Three recipes to make the most of nutmeg this spring
As spring breathes new life into nature, it's the perfect time to infuse your culinary creations with fresh and vibrant flavors. Nutmeg, with its warm and aromatic profile, pairs beautifully with a medley of other spices, creating a symphony of tastes that celebrate the season.
Spiced Carrot Soup with Nutmeg and Cumin
Ingredients:
500g carrots, peeled and chopped
1 onion, finely chopped
2 garlic cloves, minced
1 tsp ground Gold Nutmeg
1 tsp ground Wild Mountain Cumin
1/2 tsp ground Nile Coriander
1 liter vegetable stock
200ml coconut milk
Fleur de Sel and Black Kampot pepper, to taste
Fresh cilantro leaves, for garnish
Instructions:
1. Heat some oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. Stir in the ground nutmeg, cumin, and coriander, and cook for another minute to toast the spices.
3. Add the chopped carrots to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste, and simmer for an additional 5 minutes to let the flavors meld together.
6. Serve the spiced carrot soup hot, garnished with fresh cilantro leaves. Enjoy the comforting warmth and aromatic blend of spices.
Nutmeg and Ginger-glazed Salmon
Ingredients:
4 salmon fillets
2 tbsp honey
1 tbsp Shibanuma Barrel Aged Soy Sauce
1 tsp ground Gold Nutmeg
1 tsp ground Buffalo Ginger
1/2 tsp Purple Stripe Garlic
Fleur de Sel and Black Kampot pepper, to taste
Fresh parsley, for garnish
Instructions:
Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
In a small bowl, whisk together the honey, soy sauce, ground nutmeg, ground ginger, garlic powder, salt, and pepper.
Place the salmon fillets on the prepared baking sheet and brush the glaze mixture generously over each fillet.
Bake in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Once cooked, remove the salmon from the oven and let it rest for a few minutes.
Garnish with fresh parsley and serve the nutmeg and ginger-glazed salmon alongside your favorite sides or a fresh salad for a delicious springtime meal.
Nutmeg-spiced Rhubarb Crumble
Ingredients:
For the Filling:
500g rhubarb, chopped into 1-inch pieces
50g granulated sugar
1 tsp ground Gold Nutmeg
1 tsp ground Royal Cinnamon
Zest of 1 orange
For the Crumble Topping:
100g plain flour
75g unsalted butter, cold and cubed
50g rolled oats
50g brown sugar
1/2 tsp ground Gold Nutmeg
Instructions:
1. Preheat your oven to 180°C (160°C fan) and lightly grease a baking dish.
2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, ground nutmeg, ground cinnamon, and orange zest. Toss until the rhubarb is evenly coated.
3. Transfer the rhubarb mixture to the prepared baking dish, spreading it out evenly.
4. In a separate bowl, combine the plain flour, cold cubed butter, rolled oats, brown sugar, and ground nutmeg. Use your fingertips to rub the mixture together until it resembles breadcrumbs.
5. Sprinkle the crumble topping evenly over the rhubarb mixture in the baking dish.
6. Bake in the preheated oven for about 30-35 minutes or until the rhubarb is tender, and the crumble topping is golden and crisp.
7. Remove from the oven and let it cool slightly before serving. Enjoy the nutmeg-spiced rhubarb crumble on its own or serve it with a scoop of vanilla ice cream for a delightful spring dessert.