It was fun last month to follow Celia’s format from Fig and Lime Cordial so I thought I’d do again this month.
…In my kitchen I have some dried Iranian limes. I got these from a spice shop in Bankstown and they are a very unusual ingredient. These are used to flavour rice and stews and are like nothing I’ve seen or tasted before.
I used a coffee /spice grinder to make them into a powder as I needed it for Yotam Ottolenghi’s super delicious Quinoa and Rice Salad. Recipe here. I made up a Persian inspired marinade for chicken thighs which I baked to have with the salad, but the salad leftovers were just as nice the next day as a Vegetarian dish. Yum.
….In my kitchen I have some Unami No. 5 Paste. I bought this from Jones the Grocer in Woollahra. I’m not sure what I’m going to use it in but it sounds really interesting, with a list of ingredients that includes Porcini mushrooms, garlic, anchovies and tomato paste. Unami is a Japanese word best translated as savouriness and is classed as the fifth taste sensation (after sweet, sour, salty and bitter).
…In my kitchen I have a gorgeous basket of mandarins given to us from our neighbours tree. It’s a very old mature tree and the mandies are bright orange, incredibly juicy, thin-skinned but unfortunately sour as all get out !!! In fact they are like more like lemons so have been using them as juice as they aren’t really edible as a fruit. They make great juice though, just the trick to keep away the lurgies of winter.
…In my kitchen is my favourite gluten-free pasta, San Remo. I have most varieties on hand – lasagna, fettucine, penne and spaghetti. I’ve tried other brands but for me, San Remo is the closest to normal pasta and readily available in every supermarket.
…In my kitchen is my latest road test of cookbooks from my local libary. Especially loving the Rick Stein one, based on his TV show filmed in the Mediterranean.
…In my kitchen is a tin of Altis Extra Virgin Olive Oil. This is a lovely fruit olive oil from Greece. I love to buy olive oil in tins as it is less oxidised than those bottles that sit in fluro lights on supermarket shelves – and is cheaper in bulk.
…In my kitchen is some millet flour. My local Indian supermarket were giving me instructions on how I could use it to make gluten-free chapatis. Must have been amusing to watch as both the owner and his daughter where using charades to demonstrate how to get a perfect disc of dough. I have haven’t attempted it yet, but if they work out well, I’ll blog it.
So that’s it for this month. Let me know what’s interesting in your kitchen this month 🙂