Best Five Spice Chile Tea Rubbed Partridge With Grilled Fennel And Wild Mushroom Orzo Risotto Recipes
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
PARTRIDGES WITH CABBAGE
Steps:
- Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
- In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
- Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.
SIXTEEN SPICE RUBBED SQUAB SALAD WITH AGED GOAT CHEESE, WHITE CHICORY AND WILD MUSHROOM "VINAIGRETTE"
Steps:
- Season breasts with salt on both sides. Dredge breasts in the rub, skin side down only, tapping off any excess. Heat oil in a large saute pan over high heat. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes. Turn over and cook for 2 to 3 minutes for medium doneness. Divide the white chicory among 4 plates. Slice the squab on the bias into 4 slices and arrange on top of the chicory. Sprinkle with the goat cheese. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate. Garnish with chopped chives.
- Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months.
- Heat 3 tablespoons olive oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, and cook until golden brown. Whisk together the vinegar, shallot and mustard in a medium bowl. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste. Fold in the mushrooms and set aside.
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