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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

My annual Curry in a Un-Hurry dinner is just around the corner at Jacican. This year I will be featuring as Sri Lankan beef curry as one of the main courses and the hottest curry on the menu.

The most important part of learning to cook curry is balancing your base spices. So let's start with the authentic Sri Lankan curry powder I'll be using in the restaurant.

Ingredients

You will need:

1 tablespoon of coriander seeds

1 teaspoon of cumin seeds

1/2 teaspoon of fennel seeds

1/2 teaspoon of fenugreek Seed

1 cinnamon quill

Dry roast everything off in a pan. For this batch, I have made 4 times the recipe so that I have plenty of the mix to use later. The beauty of roasted spice is that it can be stored for lengthy periods of time in an airtight container without losing potency of flavor.

In the pan

Once the aroma is lifting off of the pan, grind the mix in a food processor or with a mortar and pestle until you have a fine powder.

Ground


This Spice mix is a great base to start experimenting with in your curry crusade. Simply add your fresh and liquid ingredients and work towards something like my hot Sri Lankan Beef Curry.

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Jaci

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