makes
250
prep
10 minutes
difficulty
Easy
makes
250
serves
preparation
10
minutes
difficulty
Easy
level
Who gets to decide what good and bad food is? Have you ever had someone yuck your yum? Have you read outstanding reviews for a hot, new restaurant and found the food disappointing?
Hosted by food writer Jess Ho, that will make you reconsider the perception of good taste.
"In Bad Taste, I wanted to explore the complexity of different dishes and let them be their own hero. I wanted to explore the full story behind each dish and see how they make us who we are."
Each episode will analyse a food, trace back its history, and look at its relevance today through the eyes of guests Nathan Lyons, Rosheen Kaul, Bruce Pascoe, Jacob Birch, Alum Choi, Miin Chan, Beź Zewdie, Ruth Gebreyesus, Thi Le and Vien Tran.
Ingredients
- 2 tsp whole black cardamom
- ¼ tsp whole ajwain seeds (Nech Azmud)
- ¼ tsp whole black cumin seeds (Tikur Azmud)
- 2 tsp dried besobela (Ethiopian holy basil)
- ¼ cup New Mexico chilli
- ¼ cup sweet paprika
- 2 tsp freeze-dried red onion
- 2 tsp freeze-dried garlic
- ¼ tsp ground ginger
- ¼ tsp cinnamon powder
- 5 whole cloves
- ½ tsp salt
Instructions
- Put the whole spices (black cardamom, ajwain seeds and black cumin seeds) in a small pan over medium-low heat and toast for about 2 minutes, shaking the pan to avoid burning.
- Cool the whole spices and then grind in a spice grinder with the dried Ethiopian besobela.
- Add all the other ingredients and grind to blend all the spices.
- The berbere can be used immediately. Any remainder can be stored in an airtight container, in a cool, dark place for up to a year.
Notes
• You can add more New Mexico chilli (or your favourite hot chilli powder) to make the berbere spicier. You can find New Mexico chilli online at Aztec Mexican Products and Liquor, or if you’re in Melbourne at Casa Iberica Deli in Fitzroy.
• For those in Melbourne, besobela can be found at East African grocery stores and bakeries around
Footscray. A substitute for besobela is Indian holy basil (Tulsi).
• When using berbere in recipes, the amount used is entirely dependent on taste.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Who gets to decide what good and bad food is? Have you ever had someone yuck your yum? Have you read outstanding reviews for a hot, new restaurant and found the food disappointing?
Hosted by food writer Jess Ho, that will make you reconsider the perception of good taste.
"In Bad Taste, I wanted to explore the complexity of different dishes and let them be their own hero. I wanted to explore the full story behind each dish and see how they make us who we are."
Each episode will analyse a food, trace back its history, and look at its relevance today through the eyes of guests Nathan Lyons, Rosheen Kaul, Bruce Pascoe, Jacob Birch, Alum Choi, Miin Chan, Beź Zewdie, Ruth Gebreyesus, Thi Le and Vien Tran.
