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Brook's Moorish Seasoning Blend

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 27 September 2016 at 16:11
This is used for dusting chicken, fish, vegetables or other foods before frying; recipe provided by Brook, and it looks very good indeed!

You remember my post on Squid with Moorish Flavors?

http://foodsoftheworld.activeboards.net/squid-with-moorish-flavors_topic4542.html

I’ve been doing that with chicken, and it works out terrific. Because I first envisioned it as snacks, I cut chicken breasts into fingers; about the size and shape of tenders, or a bit larger. This get dusted in seasoned flour, then in eggs beaten with a few glugs of Franks, then breaded with the Moorish mix.

Originally I was shallow frying them. But deep frying seems to work better. Do them in batches, at 350-375F for eight minutes, and they come out perfect.

No reason this wouldn’t work with whole breasts.

Here’s the recipe I’ve developed:

Moorish Blend

1.5 cups ground almonds
1 cup garbanzo flour (or mixed garbanzo and fava bean)
1 tbls smoked paprika
2 tsp salt
2 tbls coriander seed*
2 tsp peppercorns*
2 tsp allspice berries*
Zest of one lime

*toasted and ground

Combine all ingredients until well blended. Use as a breading on chicken and seafood.[/quote]
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2016 at 06:57
   sounds like a nice all spice mix!
Enjoy The Food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 September 2016 at 08:50
I agree, Dan - I can see - with just the smallest variations - a lot of versatility, too!
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