Barbecue spice blends
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Category: Barbeque Typical recipe from: Australia Ready in: 60 minutes Servings: 4 people |  |
| Ingredients: Berbere 2 teaspoons whole cumin 2 teaspoons whole coriander seeds 1 teaspoon whole ajowan seeds 1 teaspoon whole black peppercorns ¾ teaspoon whole fenugreek seeds ½ teaspoon whole allspice berries 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½-1 teaspoon ground bird's eye chilli (1 teaspoon or more will be very hot) 4 teaspoons salt Garam masala 4 teaspoons fennel seeds 2 ½ teaspoons cinnamon quills 2 ½ teaspoons caraway seeds ½ teaspoon black pepper ½ teaspoon cloves ½ teaspoon green cardamom seeds Cajun spice mix 3 1/3 tablespoons paprika 3 1/3 tablespoons basil 2 tablespoons garlic powder 2 2/3 tablespoons onion flakes 4 teaspoons salt 4 teaspoons cracked black pepper 4 teaspoons ground fennel seeds 3 teaspoons parsley 3 teaspoons ground cinnamon quills 3 teaspoons thyme 1 or more teaspoons (depending upon how hot the blend is to be) ground white pepper 1 or more teaspoons cayenne pepper 1 chicken breast per person, to serve butter, optional |
Directions: Berbere Lightly roast the whole spices (cumin to allspice) in a dry frying pan, then grind coarsely with a mortar and pestle or spice grinder before adding remaining ingredients. Stir well to combine and store in an airtight container. Garam masala Grind combined spices in a mortar and pestle or spice grinder to a fine powder. Store in an airtight container. Cajun spice mix Combine spices in a small bowl and store in an airtight container. To cook Cajun blackened chicken, sprinkle blended spices onto a chicken breast and allow to dry-marinate for up to 20 minutes. Cook on a lightly oiled grill plate or frying pan until cooked through. To achieve a traditional 'blackened' look, cook the chicken breast in butter. As the butter burns during the cooking process it creates the 'blackening' effect. |