Condiments - 2 / 9
Chile-fried Squid
- 4 semi (hot fresh red)
- 2 garlic (cloves)
- 1 sambal ulek
- 1/2 squid
- 60 gr onion (diced)
- 30 ml tamarind water
- 30 ml oil
- 2 gr paprika
- 1 gr kosher salt
Chutney In The Raw
- 1 apples
- 1 sultanas
- 1 ginger
- 600 ml vinegar
- 425 gr brown sugar
- 280 gr dates
- 6 gr pickling spices
- 3 gr salt
- 3 gr cayenne pepper
Citrus Marinated Mushrooms
- 2 garlic (cloves)
- 1 orange zest (grated)
- 1 lemon
- 240 ml olive oil
- 160 gr mushrooms (fresh)
- 120 ml orange juice (fresh)
- 120 ml lemon juice (fresh)
- 10 ml mustard seed
- 6 gr salt
- 1 gr cilantro (finely chopped)
Cranberry Conserve
- 2 cranberries
- 1 orange pulp (diced)
- 1,200 gr sugar
- 160 gr raisins
- 65 gr nuts (chopped)
Cranberry Honey Mustard
- 1 1/4 cranberries (dried)
- 350 ml cider vinegar
- 180 ml mustard seeds (yellow)
- 45 ml honey
- 3 gr salt
Crossroads Curry Powder
- 2 tumeric
- 6 gr fenugreek
- 4 gr coriander seeds
- 3 gr black peppercorns
- 3 gr cumin seeds
- 3 gr cinnamon
- 3 gr chili powder
- 2 gr cardamom seeds
- 2 gr fennel seeds
- 2 gr ginger
Curried Meatballs With Chutney
- 1 turkey (ground)
- 120 ml nonfat yogurt (plain)
- 80 ml evaporated skim milk
- 50 gr cracker crumbs (crushed)
- 18 gr chutney (finely chopped)
- 16 gr green (finely chopped)
- 5 gr curry powder
- 1 gr salt
Curry Powder #1
- 50 gr coriander seeds
- 34 gr turmeric (ground)
- 22 gr fenugreek
- 12 gr cumin seeds
- 9 gr poppy seeds
- 8 gr black peppercorns
- 7 ml mustard seeds
- 5 gr ginger (ground)
- 4 gr chili powder (hot)
Curry Powder #4
- 2 peppercorns
- 1 tumeric (ground)
- 130 gr coriander seeds
- 95 gr cumin seeds
- 55 gr root ginger (dried)
- 38 gr chilis (dried red)
- 30 ml mustard seeds
- 24 gr fennel seeds
- 22 gr blades of mace
- 18 gr poppy seeds
Curry Powder #5
- 1/2 tumeric (ground)
- 32 gr cinnamon (ground)
- 30 ml dry mustard
- 24 gr chilis (ground dried)
- 22 gr black pepper (ground)
- 18 gr cumin (ground)
- 18 gr poppy seeds (ground)
- 18 gr garlic salt
- 16 gr coriander (ground)
- 12 gr cardamom (ground)
Curry Powder #6
- 2 tumeric (ground)
- 16 gr coriander seeds
- 8 gr salt
- 8 gr black pepper (ground)
- 7 gr garlic powder
- 7 ml dry mustard
- 6 gr cumin (ground)
- 3 gr chili seasoning
- 2 gr ginger (ground)
- 1 gr allspice (ground)
Curry Powder #7
- 8 pods cardamon seeds
- 2 tumeric
- 18 gr coriander seeds
- 16 ml mustard seeds
- 12 gr cumin seeds
- 5 gr fennel seeds
- 4 gr black peppercorns
- 3 gr ginger (ground)
- 1 gr nutmeg (freshly grated)
- 1 gr cayenne
Curry Powder #8
- 300 def
- 15 coins ginger (dried)
- 3 garlic (cloves dried)
- 2 glass baking dish
- 180 ml mustard seeds
- 75 gr coriander seeds
- 24 gr fennel seeds
- 18 gr turmeric (ground)
- 14 gr celery seeds
- 12 gr mace (ground)
Date Chutney
- 700 ml water
- 140 gr pitted medjool dates
- 1 gr chili powder (red)
- 1 gr salt
- 1 gr cumin powder
- 1 gr tamarind paste
Dipping Sauces For Squid
- 10 garlic (cloves)
- 2 lemons
- 475 ml olive oil
- 170 gr currants
- 55 gr butter
- 30 ml lemon juice
- 30 ml water
- 16 gr ginger
- 12 gr tamarind
- 5 gr green chile pepper (fresh)
Eggplant
- 2 tomatoes
- 1 onion
- 1 eggplant
- 30 ml tarragon vinegar
- 28 gr currants
- 28 gr olive
- 7 gr parsley (chopped)
- 1 gr salt
- some garlic
Eggplant Kimchi
- 1/2 serve
- 180 ml water
- 60 ml soy sauce
- 38 ml vinegar
- 32 gr sugar
- 22 gr green onion
- 8 gr salt
- 8 gr kimchi pepper
- 16 ml juice of shrimp (salted)
- 4 gr sugar
