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Use Indian spices to create a unique Christmas meal

Indian spices make for a knock out Christmas dish

Chefs sticking to the traditional seasonal fare when serving their guests Christmas dinners this year may feel there is little room for experimentation with Indian spices.

If this is the case, they could try serving a roast with a difference.

In a recent article for the Guardian, cook and food writer James Ramsden said the festive period is the one time of year where innovation is unwelcome.

However, why not offer a range of options on the menu and let the diner decide how they feel about the matter?

This could help to reduce the monotony of making the same dish dozens of times and Antony Worrall Thompson suggested cooking quail with Indian spices.

Writing for the Bracknell Forest Standard, he claimed this is a "knock-out" dish for this time of year.

The marinade for this meat involved simply combining ingredients including cardamom, chilli powder, cloves, coriander, cumin and turmeric.

Related Products: Chilli Powder, Cloves, Ground Coriander, Ground Cumin, Ground Turmeric, Whole Cardamom

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