I do like a bit of spice in my food so was more than happy to take part in the Schwartz flavour forecast challenge. The Flavour Forecast 2014 is a report developed annually by Schwartz and McCormick experts around the world which highlights to five trends as well as more than a dozen emerging flavours. This year’s top five trends are:
- Modern Masala
- Clever Compact Cooking
- Mexican World Tour
- Charmed by Brazil
I decided to concentrate on Brazilian cuisine because it is not something I have researched into cooking before. Although my recipe is not something new, it may not be greatly heard of here so I adapted what I could to make a spicy chicken using a traditional Brazilian herb and spice blend called Tempero Baiano. Apparently the ingredients can vary from household to household so this is my version.
- Tempero Baiano-
- 1 tbsp ground cumin
- 1tbsp dried oregano
- ½ tbsp dried parsley
- ½ tbsp turmeric
- ½ tbsp white pepper
- 4 chicken breasts
- juice of 1 lemon
- 300g basmati rice
- 1 400g tin of pinto beans
- 1 chopped onion
- 1 crushed clove of garlic
- 150g frozen peas
- 3 tbsp olive oil
- 1l boiling water or chicken stock
- Mix the cumin, oregano, parsley, turmeric and white pepper together to make the tempero baiano mix.
- Make a paste by mixing the lemon juice and 1 tbsp of the tempero baiano mix together to make a marinade.
- Rub the chicken breasts with the marinade and leave in the fridge for at least 30 minutes.
- Heat 2 tbsp of olive oil and cook the chicken for about 5 minutes each side or until cooked through.(The thicker the breasts the longer this will take)
- In the meantime heat 1 tbsp of olive in a deep frying pan and cook the onion and garlic for about three minutes until soft and clear. Do not allow to brown.
- Add the rice and coat with the oil for a couple of minutes.
- Stir in the peas and beans plus 1-2 tbsp of the dry Tempero Baiano mix along with most of the boiling water, bring to the boil and then cover and simmer at a very low heat for 10-15 minutes until the rice is cooked. Check that the rice isn’t boiling dry a couple of times and add more water as necessary.
- Serve the chicken on a bed of rice and beans.
Schwartz would love to hear everyone’s flavour stories which can be shared Here or Here. For every story shared Schwartz and McCormick will donate $1, up to $1.25 million to United Way and their partners’ organisations. Schwartz will be supporting Focus on Food, a charitable food education programme in the UK.
As well as the Flavour trends, they are predicting that this year’s top flavours will be:
- Aji Amarillo- a Peruvian yellow chilli
- Kasmiri Masala- a blend of spices
- Chamoy sauce- a Mexican condiment
- Cassava Flour
In 2014, global flavour leader McCormick, parent company of UK leading herbs and spices brand Schwartz, is celebrating its 125th anniversary. The year long celebration kicks off with the launch of the 125th Anniversary Edition of the Flavour Forecast and the Flavour Together programme, with the goal of connecting people around the world as they share 1.25 million stories about the special role food and flavour plays in our lives.
Get involved and share your flavour story at www.Schwartz.co.uk
Disclosure: I was sent a selection of Schwartz herbs and spices as well as a shopping voucher towards the cost of buying ingredients.