Chasseur d'Épices Philippe de Vienne

Panch Phoran

 Brussels sprouts with bacon and balsamic vinegar

Ingredients

  • 4 cups Brussels sprouts, cleaned
  • 3 tbsp olive oil
  • ½ tsp Panch Phoran
  • 2 slices of bacon
  • 2 garlic cloves, chopped
  • 2 tbsp balsamic vinegar
  • Black pepper

Preparation

  1. Cook the Brussels sprouts in salted boiling water until they are al dente (7–8 minutes).
  2. Drain and leave the sprouts steaming in the colander without rinsing.
  3. Heat a pan on medium heat and caramelize the Panch Phoran in the oil (20–30 seconds). Add the bacon and garlic and cook for 1 minute, stirring constantly.
  4. Place the Brussels sprouts in the pan and cook a few more minutes stirring often.
  5. Add the vinegar and black pepper to taste. Cook one more minute and serve.
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 Pineapple chutney

Ingredients

  • 1 medium-sized pineapple
  • ¾ cup sugar
  • 1 tsp Panch Phoran
  • 2 tsp vegetable oil
  • 2 tsp medium-hot chili
  • ½ cup dried apricots, chopped
  • 3 tbsp ginger, chopped
  • 2 tsp salt
  • 4 tbsp white vinegar

Preparation

  1. Peel and cut the pineapple into small cubes. Cook with the sugar on medium heat until the fruit is tender.
  2. Heat a small frying pan on medium heat and caramelize the Panch Phoran (15–20 seconds). Immediately pour on the pineapple cubes.
  3. Add the remaining ingredients and simmer, stirring occasionally, until the chutney becomes thick and glossy (25–35 minutes).
  4. This chutney keeps for several weeks once refrigerated.
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 Braised vegetable stew with Panch Phoran

Ingredients

  • 8 cups vegetables of your choice
  • 4 tbsp Panch Phoran
  • 2 tsp ginger, chopped
  • 2 tsp hot chilies, chopped
  • 3 bay leaves
  • 1 tsp turmeric, ground
  • 1 tsp black pepper, ground
  • 1 tsp salt
  • 2 tsp sugar

Preparation

This recipe is appropriate for all seasons. The key, however, is to use several different firm vegetables: carrots, cabbages, eggplants, potatoes, daikons, sweet potatoes, pumpkins, sweet peppers, turnips, parsnips… The most important thing is to play with the colours and then cook the vegetables slowly.

  1. Cut the vegetables into ½-inch cubes and set aside.
  2. Heat a large, heavy pan over medium heat. Caramelize the Panch Phoran in the oil (10–15 seconds).
  3. Add the ginger, chili, bay leaves, turmeric, pepper and salt. Cook for 1 minute, stirring constantly.
  4. Add the vegetables and mix well.
  5. Cook uncovered until the vegetables begin to release their water. Cover and let simmer on low heat.
  6. Stir occasionally with a wooden spoon and allow the vegetables to stew slowly (30–45 minutes). Remove the cover towards the end of the cooking time to evaporate excess liquid (if required), and incorporate the sugar 5 minutes before the cooking time is up.
  7. Let rest before serving.
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