In game information
Description: Used in cooking recipes.
Used in: Hunter’s Fry-up, Meat-stuffed Bread, Plaice Melt.
For quite some time I have been planning on making some sort of a cooking ingredient for my blog, and Risen gave me a good opportunity to do so. I tried to create something that can be used in a wide variety of recipes, instead of making a specific spice for chicken, meat, fish, etc. The dominant flavor here definetly is the onion, I can recommend it for spicing up cream cheese, dip, pork chops and other foods that do not have a strong flavor on their own that would overpower the flavor of the spice mix. One thing you will notice is that I did not use almost any salt at all (which the storebought spice mixes are usually full of) leaving the choice of how much salt you want in your food up to you.
2 Large onions (250g)
2tsp Ground coriander
0,5tsp Ground ginger
2tsp Smoked paprika powder
- Preheat the oven to 125°C.
- Peel and chop the onions into a fine ground using a food processor.
- Mix in all the ingredients together well in a bowl.
- Spread the chopped onion evenly on a baking tray.
- Bake the chopped onions for 30 minutes until they start to turn brownish.
- lower the temperature to 60-70°C. and give the ground onion a good mix and spread them evenly to the tray again.
- Now you can either keep baking and mixing the ground onions between every 15 minutes until they are dry or transfer your onions to a food dehydrator.
- Once the onions are dry and brittle, you can ground them into a desired consistency and store them in an airtight container.
– Be careful not to burn or overcook the onions, do not let them turn dark brown in the first 30min baking period. (they will turn darker when drying them though)
– Want to spare some tears? after chopping the onions in a food processor, open the lid and let the onions sit in the processor for 5-10 minutes.
– Makes about 40g dry spice mix.
– Word of warning: Keep in mind that your house will probably smell a lot like onions for the next couple of days after making this recipe!
Difficulty: EASY MEDIUM HARD