I don't know what other people do with their spice collection but with mine it's a constant battle. The number of little phials is growing every time I look and it seems impossible to keep it down. Not unlike books and music tracks which I suspect are reproducing when left alone.
You start with a few, next thing you know, you spend hours trying to organise them in a sensible (to you) manner, blink and there is thousands of them, of course each as important as the next.
When spice-blends appeared on the market, I wasn't too sure if they should be applauded or loaded. Take tandoori: that's not an every day dish, therefore having a little pot, all nicely labelled "tandoori", ready to use, with the correct proportion for each individual spice has to be an advantage, right?
Weeelll, may be, that's if you overlook the threat of an spice invasion.
For the following recipe, individual herbs and spices are listed however Bart does a blend called "Aromatic Thai" which fits perfectly
2 rib-eye steaks, about 400g
1 tsp sesame oil
3 red shallots, finely sliced
12 cherry tomatoes, halved
3 tbs lime juice
2 tbs Thai fish sauce or soy sauce
1 tsp sugar
1 lime quartered
Herbs & Spices:
2 lemongrass stalks
1 small red chilli, finely sliced
3 tbs basil leaves
3 tbs coriander leaves
Prepare the seasoning by trimming and slicing the lemon grass.
Chop the shallots and chilli
Tear the basil
Mince the mint and the coriander
Mix the lot in a medium bowl
On the other hand, use 3 tablespoon of Bart Aromatic Thai Blend
Smear the steaks with the spices, keep a quarter in the bowl
Use a grill or a non-stick pan brushed with sesame oil and fry the steaks to your liking. Slice the steaks. Transfer the slices to a serving plate
Add the tomatoes, lime juice, fish sauce and sauce to the bowl. Toss well and tip on the top of the steaks