{English follows Afrikaans}
Met die terugkeer van studente na koshuise en hul Potch-wonings, moet koskaste weer bietjie aangevul word. Speserye is ‘n basiese bestandeel in die arsenaal van enige sjef wat sy sout werd is en ‘n “moet-hê” item. Kruie en speserye dien ‘n magdom funksies, van geur en garnering, tot medisinale eienskappe en natuurlike preserveermiddel. Vir ‘n onervare kok mag dit ‘n skrikwekkende taak wees om bestandele te kies wat smaaklik en veelsydig is, en terselfdertyd nie die bank breek nie. Die inspirasie agter hierdie artikel kom van dié TikTok greep, wat ek verder verwerk het met persoonlike aanbevelings vir moet-hê speserye as ‘n beginner in die kombuis.
Sout en Peper
Al word sout nie as ‘n spesery gesien nie, is sout en peper die basiese boublokke van enige spesery rak. Sout en peper het onlangs baie gesog geraak in die kosbedryf, met verskillende herkomste en gebruike. My gunsteling sout variasies sluit in flokkies, gerook, gegeur en swart lawa Hawaiiese seesout. Peper is gereeld die fokuspunt van verskeie moderne disse. My gunsteling keuses sluit in pienk peperkorrels en wit peper.
Kaneel
Ons sien gewoonlik kaneel as ‘n warm, nostalgiese geur. Dit is ‘n aangename spesery wat in sout- en soet disse gebruik kan word. Warm drankies, pap, nageregte en geurige kerries - dié spesery is ‘n absoluut moet vir beginner kokke.
Uie poeier
Hierdie ontdekking het my geregte getransformeer. Die gekonsentreerde uie smaak maak die geur na van sommige kitskos of kunsmatige MSG-gevulde speserye. Uie poeier is ‘n natuurlike umami-gevulde spesery, wat in enige dis gebruik kan word wat net daardie ietsie ekstra kort.
Knoffelpoeier
Knoffelpoeier is net so groot fonds en is ‘n smaaklike, veelsydige alternatief tot die algemeen gebruikte gedroogde knoffel flokkies. In my ervaring het knoffelpoeier ook nie daardie sterk knoffelasem tot gevolg wat vars knoffel het nie – bonus!
Italiaanse kruie
Hierdie is die ideale groen kombinasie vir enige resep wat verskeie kruie vereis en nie net die Italiaanse gunstelinge van pizza en pasta nie. Van hier af kan jy jou kruie versameling uitbrei en individuele kruie aankoop. Basiliekruid en pietersielie is goeie toevoegings wat elk ‘n unieke smaak na die tafel toe bring.
Chipotle
My gunsteling is die chipotle spesery. Hierdie pittige Spaans-Meksikaanse lekkerny het ‘n subtiele rokerige en brandrissie geur wat enige dis sal transformeer. My gunsteling chipotle smaak kombinasie is ‘n avokadopeer roosterbroodjie met ‘n ruim besprinkeling van die spesery – heerlik!
Rooipeper
Twee soorte brandrissie poeiers mag dalk oorbodig vir sommiges wees, maar vir my is dit onondelhandelbaar. Rooipeper is baie warmer en sterker in smaak as chipotle. ’n Botteltjie rooipeper sal maande hou aangesien net ‘n knippie daarvan nodig is.
Braaivleis Sout
Is jy ooit ‘n ware Suid-Afrikaner as jou spesery versameling nie braaivleis sout bevat nie? Hierdie geurmiddel word volgens verskeie faktore gekies, van intensiteit, tot die tipe vleis, die tipe geregte en etnisiteit. ‘n Veelsydige braaivleis sout is ‘n goeie basis vir jou spesery versameling. Probeer ook om jou eie braaivleis sout te meng, deur net van die bogenoemde speserye te meng, maar gaan lig op die twee brandrissie poeiers, tensy jy van ‘n vurige smaak hou.
As beginner voor die kospotte, sal jou spesery versameling groei soos wat jy aanhou leer en eksperimenteer in die kombuis. Speserye is ‘n goedkoop en gunstige toevoeging tot jou disse. Dit neem jou geregte na die volgende vlak en sal verseker indruk skep!
Geskryf deur: Maggie Wassermann
Afrikaanse vertaling deur: Corné Senekal & Maggie Wassermann
Foto geneem deur: Maggie Wassermann
Top Eight Herbs and Spices for Beginner Cooks
With the return of students to residences and dorms, food cupboards must be restocked. Spices are elementary ingredients which any chef worth his salt (pun intended), will swear is a “must have”. Herbs and spices serve a plethora of functions, ranging from flavouring, garnishing to medicinal properties and natural preservation. As a beginner cook it may seem daunting when selecting ingredients that are appetising, versatile, as well as budget friendly. Inspiration for this post was drawn from this TikTok, from which I composed my personal top recommendations for spices to invest in, as a beginner cook:
Salt and Pepper
Although salt is arguably not a spice, salt and pepper are the most basic building blocks to a spice rack. Salt and pepper have recently become a delicacy in the food industry, with different origins and uses. My favourite salt variations include flaky, smoked, infused and black lava Hawaiian sea salt. Pepper has also proven to be a focal point in any modern dish, my top picks including pink peppercorns and white pepper.
Cinnamon
We all see cinnamon as a warm and nostalgic flavour. This comforting spice can be utilised in both sweet and savoury dishes. From hot beverages, porridges, desserts and flavourful curries, this spice is a must for beginner cooks.
Onion Powder
This discovery has transformed my meals. The concentrated onion taste easily imitates the flavour some may crave from fast-food or artificial MSG-filled seasonings. Onion powder is a naturally umami-packed spice, which can be used in any dish that lacks that specific “something”.
Garlic Powder
Similarly, garlic powder was also a great find and is a tasty, versatile alternative to the commonly used dried garlic flakes. In my experience garlic powder also leaves less of a pungent garlic breath than fresh garlic – bonus!
Italian Herbs
The ideal green combination for any recipe requiring various herbs, not only the Italian favourites of pasta and pizza. From here, one can branch out and buy individual herbs such as basil and parsley, which each brings a unique taste to the table.
Chipotle
My favourite is chipotle spice. A spicy Spanish Mexican delicacy, its subtle smoky and chilli flavour will transform any dish. My favourite chipotle flavour combo is avocado toast with a liberal sprinkling of this spice – delicious!
Cayenne Pepper
Although two types of chili powders may be excessive for some, it is non-negotiable for me. Cayenne is much hotter and stronger in taste than Chipotle. A bottle of Cayenne will last for months as only a light sprinkle is required in any dish.
BBQ Rub
Are you even a true South-African if your spice collection lacks BBQ Rub? This spice rub may be chosen according to various factors, from preferred hotness, the type of meat, to the type of cuisine and ethnicity. A versatile rub is a good foundation to build a collection from. Or try making your own personalised BBQ rub – just combine some of the spices mentioned above, but go light on the two chillies unless you like a fiery taste.
As a beginner cook, your spice collection will grow as you continue to learn and experiment in the kitchen. Spices are a cheap and forgiving addition to elevate any meal to the next level, and is sure to impress!
Written by: Maggie Wassermann
Photo credit: Maggie Wassermann
Commentaires