If you are not used to nutmeg, then it would be better for you to use just a little of it until you become accustomed to the taste. The recommended amount for recipes is 1/8 of a teaspoon only.
Try our recipe below, using nutmeg in a side dish which can be served with boiled potatoes as an accompaniment to meat, or as part of a vegetarian meal.
SPINACH WITH NUTMEG
750 gr fresh spinach, washed, dried and trimmed
1/8th tsp grated nutmeg
125 gr natural yoghurt
1 bunch spring onions
200 gr peas, shelled
salt and freshly ground black pepper to taste
Cook the peas with a sprig of mint added to the water. Refresh with cold water, drain and reserve.
Chop the spring onions. Heat the oils or butter and sesame oil and lightly fry the onions, then add the spinach and cook until it wilts. Stir in the yoghurt, and cooked peas and heat through for 5 mins, trying not to let the yoghurt boil.
Serve as suggested above.
This has Taste and is a Treat.
Mace has the same history as nutmeg, coming as it does from the same fruit. However there is no controversy surrounding this spice, and it is more expensive than nutmegs. This is because a pile of nutmegs, weighing 100 pounds, only produces 1 pound of mace.
One Dutch governor of the Malaccan Islands ordered that more mace trees should be planted and less nutmeg tree; that just goes to show how much HE knew about spice production.
In Pakistan, mace is very expensive as compared to other spices, and you can buy it by the blade for special occasions. The lower paid and the underclass cannot afford it
It has been used through the centuries to preserve meat, or to mask the smell of rancid meats.
You only need about an inch of a blade for cooking, and we think that it goes best in white sauces, so feel free to add a whole blade, or half a blade to our Parsley Sauce recipe.
Below is a recipe for mace in garam masala.
UP MARKET GARAM MASALA
2 or 3 black cardamom pods, depending on size
1 tbsp cumin seeds
½ tbsp coriander seeds
½ tbsp caraway seeds
½ tbsp black peppercorns
½ tbsp whole cloves
2 inch piece of cinnamon stick, broken into smaller pieces
¼ of a whole nutmeg, grated
1 blade of mace
1 bay leaf, crushed
a pinch of saffron threads
1 heaped tbsp freshly ground ginger
Dry fry the cardamom pods until they plump up over a medium heat. When cool to touch, take out the seeds and put them in a bowl. Discard the pods.
Dry fry the coriander seeds, caraway seeds, black peppercorns, cloves and pieces of cinnamon. Stir for a few mins, and then transfer to the bowl with the cardamom seeds.
Reduce the heat to low, and gently fry the saffron, nutmeg, bay leaf and mace. When the leaves start to get crisp, remove from the heat and transfer to the bowl with the other spices.
While still warm mix all the spices together well and grind to a powder. Cool completely, then store in an airtight jar where the mixture will remain fresh for up to 3 months. Alternatively, freeze the garam masala and it will keep for 6 months.
Use with meats and in sauces.
This has Taste and is a Treat.