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Caraway marinates guinea fowl

Caraway seeds can help make a traditional Punjabi dish

Cooks wondering how to incorporate Asian spices into their menus may wish to try making a Punjabi tandoor roasted guinea fowl.

Authors of the Food of the Grand Trunk Road cookbook Anirudh Arora and Hardeep Singh Kohli shared their ingredients for the recipe in the Guardian.

They suggested those who do not have access to a tandoor use a barbecue for this dish - which is known locally as teetari.

Preparation involved blending garlic, ginger, mustard oil and chillies into a paste, while marinating the guinea fowl in a mixture of chilli powder, salt and vinegar.

Caraway seeds and yoghurt are added to the mixture in a dish, before introducing the meat.

When this is ready, it is cooked through and served with a sprinkling of garam masala.

Celebrity chefs Sam and Sam Clark recently recommended the use of caraway seeds to flavour a carrot puree in an extract from their Casa Moro cookbook published in the Observer

Related Products: Caraway Seed, Chilli Powder, Garlic Puree, Ground Ginger

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