Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
Combining all the legendary and rich flavours and wonderful dishes from Greece to Turkey and capturing the true village ambience from the Mediterranean. Happily goes well with poultry or lamb.
See recipe suggestion or use with your own favourite recipe.
Time saving for Home Chef's, 30 minutes.
Chilli is not included in this Spice Blend
Ingredients : Sweet paprika, Turmeric, Oregano, Marjoram, Thyme, Cinnamon, Rosemary, Cumin, Onion flakes, Garlic granules, Nutmeg, Bay leaf, Sea salt, Black pepper.
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500g Diced leg lamb
1 x Medium brown onion
4 x Tablespoons virgin olive oil
1 x 400g tin Italian diced tomatoes
½ Cup chicken stock.
3 x Tablespoons tomato puree
6 x Heaped Teaspoons Spice Roads, Mediterranean Spice Seasoning Blend
2 x Zucchini, chopped.
2 x Celery stalks, chopped
3 x Small Blue Skin or similar potatoes, cut in half.
Important: Sea salt and black peppercorns are included in the Italian Village Spice Blend.
Comments: Should you wish to add the Spices from the Mediterranean Seasoning they are as follows:Oregano, Marjoram, Thyme,Cumin, Rosemary, Smoked Paprika, Onion, Garlic, Nutmeg, Cinnamon.
Alternative : If you are using this special blend as a Rub with chicken or lamb , remember to coat the meat lightly with oil before covering liberally with the Italian Blend then refrigerate for at least 1 hour before Pan Frying, BBQ or Grilling
In a wok or heavy pan heat the olive oil and add the finely diced onion. cook down until soft.
Add the Mediterranean Seasoning Spice Blend and mix with the chicken stock and tomato puree to give a rich paste.
Add the zucchini, celery and potatoes and diced lamb and stir to thoroughly mix the paste with the lamb.
Sprinkle the plain flour over the lamb and toss to brown the lamb a little, then add the tin tomatoes and stir again Place in a 160 degree oven for two hours. Stir gently after one hour.
1 x kilo boned lamb shoulder, cut into four portions
4 x Blue skin potatoes or similar waxy potatoes, peeled
1 x Brown onion, loosely chopped
6 x Full teaspoons of the Spice Roads Mediterranean Spice Blend
50m/l x Lemon juice
3 x Tablespoons tomato puree
1 x red capsicum, seeded and diced
2 x Medium carrots, peeled and left whole
Important: Sea salt and Vietnamese Black Pepper has already been added to this Blend
Comments: This recipe is found away from the tourist areas of the Mediterranean with many variations, often using beer rather than the water ! Simple and wonderful, lamb should fall apart loaded with great flavours.
Place the lamb, potatoes, carrots, tomato puree, onion and capsicum in an oven proof casserole dish and lightly coat with the olive oil.
Add 200 m/l water, lemon juice and Mediterranean Spice Blend, place so everything is compact and add a little more oil to cover.
Be sure to use foil under the casserole lid and bake for 3 - 3.5 hours, 160 degrees, depending on your oven
After 1.5 hours check and add a further 100 m/l water so the lamb does not dry out.