IN OTHERNEWS!
NEW PACKS FOR
THE AUTUMNChilli Apple Chutney,
Rumble in the Crumble,
Spicy Gingerbread and
many more available now
NEW AUTUMN/WINTER
RECIPE KITSThe new kits are now ready
- see the back of this leaflet
for a special offer on these!SALE!p.s. The leftover kits from the Summer range
are now on the Sale page, but be quick!!
thespicery.com thespicery.com
New Recipe Kits for Autumn/Winter available now!
TopTips!October 2012
We’ve had some really interesting comments on that page so far - one that’s come up a few times is the amount of liquid specified in the recipes sometimes seems a little bit high.
We’ll certainly keep an eye on this but I suspect part of the problem may be that although we use domestic pans and stoves here, we tend to cook in uncovered pans. If you prefer to cover your pans because of smells etc and we haven’t specified otherwise,
assume we mean uncovered and then reduce the amount of liquid marginally to compensate.
If you have any other comments please feel free to use the Feedback page or email me direct - [email protected]
Some old favourites are back including the Moroccan Tagine, Holy Trinity Chilli, Thai Massaman Curry and the Goan Xacutti Chicken Curry, plus some new ones such as Ethiopian Doro Wat, Butter Chicken and Parsi Lamb Dhansak.
Goan ChickenXacutti
CurryKit
thespicery
the spicery ltd unit 2 roseberry place bath ba2 3du england t/f 01225 426309 www.thespicery.com [email protected]
(pronounced sha-koo-tee) is a Goan dish, intense
and hot with layers of whole, ground and roasted
spices. Historically it was a dish eaten to rid
the paddy field workers of colds during the wet
monsoon season, as the spices were believed to
have medicinal properties. The star anise, cinnamon
and fennel give it a fantastic depth of flavour with a
rich tangy heat, just serve with plain boiled rice and
a cooling yoghurt raita. Weight: 30gFor best before date see base
Equipment: 1 large pan (plus another for the rice)
Blender or food processor
Measuring jug
Preparation time:
Cooking time:
Heat rating:
10mins
45mins
Best before:Kit contents:WHOLE SPICES: cinnamon, star anise, green cardamom pods, mace.
Long chillies. POPPY SEEDS: toasted white poppy seeds. GROUND
CURRY SPICES: chilli powder, toasted and ground cumin seeds,
ground black pepper, fennel powder, turmeric, ground coriander,
ajowan, ground star anise, ground nutmeg, ground cloves.
Moroccan Tagine
with Rose Petal Harissa
thespicery
the spicery ltd
unit 2 roseberry place
bath ba2 3du england
t/f 01225 426309
www.thespicery.com
Strictly speaking, tagine is the name for the unique
conical cooking pot used in Morocco but it’s
become known as the generic name for a gently
spiced slow-cooked stew often sweetened with
dried fruit or honey. The balance between the
sweetness of the fruits or honey and fragrance of
the spices is a key element of refined Moroccan
cooking and here the mix includes cardamon,
cassia and coriander seed.
Weight: 40g
For best before date see base
Equipment:
1 large pan
Kettle
Measuring jug
Preparation time:
Cooking time:
Heat rating:
10mins
45mins
recipe kit
Best before:
Kit contents:
Tagine spices (coriander, paprika, turmeric, allspice,
cassia, cardamom, chilli), harissa (paprika, chilli, caraway,
coriander, cumin, garlic, mint, sea salt), couscous
seasoning (mint, coriander, parsley, garlic, onion, sea salt)
Congratulations to...
who wins an extra month to her subscription for filling out the Feedback questionnaire.
Karen Baldwin
Everybody always gets an automatic 10% discount for 4 or more kits, but we’re giving a 20% Discount for any 4 recipe kits in October (the discount is applied automatically in theshopping cart)
20% Discount!
Mellow Fruitfulness?
thespicery.comthespicery.com
Mists but not much
Autumn is normally the best time to be a cook with all the bounty from a full harvest, but of course this year everything seems to have suffered with the terrible summer weather and many crops have been devastated. Although it doesn’t directly affect us, I do have some sympathy with the movement towards eating local and seasonal products but ultimately I think (and hope!) our tastes and expectations are greater than can be provided solely by what we grow here. Global sourcing has given us dried spices for centuries and it now allows us to buy all kinds of interesting ingredients from around the world. Whatever you may think about those air-freighted green beans and fresh strawberries in January, fresh produce from outside the UK will certainly make the fruit and vegetable aisle look a bit more appealing this Autumn!
Either way, whether you cook with the meagre harvest from the UK or fresh produce from further afield, there are lots of spices that really complement the food at this time of year. The soft, sweet flavours of cinnamon, cloves, nutmeg and ginger somehow seem to suit this time of year more than they do in summer. The mellow sweetness of root vegetables, pumpkins, sweetcorn etc all lend themselves to these flavours and a simple soup is often a good way to use them up in any combination.
There are several ways you can use spices to enhance pretty muchany basic vegetable soup:
lMake a ‘Tarka’ - any combination of mustard seeds, cumin, nigella, curry leaves, chilli and asafoetida or sliced garlic (just a pinch of each) all fried in a splash of oil until the seeds start to pop then pour the whole lot - spices and hot oil into the soup as a seasoning before serving
lAdd a generous sprinkle of Dukkah - the crunchy mix of roasted hazlenuts, cumin and coriander seeds gives a lovely toasty, nutty flavour and texture
lHeat a pinch of Aleppo or Urfa chilli flakes in a knob of butter until their colour starts to bleed out, then swirl the whole lot into the soup with a pinch of dried mint and a little splash of good quality vinegar.
The other easy way to spice up your soup is by using our Souper Douper Blend - a lovely mix of toasted cumin, coriander, ginger, cinnamon and a little pinch of Moroccan Ras el Hanout blend.
Simply fry a chopped onion, leek and a couple of cloves of garlic in butter until softened. Add diced root vegetables for 4, 1 tbsp of Souper Douper spice blend, 1tsp of salt and 800ml of water to cover. Bring to the boil then simmer until cooked through. Blend until smooth and add a splash of milk or cream. Serve with lots of crusty bread and an extra sprinkle of the spices on top.
thespicery
Souper
SPICE
BLEND FOR A FANTASTIC
R O OT V E G ETA B L E S O U P
Happy Spicing!