Turmeric
from Chef Duncan
Native to the region Turmeric has a special place in Indian tradition and used to worship Sun God. There are also evidences that turmeric was used as a part of Chinese medicine around 1,000 years ago.
With the farm producing Turmeric I wanted to share a few ways I like to use this fantastic ingredient.
Roasted vegetables
Turmeric will bring some fantastic colour and flavour variation and works especially well with potatoes, cauliflower, and root vegetables.
Fragrate Rice
A small amount of chopped turmeric brings colour and mild flavour to rice.
Sautéed greens
Turmeric into sautéed or braised greens like kale, collards, beans and cabbage.
Use it in Curries
One of my favour curries is an Indonesian Yellow curry with Chicken or Tofu. Fresh ingredients in your curry base will make all the difference.
Breakfast
Fresh turmeric in scrambled eggs/tofu, omelettes or frittata.
Blend it into a smoothie
Adding some more health benefits to your smoothies. Turmeric dramatically increases the antioxidant capacity of the body,
contains natural anti-inflammatory compound, linked to improved brain function and a lower risk of brain diseases
Turmeric Lattes
A healthy alterative to your morning coffee.
Flavoured butter
Mix any flavour combinations through some soften butter, return to the fridge and use as required. Amazing on top of Corn, Root vegetables and Fish
Marinates
Marinating your chicken or seafood with fresh Turmeric will ensure full flavoured dishes.
Pickles
A classic pickle combination of Cauliflower and Turmeric, once made can be stored for and long time and used as required to bring another element to salads and cheese boards.
