Vadouvan Indian Spice Blend Gourmet Recipes
VADOUVAN SPICE BLEND
There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like this recipe, which starts a formula from chef Inaki Aizpitarte and roasting it for a deep, meaty flavor.
Provided by Paul Grimes
Categories Condiment/Spread Food Processor Garlic Onion Bake Diwali Spice Gourmet
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
- Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
- Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
VADOUVAN INDIAN SPICE BLEND - GOURMET
Entered for safe-keeping, found in September 2008 Gourmet. Vadouvan is ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic, Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Pondicherry region of India. Recipe by Paul Grimes, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for up to 6 months (1 month in refrigerator). (Some people use a Magic Bullet just for grinding Indian spices.)
Provided by KateL
Categories Onions
Time 2h
Yield 3 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (176C) with rack in middle position.
- In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl.
- Repeat with shallots, then garlic.
- In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes.
- In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds.
- Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined.
- Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1-1/4 hours.
- Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends.
Nutrition Facts : Calories 54.1, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 0.8, Sugar 1.7, Protein 1.1
VADOUVAN AND ORANGE SHRIMP
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat and cook until butter gives off a nutty fragrance and is golden brown, about 2 minutes. Add juice and vadouvan, then increase heat to medium-high and boil, swirling skillet occasionally, until liquid is syrupy and reduced by about half, about 2 minutes. Toss shrimp with 1/2 tsp salt. Add to skillet and sauté until just cooked through, about 5 minutes. Remove from heat and stir in lemon juice.
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- Rub the curry butter all over the lamb. Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch intervals. Set the lamb on a rack in a roasting pan and let stand for 30 minutes.
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- Pour the pan juices into a small saucepan and skim off the fat. Set the roasting pan over moderately high heat. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits. Add the deglazed drippings to the pan juices and keep hot. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.
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