Trying to figure out what spices or seasonings to use while cooking can be confusing.
Many people might be missing out on enhancing the flavours of their food, or adventuring outside of using salt, pepper and garlic.
Chef Nico Reynolds has shared the four seasonings every person needs when cooking.
Read more: How to make Tom Kha Gai - Coconut Cream Soup with Chicken
He told RSVP Live: “The ones that I always use are coriander, cumin, fennel and allspice.”
The television presenter explained that he fennel with fish and that it also goes great with pork.
For those wanting to try allspice, chicken and pork are good options. Cumin compliments the lamb, beef, pork, poultry and fish.
Coriander is also another all-rounder and enhances duck, chicken, pork and lamb.
Here is a summer recipe to try using both cumin and coriander, which takes 30 minutes to cook and prepare. It serves four to six people as a starter.
Lamb Koftas
Ingredients:
700 g lamb mince (look for less than 10% fat)
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Zest of 1 lemon
Large handful flat leaf parsley, roughly chopped
Sea salt
Freshly ground black pepper
For the mint yoghurt
½ cucumber, roughly peeled and coarsely grated
Large handful of mint, roughly chopped - reserve some for garnish
Zest and juice of 1 lemon
2-3 tbsp olive oil
2 garlic gloves
200 g Low Fat Greek yoghurt
Sea salt to season
To finish
10 little gem lettuce leaves
50g feta
Sprinkle of Sumac
Method:
For the mint yoghurt
Start by grating the cucumber into a sieve or colander then sit it over a bowl.
Add some salt to your cucumber, mix together and give a little squeeze so the water starts to come out, leave aside to drain.
Mince 2 garlic gloves onto a board, add a pinch of salt and grate over the zest of a lemon before adding a tsp of juice. Mince them all together and set aside.
For the koftas
Place the lamb mince in a large bowl and add the garlic, cumin, coriander, paprika, lemon zest, chopped parsley and a good amount of salt and pepper. Mix together thoroughly with your hands. Grab your scales and weigh the mixture into 75 gram pieces then form each piece into a kofta shape and place on to a tray. Set aside whilst you light your BBQ.
Set your BBQ up with a direct and indirect side.
Place the koftas on the direct heat and cook for 3 minutes each side - then move to the indirect side while you finish your mint yoghurt - if you want to check with a meat thermometer you’re looking for an internal temperature of about 70 C.
Back to the mint yoghurt
Pour 2-3 tbsp of oil into your lemon and garlic mix.
Add the drained cucumber, yoghurt, chopped mint and the remainder of the lemon juice. Season well.
Lay your lettuce cups out on your serving platter and add a little of the mint yoghurt. Place a kofta into each lettuce cup then add a little more yoghurt. Garnish with the feta, some more mint leaves and the sumac.
Nico is creating a bespoke menu featuring delicious recipes that have been created using a number of locally sourced ingredients, including Ridgeway Wagyu, a premium Irish beef from a local Wicklow farmland at the Wicklow Escape.
The Wicklow Escape is located at Ballinclea, Donard, Co. Wicklow, approx. 1 hour from Dublin. Visit https://www.thewicklowescape.com/woodfired-dining-with-chef-nico-reynolds for more information and book your package early to avoid disappointment.
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