Category Archives: Mc Currie Western

Beef Steak



450 g rump steak, 2 onions, 75 ml Mc Currie spicy vinegar, 1 tsp Mc Currie salt, 1 tsp coarsely ground Mc Currie pepper, 10 ml oil, a handful of Mc Currie curry leaves, 2” piece of Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 1 tsp ground Mc Currie mustard seeds, 100 ml stock, 1 tsp sugar, 5 tsp Mc Currie chillie powder


Slice the beef into 50 mm slices. Make onions rings with 1.5 onions and chop the remainder. Mix together the vinegar, salt and pepper in a bowl and marinate the beef for one hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and the cinnamon. When fragrant add the beef and marinade. Cover the pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard stock , sugar and chillie powder and mix well. Put back the beef slices and cook for about half an hour.


Beef Barbecue



1kg beef, 1 tbs tomato sauce, 4 tsp Mc Currie roasted curry powder, 2 tbsp soya sauce, corn flour, Mc Currie salt to taste, a handful of Mc Currie curry leaves.


Wash the beef and cut into cubes. Then marinade for 30 minutes with the roasted curry powder and soya sauce. Grill the beef with one cup of water and thicken with corn flour. Add the curry leaves and check salt to taste.

Beef in Soy Sauce




400 g beef, 3 tbsp Mc Currie curry powder, 1 tbsp Mc Currie pepper powder, 2 tbsp Mc Currie tamarind pulp, Mc Currie salt to taste, 1 tsp tomato puree, 5 tbsp corn oil, 5 cm Ginger (ground), 8 cloves of garlic (sliced), 8 large onions (sliced), ½ cup thick soy sauce, 2 carrots cut into 3 cm lengths, 8 cups of water, 1 tbsp Mc Currie Spice Vinegar.


Cut the beef into bit-sized pieces, wash and drain well. Mix the beef with the curry powder, pepper, tamarind pulp, salt and tomato puree and let it stand for 30 minutes. Heat oil in pan and fry the ginger, garlic until golden brown. Add in the beef and mix well. Pour in the soy sauce, vinegar and carrots. Add water and let it boil until the beef is tender. Serve hot with plain rice.

The Rush for Ethnic Foods and Ingredients on a Background of Curtailment or Complete Eradication of Cancer


Americans have come to want more ethnic food and ingredients in their diet. It may not have been so some years ago. It may be due to the medicinal values that ethnic ingredients contain. As it is widely known, lots of spices have valuable medicinal qualities that play an important role in curing or at least bringing relief to some major illnesses.

Although ethnic food offers flavours that are powerful and distinct, their indulgence subtly brings in an amazing amount of nutritional and health benefits.

Studies have revealed that spices have a range of health benefits. Although all countries and races bear the burden of cancer and there is not one country in the world that is not affect, studies have revealed that the highest incidence of cancer are in western countries. It might be interesting to note that the cancer rate in India is considerably lower than those in more developed countries, such as the United States. However, some say that India has a high cancer rate. Although this has been said, it is interesting to note that India does not occupy a slot in the Global Statistic Rates of Cancer in the ten worst countries, which are predominantly western countries.

It is the writer’s opinion that the reason for the low rate of cancer in India is the consumption of spices that has led to the curtailment of the disease. It is really the western lifestyle that is to be blamed for the high percentage of cancer in these countries.

Cancer fighting spices are Garlic, Turmeric and Rosemary. If one sits back and ponders, none of these spices are used in abundance in western countries. For example, Garlic has immune enhancing alluim compounds that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. According to Dr. Lenore Arab, Professor of Epidemiology at the University of North Carolina at Chapel Hill, who compiled a report in the American Journal of Clinical Nutrition Issue 2000, people who consume raw or cooked garlic regularly, face about half the risk of stomach cancer and two thirds of the risk of colorectal cancer, as people who eat little or none. It is believed that garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter Pylori, found in the stomach and known to promote cancer there.

In the Michigan Daily, it was reported that Turmeric may help fight cancer. Preliminary evidence suggests that turmeric can enhance the cancer fighting power of treatment with Tumor Necrosis Factory-Related Apoptosis Inducing Ligand (TRAIL), a naturally occurring molecule used to kill cancer cells. According to a study, author Subhash Gautam, a Researcher at Henry Ford Health System in Detroit, he says, “Using these two agents – Turmeric and TRAIL, we killed up to 80% of cells in culture, which is remarkable.”

The sulfur-containing compounds that give garlic its pungent odor are also responsible for its role as a cancer-fighting food. The National Cancer Institute “recognizes garlic as one of several vegetables with potential anticancer properties,” noting that garlic may help support good health by:

• Blocking the formation of cancer-causing substances
• Halting the activation of cancer-causing substances
• Enhancing DNA repair
• Reducing cell proliferation
• Inducing cell death
• Providing antibacterial properties

Population studies have shown that increased intake of garlic may help reduce the risk of several types of cancer, including stomach, colon, esophagus, pancreas, and breast.

To get the most benefits, garlic should be eaten in fresh form and chopped or crushed first (this converts the beneficial phytonutrient alliin into allicin, its active form). For general health, the World Health Organization (WHO) also recommends adults get “a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.”

Remember that for the best cancer-preventive benefits, your diet should include a wide range of fruits and veggies — from oranges and apples to artichokes and pea pods. The more natural variety your meals offer, the more nutrients — and the greater cancer protection — you and your family will receive.

New Orleans King Cake

The New Orleans style King Cake, is a cake that diverges from the traditional French King Cake that is filled with almond paste. This cake is made and consumed during the New Orleans carnival season known as mardi gras. The cake Cakeconsists of 3 differently colored sugars that carry a special meaning; purple for justice, green for faith, and yellow/gold for power.


½ cup warm water
2 packages active yeast (4 ½ teaspoons)
¾ + 1 teaspoon sugar
3 ½ – 4 ½ cups flour
1 ½ teaspoons ground Mc Currie nutmeg
½ teaspoon + 2 tablespoons Mc Currie cinnamon
1 teaspoon lemon zest
2 teaspoons salt
½ cup warm milk
2 eggs + 1 egg yolk
1 stick salted butter
1 egg beaten

Into a shallow bowl pour warm water and add 2 teaspoons of sugar and yeast. Let the mixture rest for 3 minutes, and mix. Set the bowl a side in a warm area to ferment for 10 minutes, during which time it will double in size.

Add the remaining 31/2 cups flour along with the remaining sugar, nutmeg, ½ teaspoon of cinnamon, salt and lemon zest. After add the yeast mixture and milk. Stir well and add 2 eggs and one egg yolk. Repeat stirring till mixture becomes smooth. Add butter and stir again. After dough forms, roll into a ball on a floured surface, and knead like break. Knead the dough on a floured surface and sprinkle enough flour to wipe out the sticky texture of the dough. Knead for 10 more minutes until the texture becomes shiny and elastic.

Using soft butter, coat the inside of a bowl. Place the dough in a bowl and immediately cover with a  thick towel. Set it aside for 90 minutes or until it becomes double its size. After doing so let it sits for another 20 min after punching down the dough.

Remove dough from bowl and stretch it into a rectangle shape. Then stuff the bottom half with the filling of your choice (My recommendation 2 green apples chopped and peeled combined with cinnamon and sugar). Fold the rectangle in half and pinch the edges shut. Using the remaining cinnamon cover the bottom and pinch it shut. Then place the rectangle on a greased baking sheet, place in an oven and bake at 375 F for 25-35 minutes. Mix 4 oz cream cheese, 3 cups powdered sugar, 2 tsp vanilla essence and 3 tablespoons milk together. Divide this mixture into three parts and colour the three parts with purple, yellow and green colouring. Thereafter ice the cake with this mixture in a pattern pleasing to the eye.

For all your spice needs visit the Mc Currie website.


South Western Salad

There many differences between the food consumption in the west and in the east. One of the differences is in the way vegetables are consumed. In Sri Lanka and the rest of South Asia, vegetables are commonly consumed in the form of vegetable curries, where as in America and the west they are consumed in the form of salads. Unlike vegetable curries, preparing a salad is less time consuming than preparing vegetable curries. Below is the recipe for a South Western Salad.


2 sweet corn

400 grams black beans (drained and rinsed)
1 avocado (cut into chunks)
200 grams cherry tomatoes (halved)
4 spring onions (roughly chopped)
100 grams feta cheese (crumbled)
lime (wedges, to serve, optional)
1 tsp ground Mc Currie cumin seeds
1 tbsp tobasco sauce (Chipotle, use regular Tabasco if you can’t find this)
2 limes
1 tbsp sherry vinegar
2 tbsps Mc Currie extra virgin olive oil


Boil the corn for 10mins in salted water, rinse in cold water and then cut the kernels off. Add the beans into a bowl with the cooked corn, tomatoes, avocado and spring onions and then after doing so mix the dressing ingredients with some seasoning and pour over the salad. Mix well, scatter the feta over the top and serve with lime wedges.

Ginger Bread

Ginger bread cookies, are very famous snacks in western countries such as the United States and England. It is a common treat throughout the year and especially during the Christmas season. In western countries it is tradition to decorate ginger bread cookies, thereby making the Santa Claus ginger bread cookie, and the reindeer gingerbread cookie the most common during the Christmas season.
For people with families, making gingerbread cookies is a family bonding experience. Bellow is the recipe for ginger bread cookies.

3 cups of flourGinger bread
2 teaspoons of Mc Currie Ginger powder
1 teaspoon of Mc Currie Cinnamon powder
1 teaspoon of baking soda
1/4 teaspoon of ground Mc Currie Nutmeg
1/4 teaspoon of salt
3/4 cup of softened butter
3/4 cup of brown sugar
1/2 cup of molasses
1 egg
1 teaspoon of Pure Vanilla Extract


In a large bowl, mix the flour, ginger, cinnamon, nutmeg, baking soda and salt, and set aside. In a separate bowl, mix brown sugar and butter, and using an electric mixer set to medium, beat the mixture. To the brown sugar and butter mixture add and mix in molasses, egg and vanilla. With the aid of the electric mixer set at low, gradually beat in the flour mixture. Once a dough is ready, flatten it into a thick flat disk, wrap it in a plastic wrap and refrigerate overnight.

Preheat the kitchen oven to a temperature of 350 degrees Fahrenheit and roll the dough to a ¼ inch thickness on a surface that is lightly floured. Using a 5-inch cookie cutter cut the ¼ inch dough into several gingerbread men shapes. Place the shapes 1 inch apart on ungreased baking sheets.

Bake the cut shapes in the oven for 8 to 10 minutes until the edges of cookies are set and turning brown. Remove cookies from the oven and set them to cool, and once cooled, decorate them as desired. Place cookies in air tight container and store for 5 days.

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