Hi again from Eastbourne Sovereign Harbour Village UK
In Eastbourne Langney Traditional Market UK I carry over 140 varieties of Herbs Spices & Seasonings
In addition I carry Natural Nuts & Dry Fruits
I will attempt to tell you how to use the Secret Ingredients which make dishes stand up among the best in the world
Just to give you some examples
For cooking say Beef, Chefs have a lot up there sleeves to give your palate that something which is called Secret Cooking.
Staying with Beef as an example, the following are some of the Secret Ingredients Famous Chefs use in there cooking.
Basil Bayleaves All kind of Chillies from Hot to Mild from Whole to Powder, Curry Leaves or Mixed Curry Seasonings of all kinds which they give them exotic names Among those Famous Curry is Garam Masala (Masala means Spices), Cumin Ground or seeds, Garlic Whole Chips or Powder, Marjoram, Mustard seeds, Oregano, Parsley, Pepper of all sort and forms, Rosemary, Sage, Savory which is used by Expert Chefs, Tarragon and Thyme.
In my next write up I will give the secrets of what is used as Secret Ingredients by Famous Chefs for cooking say Chicken, Fish, Lamb, Pork, Soup, Bread and even delicious sweets
Cooking with fruits also Top Chefs use Secret Ingredients While Salads are enhanced with special salad dressings using Herbs & Spices.
Many of my Clients in Eastbourne Langney Traditional Market are Single Persons cooking for One Meal.
For that reason, all my recipes are quick One Person Meal.
I would love to concentrate on Gluten Free Wheat Free Cooking But the majority of my clients are careful eaters So for the majority I am here to help.
All my Blog Posting will be kept short and most important interesting with seasonal fresh ingredients to be use in the UK
Good Bye for Now until my next posting
Mr. Spiceman of Sussex
in Eastbourne Sovereign Harbour Village UK
Sunday, 20 May 2012
Hi World from Eastbourne Sovereign Harbour Village UK
It has been a while since I have posted update
I have permanently moved and relocated in Eastbourne Sovereign Harbour Village UK after my retirement from Watford Market Herts.
I am now found every Tuesday and Saturday @ Eastbourne Langney Traditional Market 8am-2pm
My plan is to revive Sovereign Harbour Cookery Club online
You can also follow me on twitter @mrspiceman
I aim to give you original recipes using most of the 140 varieties of Herbs & Spices found on my stall in Eastbourne Langney Traditional Market.
I love to hear from you
Come down to Eastbourne Langney Traditional Market and have a chat
My Time 10am Sat 20/05/2012 What is Yours
See you soon
It has been a while since I have posted update
I have permanently moved and relocated in Eastbourne Sovereign Harbour Village UK after my retirement from Watford Market Herts.
I am now found every Tuesday and Saturday @ Eastbourne Langney Traditional Market 8am-2pm
My plan is to revive Sovereign Harbour Cookery Club online
You can also follow me on twitter @mrspiceman
I aim to give you original recipes using most of the 140 varieties of Herbs & Spices found on my stall in Eastbourne Langney Traditional Market.
I love to hear from you
Come down to Eastbourne Langney Traditional Market and have a chat
My Time 10am Sat 20/05/2012 What is Yours
See you soon
Monday, 26 December 2011
It is this time of the year - once again
It has been busy for me since October at my business in Watford, Herts.
I have an established business called Mr. Spiceman of Watford which was set up in Watford since 1977.
I am partner with my friend Norman Spiceman under his name the business trade and prosper.
you can follow the business on Twitter @ mrspiceman or follow my friend Norman Spiceman on facebook.
The business have expended beyound recognition through recommendations and word of mouth and now serve many generations since the start.
I appologies for neglecting this site for so long and promise to start posting in the New Year.
Happy & Healthy New Year to all my friends.
Sam Sweiry
I have an established business called Mr. Spiceman of Watford which was set up in Watford since 1977.
I am partner with my friend Norman Spiceman under his name the business trade and prosper.
you can follow the business on Twitter @ mrspiceman or follow my friend Norman Spiceman on facebook.
The business have expended beyound recognition through recommendations and word of mouth and now serve many generations since the start.
I appologies for neglecting this site for so long and promise to start posting in the New Year.
Happy & Healthy New Year to all my friends.
Sam Sweiry
Sunday, 13 November 2011
Sovereign Harbour Perfect Cooking Rice
Someone recently asked me in Watford... Do you eat rice?
Of course I said.
He added... how do you cook your rice?
This made me think...How people cook there rice!!
I usualy use Basmati Type of rice... Why?.. because I use the Long White Varieties.. I always did.
Here is how I cook my rice.
I take one cup of rice as a measurement.
Add two cups of water.
Place in a Microwave Container which I use only for cooking rice so it is not stained with other food.
My Microwave Power is over 800 Watts.
On the full power for 15 minutes, then take it out and rince.
Perfect rice every time as I have been doing it for years.
Next time, I share with you a secret of cooking my own version of Sovereign Harbour Indonesian Hot Rice Salad which I learnt from a visiting customer to my business in Watford.
Untill the next time... Enjoy Cooking.
Sam Sweiry
Of course I said.
He added... how do you cook your rice?
This made me think...How people cook there rice!!
I usualy use Basmati Type of rice... Why?.. because I use the Long White Varieties.. I always did.
Here is how I cook my rice.
I take one cup of rice as a measurement.
Add two cups of water.
Place in a Microwave Container which I use only for cooking rice so it is not stained with other food.
My Microwave Power is over 800 Watts.
On the full power for 15 minutes, then take it out and rince.
Perfect rice every time as I have been doing it for years.
Next time, I share with you a secret of cooking my own version of Sovereign Harbour Indonesian Hot Rice Salad which I learnt from a visiting customer to my business in Watford.
Untill the next time... Enjoy Cooking.
Sam Sweiry
Sovereign Harbour Quick Compote
Ok, It is easy to open a tin of this or a tin of that... even soaking few Dry Apricots and Prunes overnight with hot water.
Right, let me tell you what I did lately.
I had some Apples and Pears in the fridge.
When it come to eating them, I don't do that so often and many a time I had to put in the bin.
I had four apples and three pears.
I feeled them with a Potato Peeler, one of the best gadget in my kitchen.
I boiled some half a litre of water and added two table spoons of Cane Sugar and two Table spoons of fine sweetners.
I also added two table spoons of pure lemon juice.
Disolved the lot until the water is clear.
Cut each fruits into quatres and cut the pips off.
Place the lot into a glass bowl and place it into the Microwave for ten minutes.
I rested the bowl until cool and transfer the fruit into another container and place it in the fridge overnight.
What a delight and refreshing to have the next morning.
Enjoy.
Sam Sweiry
Founder and Organiser
Sovereign Harbour Cookery Club
Right, let me tell you what I did lately.
I had some Apples and Pears in the fridge.
When it come to eating them, I don't do that so often and many a time I had to put in the bin.
I had four apples and three pears.
I feeled them with a Potato Peeler, one of the best gadget in my kitchen.
I boiled some half a litre of water and added two table spoons of Cane Sugar and two Table spoons of fine sweetners.
I also added two table spoons of pure lemon juice.
Disolved the lot until the water is clear.
Cut each fruits into quatres and cut the pips off.
Place the lot into a glass bowl and place it into the Microwave for ten minutes.
I rested the bowl until cool and transfer the fruit into another container and place it in the fridge overnight.
What a delight and refreshing to have the next morning.
Enjoy.
Sam Sweiry
Founder and Organiser
Sovereign Harbour Cookery Club
Tuesday, 25 October 2011
Sovereign Harbour Potato Salad
I have been busy lately improvising recipes for my clients in Watford where I have a managed business called Mr. Spiceman of Watford.
I am realy honoured that some of Caterers Clients phone me for advise and ask me sometime to blend special recipes they picked on google.
This morning morning, I feel good, though a bit tired from having so many meetings.
I say, it is good to be busy.
I asked my wife Carol what shall be have tonight.
The usual answer... whatever you fency but do it yourself.
OK, my wife, blessed her, she is a good cook, that is why we enjoy our food.
Lets do tonight a basic potato Salad and a Beatroot Salad to go with my vegetarian paella.
I realy don't fency going out to buy the ready made Potato Salad and Beatroot Salad.
My daughter Sharon baught me a hand dicer on my 70th birthday.
She knows I love cooking and now I use it a lot.
I had some medium/large potatoes which I use for baking.
I peeled four medium potatoes and each I sliced lengthway into three.
I put each slice in the hand dicer and here I have plenty to cook in the Microwave.
I added some water and place it for 10 minutes to cook.
once cooked, I let them cool off a bit then I added Dry Parsley, Salt, Pepper, Mayonaise blended with Salad Cream to give the potato salad that tangy taste.
I put it in the fridge for tonight serving.
Then I have four cooked beetroots which I slice each one lengthwise into three and put them in the dicer.
I blended Powder Sweetner with Vinegar and a table spoon of cane sugar.
I placed the lot in a jar and shake it.
I placed the Jar in the fridge for tonight.
I cooked in the Microwave a cupfull of Paella Rice blended with Paella Seasoning which I sell both at Mr. Spiceman of Watford and for ten minutes it is ready.
Took the cooked Paella rice and blended with tin of cooked peas, sweetcorn and diced Bell Pepper pre-boiled.
I added salt and peper and scrambled egg.
Tonight, I am ready to have Vegetarian Paella with Beetroot and Potato Salad.
Cheers !!!
I am realy honoured that some of Caterers Clients phone me for advise and ask me sometime to blend special recipes they picked on google.
This morning morning, I feel good, though a bit tired from having so many meetings.
I say, it is good to be busy.
I asked my wife Carol what shall be have tonight.
The usual answer... whatever you fency but do it yourself.
OK, my wife, blessed her, she is a good cook, that is why we enjoy our food.
Lets do tonight a basic potato Salad and a Beatroot Salad to go with my vegetarian paella.
I realy don't fency going out to buy the ready made Potato Salad and Beatroot Salad.
My daughter Sharon baught me a hand dicer on my 70th birthday.
She knows I love cooking and now I use it a lot.
I had some medium/large potatoes which I use for baking.
I peeled four medium potatoes and each I sliced lengthway into three.
I put each slice in the hand dicer and here I have plenty to cook in the Microwave.
I added some water and place it for 10 minutes to cook.
once cooked, I let them cool off a bit then I added Dry Parsley, Salt, Pepper, Mayonaise blended with Salad Cream to give the potato salad that tangy taste.
I put it in the fridge for tonight serving.
Then I have four cooked beetroots which I slice each one lengthwise into three and put them in the dicer.
I blended Powder Sweetner with Vinegar and a table spoon of cane sugar.
I placed the lot in a jar and shake it.
I placed the Jar in the fridge for tonight.
I cooked in the Microwave a cupfull of Paella Rice blended with Paella Seasoning which I sell both at Mr. Spiceman of Watford and for ten minutes it is ready.
Took the cooked Paella rice and blended with tin of cooked peas, sweetcorn and diced Bell Pepper pre-boiled.
I added salt and peper and scrambled egg.
Tonight, I am ready to have Vegetarian Paella with Beetroot and Potato Salad.
Cheers !!!
Monday, 10 October 2011
Sovereign Harbour Version of Baba-Ghanoush
Baba Ghanoush is a Middle East dish found around the shore of the Mediteranian and stretch further than that into Bulgaria, Romania and as far as India with many, many versions.
But the basic of Baba Ghanoush is the eggplant or better known here as Aubergine.
It is an ideal dish for Vegan/Vegetarian.
you can use the versions either with Olive Oil or Tahina, a paste made from Sesami Oil.
Baba Ghanoush often associated with Meze or appetizers - those little dishes they serve before meals.
In my opinion, by using your imagination, you can make a meal out of it... some contradict my view.
Lets start with the basic preparation.
The traditional way is to cut the aubergines in half, place them face up in oven dish, sprinkle with oilve oil, salt and pepper and roast for about 30 minutes on 200 degree.
Take up, scoop the pulps out and leave the skin to be used later for presentation.
so far so good??...
place the pulp into a blender, add 1 Tbs of ground cumin, 1 Tbs of ground Corriander, 1 Tbs of dry parsley, a pinch of hot chillies to your liking, 1 Tbs of ground garlic, 2 tbs of lemon juice.
Blend until smooth consistance.
Normaly, when you scoop the pulps, tradition say squeeze the excess water before mashing.
I say leave it because otherwise by squeezing the excess water, the eggplant become greedy and absorbe a lot of oil.
once you are satisfied in the consistancy you created in the blender...take it and place in a dish.
dice onion and tomato and mix with mayonaise.
add the Aubergine to oil ( you can use olive oil or Vegetable oil or the traditional Tahina.) with further lemon juice and salt to taste.
blend in the diced tomato, onion and the mayonaise and place in the fridge for an hour.
It is read to be served.
Tonight, I am having it with Grilled Dover Sole sprinkled with my Magic Fish Seasoning which I blend and sell at Watford where I have an established business since 1977 called Mr. Spiceman of Watford.
Enjoy !!
Sam Sweiry
Any recipe contribution will be gratefuly received.
Thank you
shcookeryclub@gmail.com
But the basic of Baba Ghanoush is the eggplant or better known here as Aubergine.
It is an ideal dish for Vegan/Vegetarian.
you can use the versions either with Olive Oil or Tahina, a paste made from Sesami Oil.
Baba Ghanoush often associated with Meze or appetizers - those little dishes they serve before meals.
In my opinion, by using your imagination, you can make a meal out of it... some contradict my view.
Lets start with the basic preparation.
The traditional way is to cut the aubergines in half, place them face up in oven dish, sprinkle with oilve oil, salt and pepper and roast for about 30 minutes on 200 degree.
Take up, scoop the pulps out and leave the skin to be used later for presentation.
so far so good??...
place the pulp into a blender, add 1 Tbs of ground cumin, 1 Tbs of ground Corriander, 1 Tbs of dry parsley, a pinch of hot chillies to your liking, 1 Tbs of ground garlic, 2 tbs of lemon juice.
Blend until smooth consistance.
Normaly, when you scoop the pulps, tradition say squeeze the excess water before mashing.
I say leave it because otherwise by squeezing the excess water, the eggplant become greedy and absorbe a lot of oil.
once you are satisfied in the consistancy you created in the blender...take it and place in a dish.
dice onion and tomato and mix with mayonaise.
add the Aubergine to oil ( you can use olive oil or Vegetable oil or the traditional Tahina.) with further lemon juice and salt to taste.
blend in the diced tomato, onion and the mayonaise and place in the fridge for an hour.
It is read to be served.
Tonight, I am having it with Grilled Dover Sole sprinkled with my Magic Fish Seasoning which I blend and sell at Watford where I have an established business since 1977 called Mr. Spiceman of Watford.
Enjoy !!
Sam Sweiry
Any recipe contribution will be gratefuly received.
Thank you
shcookeryclub@gmail.com
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