CAJUN SPICE MIX

INGREDIENTS

500 ml sunflower oil
1 large onion
10 cloves of garlic
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon celery salt
1 tablespoon dried thyme
1 teaspoon fennel seeds

METHOD

Heat the oil in a wok. When hot enough around 150° C or cook a piece of bread golden brown in around 20 seconds.

Cook the onion and garlic separately, moving them around constantly so they cook evenly. Remove them from the heat when they start to turn a light golden colour, and place them on paper towel to cool and drain. You’ll notice they will continue to colour.

Place the drained and cool fried onion and garlic in a bowl, along with the remaining ingredients, and blitz to a fine powder.

The spice will keep for 1 month if stored in an airtight container.