what 3-4 group of spices

[jamie128]

Go together well.

I.e. 3 spices or 4 spices that work with each other as a basic seasoning for chicken etc.

Mine is:

Rosemary, crushed chillies and garlic. Them together on a chicken breast is a lovely combination.

Please state quantities aswell, mine is the same as each other but a bit more for rosemary.

[Pferdestarke]

Paprika, garlic, cumin, coriander, brown sugar, mustard powder, salt and pepper

Oops. That's too many.

Tablespoon of paprika, tsp of everything else. Roughly.

[Dr G]

Garlic, Chilli, ginger, soy

[Pferdestarke]

Fish sauce, lime juice, chopped chilli and sugar

[Pferdestarke]

Sesame, soy, garlic and ginger.

[RumpleFugly]

Honey, Apple cider vinegar, thyme, garlic.

Not sure on quantities, changes every time

[Pferdestarke]

Cumin, salt, sugar and garlic.

[jamie128]

Quantities people and state which meat its best on.

[Pferdestarke]

There are no quantities. Use your head. It varies every time. These aren't recipes.

Try it on the meat and fish you like best and adjust accordingly.

Get a feel for food and don't think of cooking as formulaic.

[jamie128]

Pferdestarke said:

There are no quantities. Use your head. It varies every time. These aren't recipes.

Try it on the meat and fish you like best and adjust accordingly.

Get a feel for food and don't think of cooking as formulaic.

I could waste a lot of meat without at least an idea of quantities. Most recipes have rough amounts.

[jamie128]

Bump for more suggestions

[Arbedark]

Tsp Ground Cumin
Tsp Ground Corriander
Tsp Dried Mint
1/2 Tsp Turmeric
Juice of 1-2 limes (so it's a good consistency paste)

Cut the chicken into approx 2 cm thick slices.

Marinade for up to 30 mins (or just coat and get started).

Fry in Extra Virgin Olive Oil over a medium-high heat for 3-4 minutes per side (turning once only and not shaking the chicken around the pan).

Serve in Pitta bread with Humous and fresh salad.

[jamie128]

Arbedark said:

Tsp Ground Cumin
Tsp Ground Corriander
Tsp Dried Mint
1/2 Tsp Turmeric
Juice of 1-2 limes (so it's a good consistency paste)

Cut the chicken into approx 2 cm thick slices.

Marinade for up to 30 mins (or just coat and get started).

Fry in Extra Virgin Olive Oil over a medium-high heat for 3-4 minutes per side (turning once only and not shaking the chicken around the pan).

Serve in Pitta bread with Humous and fresh salad.

Will try thanks

[Dr G]

Pferdestarke said:

Get a feel for food and don't think of cooking as formulaic.

I'm stealing that line.

I used to alternate between making something bland/horrible and following a recipe via occasionally lucking out and finding things I liked.

Cook often enough and you pick up a feel for it.

[HarryFlatters]

Thyme, rosemary, garlic, lemon (if and of that can count as a spice).

Pound in a pestle and mortar and rub on a steak for half an hour before grilling.

[Colonial]

Freshly ground salt

Large amount of five spice.

Quail.

Squeeze lemon over quail.

Rub salt and five spice all over quail.

Roast in oven for 20 minutes at 200C.

Thank me later.

Or,

Get some quail breast with skin. Do the above rub minus the lemon, pan fry skin side down in a little bit of peanut oil for about 2-3 minutes, flip, 1 minute on the other side, remove from pan, squeeze of lemon juice in pan, pan juices over quail breast.

Quail. Five spice and salt. Just amazing.

Works ok on chicken wings as well.

[Mobile Chicane]

Dr G said:

Garlic, Chilli, ginger, soy

Add a splash of sesame oil to that and use it to marinate salmon before baking or grilling.