Welcome to a repeat of one of my earlier A-Z’s where I take you on a virtual tour of my culinary A-Z and the letter F…it is a reminder for me, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them.

‘F’ for me was not as easy as some and not so many terms beginning with F although as I was writing I did think of some more it takes me a while sometimes…getting old…lol
Let’s kick off with this Culinary journey…

Falafel…

A deep-fried ball, doughnut or patty made from ground chickpeas, fava beans or a combination of both. Falafel is a traditional Middle Eastern food that most likely originated in Egypt. Usually served in a pitta bread, which acts as a pocket, or wrapped in a flatbread known as taboon; Falafel balls may also be eaten alone, as a snack or served as part of an assortment of appetizers…a delicious falafel recipe will be on my blog Tuesday 27th September 2022…

Fenugreek …

I use this spice in my Indian cooking so that was easy. But for centuries, fenugreek has been used by many for its health benefits as fenugreek is not only nutritious but can provide us with numerous health benefits.

Five-spice powder is also another spice familiar to me and one which I use in my kitchen.

Five-spice powder is a spice mixture of five or more spices which is used predominantly in Chinese and Taiwanese cuisine and to a lesser degree in Asian and Arabic cookery. If you can’t buy 5 spice powder then it easy to make.

Ingredients:

• 3 tbsp. cinnamon powder
• 6-star anise
• 1 1/2 tsp. fennel seeds
• 1 1/2 tsp. Szechuan peppercorns or black peppercorns
• 3/4 tsp. ground cloves.

Let’s Cook!

Dry roast all the ingredients ( optional) I do as it intensifies the flavour. Then blitz to a fine powder in a coffee grinder or small blender. It will store in an airtight container for 2 months.

Focaccia is one of my favourite loaves of bread. Focaccia is a flat, oven-baked Italian bread similar in style and texture to pizza dough. Popular throughout Italy it is usually just seasoned with olive oil and salt although tomatoes or olives can be used.

Fatback…

Is a cut of meat from a domestic pig. It consists of the layer of subcutaneous fat under the skin of the pigs back. Fatback is hard fat and may be rendered to make high-quality lard and is one source of salt pork.

Finely diced or coarsely ground fatback is an important ingredient in sausage making.

Fatback is also an important element of traditional charcuterie and in some European cultures is used to make speciality bacon.

At one time fatback was Italy’s basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs, and flavourings – that forms the basis of many traditional dishes. Today, pancetta is often used instead.

Finger Limes…

Are native to Australia and often referred to as Caviar fruit. have a slightly sour, slightly sweet flavour that makes for a extremely versatile citrus fruit. Often referred to as vegan caviar finger limes, are filled with citrus pearls similar in appearance and texture to fish roe. There’s nothing fishy about the flavour. These pearls have a unique lime taste distinct in their sweetness that adds a pop of fun to any dish…I wish I could get or grow finger limes here I will have to see if I can get a small plant or some seeds…

To read the original post please click the highlighted link below and head over to Sally at Smorgasbord Magazine…See you there xx

https://smorgasbordinvitation.wordpress.com/2022/08/31/smorgasbord-blog-magazine-carol-taylors-culinary-a-z-rewind-f-for-figs-finger-limes-flambe-fenugreek-fruit-pectin-fugu/