Pestle and mortar, stuff to grind up please...
Discussion
Because its full of pecorino and grand parganio or something. And I hate it. Not a cheese fan.
Would quite like specific recipes for dishes as if I just start grinding up stuff out of the cupboard the kitchen will look like a bomb has gone off and I will no doubt end up with some foul smelling ooze that is unfit for human consumption....
Would quite like specific recipes for dishes as if I just start grinding up stuff out of the cupboard the kitchen will look like a bomb has gone off and I will no doubt end up with some foul smelling ooze that is unfit for human consumption....
A pestle and mortar can be used for both wet and dry ingredients, so you could google for curry powder recipes, dry rubs and meat seasonings. Most of these will rely on whole spices being bashed into a ground form.
Depending on the size you have, you can use it to make wet curry pastes and marinades, as they do in most of SE Asia - if this appeals, and you have a large enough mortar, then I can post some Thai paste recipes if they interest you. You could also consider making things such guacamole, salad dressings, sauces etc
Basically, if you think of your pestle and mortar as a primitive food processor, then you won't go far wrong with the recipes you can tackle.
Oh and one tip, put a damp cloth on your work surface when you're bashing stuff, it makes it easier as the mortar doesn't move about so much.
Depending on the size you have, you can use it to make wet curry pastes and marinades, as they do in most of SE Asia - if this appeals, and you have a large enough mortar, then I can post some Thai paste recipes if they interest you. You could also consider making things such guacamole, salad dressings, sauces etc
Basically, if you think of your pestle and mortar as a primitive food processor, then you won't go far wrong with the recipes you can tackle.
Oh and one tip, put a damp cloth on your work surface when you're bashing stuff, it makes it easier as the mortar doesn't move about so much.
Tapenade - handful of Kalamata Olives, (don't buy the destoned ones, foul creatures..), garlic, anchovies, capers, (rinse them off if preserved in salt, ifin vinegar, see comment about the wrong sort of olives) and olive oil. Mash up, serve on hunks of toasted ciabatta or foccacia. Lovely... 
Salt content might cause your physician to raise an eyebrow so be good to your heat and wash down with a good Barolo.
OPh, and pesto doesn't have to have cheese in it. Try it with sun dried tomatoes.
Salt content might cause your physician to raise an eyebrow so be good to your heat and wash down with a good Barolo.
OPh, and pesto doesn't have to have cheese in it. Try it with sun dried tomatoes.
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