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Newsletter Autumn 2017
We hope you have all had a happy, safe and enjoyable Christmas and New Year. Whether your holiday fare was traditional or cutting-edge, we trust that it was all deliciously spiced. Forgetting about turkey this time, our centerpiece was the fabulous chicken salad with curry dressing that featured in the Summer Box of Ideas. It was followed by Kate’s fantastic Christmas Pavlova with fig syrup. You’ll
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Herbie Makes a Curry in Kumily
In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry!
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Herbie Makes Vegetarian Sambar in Cochin
One of Herbie’s favourite places in India is Brunton’s Boatyard in Cochin In this video, he makes a Vegetarian Sambar.
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Herbie makes Avial (South Indian Vegetable Curry) in South India
Herbie loves being in South India, the food and the people. In this video he makes Avial (a South Indian Vegetable Curry). Making lightly spiced meals is one of life’s great pleasures, made all the simpler with our Herbie’s Spices all-natural spice blends.
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Black Pepper Beef Recipe at Spice Village, Kumily, Kerala, India
Braised Black Pepper Beef, with Chef Manoj at Spice Village, Kumily, Kerala, India Serves 4-6 1kg beef tenderloin, trimmed Masala Marinade 1 tablespoon extra virgin coconut oil ½ cup grated fresh coconut 2 shallots, peeled and sliced 2 teaspoons coriander seeds 5 small dried red chillies, seeds removed and chopped 3 sprigs curry leaves 1 tablespoon crushed black pepper Braising Curry Sauce 1 tablespoon extra virgin coconut
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