in memoriam Ingo Holland
Ingo Holland was a legendary spice dealer „Altes Gewürzamt“ or I would rather say „spice affineur“ in Germany and died much too early in his 60s a few days ago. No Top restaurant and no ambitious home chef in Germany without his spices. For that reason I will post a recipe from his book „Gewürze“ or „spice“ and use the french-indian Vadouvan spice which he introduced around 10-20 years ago for the first time to Germany.
I should also mention that he was a former cook.
It’s definitely my new favorite rice recipe together with my lemongrass-rice. You can serve it with fish, seafood, poultry and of course vegetables. Your apartment/house will smell like 1001 night, promised.
Ingredients
250g basmati rice
2 tbsp Vadouvan
2-3 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
250g ripe tomatoes, roughly chopped
625ml chicken/vegetable broth
1 tsp turmeric
1 tsp nigella seeds
Preparation
- Cook the chopped onion and garlic softly in olive oil until translucent in a Le Creuset/Staub cocotte. Pre-heat the oven to 200 C or 400 F
2. Add Vadouvan spice and cook for 2-3min
3. Then add roughly chopped tomatoes and cook for 2-3min
4. Now add the rice and cook for 5min
5. After 5min add broth and turmeric, also salt and combine. Bring to boil
6. Sprinkle the nigella seeds. Don’t combine anymore!. And immediately add a lid. Put in the oven for exactly 15min
7. Remove from the oven after 15min and let it rest for 2-3-4min with lid. Serve
