At La Plantation, we produce exceptional and very fresh spices, used by both top chefs and everyday cooks! But how can we add a little spice to our favourite dishes? From the most well-known spices like our Peppers, to the most mysterious like Curry Leaves... We have the ideal seasoning to sublimate your seasonal recipes! So who better than chefs to inspire us to cook with spices every day?
Here are 5 chef's recipe ideas to reproduce at home this summer!
Cardamom Porridge and Hibiscus Lemonade from Stoney Street by 26 Grains
Stoney Street by 26 Grains is a London breakfast institution based in the heart of the famous Borough Market. We're inspired by their delicious porridges, which change every season. This month, they are offering a Cardamom flavoured porridge, which we have of course combined with a very tangy Hibiscus lemonade. A full of flavours guaranteed as soon as you wake up!
To make this recipe at home, simply open a few wild cardamoms and crush the seeds with a spice grinder. Add the crushed spices to your porridge when cooking. For the Hibiscus Lemonade, we advise you to cold-brew the hibiscus flowers the day before. This way they will retain all their benefits.
Marine Gora's Butterfly Pea Granola from Gramme
If you've ever wandered around the Haut Marais in Paris over the weekend, you'll have spotted a long queue outside Gramme, a tiny coffee shop that treats us to seasonal brunch specialities that change every week. Their granola of the moment is accompanied by a slightly sweetened water from our Butterfly Pea Flowers. As good as it is surprisingly bright blue.
Orasay and Paradise's Curry Leaf Fish Fry in London
Whether you're a fan of Paradise, the Sri Lankan restaurant in the heart of Soho, or Orasay, the Notting Hill-based seafood specialist, Curry Leaves are the order of the day! They are ideal for frying small fish (they can also be sautéed in butter) and give them a fresh and herbaceous touch.
Peppered marinated mackerel à la Christian Lesquer
We have reproduced this delicious recipe from Christian Lesquer at home; marinated mackerel. Lay out the small mackerels. Add the mixture of coarse salt, minced garlic and rosemary, which we replace with our Citrus Mix. Set aside in the refrigerator for 4 hours. Rinse the fish under water and remove the fillets, which you will cut into sections. In a salad bowl, mix fresh cream and ribot milk. At the same time, make a pesto by mixing the olive oil and basil (the pesto must be very liquid). To serve, arrange the lily pieces on the plates. Drizzle with ribot milk and season with the basil pesto. And to finish, sprinkle with grains of our Fresh Salted Kampot Pepper... A treat! Mackerel is not considered a very noble fish, but it is an oily fish that is both delicious and healthy!
The Mermoz's Thomas Graham Pepper Duck-Breast Wrapped Cherries
We couldn't introduce you to the ideas of our favourite chefs and miss Thomas Graham, the chef at Le Mermoz, in the 8th arrondissement of Paris. Always creative and using herbs and spices to great effect, he is a constant source of inspiration for us. Last summer we tasted a cherry wrapped in a thin slice of duck breast with pepper. We advise you to repeat this recipe at home with our Crushed Kampot Pepper. No need for a grinder, it is ready to be eaten!
And finally... A White Turmeric cocktail by Margot Anna Lecarpentier of Combat et Capitale Belleville
Cocktail lovers? Margot Anna Lecarpentier is the place to be! You can find her two institutions in Belleville in the east of Paris. Combat is a real temple of cocktails, and Capitale is a coffee shop open all day long... which also offers cocktails. One of his latest creations? Their "Nirvana" cocktail, made with cachaça, raspberry, lemon and our White Turmeric!