HERBS, SPICES AND SPINNING TOPSPosted: October 7, 2012
It’s International Top Spinning Day on Wednesday.
I mention this because I have a spinning top I bought at a shop called Chapels on Whatley last time we were up in Perth.
The string that spins my spinning top was pre-wound but seeing as you were kind enough to unwind it last time you visited (you were like greased lightning – Nanna didn’t stand a chance), I had to go on YouTube to find out how to fix it up.
Luckily, you can Google all sorts of things these days and it’s amazing what you find.
In this case it was a helpful American man with tattooed legs.
What this man doesn’t know about spinning tops you could engrave on a gnat’s toenail, which is probably why 40,220 people have watched his spinning-top tutorial.
Not that it did me much good. I got the hang of the string-winding procedure but was hopeless with the actual throwing and spinning bit.
Thank God I know how to change a light bulb because at least I was able to take part in Change A Light Day, which was today, as was You Matter To Me Day.
Later this month we can look forward to World Porridge Day, Be Bald and Be Free Day, and Chucky The Notorious Killer Doll Day.
All up, there are more than 150 specially named “Days” during October, most of them in the US.
I asked your Grandpa what he would choose if he could name his own Day and he said International Who Gives A Shit Day.
He’s out of sorts because he forgot that it was Global James Bond Day on Friday.
But seeing as he thought that on Global James Bond Day you were allowed to shoot people rather than just unfriend them on Facebook, it’s probably a good thing his memory isn’t what it used to be.
It’s obvious that every special-interest group and its dog is hopping on this “Day” bandwagon, so seeing as I’m a special-interest group (I’m especially interested in me) I’ve decided that from now on, today will be called International Make Your Own Herb and Spice Mix Day.
When it came to choosing a name for today it was either that or International Do the Washing, Change the Sheets and Sweep the Floor Day, because basically they were the only other things I did.
I was inspired to make my own herb and spice mixes by these two people.
1. Mignon, my friend and your Great Aunty, who (obviously!) I know.
2. Kiran from Kiran’s Cooking Club, who I don’t know but who has a beautiful-looking blog that you’ll find here.
Mignon is an excellent cook and the only person I know who can say, “I’m passionate about food,” without sounding like a wanker.
She’s started an online store selling natural (as in no nasty added bits) freeze-dried and powdered fruits and other really good things.
It’s called Tastebom and you’ll find it at www.tastebom.com.
Here’s a picture of some of the Tastebom products Mignon gave me to experiment with when she came down to Albany from Perth last week.
I started with the Tasmanian dried lavender you see to the right of the photo and made my own Herbes de Provence mix, Herbes de Provence being unavailable down here in the town that time forgot.
Then I used the Herbes de Provence to make Nigella’s St Tropez Chicken.
Spurred on by herby success and the fact that Kiran is Indian and has his own food company, I then made garam masala using this recipe on his blog.
I want to make a Chicken and Spinach Curry, and authentic garam masala is an essential ingredient.
I’ll post the curry recipe another day but in the meantime here’s a picture of the garam masala mix and the ingredients that go into its making.
Unsurprisingly, after all the mixing, cooking and futile top-spinning, Nanna was a bit buggered.
But as luck would have it, tomorrow has just been declared If You’re Called Michele You’re Allowed To Do Nothing Day.
HERBES DE PROVENCE
Makes 3½ tbsps (using 20ml tbsps)
If you look on the Internet you’ll find a million recipes for this. Ideally it should include dried savory but I couldn’t find any so I substituted dried sage and dried basil.
1 tbsp dried thyme
1 tbsp dried savory (or 2 tsp dried sage and 2 tsp dried basil)
2 tsp dried oregano
2 tsp dried lavender
1 tsp dried rosemary
1 tsp fennel seeds
Mix all ingredients together and store in an airtight container in a cool, dry place.
NIGELLA LAWSON’S ST TROPEZ CHICKEN
This is a seriously delicious dish.
The original recipe calls for a large chicken jointed into 10 pieces but there’s no way you can cook a chicken breast for almost 2½ hours without it being as dry as sticks. Believe me, I’ve tried.
In order to succeed, you’d need breasts that were resistant to nuclear attack and carved from Dolly Parton’s bigger-breasted sister.
10 chicken pieces (bone in, skin on, preferably thighs, drumsticks and wings)
juice of 1 lemon
60ml olive oil
60ml white wine
2 cloves garlic, bruised
1 tbsp Herbes de Provence (but mixed herbs would do)
Put the chicken pieces into a big shallow dish or large zip-lock plastic bag.
Put the lemon juice, oil, honey and wine into a bowl and whisk until the honey is dissolved.
Pour the lemon mixture over the chicken and mix in the garlic and herbs.
Marinate in the fridge, covered, for up to two days (the longer the better).
Preheat the oven to 170C.
Pour the chicken and marinade into a roasting dish, making sure the chicken pieces are skin-side up.
Cover with foil and cook for 1½ to 2 hours (Nigella says 2 but I reckon this is too long).
Remove the foil, turn the heat up to 220C and cook for another 15 minutes or until the chicken is bronzed and St Tropez-ish.
Remove the chicken to a warm plate, skim the excess fat from the roasting pan, pour in half a cup of wine or water and deglaze the pan juices over a medium heat.
Pour this sauce over the chicken to serve.