a my creative instigator, my best friend, my stress relief guru (apart from the times when he’s actually causing it), has stood by me & encouraged and inspired me with kindness and insightful suggestions from the commencement of Orgapod. Over the last four years, I have felt like giving up and throwing in the towel on several occasions; if not for his support and my own headstrong nature to persevere in the face of adversity, Orgapod might not still be in existence.

Like with the dawn of any New-Year, 2008 has brought with it a new set of goals, challenges to overcome, dreams and longings. Firstly, to get the Orgapod Chai range in a minimum of 150 retail outlets nation wide, secondly to attain break-even or more importantly, to generate enough income to pay myself a decent wage (that would be sweet) and thirdly to acquire sufficient product and brand recognition. But if I could sum it all up in one sentence – the dream for 2008 is to put an end to the bulk of financial worry so that when I spend time with my wonderful kids I can focus on them exclusively without letting any train of thought drift towards whether or not I will get the X account or be able to generate enough sales to keep the products listed with Y stores!

But its not all bad…I genuinely enjoy what I do. I love playing with spices – the intoxicating fragrances & colours are enough to put anyone in a good mood. Experimenting with new spice mixtures whether they be to season tea, chocolate or crisps has an amazingly relaxing effect on me (even when the end results of an experiment don’t come out quite as planned)! Each and every spice that I have ever come across from the humble black peppercorn to the more exotic and expensive saffron seem to have a personality of their own. Its quite extraordinary how a pinch of pepper & salt can perk up a simple dish or how a little turmeric thrown into a pot of cooking rice can give such vibrant and appetizing results!

Finally I’ld like to end by wishing all those budding entrepreneurs - those who are in business and those who are thinking of starting one - all the best & I hope you enjoy the ride however long or short lived!

To all of you out there who enjoy cooking with spices or are interested but have been reluctant thus far to give it a shot please get intouch with any questions, comments or anything else you may like to share on the subject.

Basic Masalas.

Masala the Indian word for a blend of spices. Spice blends are easy to prepare and can be adapted to suit personal tastes. Try adding a pinch more of cinnamon or ginger if you’re particularly fond of these flavours.

The following are recipes for simple masala’s that can be prepared quickly and easily:

(To enhance the flavour of a masala, gently dry-fry all whole spices on a low-medium heat for about 3 minutes until they give off a rich aroma before grinding.)

Tip: Organic spices are a little more expensive but a far superior in flavour and aroma than conventional spices.

Basic Garam Masala.

In India there are several versions of this well known spice blend each varying from region to region.

10 green cardamoms

6 tbsp coriander seeds

4 tbsp cumin seeds

10 cloves

1 cinnamon stick

1 tsp black peppercorns

3 dried bay leaves

1 tsp ground nutmeg

1. Bruise the cardamom pods and place all the ingredients apart from the ground nutmeg into a dry, warm pan.

2. Gently fry the spices on a low-medium heat for about 3 minutes until they give off a rich aroma.

3. Remove the seeds from the cardamoms and discard the skin. Grind all the spices to a fine powder.

4. Store in an air-tight container, in a cool dry place away from direct sunlight.

Mixed Spice.

3 tsp ground allspice

6 tsp ground cinnamon

1.5 tsp ground cloves

3 tsp ground nutmeg

3 tsp ground ginger

Mix all the spices well in a blender and store in an airtight jar away from direct light. For optimum flavour use within 3 weeks.

Flavoured Oils & Vinegars.

Nothing adds instant flavour or lifts a bland dish like flavoured oils and vinegars. They are so easy to make and believe me the end results are impressive! I also find that these little gourmet delights make great gifts. How can you compare a boring bottle of perfume or that insignificant tie to the love & time that goes into making something with your own two hands.

Ginger, Garlic & Shallot Oil.

This flavourful Oil is delicious drizzled on seafood, roast veg, chicken or even pizza!
Use Oil to season foods before cooking or to add more flavour to a finished dish before serving.

Ingredients:

500 ml groundnut oil or any other vegetable oil.

6 cm piece of fresh root ginger, slightly bruised

2 garlic cloves, left whole & unpeeled

3 small shallots, peeled.

Method:

Place all ingredients in a glass bottle thoroughly cleaned & sterilized. Cover tightly (preferably with a cork stopper) and leave in a cool dark place for flavours to infuse for two weeks. Taste the oil and if flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store until required.

Technorati Tags: Ginger,Garlic,Shallot,Oil

Orange, Cinnamon & Coriander Spiced Nut Oil

Delicious in salad dressings.

Ingredients:

500 ml Hazelnut Oil

2 tsp coriander seeds

1 cinnamon stick

2 inch long piece of pared orange rind.

Method:

Place all ingredients in a glass bottle thoroughly cleaned & sterilized. Cover tightly (preferably with a cork stopper) and leave in a cool dark place for flavours to infuse for two weeks. Taste the oil and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store until required.

Chilli Vinegar

Perfect way to add a little zest to your soups & casseroles.

Ingredients:

600 ml red wind or sherry vinegar

8 dried red chillies

Method:

Place chillies in a preserving jar (not a bottle) thoroughly cleaned & sterilized. Heat the vinegar until just boiling, then pour it into the jar. Cool, cover tightly and leave for two weeks in a cool dark place for flavours to infuse. Lightly shake the jar from time to time. Taste the vinegar and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, cover tightly, label & store in a cool place away from direct sunlight until required.

Fennel Vinegar

Use this fragrant vinegar in salad dressings, soups & casseroles.

Ingredients:

600 ml white wine vinegar

2 tbsp fennel seeds

Method:

Place all ingredients in a preserving jar (not a bottle) thoroughly cleaned & sterilized. Cover and leave for three weeks in a cool dark place for flavours to infuse. Lightly shake the jar from time to time. Taste the vinegar and if the flavour is not sufficiently pronounced leave for a further week. If the flavours are strong enough, then strain it into a clean bottle, label & store in a cool place away from direct sunlight until required.