portrait. Meeting with Adèle Swann, at Mailhac, who offers a trip to the land of flavors and pleasures. taste.
Cut 500 g potatoes in small pieces.
Put in a saucepan with water to cover, salt and 1/2 teaspoon of turmeric. Simmer until the potatoes are cooked. Drain. In a skillet, heat 2 tablespoons of oil and add a teaspoon of cumin seeds. After 30 seconds, add 1/2 teaspoon of coriander powder, 1/2 teaspoon of chili powder, a pinch of turmeric and a drizzle of water. Simmer the spices, add the drained potatoes and cook for 5 minutes. Mix sliced red onions, a teaspoon of garam masala, a pinch of lemon juice, salt to taste and lots of chopped fresh cilantro. Serve !
Her name is Adèle Swann. She is from Liverpool and has lived in Mailhac for 7 years. In his kitchen : jars of colorful and fragrant spices, and jars of peppers of all shapes and flavors. All, sesames towards an initiation to Indian and Mexican recipes … Meeting in Adèle's kitchen, for a worldfood New Years Eve.
How did your activity dedicated to spices and peppers come about, " Chillis and Spice " ?
Very simply. I worked in a travel agency in England and I enjoyed cooking in my spare time. We spent several holidays in Languedoc, before settling in Mailhac definitively 7 years ago. And quickly, we felt the lack of Indian and Mexican dishes – very common in England in restaurants and caterers – and even spices that can allow us to prepare them at home. A finding that has been shared by the English-speaking population of the region.
The idea was therefore to meet this need to " international cuisine " In a rural area ?
You could say that. At first, I started by bringing spices from India and hot peppers from Mexico, then bought them in bulk so that I could resell them in small quantities on my website. Customers quickly came to me with the question " But how do we use this spice ? And this one ? ". I then gave advice, recipe ideas, then the growing need, I started 2 years ago in the organization of cooking lessons, and finally, in a catering service as a chef at home. With my husband, I cook for people in their homes and gardens in summer ; Indian, Mexican dishes, or barbecues, etc.
Combining spices is often a matter of experimentation ?
Adele : Always ! (laughs) The spices are dedicated to fragrances and colors while the peppers are there to add flavor : we are constantly testing, combining, adjusting, and in doing so, revisiting dishes that could fall into routine. French cuisine often favors herbs, garlic and onion often, where India relies on spices and Mexico on peppers. But the mixes are often great discoveries to give relief to a pilaf rice, a meat to simmer or to grill, a cardamom cake.
Some spicy tips, to finish ?
Adele : Yes, 3 ! Store your spices in glass jars and protect from light. Buy a small coffee grinder and grind your spices in small quantities. And more simply, dare to start cooking spices by equipping yourself with basics, so as not to get lost in the great diversity of spices.
Turmeric : for its taste and its warm color, essential in Indian dishes.
Coriander : for its fresh and lemony notes, often used with cumin.
Cumin : for its warm and smoky notes, perfect on carrots and potatoes.
chilli pepper : Kashmiri powder, for its medium spiciness and its intense color.
Garam masala : a spicy mixture (cinnamon, cloves, pepper, cardamom and more) to add at the end of cooking.
Green cardamom : for its sweet notes, its powerful aromas – perfect on rice and desserts.