Katrina Meynink is one of my favourite recipes developers. I never miss one of her recipes in Goof Food as they are inspirational. I also have her cook book. I have adapted this recipe to TMX. I also have made the basic Spice Mix for storage and add the Parmesan just before use. I have doubled the spice mix as I have added it to home made Trail mix and roasted, and on roast pumpkin. I have also topped bread rolls with it.
Ingredients
2 teaspoons sumac
2 teaspoons onion powder
3 teaspoons sweet smoked paprika
3 teaspoons of chipotle powder ( I used 1 teaspoon of chilli flakes)
3 teaspoons brown sugar
5 tablespoons of Italian spice mix ( I used 1/2 this amount of Tuscan mix as this is what I had)
8 tablespoons of finely grated Parmesan. I keep this separate.
Extra, if available, 1 tablespoon of dehydrated tomato powder.
Method
Mix all the spices together, in TMX , blender etc. NOT THE PARMESAN. Set aside in a lidded container.
Grate the Parmesan and store in a glass container in freezer.
1/8 th of the spice mix, plus 1 tablespoon of Parmesan is I mix. Mix the spice mixture with the Parmesan.
Notes.
The original recipe was for Roast potatoes with spice mix. Delicious.
I have added the spice mix without the Parmesan to roasted nuts, first sprayed with a little oil.
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