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Brook's Moorish Seasoning Blend |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 27 September 2016 at 16:11 |
This is used for dusting chicken, fish, vegetables or other foods before frying; recipe provided by Brook, and it looks very good indeed!
You remember my post on Squid with Moorish Flavors? http://foodsoftheworld.activeboards.net/squid-with-moorish-flavors_topic4542.html I’ve been doing that with chicken, and it works out terrific. Because I first envisioned it as snacks, I cut chicken breasts into fingers; about the size and shape of tenders, or a bit larger. This get dusted in seasoned flour, then in eggs beaten with a few glugs of Franks, then breaded with the Moorish mix. Originally I was shallow frying them. But deep frying seems to work better. Do them in batches, at 350-375F for eight minutes, and they come out perfect. No reason this wouldn’t work with whole breasts. Here’s the recipe I’ve developed: Moorish Blend 1.5 cups ground almonds 1 cup garbanzo flour (or mixed garbanzo and fava bean) 1 tbls smoked paprika 2 tsp salt 2 tbls coriander seed* 2 tsp peppercorns* 2 tsp allspice berries* Zest of one lime *toasted and ground Combine all ingredients until well blended. Use as a breading on chicken and seafood.[/quote] |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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sounds like a nice all spice mix!
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I agree, Dan - I can see - with just the smallest variations - a lot of versatility, too!
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