It occurred to me that when I gave my blend of spices for my ‘green’ seasoning, I did not give the ‘secret’ to my blend.
I blend bandanya, podeina, chives, onion, garlic, oregano, fresh coriander, pimento, spring onions…
The secret I’ve found, to having the seasoning remain fresh and tasty, is to use boiling water in the blend.
First I wash all my seasonings in cold water, and prepare to blend as soon as possible after purchase, while everything is still fresh.
Then I set up my kettle with about a cupful of water, brought to the boil. I chop all of my seasonings into 1 inch long pieces so it can pulverise easier. Lots of garlic and at least 2 onions…
Next, I begin to blend by filling my blender/food processor with the herbs, and adding boiling water till it shows at about just under a third of the blender.
Blend to a smooth paste, and keep adding herbs till it becomes thick. If too thick, add slight amounts of boiling water so it does not get too thin, or too thick. It should ‘creep’ out of the blender when it is time to pour it into the storage container.
I use a large plastic container with a cover for storage. Let cool fully, then store in fridge. Dip with a clean plastic spoon every time.
A full blender is about 2 litres and lasts me about 3 to 4 weeks without spoiling. Why? I figure the boiling water kills whatever bacteria may be in the fresh herbs, and preserves it that much longer. And it does not really lose the taste, even after 2 to 3 weeks in the fridge.
I use this for most dishes, including a dollop in baked beans, in rice (even plain boiled white rice), curries, stews, soups, etc. Quantity used varies according to my mood or the taste I want to achieve.
6 Comments:
Good point about the boiled water and never did it that way. Like Jumbie's fried chicken, I will try this.
I am going to ask the irrelevant but I suppose you get very fresh seasoning in the UK? What would say is the perfect mix of seasonings to keep in storage after blending. Meaning, what is the ratio to chive, to bandanya, podeina, chives, onion, garlic, oregano, fresh coriander, pimento etc.
And, finally, what is podeina? I may know it under a different name. Photos might help ;)
I tend to use 2:1:1 with the bandanya, podeina and the coriander. Usually about 3 cloves of garlic and 2 large onions. Mix with 3 or 4 sprigs of spring onions and a handful of chives, about 5 pimento peppers, and a little oregano (I find too much is overbearing).
There is no 'fixed' recipe, these proportions are convenient because it is how I buy it in bundles here (^_^). And yes, AKA, I get fresh seasonings. What I can't buy, I grow.
You can find a podeina photo here at Flickr.
It is interesting AKA, that a little tiny amount in beaten eggs, then fried gives the eggs a whole new taste... (^_^)
Thanks, Jumbie.
I saw on the Food Network that one of the cooks was putting some chives in beaten eggs with a touch of salt and black pepper. I tried it and it made a big difference. I will now try the podenia.
I know the podeina but I can't think of another name - I always find it in Tunapuna Market. It might be the same as Spanish thyme and I will probably post that question on Chennette's blog.
This sounds great Jumbie thank's for sharing.
Do you use it for all meats?
I use it for the majority of my dishes, Chica, but not every one.
For example, if I am making shrimp with garlic and tomato, then putting this seasoning would kill the original intentioned taste.
I even add a little to my phulourie mix, and to my onion rings mix!
That should be "intended taste"*
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