3 fresh bay leaves
finely grated zest of 2 oranges
finely grated zest of 2 lemons
6 whole cloves
½ teaspoon ground cinnamon
10 gratings of whole nutmeg
1 vanilla pod, halved lengthways
1kg unrefined caster sugar
"What’s mad about this is that, even though all of these spices and flavours are so pungent on their own, they actually taste like tutti frutti sweets when together. You can use this sugar for so many things; from a sweetener for porridge, sprinkled over baked bananas, popcorn, or to make a gorgeous Chantilly cream. It will keep for a while, so if you’re going to make it, you may as well make a batch and keep it in an airtight container."
Whack the bay leaves, orange and lemon jest and all of your spices into a food processor and give it a good whiz. Once that’s well blended add your sugar and whiz again so you’ve got a lovely spiced sugar. Because there’s quite a bit of moistness in the zest and vanilla pod it’s a good idea to pour the sugar onto a baking tray, spread it out evenly then leave it to dry for a few hours.
Once the sugar is nice and dry, pass it through a sieve to catch any larger pieces of spices. Discard anything left behind in the sieve then put your sieved sugar into an airtight container, where it will keep happily for ages.
Recipe Courtesy Jamie Oliver.
Picture Courtesy Recipezaar.
0 comments:
Post a Comment